Many years ago, I read a book entitled “Lessons in Excellence” by renowned chef Charlie Trotter, in which he shares his philosophy and approach to cooking and leadership. Charlie Trotter’s restaurant was one of the most highly acclaimed restaurants in the United States during its time, and it received numerous awards and accolades. Throughout his career, he demonstrated a deep passion for his craft and a commitment to excellence that inspired others to strive for greatness.
I am one of those people. The book had a profound impact on the way I wanted to lead. I was in awe of his focus, dedication and unrelenting quest to build the best restaurant in the world. I wanted the same for the company I was running at the time.
Here are some of the things I learned from Charlie.
Vision and Innovation
Trotter had a clear vision of what he wanted to achieve in his culinary career. He saw food as a way to express his creativity and connect with people on a deep level. He constantly pushed the boundaries of traditional cooking techniques and experimented with new ingredients and flavors. He was a pioneer in the field of farm-to-table dining, long before it was trendy, and was committed to using locally sourced, sustainable ingredients in his dishes.
Attention to Detail
One of my favorite traits about him was his meticulous attention to detail. He was a perfectionist who held himself and his staff to the highest standards. He believed every dish should be prepared with the utmost care and precision, and he would often spend hours perfecting the presentation of a single dish. His scrupulous dedication helped him to create dishes that were not only delicious but also visually stunning.
Collaboration and Teamwork
Charlie was a strong believer in collaboration and teamwork. He knew that he could not achieve his vision alone, and he surrounded himself with a team of talented chefs and staff members who shared his passion for food and service. He encouraged his team to share ideas and to work together to create new dishes and menus. He was known for mentoring young chefs and committed to helping them develop their skills and reach their full potential.
Adaptability and Flexibility
Charlie Trotter was always willing to adapt and change his approach to cooking. He understood that the culinary world was constantly evolving and always looked for new ways to improve his creations. He was unafraid to take risks and try new techniques and ingredients. His willingness to adapt and experiment helped him stay at the culinary world’s forefront for many years.
Community Involvement
Trotter was deeply committed to his community and believed in giving back. He was involved in numerous charitable organizations and donated his time and resources to help those in need. He believed that food was a powerful tool for bringing people together, and he used his talents as a chef to support a variety of causes, from hunger relief to education.
Integrity and Ethics
Charlie Trotter was known for his strong sense of integrity and his commitment to ethical practices. He believed chefs were responsible for using their platform to promote sustainability, social justice and other important causes. He was an early advocate of using locally sourced, organic ingredients and supporting small farmers and producers. He was also a vocal critic of factory farming and other environmentally harmful practices.
As I reflect on the ideas above, it strikes me that these are the same things necessary to successfully lead a company. Vision, attention to detail, teamwork, adaptability, social responsibility and integrity. Any leader in any organization would do well to follow Charlie’s tenants.
Two quick stories
A colleague visited our offices when I was ardently striving to emulate Charlie’s leadership style. He said to me, “This place is like a cult.” I replied, “Yes, it is a culture of excellence. Do you have a problem with that?”
I was fortunate to dine at Charlie’s restaurant just a few years before he died. It was like a pilgrimage to the culinary Mecca for a food lover. I was as excited as a six-year-old going to Disney World. I am happy to report that the experience was phenomenal in every aspect and exceeded my unreasonably high expectations. Everything about the evening was a true lesson in excellence.
For more than 23 years John Spence has traveled worldwide helping people and businesses be more successful. John is the author of five books and co-author of several more, a business consultant, workshop facilitator, keynote speaker and executive coach with a client list that includes numerous Fortune 500 firms to small businesses, professional associations, and other organizations. John’s areas of expertise include leadership, high-performance teams, managing change, organizational culture, consultative selling, strategic planning, strategy execution and the future of business.