I frequently get asked about how to be a more inclusive individual. As we have seen before, I strongly believe that diversity is magnificent and the effectiveness and productivity of a diverse workforce only happens when inclusive leadership practices are exercised. Diversity involves having individuals with different points of view, different perspectives, different experiences, different backgrounds, different ages and many other things. We should seek individuals that are not like us which could mean, people that are not engineers, or people that come from different cultural backgrounds, or people from different generations, different genders… in short, people that will not think like we do. Still, the trick here is to ensure that we know and learn how to engage those different perspectives. We may be used to soliciting input from similar mind-like individuals, but do we know how to engage other people? How can we get our employees to speak up, with candor, honesty and transparency, without fear for their own professional wellbeing?
In the past, I have engaged some of my clients into cooking exercise. When you cook for a group, you need to make sure that take into consideration their dietary restrictions for certain but also, you need to ensure that you understand their cultural background to make the meal experience for everyone. Cooking forces you to think about your guests (in Spanish we have a word “Comensales” for those guests that you are cooking for) and how to make that experience as enjoyable as possible. To make any experience enjoyable, you need to include their preferences, likes and dislikes to various degrees. Let me give you an example.
One of the main reasons why I enjoy summer so much is the tomato. Yes, summer is the tomato season in Colorado, a very short season as you can imagine, but nonetheless, it is the time when I have a chance to go out into my small garden and pick a tomato right from the vine in the middle of the day. For those that enjoy tomatoes, biting into a freshly picked tomato, warm from the sun, is one of the most satisfying experiences of this world. And yes, I may be a simple man with simple pleasures — eating is definitely one of them. Cooking for others, is another of those activities that I greatly enjoy.
Still, take that tomato and slice it into two, and add a bit of sea salt to it. When we bite it this time, the saltiness and sweetness of the tomato make for an even more extraordinary taste. But why stop there? Grab several tomatoes, cut them into small cubes, add a pinch of sea salt, a grated garlic clove, a bit of fresh oregano and a tablespoon of extra virgin olive oil. Mix it all up and put it on top of a slice of fresh bread or toasted bread. Such a simple combination of ingredients makes for a magnificent snack. The diverse flavors of simple ingredients amplify the enjoyment of the food, magnifying the final goal of eating healthy. You get the benefits of the vegetables (what’s this whole thing about the tomato being a fruit?), the garlic and the olive oil.
Summer brings us also fresh cucumber and all types of peppers. In a blender or food processor, add about one kilo (2 pounds more or less) of fresh and peeled tomatoes (Roma tomatoes are the favorite for this combination), one peeled cucumber, half of a green or red pepper, one garlic clove and about 2 to 3 tablespoons of extra virgin oil, one table spoon of balsamic vinegar, a pinch of fresh oregano, and salt and pepper to taste. Blend for 20–30 seconds and serve in a bowl with some sprinkled pumpkin seeds or croutons on top, as well as some tablespoon of small pieces cucumber and voilà, we have an excellent light summer lunch, also known as Gazpacho Andaluz.
If any of the dinner guests happen to be like my wife, who cannot have any raw peppers, substitute the pepper for 2–3 roasted and peeled beets and half a cup of onions. Blend it all together with the other ingredients. The color changes dramatically, giving it an almost fluorescent purple and the sweetness of the beet mixed with the sweetness of the tomatoes and the acidity of the olive oil makes creates a party of flavors. I like to add to this dish some crouton as well as pumpkin seeds.
Of course, you could have some guests that are like my good friend Tony who cannot eat any tomatoes or peppers. No problem. Mix the cucumbers, garlic, onions and olive oil with one kilo (about 4 cups) of melon, preferably, Santa Claus or Toad Skin melons (minus the seeds and the rind), and we will have a wonderful and refreshing summer soup that would satisfy our sweet and salty taste buds. And if we cannot find those specific melon types in our local grocery store, use seedless watermelon (minus the rind). You will have to add about half a cup of breadcrumbs to help with the consistency. We will still enjoy a wonderful and healthy summer lunch.
To be a successful cook, you definitely need to know your way around a kitchen but you also need to know what your guests will enjoy. You need to incorporate their dietary restrictions, likes and preferences into your meals. After all you are seeking to satisfy them, while providing them with a new experience. Small alterations to the way we consume a fruit (or vegetable, depending on whom we believe) and still a wonderful lunch on a hot summer day. We started with a simple tomato, and by mixing it with other ingredients, we were able to come with greater foods for all to enjoy.
