Mark Anderson – Bringing Culture & Coaching to the Kitchen! EP135
Mark Anderson is the Culinary Director for Ireland at Gather & Gather and has long career in the food industry. Not content with just accepting the status quo, Mark has been looking at ways to incorporate a coaching mindset into food creation and working hard to develop a better always improving culture to his work and life. It was a pleasure to chat with him for this week’s episode.A summary of the topics covered in this one with Mark is below.
Where the passion for coaching and culture comes from?
Starting out washing dishes at the age of 18 and working this way up from there
Training as a Chef in DIT in Dublin thanks to his parent’s encouragement
Getting the opportunity to travel the world as a chef and growing to love the work
The job provides Mark with the opportunity to be creative, innovative and develop his skills
Moving more into business catering has helped Mark develop his business skills
Continually learning by returning college to study sport psychology and coaching
Having a mindset of continual improvement is the key stone of his approach which means keeping our chefs up to date with market trends, visiting new suppliers, farmers markets, new restaurants, and partnering with market leaders in the industry to ensure we are leading specialists in catering
In his current role, Mark’s Key areas include menu design and innovation during mobilisation periods, culinary development and training our many talented chefs at Gather & Gather
Believing that the food industry in Ireland is at the tipping point and ready to break through!
Blinds spots in personal and self-development – Boundaries & the use Language
Simplify things – get your message across in a few words and sentences
Understanding your principles and values and ensuring your boundaries are clear
Empathy being the next Big thing!
Empowering Team members -- Bringing Values setting into the teamwork in the kitchen
How learning has changed over the year
Picking up a lot of learnings from Gather & Gather’s customers in the business sector and applying these to the work in the kitchen
The media portrayal of what it’s like working in a kitchen is very different to the reality – only ever experiencing a toxic environment in 2 kitchens over the years
If the culture isn’t there, it’s very obvious – the restaurant isn’t busy!
The positive impact reality TV shows focused on Cooking has had on the industry
Always wanting to better himself
The skillset that’s needed to run a kitchen is very broad – the cooking is the easy piece!
How to create a better culture in the kitchen – tools and techniques
Building a team dynamic in the kitchen are very similar to that on the football field
Brining Innovation to work
Dealing with Feedback to the Team – feedback is instant in the restaurant or kitchen
Measuring success using food groups and having conversations that are real!
Using visualization and key words on how you want a kitchen to look, sound, feel!
Dealing with some of the big challenges & threats in the food industry
Offering chefs the opportunity to carry on learning and growing. It’s one of the things I love best about this industry.
Being inspired through his involvement in Arklow football club and learning so much through coaching that lead Mark to want to grow more
Using the imaginary backpack with your skills and tools that can be useful in life
Outside of the Day job running a speaking event!
Stepping outside the comfortzone running with a full day Speaking event in Dublin with sport psychologists and fitness experts to share tips and approaches.