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Forbes
11-06-2025
- Entertainment
- Forbes
What Business Leaders Can Learn From The World's Top Chefs
Motion chefs working in Chinese restaurant kitchen The concept of the celebrity chef may seem modern, but its origins stretch back centuries. In Renaissance Italy, Bartolomeo Scappi dazzled with culinary innovation; in 19th-century France, Marie-Antoine Carême served Napoleon and codified haute cuisine. Yet it wasn't until the 20th century—when Julia Child entered American living rooms via public television—that the 'chef as household name' truly took hold. Today, we live in a golden age of culinary stardom. From Netflix specials to multi-million-dollar restaurant empires, elite chefs aren't just preparing food—they're shaping culture, building brands, and running some of the most demanding operations in the world. And here's the real insight: many of these chefs are self-made, rising from anonymous line cooks to international icons. Their success is forged in extreme environments—under heat, pressure, and relentless scrutiny. In many ways, their path mirrors that of high-performing founders and executives. The best chefs aren't just culinary artists. They're operational tacticians, team architects, and culture builders. So what can enterprise leaders learn from them? Quite a bit. Step into the kitchen of a Michelin-starred restaurant during service, and you'll witness one of the most disciplined, synchronized operations in the world. Every individual knows their role. Every movement is intentional. Every second counts. There's no ambiguity, no second-guessing—just execution at the highest level. 'A restaurant is only as good as its team,' says serial entrepreneur Justin Connor, President of Chef's Table Projects. Chef's Table also happens to be my favorite Netflix series. By far. 'That's why the best chefs obsess over hiring, mentoring, and retaining the right people. It takes an inspired team to create unforgettable experiences.' In contrast, many business leaders rely on hope over precision. They default to 'inspiration' rather than building systems that enable clarity and execution. More than a decade ago, Mark Zuckerberg championed the phrase 'move fast and break things.' In the culinary world, that mindset doesn't build empires—it breaks businesses. Elite chefs are systems thinkers. They understand that operational excellence isn't the enemy of innovation—it's the foundation. As a recent McKinsey report noted, 'Great leaders make bold moves to improve their organization's impact—but executing such moves requires balancing a compelling purpose with a realistic assessment of how to achieve it.' What truly separates legendary chefs from weekend cooks isn't just their food—it's the culture surrounding it. In these kitchens, everything is intentional: the plating, the pacing, the lighting, even the greeting at the door. Culture isn't a mission statement on the wall. It's a lived, practiced rhythm embedded in the team's behavior. 'Excellence in the culinary world isn't just about taste—it's about trust, hard work, and shared intent,' says Connor. 'The best chefs articulate a clear vision and then build teams capable of delivering that vision every day.' For many executives, this is where scaling breaks down. They either over-index on strategy or creativity—but rarely both. Yet the best environments for innovation are those with clear systems, embedded values, and a shared sense of purpose. In fact, a recent study by INSEAD professors Fabrizio Salvador and Fabian Sting shows that companies that empower their frontline teams—much like kitchen brigades—see a measurable increase in innovation, productivity, and engagement. Why? Because when people understand not just what to do but why it matters, you get more than compliance—you earn commitment. One of the biggest myths in leadership is that you must choose between being creative or strategic. But the best chefs—and the best business leaders—embrace both. 'At its core, strategy is about finding ways to create and claim value through differentiation,' writes NYU professor Adam Brandenburger in Harvard Business Review. 'Yes, it requires creativity. But it also demands rigorous analysis, resource planning, and operational foresight.' Chefs live at this intersection. The acclaimed Chef's Table series doesn't just highlight dishes—it captures the discipline behind the artistry. 'Each of these chefs is an artist, an entrepreneur, and a manager,' says Connor. 'They create within physical constraints—limited space, time, and resources. And yet they produce unforgettable experiences. That only happens when vision is paired with structure.' For business leaders, the takeaway is clear: innovation without execution is chaos. Execution without vision is stagnation. The key is to shift between the roles of artist and operator with fluency—knowing when to ideate and when to deliver. There's a reason the highest-performing kitchens are called brigades. They are intentional, resilient, and built for speed and excellence. They embrace constraints as a canvas. They don't wait for perfect conditions—they create momentum through mastery. Want to understand how to build a high-performance team? Watch how the world's best chefs manage chaos, align teams, scale creativity, and lead with relentless standards. Because in the end, great leadership—whether in business or in the kitchen—isn't just about ideas. It's about execution under pressure, clarity of vision, and the courage to demand excellence.
Miami Herald
08-05-2025
- Politics
- Miami Herald
Why Ravioli Was Banned From Papal Conclave
While the process of choosing a pope is secretive, one thing is certain: Cardinals have to eat. Exactly what they eat, like so much else about the centuries-old procedure, is a mystery. However, Newsweek has gathered what clues are out there, including some surprising bans. By the year 1550, ravioli, whole chickens and pies were some of the foods banned from being eaten in a conclave, as they were seen as risks to the secrecy that remains such a major part of the procedure. Officials were concerned that messages, which might sway the voting, could be concealed inside the stuffed pasta or cavity of a bird. A report of the ban comes from one of the only existing accounts of the food served in a conclave, which was written by Bartolomeo Scappi, a 16th-century chef to Popes Pius IV and Pius V. In 1570, Scappi published the cookbook Opera dell'arte del cucinare, in which he wrote about the food served during the conclave that elected Pope Julius III. Scappi said guards were stationed at the kitchen to prevent notes from being shared and that food was inspected by testers before being passed to cardinals through a turntable between the kitchen and inner hall. Today, these concerns have largely faded-with digital leaks, as opposed to food-based subterfuge, being the main worry for organizers. Modern conclaves are shielded by sophisticated anti-surveillance measures, including electronic jamming to block digital communication. Cardinal electors have their mobile phones and any external communication devices confiscated before entering the Sistine Chapel. Nuns at the Casa Santa Marta, the Vatican guesthouse where cardinals reside during a conclave, feed the clergymen. The dishes, which are simple, are informed by the food traditions of the Italian region Lazio, where the Vatican is based. Mauro Piacenza, an Italian cardinal, told The New York Times that the food served at Casa Santa Marta was "food you could eat at a train station." He described the menu as containing pasta with "watery sauce," cutlets and salad. "Not exciting," he told the outlet. Cardinal Gianfranco Ravasi added, "You don't eat very well." Scappi described a slightly different culinary picture, one that included salad, fruit, charcuterie and wine. Like much else with the Catholic Church, the food served during a conclave has changed over the years. In 1274, Pope Gregory X-who was elected after an almost three-year-long conclave-introduced strict food rationing rules stipulating that if three days passed without cardinals reaching a consensus, they were only to be served one meal per day. After eight days, cardinals had to get by on bread and water. Clement VI relaxed these rules in the mid-1300s, according to BBC World's Table, allowing three courses of soup, a main dish of fish, meat or eggs and dessert, which often included cheese or fruit. Related Articles Francis II? What Papal Name Might the Next Pope Pick?Top 5 Favorites To Replace Pope Francis After First Day of ConclaveWhite Smoke Meaning Explained: Understanding Papal Conclave's Chapel SignalsNew Pope Update: Black Smoke From Conclave After Cardinals' First Vote 2025 NEWSWEEK DIGITAL LLC.
Newsweek
08-05-2025
- General
- Newsweek
Why Ravioli Was Banned From Papal Conclave
Based on facts, either observed and verified firsthand by the reporter, or reported and verified from knowledgeable sources. Newsweek AI is in beta. Translations may contain inaccuracies—please refer to the original content. While the process of choosing a pope is secretive, one thing is certain: Cardinals have to eat. Exactly what they eat, like so much else about the centuries-old procedure, is a mystery. However, Newsweek has gathered what clues are out there, including some surprising bans. Why Ravioli and Whole Chickens Used to Be Banned By the year 1550, ravioli, whole chickens and pies were some of the foods banned from being eaten in a conclave, as they were seen as risks to the secrecy that remains such a major part of the procedure. Officials were concerned that messages, which might sway the voting, could be concealed inside the stuffed pasta or cavity of a bird. A report of the ban comes from one of the only existing accounts of the food served in a conclave, which was written by Bartolomeo Scappi, a 16th-century chef to Popes Pius IV and Pius V. In 1570, Scappi published the cookbook Opera dell'arte del cucinare, in which he wrote about the food served during the conclave that elected Pope Julius III. Scappi said guards were stationed at the kitchen to prevent notes from being shared and that food was inspected by testers before being passed to cardinals through a turntable between the kitchen and inner hall. Today, these concerns have largely faded—with digital leaks, as opposed to food-based subterfuge, being the main worry for organizers. Modern conclaves are shielded by sophisticated anti-surveillance measures, including electronic jamming to block digital communication. Cardinal electors have their mobile phones and any external communication devices confiscated before entering the Sistine Chapel. Cardinals adjusting their miters during the final mass celebrated by cardinals before the conclave to elect a new pope, inside St. Peter's Basilica at the Vatican on May 7. Cardinals adjusting their miters during the final mass celebrated by cardinals before the conclave to elect a new pope, inside St. Peter's Basilica at the Vatican on May 7. AP What Do Cardinals Eat During a Conclave Nuns at the Casa Santa Marta, the Vatican guesthouse where cardinals reside during a conclave, feed the clergymen. The dishes, which are simple, are informed by the food traditions of the Italian region Lazio, where the Vatican is based. Mauro Piacenza, an Italian cardinal, told The New York Times that the food served at Casa Santa Marta was "food you could eat at a train station." He described the menu as containing pasta with "watery sauce," cutlets and salad. "Not exciting," he told the outlet. Cardinal Gianfranco Ravasi added, "You don't eat very well." Scappi described a slightly different culinary picture, one that included salad, fruit, charcuterie and wine. Are Cardinals Rationed During a Conclave? Like much else with the Catholic Church, the food served during a conclave has changed over the years. In 1274, Pope Gregory X—who was elected after an almost three-year-long conclave—introduced strict food rationing rules stipulating that if three days passed without cardinals reaching a consensus, they were only to be served one meal per day. After eight days, cardinals had to get by on bread and water. Clement VI relaxed these rules in the mid-1300s, according to BBC World's Table, allowing three courses of soup, a main dish of fish, meat or eggs and dessert, which often included cheese or fruit.
