Human Potential Untangled
Training & Development, ASTD, Apr 09
By Kevin J. Sensenig
There are three generations of management theory which have defined how organizations develop human potential.
1. Under the functional management approach, development was aimed at getting people to follow the standard processes established for each function.
2. Founded on the hierarchical model of organizations, developing potential was viewed as taking people up through the ranks.
3. Emphasis on organizational systems.
Though each has its own merits, the 2 common disadvantages are that development around a process, system, or advancement to the next level keeps employees too narrowly focused on their individual jobs. Also by focusing on function and process, these approaches to development neglect engaging the person as a learner.
Peter Senge’s had a completely opposite vision of a “learning organization,” in which people are continually enhancing their capabilities to create the results they truly desire. However, this model was considered to be too soft or perhaps utopian.
According to the author the middle ground is the best approach to unleashing human potential .It combines methodical key steps people can follow to advance in their careers, with learning organization concepts that respect individual differences.
One of the first steps in developing each person’s full potential knows why people don’t perform and what to do about it.
He enumerates and discusses the 5 obstacles in this step and gives their solutions.
He feels that if the source of nonperformance is not correctly identified, good employees may be passed over for promotions, be fired, or leave on their own, while less desired employees, who will never buy in or simply cannot do the job effectively, are retained.
He discusses a system for bringing out the best in people, since the traditional forms of motivation which are compensation and benefits, being tangible rewards, are short-term motivators.
According to him, the more intangible forms of motivation are better as they raise engagement levels by helping people feel connected.
The new model for developing human potential:
“The only sustainable competitive advantage is found in engaged individuals, but traditional methods have not always succeeded in developing people to their fullest potential. Some approaches have been too lockstep, and others, too soft. The value model of development combines the best of traditional approaches to bring out the best in people so that they can drive the organization toward its goal.”
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Sunday, October 25, 2009
Sunday, June 7, 2009
What you need for the kitchen
First timers often don’t have a clue about the number of utensils or gadgets that are needed by them to turn out decent meals. They tend to either become ambitious or go overboard by getting too many things or under stock because they feel they’ll never get around to using even half the items mentioned.
Dear cook – to – be, please follow our instructions carefully and you won’t go wrong.
1. Pots and Pans: every self- respecting kitchen deserves a
· Frying pan- these days you get some wonderful non-stick frying pans and an 8” diameter pan should do just fine.
· Sauce Pan- if you drink masala or readymade tea you need to get this. A 1 litre pan should be good unless you want to make tea for your whole Dorm or mohalla!
· A set of 2 non-stick pans in 2 sizes- a medium and large size( that is 2 litre and a 3 litre) size
· Kadhai or wok- again a non stick. Non stick makes it easier to cook and clean so go for it.
· Pressure cooker 2-3 ltrs. - unless you want to slave over the oven for ages waiting for the dal /rajma/meat etc. to cook, this is just what the doctor ordered. It reduces cooking time with a few whistles.
Note- when buying non – stick utensils please check that it has a heavy bottom; there are some very thin bottomed pans which burn the food very easily and are difficult to roast or cook food in.
2. Spoons and knives: Once you become proficient at cooking you will soon find yourself surrounded by chamchas, so be careful of the type you get for your kitchen! And beware of all the sharpened knives out there from those who thought to work their way into your heart via the stomach, get your own weapons of cooking.
· A ladle –that is needed for the gravies and dals
· A karchul( slotted spoon) for frying puris, bhajias and yummy pakodas.You will reach that stage don’t worry.
· Few wooden spatulas- you might get these with the non- stick pans, as only these can be used for non stick. Metal spoons will spoil the Teflon coating.
· A cheese slicer- I use this for frying kebabs, burgers etc as it is easy to get a grip under the surface of the cutlet without it breaking.
· A vegetable knife for chopping
· A peeler
3. Thank God for these inventions! These days life has become so much simpler because of them.
· A rice cooker- wash it (rice, not the cooker), put it in and forget it till you’re ready to eat. A rice cooker allows you to put the rice in any where from 4-5 hours prior to eating, so you could put it in there before you go shopping or working on your computer,( it can be done at the time also) and saves you the botheration of rice boiling over and messing your stove or getting burnt. Now smaller rice cookers are also available and you can check your requirements.
· A chopper- you get electrical choppers- Braun has a very good one though cheaper substitutes are also available. This helps you to keep those tears at bay as it chops the onions for you. It can also chop coriander, chillies, ginger etc. It helps to blend curd and make it smooth for the raitas.It can whip egg.
· Microwave- I never stop to thank the inventor, every time I use this wonderful gadget .It can cook, it can warm, it can grill and it just about does everything except make your bed!!!!. Buy an appropriate size, not too large.
· Of course you know that you will need a gas stove. You could go for a self lighting model as you don’t have to keep worrying about lighters and matches. If you can’t get a gas connection you could go in for a electric heater but be prepared for burning a hole in your pocket too as electricity bills will be high.
4. Buy yourself a good apron as you don’t want to get your shirts and dresses stained with masalas and oil. Though if you do get them then Vanish is a wonderful stain remover.
5. Crockery and Cutlery: what’s the use of making such yummy food if you don’t have anything to eat it from? So, buy some plates, tea mugs, glasses and spoons and forks. Of course if you wish to avoid the hassle of washing up and you can afford it on an everyday basis you could buy some disposable stuff. Or just keep some for the days when you don’t feel like washing up or for parties once you’ve reached the stage when friends aren’t scared to sample your culinary skills. Corelle is a brand of crockery which is ceramic but can almost be used like steel. Invest in a good set of crockery and glasses.
Dear cook – to – be, please follow our instructions carefully and you won’t go wrong.
1. Pots and Pans: every self- respecting kitchen deserves a
· Frying pan- these days you get some wonderful non-stick frying pans and an 8” diameter pan should do just fine.
· Sauce Pan- if you drink masala or readymade tea you need to get this. A 1 litre pan should be good unless you want to make tea for your whole Dorm or mohalla!
· A set of 2 non-stick pans in 2 sizes- a medium and large size( that is 2 litre and a 3 litre) size
· Kadhai or wok- again a non stick. Non stick makes it easier to cook and clean so go for it.
· Pressure cooker 2-3 ltrs. - unless you want to slave over the oven for ages waiting for the dal /rajma/meat etc. to cook, this is just what the doctor ordered. It reduces cooking time with a few whistles.
Note- when buying non – stick utensils please check that it has a heavy bottom; there are some very thin bottomed pans which burn the food very easily and are difficult to roast or cook food in.
2. Spoons and knives: Once you become proficient at cooking you will soon find yourself surrounded by chamchas, so be careful of the type you get for your kitchen! And beware of all the sharpened knives out there from those who thought to work their way into your heart via the stomach, get your own weapons of cooking.
· A ladle –that is needed for the gravies and dals
· A karchul( slotted spoon) for frying puris, bhajias and yummy pakodas.You will reach that stage don’t worry.
· Few wooden spatulas- you might get these with the non- stick pans, as only these can be used for non stick. Metal spoons will spoil the Teflon coating.
· A cheese slicer- I use this for frying kebabs, burgers etc as it is easy to get a grip under the surface of the cutlet without it breaking.
· A vegetable knife for chopping
· A peeler
3. Thank God for these inventions! These days life has become so much simpler because of them.
· A rice cooker- wash it (rice, not the cooker), put it in and forget it till you’re ready to eat. A rice cooker allows you to put the rice in any where from 4-5 hours prior to eating, so you could put it in there before you go shopping or working on your computer,( it can be done at the time also) and saves you the botheration of rice boiling over and messing your stove or getting burnt. Now smaller rice cookers are also available and you can check your requirements.
· A chopper- you get electrical choppers- Braun has a very good one though cheaper substitutes are also available. This helps you to keep those tears at bay as it chops the onions for you. It can also chop coriander, chillies, ginger etc. It helps to blend curd and make it smooth for the raitas.It can whip egg.
· Microwave- I never stop to thank the inventor, every time I use this wonderful gadget .It can cook, it can warm, it can grill and it just about does everything except make your bed!!!!. Buy an appropriate size, not too large.
· Of course you know that you will need a gas stove. You could go for a self lighting model as you don’t have to keep worrying about lighters and matches. If you can’t get a gas connection you could go in for a electric heater but be prepared for burning a hole in your pocket too as electricity bills will be high.
4. Buy yourself a good apron as you don’t want to get your shirts and dresses stained with masalas and oil. Though if you do get them then Vanish is a wonderful stain remover.
5. Crockery and Cutlery: what’s the use of making such yummy food if you don’t have anything to eat it from? So, buy some plates, tea mugs, glasses and spoons and forks. Of course if you wish to avoid the hassle of washing up and you can afford it on an everyday basis you could buy some disposable stuff. Or just keep some for the days when you don’t feel like washing up or for parties once you’ve reached the stage when friends aren’t scared to sample your culinary skills. Corelle is a brand of crockery which is ceramic but can almost be used like steel. Invest in a good set of crockery and glasses.
Saturday, May 23, 2009
Why learn cooking?
My mother is the best cook in our family. We grew up eating the best in so-called Mughlai cooking not seen even in the best hotels like koftas, shami kabab with fillings, kormas etc. Even her everyday dishes like dals, vegetables, khichdi etc. are examples of exceptional taste. Therefore, when I spent a year in England, within a few days of arrival, I was yearning for home food. Although U.K. has hundreds of Indian restaurants, their cooking is at best is British dishes with Indian ingredients.
I then decided to learn to cook simple everyday Indian food not only to save money but also to enjoy home cooked food. Many of us grow up, leave home, and go to live with others or on your own. You need to face it, eating out every day gets boring and expensive. The problem is how to get started.
Most of us have grown up with mother’s and other grown up family ladies advise that kitchen is a woman’s domain and it is no place for a man’s to spend their time. I think it is a ploy to ensure that cooking remains a mystery to men and they remain totally dependent upon their women folks for this essential life giving function.
Therefore, most men have not been properly introduced to the kitchen. Making tea or boiling an egg is considered great accomplishment. Up to now they have seen their mothers cook everyday and their fathers eat those dishes. The fear of the unknown and still greater the fear of ridicule makes us give a wide berth to the kitchen. In a way, learning to cook is akin to learning to give up our fear of the unknown and take first steps in accomplishing anything new.
Besides learning an ability to feed ourselves, cooking is also a great stress buster. It teaches us or reminds us of life management skills which we have perhaps forgotten in our busy daily life, like patience, precision, time management, multi-skilling, planning, improvisation and in addition, improves our attitudes like busting inflated egos, the great killer of top executives.
Among couples in their 20s & 30s, both spouses have jobs, suitable helpers are not available or beyond means, so they tend to think that sharing the housework is normal. Once retirement looms on the horizon, many men do not know how to fill their time productively, especially those in high demanding jobs. Cooking comes as a welome relief. Therefore, cooking bring more flexibility and understanding to family relationships.
Many accomplished individuals like Shah Rukh Khan, Late industrialist S.L. Kirloskar (who hafd his own personal kitchen) Adman Prahlad Kakkad, top lawyer & politician Sabil Kipal etc. are weekend cooks.
Through this blog , I will share my experiences in learning to cook by introducing basic Indian cooking. There are many introductory cookery books in the market written by great cooks & chefs. However, I have found that these already assume that the reader has some basic skills & knowledge. In this book, we assume nothing, not even boiling water.
The objective is to impart skills which can determine what you eat, rather than forfeiting this to the mass processed food industries.
I then decided to learn to cook simple everyday Indian food not only to save money but also to enjoy home cooked food. Many of us grow up, leave home, and go to live with others or on your own. You need to face it, eating out every day gets boring and expensive. The problem is how to get started.
Most of us have grown up with mother’s and other grown up family ladies advise that kitchen is a woman’s domain and it is no place for a man’s to spend their time. I think it is a ploy to ensure that cooking remains a mystery to men and they remain totally dependent upon their women folks for this essential life giving function.
Therefore, most men have not been properly introduced to the kitchen. Making tea or boiling an egg is considered great accomplishment. Up to now they have seen their mothers cook everyday and their fathers eat those dishes. The fear of the unknown and still greater the fear of ridicule makes us give a wide berth to the kitchen. In a way, learning to cook is akin to learning to give up our fear of the unknown and take first steps in accomplishing anything new.
Besides learning an ability to feed ourselves, cooking is also a great stress buster. It teaches us or reminds us of life management skills which we have perhaps forgotten in our busy daily life, like patience, precision, time management, multi-skilling, planning, improvisation and in addition, improves our attitudes like busting inflated egos, the great killer of top executives.
Among couples in their 20s & 30s, both spouses have jobs, suitable helpers are not available or beyond means, so they tend to think that sharing the housework is normal. Once retirement looms on the horizon, many men do not know how to fill their time productively, especially those in high demanding jobs. Cooking comes as a welome relief. Therefore, cooking bring more flexibility and understanding to family relationships.
Many accomplished individuals like Shah Rukh Khan, Late industrialist S.L. Kirloskar (who hafd his own personal kitchen) Adman Prahlad Kakkad, top lawyer & politician Sabil Kipal etc. are weekend cooks.
Through this blog , I will share my experiences in learning to cook by introducing basic Indian cooking. There are many introductory cookery books in the market written by great cooks & chefs. However, I have found that these already assume that the reader has some basic skills & knowledge. In this book, we assume nothing, not even boiling water.
The objective is to impart skills which can determine what you eat, rather than forfeiting this to the mass processed food industries.
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