I interview people from various industries to understand the importance of meals in their professional lives. Learn from leaders how to turn gastronomy into a precious soft skill.
BERTRAND BALLARIN, MANAGEMENT EXPERT
My conversation goes on with Bertrand Ballarin, former military and director of social relations at the Michelin group until 2019. Accountability at French Michelin group factories invited workers to take initiatives, to make decisions themselves, to discuss with each other without waiting for the boss to make the decisions.
This program of redistributing responsibility in 70 Michelin factories has paid off. In two years, the results of this work organization have demonstrated the significant impact on productivity, employee engagement and satisfaction. Never having heard of accountability, I ask Bertrand why don’t more companies do it ? Bertrand also wondered for a long time.
The meal is at the heart of events and professional relationships. My workshops target sales team, managers and entrepreneurs who want to empower their brand image and network. An idea for your next seminar ?
EMPOWERMENT : gain confidence thanks to gastronomy LEADERSHIP : use meals to better understand people & better work FRENCH CULTURE : enrich know-how throughout history & art.
WHY DON'T COMPANIES ACT ?
« It’s a long and progressive effort of managers to check that everything goes well, that everything make the employees feel empowered to take initiatives without being afraid of making mistakes ». Such a process is possible in the case of low turnover and a long-term strategic vision to achieve results after two or three years minimum.
« Companies always want to go too fast. Whenever we work on human relations, we must accept that it takes time »
WORK & LEISURE
As an aside I mention my consuming passion for gastronomy that led me to quit three times beautiful luxury houses. Entrepreneurship wasn’t an option but a vital need because I don’t know how to accept an organization and job that doesn’t make me happy. By questioning Bertrand I became aware of the distinction between work, professional activity and what living on a passion means.