September 2008

This month’s newsletter takes a look at the impact of distraction and offers suggestions for reclaiming control of your day by focusing on attention.

I would be delighted to hear your thoughts and comments: ksutherland@sutherlandconsulting.com

Warm wishes for a safe and happy summer,

Karole Sutherland

A Delicious Collaboration

One of the many joys of living in Vancouver is our wonderful restaurants. Not only is the quality outstanding, the range is broad drawing on Asian influences and our diverse cultures. Because of our temperate climate and long growing season, our chefs have abundant access to local, organic and fresh products almost year-round. The most difficult aspect of living amongst such bounty is narrowing down the choice to a single restaurant at which to eat.

One of our favourites, Fuel, often gets the nod not just because the food is inventive and downright delicious (did I tell you about the chilled sweet corn soup with crème fraiche, house-smoked BC salmon and crispy garlic?), but also because it offers seats at the chef’s bar. As they explain on their website, “the party often gravitates to the kitchen”. In my opinion there is no better place to enjoy transcendent food and a glass or two of wine than in the kitchen.

Seated at the bar, I am mesmerized by the ability of each person on the line to plan their actions based on Chef’s recitation of the incoming orders, adjusting as diners linger over a course juggling pans, weaving in and out of each other’s trajectory in the narrow galley kitchen and then suddenly, like magic, everyone morphs together with plates ready for the finishing touches under the discerning approval of Chef Belcham.

I’m amazed at the tranquility of the kitchen. There are no Gordon Ramsay-like dramas, no raised voices, hurled expletives or clanging pans. The 4 team members on the line work flat-out, the sweat on their brows a testament to the frenetic pace. Each has been in the restaurant since early that morning, prepping their ingredients for the evening, devoted to perfection in each ingredient that makes up the meal. They bend over their work with concentration – seemingly unaware of what’s happening inches away, yet clearly attentive. That moment arrives when each of their contributions becomes the whole and the multiple plates are brought together and conveyed to the lucky recipients. And believe me, it is a miracle of flavour and texture – not something I can adequately express in words but a collaboration which I happily consume.

Collaboration is an elusive goal. It’s hard to define but you sure know it when you see it and we would all like to experience more of it. Ironically, collaboration is more difficult for teams composed of highly educated people of diverse backgrounds and is compounded by issues such as the trend to virtual teams and the inclusion of multiple functions on the same team. Members of complex teams are less likely to share knowledge or resources; learn from one another; or help others complete tasks. Ouch! That doesn’t sound hopeful for getting extraordinary things done by teams.

But teams do pull off the impossible on a regular basis, collaborating successfully to achieve their goals. What are the factors that help them work together as a team and not just a group of highly skilled individuals? One of the most important is a leader who appreciates the unique talents of each person and who leverages these strengths to the benefit of the project. Acknowledging and drawing on each team member’s strengths, not just their technical skills, is essential to successful collaboration.

And if you ask teams which factors are needed for collaboration, they rate enthusiasm for the project; open-mindedness; curiosity and candour as the most important. In other words, a great attitude can overcome shortcomings in skills and experience. Chef Belcham clearly has an abundance of talent in his kitchen; but I think the secret ingredient that sparks the collaboration he showcases each and every meal service is the enthusiasm he and his staff have for the meals they make; their keen interest in the locally sourced ingredients; and their willingness to do it in front of all their guests.

What does your team do so well you wouldn’t mind an audience each time you do it?

Idea you can use

1. Have your team agree on each person’s role for key tasks or activities. Is everyone clear about which aspect of the task they are responsible for performing? Who is the single decision-maker? Whose input is essential to gain support for the activity? Who needs to be informed? Who wants to know? Who has the accountability for making sure the task is done to quality standards and on time?
2. Give feedback in the moment. Catch people doing the things that support collaboration and acknowledge their contributions not just to them, but to the entire team. Create a climate of support, sharing and acknowledgement. We all perform just a little bit better with encouragement.
3. Be curious. Take the time to explore not only what’s working but alternative approaches that integrate the wisdom of the whole team. Ask for their perspectives, thoughts and ideas. Listen intently to the answer and respond with a simple thank-you. Resisting the urge to add your wisdom increases their commitment and the success of the outcome far beyond what your tweak or embellishment might add.

Enjoy the fall. I plan on at least one more bowl of chilled sweet corn soup before the season ends.

About the Sutherland Consulting Group
The Sutherland Consulting Group helps leaders create teams that get results by showing them how to leverage their personal strengths and the expertise of their team to improve collaboration, decision making and communication. We specialize in developing great teams and outstanding leaders.

Call us: 604.788.9145
Email: info@sutherlandconsulting.com
Web: www.sutherlandconsulting.com
Mailing address: 5212 Maple Street, Vancouver, BC V6M 3T5

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