Living in the moment is comfortable, but in an ever-changing world it can turn adaptation into chaotic reaction. It was Peter Drucker, one of our country’s great management gurus, who stated:

“The best way to predict the future is to create it.”

Thinking ahead and looking beyond the parameters of proverbial box thinking, is the fuel that has driven incredible American innovation from transportation to construction, analog to digital, medical reaction to prevention, and problem solving to problem prevention.  Innovation and creation stem from that first spark of thinking, asking “WHAT IF”. And, what if is connected to observation, open minds, and awareness of the environment around us.

Steve Jobs, the mastermind co-founder and former CEO of Apple Computers was one of the most innovative persons of the past century. When asked about his innovation process he stated:

“People don’t know what they want until you show it to them. That’s why I never rely on market research. Our task (at Apple) is to read things that are not yet on the page.”

If you are following the current environment in food service and the numerous challenges that operators face, then you must acknowledge that what “is” will not be realistic in the future. What is, must change; the question is – to what?

So, I thought I would add a little fuel to the fire of creative thinking and toss out some ideas to chew on (pun intended). View this as reading things that are not yet on the page.

• FOOD CENTRIC COMMUNITIES:

People are living longer (somewhat related to socio-economic conditions) and those who have been able to save for retirement are doing so with the assumption that they can maintain an active lifestyle. This lifestyle requires being part of a community where they can continue to contribute, find ample opportunity to exercise, connect with others in meaningful ways, enjoy the outdoors, and thread healthy eating throughout their experiences. Foodservice can and should be an integral part of this community experience.

THOUGHT: Are there opportunities for chefs and food systems to partner with developers bringing growing, processing, preparation, education and service to those who seek this balance in their senior years? And might this same community experience find an audience in younger demographics where feeling good and finding balance are drivers in determining success?

The Culinary Institute of America, as an example, is partnering with Nolan Reynolds International to build such a community in the Hudson Valley. Is this the right model for the right time? Addressing the experience of life without connecting it to what and how we eat would be shallow at best. This is a significant future thinking exercise that may just be the start of new environments for chefs and operators to make a difference and thrive.https://www.nrinternational.com/news/one-only-hudson-valley-luxury-homes-new-york .

• LIVING IN NEIGHBORHOOD HEALTHY ECOSYSTEMS:

In his book, The Blue Zones, Dan Buettner reveals research that seeks to identify pockets of communities throughout the world where longevity is measured in the number of centenarians who continue to live productive lives, and then find common threads that we might adopt. Central to the 100 plus lifespans are reduced stress, a strong sense of community belongingness, defined purpose, exercise and a healthy diet. These are not new concepts, we are all aware of these factors, yet only a few such locations in the world personify what this means.

As chefs, we can be much more than preparers of quality, tasty food. If we are central to a long, healthy life, then maybe this can be a business model that we adopt. Seeking a job and a career can have a more altruistic side when we see that participating in a bigger picture can provide a level of success (both holistically and financially) beyond the typical career track. Connecting with growers, processors, and community leaders willing to see and align with this bigger picture, may be a peek into the future.

When food becomes more than fuel, when people in a neighborhood are connected to how it is grown, prepared, and served, then its importance is hard to ignore and impossible to measure. Is this a more significant role for chefs in the future?

“You have to know why you get up every morning.”

-Dan Buettner

Ah…the proverbial career question: “Why do you cook?”

• PREVENTATIVE MEDICINE CENTERS:

We live in a stress filled world. Chronic stress affects your mental and physical health. When emotions are driven by stress then the body responds, typically in a negative way. Although removing stress from our lives may not be easy, we can certainly affect the conditions that allow our mind and body to feel the weight of that stress. Most would agree that relationships, exercise, connection with nature, listening to music or appreciating art can help to create save places for stress relief, but cooking and enjoying well prepared, balanced, and nutritious meals is essential to a healthy state of being.

Medical schools have begun to understand that nutrition education is a critical component to a healthy body and mind, and culinary schools are partnering with those institutions to cross pollinate the concepts surrounding health and wellbeing. There is an opportunity for the healthcare industry and chefs to coexist and create preventative medicine through healthy eating. Chefs in healthcare facilities have an opportunity to break free of the misconception that food in healthcare operations, or even healthy food in general, is utilitarian: free of creativity, attractive presentation, and flavor. This is a chance for chefs to truly shine and make a substantial difference in people’s lives.

This is one area worth chewing on. It’s time to embrace free thinking about a future in food that is inspiring and important. More thoughts to come.

PLAN BETTER – TRAIN HARDER – THINK AHEAD

www.harvestamericacues.com – BLOG

Check out my author website at: www.paulsorgulebooks.com