Getting a 'Seat at the Table'... or not getting it!!!

Are you 'in', or are you 'out'...

This is a short presentation I made to a summit organiser, because they wanted me to present on the topic... Well, they didn't approve of the idea, I guess, because they sent me an invitation to attend rather than present. Nevertheless, it was worth it. And for many of my colleagues in the industry, it may be of some help.


World View of a 'Good L&D Guy'

• Conducts good training & coaching
  
• Plans to upgrade the L&D function to a Corporate University, and oneself as the (Chief) Learning Officer
  
• Has a lot of training presentation from the previous assignment, and innovates on them
  
• Talks about cost reduction by using innovative learning tools such as 'e'
  
• Sends motivational emails and news items from leading journals
  
• Has his numbers in place

...and also organises get-togethers


My View of 'What is wrong with that'

• A lot of training happens unhappy happens, but people at large are still unhappy, unless I deliver myself
  
• My boss doesn't understand as to why do I want to call the department a 'corporate univ.'
  
• I build content from the repository that I have, but people don't like it
  
• eLearning is costly to implement, but I am sure it will work out someday
  
• I send motivational mails because people want me to
  
• My MIS of 'how much have I done' is there in place
  
• I thank Edward Scannell and John Newstrom for 'Games Trainers Play'

...I do what people 'expect me to do', so, why the fuss???


My Boss' View of 'Why am I not at the table'

• My competitors have a L&D guy so do I now I'll figure guy, now… , the competitive advantage; we do conduct a lot of training
  
• Learning is not our business; then why do we need a fancy name for the L&D department; I have other things to do
  
• Its very standardized; I had the same slides in the previous company
  
• I need to reduce manpower costs, so, we should automate learning; we should get eLearning
  
• I need to remind our Training Head to keep me out of the motivational emails that the department sends me; they are very good
  
• I also need to explain the data that I want to see
  
• These guys are good at team building; the problem within the team is something that I need to take care of, same with our sales numbers, and also with my succession plan

So, what do you have to do...
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Why are you still here reading this...


You should be off to your Sales Head, Marketing Head, Finance Head, HR Head and Ops Head… need to take care of challenges in their worksphere!

What to focus on when creating a training road map?

An old team member had posed this question and wanted a 'quickie' response. This is a basic question which almost all training professionals have struggled with and many continue to struggle. Incase you wish to have some more inputs, do write to me, and I'll be glad to offer my assistance. Keep one thing in mind... Don't get on a jehad to find a 'training' solution for every problem. Think like a business operator.

Yenjoie!!!
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Easy-Way-Out


Only Step: Do a cut-paste job



Not-So-Easy-Way-Out

Step1: Identify business goals.

Step2: Identify business problems.

Step3: Identify those business problems which you can solve (and to whatever extent).

Step4: Qualify by doing some interviews with stakeholders, operators and customers.

Step5: Analyse

Step6: Prioritize by severity of implication, recurrence and contextuality to your function.

Step7: Create a plan to focus at removing or reducing the impact of the business problem. Read HPT framework available at http://www.ispi.org/

Step8: Get basic buyin from stakeholders before you go into the presentation.

Step9: Buy & Read 'SPIN Selling Fieldbook'. Then apply the same on the presentation that you would make.

Step10: Incorporate feedback and implement with a strong review mechanism to ensure formative feedback.

PacoMarcSue Lamb

I prepared this a few days back. I am dedicating this to my friend Marc Ratcliffe for his penchant, for enjoying life with his family and trying out new things to cook for his colleagues at his office.


As always, my preparations are not for the faint-hearted, but the indulgent variety. Once made this preparation should taste a little tangy, remind you of green chillies on the tip of your tongue, and should clear your throat. Incase of any clarifications, write to me... you know my email ID.

I couldn't have done this without the 'marinating' help from my wifey, Sudipa (That was the Oscar speech)...

Yenjoie!

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Get meaty & lean lamb chops and marinate them with curd, salt, green chillies, garlic paste and ginger paste. Keep it marinated for a minimum of 6hrs, but a day would be divine.

Heat oil in a wok (best) or in a nonstick frying pan, and sear the drained lamb chops. The purpose of searing is to seal the juices within, so the oil has to be hot. The purpose is not to cook the meat. In fact if it is properly seared, then the meat will become a little tough, but don't worry. Once seared, keep it aside, covered. Preserve the marinade as it will be required later on.

Heat oil in a wok (best) or in a nonstick cooking vessel (deep-bottom). Once the oil is hot, put in a spoon-full (or two) of regular grain-sugar, and let it caramelise a bit. Once the sugar gets caramelised, and oil is hot again (not too hot), add some chopped garlic, ginger, chillies and powdered black pepper. Once the garlic gets a little discolored, add the chopped onions (good quantity, as this forms the sauce) and fry them till they become brown in color, and the oil starts leaving the sides.

If you have turmeric, then add the turmeric paste (turmeric powder mixed with water and a little oil), once the onions have turned pink. You need to be able to handle the turmeric well, so, follow the instructions well. As the onions turn pink, use the spatula, and segregate the onions from the oil, then add the turmeric paste. A second or two later pour in a little water on the paste (which by now has started frying), and then a little oil on top of it. Why is this done... Well, this is to ensure that the turmeric doesn't get burnt (as the temperature required for it to cook is very low compared to the temperature of the oil)... and its my mother's way of doing it; so, just do it! If you are not using turmeric, then you needn't go through all of this. Turmeric adds a beautiful flavor to the meet. It is pungent, so, don't use a lot... just a teaspoon is all that you need for a kilo of onions.

Add the meat, and keep turning it over & over. This is a tedious process, as the meat should not get stuck to the bottom of the cooking vessel, and the onions should not get burnt. To control the temperature of the oil, use the marinade (mixed with some water). Keep on cooking till such time the meat becomes 75% cooked (use God's best gift to mankind to test that... thumb, index finger, and your teeth). Add water (warm water preferred) till it covers all the meat (and also if any marinade is left... which shouldn't be the case). Put a lid on the vessel, and let it simmer. Keep stirring it from time-to-time. You could ask your spouse to help you (my wife is insisting on adding this line)

Keep cooking it till the mutton gets 'almost' done, keep adding water (warm water preferred) if required. Once 'almost' done, the sauce should have the same consistency as that of the regular bottled tomato sauce.

When just five minutes away, add chopped coriander / parsley leaves mixed with mint leaves, a generous helping of lemon juice and sprinkle garam masala (use the packed version available with any indian condiment store or use a powdered mixture of cloves, cinnamon, cumin, coriander seeds, cardamom small, cardamom big, fennel seeds and bayleaves), and black pepper powder. Mix them together with the spatula. Cook for another 2-3 minutes on high heat, while turning the meat regularly & the gravy. Cut the fire, put on the lid, keep a heavy pestle or any heavy thing on top (incase the lid is not air-tight), and let it rest for 15mins.

Put the preparation in a serving-dish, sprinkle chopped coriander/parsley leaves & fine strips of deseeded green chillies & some pepper corn as garnish.
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Have this with rice or tawa-roti/tandoori-roti/naan (types of indian breads) or french loaf (too spicy for dinner rolls). If you want this served as a complete meal, then make a bead of rice on a plate, make a hole in between (should look like a large rice doughnut), and place the sauce and meat in the middle.



E & OE