Continuing Education. Part Two.

Eat. Drink.

I recently wrote of the importance of continuing education and how leaders and management must encourage and invest in their team’s opportunities for growth. I also stated that the best salespeople always ask endless questions, stretch beyond their comfort zone and are continuously on the quest to always learn more to be the best they can be. This also means that these salespeople should go above and beyond what the company provides to continue to learn and grow.

How? Salespeople should invest their own money and personal time into continuing education to be the best they can be.  

I always appreciate this as a sales leader. We all have personal experiences and “extracurricular” opportunities when and where we learn. We are fortunate to work in an industry that is relatable and “tangible” during our free time. (I mean let’s be honest, what family member has not seen us looking at china patterns and commenting on service every time we go out to dinner?? And going to a relative’s wedding … fuhgettaboutit!). Bringing these out-of-work experiences back to the office only broadens all of our knowledge base. So spend your own dime on your own time out of the workplace to recognize that these extra “investments” spent are only furthering your knowledge base.


Inspire.

I recently dined at a Three Star-Michelin restaurant in a resort town in the southeastern Bavarian region of Germany. It was toward the end of our ten-day journey across magnificent Switzerland and Germany and I am embarrassed to admit, I was getting “fooded” out. I also knew the financial commitment was going to be about 500 euro each for food and wine (about $600 USD per person). However, I made the reservation at the Restaurant Uberfährt in advance, and I am a firm believer in honoring my commitments. The restaurant had fabulous reviews and I was destined to see what it was all about.

To say this was one of the highlights of my ten days abroad is an understatement. How often can one experience a culinary education like this? The three of us were all “varied” in our fine-dining history; one was a complete novice and actually intimidated; the other would normally experience this as a business transaction. I myself had only the good fortune of dining at Michelin star restaurants through my industry, always eating alongside chefs who ordered and guided me along the way.

We opted for the “seven” course which really turned out to be ten eye-opening and mouth-watering creations. The level of creativity impressed us as each dish was set before us. Chef Christian Jürgens passion was evident  as each course was designed to showcase his unique culinary art. The table and wine service was outstanding. I will let the photos explain the rest.

 Eggplant and Chicken Mousse and Olives

Eggplant and Chicken Mousse and Olives

 Morrel

Morrel

 Golden Eye

Golden Eye

 Pavlova with Pineapple Strawberries

Pavlova with Pineapple Strawberries

 Patisserie

Patisserie

I now look back and am so thankful I did not cancel this unforgettable experience. It would have been a shame to miss the craftsmanship and art that was lovingly presented as food. We are lucky to be in an industry that allows us to learn from something that we do every day … eating, entertaining and inspiring.