Lecciones de la cocina en los negocios

jorge carlos fernandez frances
Jorge Carlos Fernandez Frances

La cocina y la gastronomía son parte del día a día de todas las personas del mundo, pero es un área que muy pocos llegan a desarrollar hasta un nivel profesional. Sin embargo, el desarrollo de las habilidades culinarias, incluso a un nivel básico, pueden aportar importantes lecciones aplicables a muchos ámbitos de nuestra vida, tal y como lo son los negocios. Jorge Carlos Fernández Francés, empresario mexicano y fanático de la comida, nos comparte algunas reflexiones entre la cocina y los negocios.

Primeramente, la cocina nos enseña que medir los riesgos, y que prevenirlos siempre será una parte fundamental de cualquier actividad. Comenzando por la vestimenta de protección adecuada y avanzando hasta la enorme cantidad de utensilios y herramientas que representan un gran peligro en una cocina, deberemos procurar seguir las técnicas adecuadas para poner nuestra integridad física antes que todo. De manera análoga a los negocios, donde también habrá que asumir los riesgos a los que podremos enfrentarnos, tendremos que plantear estrategias para prevenir y controlar dichos peligros, permitiéndonos así llegar a nuestras metas disminuyendo al máximo las posibilidades de generar pérdidas para nuestra organización.

Relacionado al punto anterior, la cocina nos enseña a seguir una metodología establecida y a aprender constantemente nuevas formas de conseguir determinados objetivos, para los cuales habrá que memorizar una gran cantidad de recetas y procedimientos. En los negocios, el aprendizaje de saberes tanto teóricos como prácticos nos ayudará a conseguir nuestras metas de manera adecuada.

El trabajo en equipo es otra de las lecciones de la cocina que podemos aplicar en los negocios. En el mundo de la gastronomía, normalmente existe más de una persona trabajando al mismo tiempo, por lo cual deberá existir una adecuada comunicación y división de las tareas a realizar para poder llegar a completar los platillos que se vayan a preparar. Esto es aplicable al mundo empresarial por la constante necesidad de formar sociedades junto a otras personas que busquen objetivos similares a los nuestros, y que al aplicar la comunicación y la organización en equipo de manera adecuada nos permitirá completar con éxito aquello que busquemos lograr con nuestra sociedad de negocios.

Finalmente, la cocina nos enseña que siempre debe existir un equilibrio entre las dimensiones de la inteligencia, de la técnica y de la estética. Cualquier trabajo culinario que se desarrolle deberá tener una combinación de la inteligencia teórica, para conocer las recetas y los ingredientes que utilizarán para preparar un platillo; la técnica adecuada, para así llevar el conocimiento teórico a la realidad mediante el uso adecuado de los utensilios y las herramientas, así como los tiempos requeridos en cada proceso; y por último la estética, puesto que todos los platillos pueden estar preparados a la perfección, pero no se considerarán terminados en su totalidad mientras la presentación al comensal no sea la adecuada. Esta es una lección enormemente aplicable a los negocios, puesto que se requieren de las ideas teóricas necesarias para el emprendimiento o la organización que se vaya a desarrollar, el conocimiento tecnológico suficiente para llevar estas ideas a la realidad, y finalmente una presentación comercial atractiva para poder encontrar el nicho del nuevo producto o servicio entre los consumidores.

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