HUNGRY. How James Cochran Won Great British Menu and Leadership Lessons From Michelin Star Restaurants - James Cochran, Dan Henry, 12.51, Around The Cluck
Pressure. Perfection.
Stress. Suffering.
Teamwork. Trust.
Authentic Creativity.
Delicious leadership lessons bubble in the kitchen and spill in the board room.
Leading a brigade of chefs or challenger brands are the same.
The latest guests on HUNGRY. are James Cochran and Dan Henry.
James’ career sparkles:
- Worked under Bret Graham at The Ledbury, taking it from a 1 to 2 Michelin Star * - becoming the 11th best restaurant in the world.
- Head Chef of The Harwood Arms, London’s ONLY Michelin Star pub.
- James and Dan, co-founded the restaurants 12.51 and Around The Cluck.
- Creating an INSANE Scotch Bonnet Jam product with the legends Pam Digva and James Digva - listed in 500+ Sainsbury's stores.
The biggest lesson?
The Art of Simplicity.
Humans convolute EVERYTHING, adding more and more.
BUT.
The best strategy?
SIMPLICITY.
Our conversation rifled home a quote I love: SLOW IS SMOOTH. SMOOTH IS FAST.
Slowing down allows, Simplification.
Simplicity = Speed.
ON THE MENU:
1. HOW TO FIND YOUR AUTHENTIC EDGE IN CROWDED CATEGORIES: FIND YOUR SOULS’ STORY + EMBRACE ROUGH AND READY
2. WHY GREAT PRODUCT *ALWAYS* TRUMPS SEXY PACKAGING OR PRODUCT: BE FASTIDIOUS WITH YOUR PRODUCT
3. WHY BRANDS MUST MAKE THEIR *WHY* AND PRODUCT *UNIVERSAL* - THE DANGERS OF BEING “TOO NICHE”
4. *THE* LEADERSHIPS LESSONS FROM MICHELIN STAR KITCHENS: HIGH STANDARDS + RESILIENCE + TRUST + REDUCE YOUR EGO = PERFECTION
5. THE ART OF SIMPLICITY: WHAT DEADWEIGHT CAN YOU *SUBTRACT* FROM YOUR BUSINESS OR LIFE
🤝 Let's Connect!
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