Byron's Babbles

Leadership Breakfast Story

file-1-2This is the second post in a series of four that tells the journey of our Focused Leader Academy (FLA) learning to tell a story with food. Click here to read the first post entitled Feeding Leadership.

We started the day yesterday with my good friend and Graphic Recorder, Mike Fleisch, and I telling a story of our six year journey working with teachers together by cooking breakfast. We had so much fun planning for this and wanted to model storytelling, like we had learned from … the night before. This was so much fun and really caused a lot of reflection on the part of Mike and I.

Most importantly, we noted the fact that we practiced our normal “Jazz Improvisation” when putting this breakfast together. I would say, let’s have this and Mike would say yes and I can bring this to top it off and make it really cool. Honestly, that’s how it works with us. We have become such great friends and convening partners that we can visualize what each other is doing and improvise the next part of the music, so to speak. That was an important part of this story for us to tell. What sets Mike and I apart from others who bring groups together for professional development is what sets jazz apart from other music – this cool thing called improvisation.file1-1-2

Jazz is certainly an art of the moment, but it is also an art in and of a particular history, and history flows out of every note played. Mike and I practice adaptive leadership, what I’ll call Jazz, of the moment and become artful in differentiating for the moment. Our form of leadership jazz is also rooted in life, it takes all that life has to offer and makes a rich amalgam with the history and context of the teacher leaders we serve in our Focused Leader Academy.

Here was our breakfast:

  • Starbucks Coffee – coffee from a socially responsible company was important to Mike and I because we both want to be a part of social change and making the world a better place.
  • Titus® Donuts – These are the official donut of FLA. We felt it was important to go ahead and make the staple and constant product available. An important thing for leaders to do, even when introducing new and exciting things.
  • Mixed fruit cups – When Mike and I first met and started facilitating together, we both came with different talents, beliefs, and skills. Just like when you put different fruits together with different tastes, textures, and colors it makes something really amazing. And, Mike did his usually of adding the artistic touches of shaved lime and real whipped cream on top. Improve at its best!
  • Then came an awesome cheese dish with toast that Mike made with Wisconsin Cheddar cheese since he is from Milwaukee, Wisconsin.
  • Eggs – We wanted to serve eggs because we wanted this to represent how great leaders differentiate and meet those they serve where they are. We represented this by preparing the eggs to order – over easy, over hard, sunny side up, scrambled, or the most complex order of the morning: one whole egg and three egg whites scrambled together.
  • Goetta – First let me explain what Goetta is. Pronounced “get-uh”, the sausage-type patty is pretty synonymous with Cincinnati (where Mike lives), though its roots are steeped in the “Queen City’s” German heritage. Goetta employs steel-cut or pinhead oats to extend the amount of pork and beef scraps that are then blended with spices, formed into a log, sliced, and fried. We chose Goetta because each month I go spend a day with Mike and plan out our weekend retreats. He always has some new cultural thing for me to learn and we go to his favorite places. One time he took me to a great restaurant where I had Goetta for the first time. This is one of the discoveries that has remained closest to my heart. It proves how relationships and trying new things can change our lives and cause us to grow.
  • Non-alcoholic Mimosa – Bottom-line it’s elegant and can be made with so many combinations. Think about it, you can really add in any of your favorite fruits – peaches, blueberries, kiwi – the possibilities are endless. Mike and I like trying new things, putting new models into play, and iterating. It was the perfect drink to top off our breakfast storytelling.

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So, let me finish by talking about the very important leadership skill of storytelling again. Everybody talks about ‘storytelling’. It’s a leadership buzzword – I hate buzzwords. That’s why we are used ‘food stories’ as our through line this weekend. Storytelling is something we’re all meant to be doing (or think we do already) as leaders. But, do we actually know how to tell a story? How are stories structured? And what makes a story impactful? It is very important to learn storytelling skills that move those you lead to action, whoever they may be.

Here are three things Mike and I expected our teacher leaders to take away from our Leadership Breakfast Story:

1. Learn how to use stories to communicate complicated messages and data without jargon and without the dreaded ‘death by PowerPoint’. If you want me to become un-engaged, just pull up the PowerPoint. Note: technology is not allowed, except for Tweeting, at any of our FLA retreats.

2. Learn how to use stories to influence others, and persuade them in a human and authentic way.

3. Learn how stories make your messages more memorable and more likely to be passed on.

Just like I said in Leading With “Food Stories”, “Subconsciously, when you eat something, your brain is always comparing it to what you’ve had previously, the place you were eating it, and the people you were eating with. Think about it – our brain tries to find connections and similarity. Just like being able to tell stories is a very important leadership trait, the more powerful story behind the food, the more it evokes the memory, which in turn enhances the flavor. There is no doubt that flavor is inextricably linked with memory and emotion. They’re all processed by the same part of the brain,’ planning the food for a meal is an excellent way to learn and model storytelling.

What foods would you use to tell the story of your leadership journey?

 

 

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4 Responses

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  1. Feeding Leadership | Byron's Babbles said, on February 27, 2017 at 11:04 am

    […] Leadership Breakfast Story […]

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  2. […] as the through line this past weekend. Click here to read the first post, Feeding Leadership. Click here to read the second post, Leadership Breakfast […]

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  3. […] retreat of our Focused Leader Academy (FLA). The first in the series was Feeding Leadership. Click here to read the second in the series, Leadership Breakfast Story. Yesterday, I posted the third in […]

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  4. […] Leadership Breakfast Story […]

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