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!

►Let’s link-up here ​ (https://www.linkedin.com/in/daniel-pope/)

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