I love food. This love of food runs in, and through, my family. It began with my mother, a transplanted Midwesterner who adapted to Southern cooking in the mid 1950s and honed the craft with family and church for almost 60 years. It continues with two of my sons: the oldest, a restaurant chef and regional trainer with Outback; and the youngest, a first year student in Johnson and Wales University’s Culinary Arts/Food Service Management program.

And of course, I practice cooking when I can: old standby recipes that have become family favorites, new ones pulled from magazines or off the Web.  One look at me and you see I don’t miss too many meals!

Then there is the learning part: I read food magazines, culinary books, first person narratives about life in the industry, and so on. When I eat out, I focus on the food – and the people preparing and delivering it. It’s always instructive.

Beyond the simple love of food, I think that the food and culinary industry can be a great teacher as well. For instance, ChurchWorld leaders would be well advised to emulate chefs. They also would benefit from having a great “stock.” And of course leaders should use all their senses – just like a good chef does.

Over the next few days, I want to invite you on a food journey that focuses on leadership. I hope to uncover some new dishes, revisit some old classics, and hopefully give you some ideas that will help you create just the “menu” you need in your organization.

I suppose Bon Appetite! is too corny – but it rolls off the tongue, doesn’t it?