How to take a realistic look at the work I am doing (or have done)

 After an event it is easy, especially as the time slips by, find yourself either focused on what went right or too often focusing on what went wrong. Like any artist we look at our work with a critical eye and see the 'mistakes' that no one else even knew were there.

I believe I have mentioned it on my blog elsewhere that my Magistra and I engaged in what we called a 'post mortem'. A dissection of the my performance at the event in question. We created a form for me to think about and answer the questions of. We communicated on any issues, praise or comments that came in. I have posted a couple of these to my blog in the past as sort of an accountability for myself and a way to track progress.

Now you might be thinking, But Maggie, 'I'm not a cook. How does this apply to me?'. The answers are simple. You can apply these questions to not just the workings of the kitchen but most aspects of running an event as well. 'But Maggie, I didn't run an event.' That is fine, did you enter a competition, a display, do something out of your comfort zone? With a little tweaking the 'form' can fit a multitude of situations. Adopt what works, throw out what doesn't add as necessary. 

Do I need a peer to use this form with. Short answer is, no. This can be used for simple self reflection. I have continued to use it for myself since my elevation for the purpose of self reflection. I will use it with my students and apprentice(s) as a guidance tool and If there is anyone out there that would like to go through the process I am glad to help out as a peer or as a friend.

5 'simple' questions:

Post Mortem

1.) What went well? What will you do the same next time? Consider logistics, staffing, purchasing, pre-shopping, etc.

2.) What were the major crises that arose? How did you handle them? How would you handle them differently next time? Consider logistics, staffing, purchasing, pre-shopping, etc.

3.) Of the aspects that went wrong, which were the result of planning issues, which were the result of site issues, and which were the result of staffing issues? (i.e. what leads to the "failure")?

4.) In terms of the dishes themselves, how satisfied were you with their result? What would you do differently for them?

5.) Did the food meet your goals? If not all of them, which ones were achieved, and which were not?

6) Other Notes