Process and Procedure requires Training and Expertise

I had quite a rude awakening when trying to prepare Salisbury Steaks for dinner last week. I read the recipe and prepared all the ingredients. I organized the various tools and equipment needed to make the steaks, sauce and side dishes. Everything was good to go.

Once the cooking process started, I was meticulous to follow the instructions to ensure that the quantities of ingredients added were exact and the size of each Salisbury Steak followed the guidelines of the recipe. 

The skillet was sizzling. The water was boiling. 

Then...
... Supper was served!
  

- The Salisbury Steaks were falling apart.
- The mushroom sauce did not have the consistency of a nice gravy.
- The mashed potatoes were not smooth and creamy.
And (from what I am told)... Salisbury Steaks are not served on buns! (oops)

The saving grace was that everyone said that dinner tasted great and the quick addition of baked beans was a good choice!

So, indeed, there is a great need for recipes and SOPs.
(See last week's Blog posting: https://customsandcooking.blogspot.com/2021/04/sop.html )

But besides for the technical written procedural instructions and processes there is much to say about:
- Training
and
- Expertise

Process and Procedure requires Training and Expertise!

A seasoned chef will know how hot the skillet should be when frying the various ingredients and will understand why adding one ingredient before the other makes a difference to the end result of the dish.
It's not just about the process and procedure. It is also about gaining the necessary training and expertise to be able to identify what can go wrong and how to mitigate the effects. What actions to take and when. Who to speak with and why.

I am constantly asked by various importers, "Why can't we do this ourselves?".
My response is, "You can."
However, I then add, "You know your business and I know Customs.".

There is much to say about looks and presentation. What is the best way to respond to a Customs questionnaire? Who can train staff to understand the ins/outs as well as the dos/don'ts of Customs compliance?

Cooking is a skill that is not learned overnight. It takes practice and training to gain a level of expertise. It is very similar in the world of Customs. Training manuals and Standard Operating Procedures (SOPs) are indeed a best practice for Customs compliance. But reaching out to the experts can provide that elevated level of mitigating compliance risk.




My thanks to @Dr. David Zobin (my amazing Dad) for providing the guidance and topic for this Blog post.
An expert in "Industrial Flow Measurement Accuracy" for LNG and Nuclear Energy, Dr. Zobin can be reached at 416.577.2640 or david.zobin@daystartech.ca.
Location: Montreal, QC, Canada

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