There are many key factors required to achieve a magnificent slow cooked gourmet soup.
First, there is the Chef that coordinates the whole cooking process utilising their wealth of experience based on a proven and never ending method of trial and error leading to the desired soup result. Next are the ingredients that when merged together in the right proportions yield that optimum flavour and texture. Let us also not forget the liquid within which all the ingredients can be distilled, can freely permeate, and then combine to form the necessary soup consistency. Other important requirements are heat, time and a suitable cooking pot to allow the progression of the ultimate soup masterpiece.
A successful Chef will also welcome feedback from their peers and will happily consider their suggestions on other exotic ingredients that may compliment and improve their recipe. Some of these ingredients may provide an immediate taste impact, others may take time to infuse and then add a more complex and subtle addition.
The combined result of all of the above is the achievement of gourmet soup perfection!
However, this soup methodology can also be applied to the process of innovation in the corporate office.
The Chef
There needs to be an owner of the innovation process that coordinates all the idea inputs and directs the progression towards the required end result. The key is to have one Master Chef, but also numerous Apprentice Chefs that can assist and take-over when required so the innovation process doesn’t lose momentum and focus (after-all, without the proper attention from the chef(s), the soup may boil over and be ruined!)
The Pot
Ideas need a receptacle for their collection and development. Suggestions for this could be a corporate internal communication forum where thoughts are shared and discussed in an open environment, a brainstorming session, or other creative methods that meet the cultural needs of the organisation. The pot needs to be of the right size to accommodate all the ideas that might be generated throughout the process. Too small a pot may lead to participant frustration; too large a pot may lead to ideas being lost?
The Ingredients
Ideas need to come from many sources within the corporate organisation. All employees should be invited to participate to allow for greater diversity of thought and enhanced potential creativity. These ideas can then be further refined and combined by the skill of the Chef’s team as appropriate.
The Soup
The business needs to have an overall objective for the output generated from the innovation process. For instance, a Chef will know whether they are planning to make a soup and not a cake! If the objective were deemed to be a cake, then a completely different methodology would be required.
Time, Heat
Ideas need time to develop and mix with others that are placed into the cooking pot. Some ideas need to be broken down further via additional analysis (or heat) following which a new array of exciting and complex ideas may become evident.
You may recall that old saying “Too many cooks will spoil the broth”. Well, in this instance, you need many, many cooks as each cook (or fellow employee) brings with them a wealth of different ideas all based on their own insights and experiences. It is the collection of these ideas that leads to an endless array of innovation and creativity. The secret to innovative success is how these multitudes of ideas are mixed and brought together in a format that reinforces innovation. This is where the role of the Master Chef is so important in blending all these ideas into a soup that meets the requirements and tastes of the organisation.
To conclude, may these ideas help you develop a brilliant soup based on that distinctive taste of your own corporate innovation! Bon appetite!
Thoughts that might just be useful in the future 
Liz
/ September 20, 2013you wrote a food post–love it 🙂 Excellent points you make for sure. Hadn’t pictured the cooking vessel as a role in business, but why not? You have the most intriguing way of looking at things. Like someone forgot to give you a “you can’t do or think that” switch. Good for you!
Steven Cramer
/ September 20, 2013Yes…..but you should see me in the kitchen! Many ideas brewing which leads to a huge amount of pots, other cooking utensils and mess that take hours to clean up! I’m what you would call a “big picture” chef!
Liz
/ September 20, 2013hoping you have someone to clean up the messes!
Steven Cramer
/ September 20, 2013It’s called a massive dishwasher!
beckarooney
/ April 26, 2014Nice one! Very glad to hear you have a dishwasher though LOL great post! x
Steven Cramer
/ April 26, 2014Thanks for the feedback…glad I made you have a good chuckle over there in the UK!