What Chefs Feed Their Kids: Recipes and Techniques for by Fanae Aaron

By Fanae Aaron

How cooks make nutrition an event for his or her teenagers and get them to devour healthy—and how one can, too!Recipes and methods for cultivating a love of fine nutrition.

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Extra resources for What Chefs Feed Their Kids: Recipes and Techniques for Cultivating a Love of Good Food

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At the same time, appreciating change or innovation helps the organization stay relevant and do new things. 1 illustrates how Beretta has demonstrated the four characteristics needed for exemplary management of the paradox of tradition and change. The first characteristic is time orientation. As Beretta attended to the challenges of the present, it still showed focused attention on both the past and the future. This focus on both can be seen clearly in its approach to business locations. Beretta’s corporate headquarters remain in the small town of Gardone, Italy, where the enterprise began and much of the continued expertise in gun-making resides.

In general, family businesses are well positioned to master paradox management, as it is a fundamental part of who and what they are: they have longstanding, regular practice identifying and managing the contradictions within paradoxes. This practice can evolve into a deep internal capability to manage paradoxes. In turn, this competence, combined with a traditions-based approach to business, and a focus on the long term, can yield a competitive advantage that helps explain why family businesses thrive across generations.

As suggested by the quote below, tradition and change is a central theme for the company. 1 Axel Johnson AB Business-owning families invest generations of blood, sweat, and tears into their growth and development, from the founding generation to the current leadership. As they seek ways to successfully combine the love of the family with the profit motive of the business, family businesses worldwide face paradoxes from their inception. Paradoxes are embedded, deeply, in the very DNA of their firms.

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What Chefs Feed Their Kids: Recipes and Techniques for by Fanae Aaron
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