What are your leadership fundamentals? Following true leadership principles is the best way to see successful results within your team, in a consistent manner. 

As you might know by now, I am fascinated by food, and cooking - with everything that it entails. And I am all about developing great leadership skills to be able to guide my teams. And in some ways, these two passions of mine intertwine and give me great insights. 

Just how you need to follow a cooking recipe to obtain a product that tickles your taste buds, the same happens with leadership. There are certain principles that if applied, can create a lasting foundation that will make you a better leader. In today's episode, I talk about how true leadership principles can impact our rate of success and how to apply them.

Tune in to hear about a holiday baking tradition in my family that is a great comparison to leadership, my personal recipe for leadership success, why principles are important to follow, and how to practice being a leader. 

In This Episode You Will Learn

• A leadership analogy from one of my holiday traditions (0:51)
• The importance of following principles (7:42)
• What tacit knowledge is (9:20)
• How to use mistakes as an opportunity (11:30)
• How to practice leadership (13:17)

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Resources:

• Article: “Secrets to Successful Fudge”, by Christina Blais

Aunt Grace’s Divinity Fudge (This is NOT a recipe for traditional divinity; this is a delicious fudge in the shape of divinity. It will have the look of divinity where each dollop will have beautiful imperfect swirls.)

Ingredients: 

3 cups white sugar

2 cups heavy cream

5 Tablespoons dark corn syrup

1 cup chopped pecans

Directions:

• Use a heavy pan and add the sugar, heavy cream, and dark corn syrup. 
• Heat on Medium stirring gently until the ingredients combine and sugar is dissolved. You must not stir at all once the sugar is dissolved or you risk having grainy fudge.
• Cook until softball stage. For best results, use a candy thermometer (you really should just get one, if you don’t have one!). Heat the fudge to between 234 to 237 °F or softball stage and immediately remove from heat to let the mixture cool. Grease two cookie sheets and set aside. Chop pecans.
• Once the mixture is cooled to 110 to 113 °F, add the pecans and begin to beat with a wooden spoon or with an electric beater (with a single beater attached). Stop beating once the mixture begins to lighten in color and become creamy. This will take 2-3 minutes with an electric beater, a bit longer with a wooden spoon. Do NOT overbeat or the fudge with set and become firm before you can place it on the cookie sheets. 
• Working quickly, spoon the mixture one dollop at a time onto the prepared cookie sheets. My wife likes to make sure the top has pretty dollops with a swirl on top, but there is no wrong way to do this. We enjoy having imperfect dollops of different sizes and shapes but most are about 1TB in size. 
• Enjoy and don’t forget to share some with a friend. We hope you love this recipe as much as our family does. 

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