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When I say … capability

Neither of us are chefs, but we can both confidently prepare and cook a tasty spaghetti bolognese and our families regularly judge us as competent at the task. Imagine, however, having to cook the same dish as a team task on television’s competitive ‘Masterchef’ programme. The judges scrutinise us as we get to grips with equipment and ingredients that bear little resemblance to those we use at home. We are cooking not for two or four, but for a factory workforce of 50. To make matters worse, our team members have their own ideas and we argue about adding extra ingredients and whether the spaghetti is cooked. The pressure mounts and our stress levels increase. The recipe and approach that work so successfully in our own kitchens now seem entirely redundant. When the meal is served, the sauce is unpleasant, the spaghetti soggy and neither the factory staff nor the judges are impressed.