Chefs don’t just cook food; they create experiences.
They obsess over flavour, presentation, and how people feel when the plate is cleared. They take pride in delighting their diners.
Now think about your own learning programmes.
Would you want to consume what you’re serving? Be honest.
If not, what would make it more appealing, satisfying, or memorable?
Step into the diner’s shoes:
• What are they hungry for when they arrive?
• What emotions do you want to evoke as they ‘taste’ the experience?
• What should linger after they’ve finished?
• What story do you want them to tell others about it?
Great chefs design for joy, not just nutrition.
Maybe your next learning design should too.
Bon appétit!
