Something that the Professional Consultants Association of Central New York does that you don't see a lot of other organizations doing it allowing time for a member to do what we call a 5 to 10 minute spotlight on their business and accomplishments. We tend to believe that it's important not only for the rest of our members to know that we have such accomplished participants in the organization, but it gives the members themselves a chance to get up in front of a friendly group of cohorts and present themselves live.
What most organizations don't pay attention to is that there are a lot of members who like to stay in the background and just come to watch, but never to participate. As consultants, our belief is that everybody needs to be practiced in the art of presenting to others. We also understand some people are a bit more shy than others, but if you can't talk in front of people you're familiar with you're not going to be a very good consultant long term.
At our first meeting of the season, Danny Chawan of Srim Enterprises talked about his career as a PhD food scientist; at least that's what I call him. Danny has multiple patents for his discoveries and creations, and has worked with multiple companies across the world in helping them to figure out how to mass produce their products. He is also kind of a local celebrity, having them and both the local regular and business newspaper many times because a lot of the work he does is in the basement of his house, which is a veritable laboratory.
Danny is also a longtime member of the PCA board, butt it's probably been a long time since we got to talk about himself in front of a lot of people. That's why we were happy that he spoke to us, and I know that with the questions a few people asked all of us were illuminated and fascinated by some of his adventures. Below is a small sample of a blog post he once wrote that helps illuminate what he does:
The Things That Affect Taste And Quality
I am a food scientist, a term that may be misunderstood by a lot of people. What I do is figure out how companies can mass produce their food items based on original formulas and recipes so that those products will taste like expected later on.
One might not know how hard it is to get something like this right, but all you have to do is think about making something as simple as cornbread and mixing together two boxes of ingredients at once instead of just one. You might initially believe that if you’re going to do this that all you have to do is double everything. However, you find that when you bake the cornbread, it’s not coming out quite as you thought it might. Maybe the middle doesn’t cook all that well or the outside gets burned, or maybe it doesn’t spread the way you expected it to in the pan.
In that small experiment, you realize that you have to change many things, from how long you bake to what temperature to even how much of the other ingredients you should put into your cornbread mix. Do you put more or less milk in? What about the eggs?
If things can go wrong with something that simple, imagine what it’s like when you’re looking to make thousands, if not millions, of a product at one time in a factory. The chemistry alone can be daunting. It’s not just ingredients or temperature at a certain point. It’s the type of oven or vat you’re cooking in, how you’re putting your product into its packaging, how long it should cook or cool, the order of ingredients, the power of spices… so many things. Many times the corrections are minor, but it could take weeks of testing to figure it out. Other times the corrections are major and costly; there are a lot of great products that never make it to market because it would cost too much to create them.
This is one reason why homemade products, or products made locally, cost so much more than products from large companies. Local products are made in smaller quantities to retain their quality, while larger companies might end up cutting some corners to get out what they do. Don’t take my word for it; make some rice krispie treats, then go out and buy a box of them, and taste them yourself. I believe you’ll understand where I’m coming from.
I tend to believe that more organizations should think about having some of their members present themselves to the group, whether it's a sort of Trade Organization or Professional Organization. After all, when groups of people get together with some clarity, not only will they have good things but sometimes they can ask questions that would benefit everybody. It's also nice to know that there are a number of Professionals in the room who are ready to celebrate as well as assist whenever possible.
This is one of the major benefits of being a member of PCA; it's open to every one of our consultants; all they have to do is ask or wait to be asked. :-)