Tru Access Blog

EVERYTHING TASTES BETTER WITH DIVERSITY

By Tru Pettigrew
Oct. 18, 2013 | Comments

Tru Access Blog - EVERYTHING TASTES BETTER WITH DIVERSITY
I lead a blessed life. Every now and then, I take time out to count my blessings, and one of those many blessings is my wife. Of the many attributes that I love about my wife, one of my favorites is her cooking skill. This woman’s food tastes like Jesus made it!

I’m no cook, but every now and then I attempt to help prepare a meal. It was during one of my more recent sous-chef experiences that I had the revelation that diversity is the recipe for greatness.

Diversity is defined simply as different or having many different forms or types. As we were preparing a meal, it just dawned on me how every item or dish involved a variety of different ingredients to help achieve the desired result.

Chicken by itself is cool. But when wifey adds the different spices, sauces and marinades, it becomes a work of art. I’m sure this is true for most of you with the everyday items that you consume. It could be adding sugar in your coffee, butter on your biscuit or ketchup on your fries. Everything taste better with diversity!

Diversity has the same complimentary and enhancing power in the workplace as it does in the kitchen. There is however an art to this. You can’t just mix any ingredients together and expect a masterpiece. You have to take the time to properly assess and identify the diverse needs that are required to achieve the desired results.

Once you have identified your needs, you then have to actively recruit the proper mix and balance of talent. You also have to ensure that the diverse team that you have developed is properly included and integrated just like the ingredients of a recipe. Too much of one ingredient or all of the same lacks flavor and innovation. It just doesn't taste as good.

Some people like to cook without any spices, sauces, marinades or flavoring. There are also organizations that run their business that way. That is every chef and business owner’s prerogative. That chef just won’t be cooking for me and chances are that business owner won’t be attracting a lot of millennial talent. Everything just tastes better and works better with diversity.

What Do YOU Think?