Sunday
Jun102007
451 - Bobby Flay Cooks and Keynotes at Learning 2007
June 10, 2007
TO: Learning & Training Colleagues
FROM: Elliott Masie, Host, Learning 2007
RE: Bobby Flay, Master Chef, Keynotes & Cooks at Learning 2007
Dear Colleague,
I am excited to announce:
Bobby Flay.
Master Chef, Food Network and "Iron Chef".
Cooks and Keynotes on "Cooking and Learning".
Learning 2007 - Oct 21 to 24 - Orlando, Florida, USA.
Recently, I asked readers of my Learning TRENDS newsletter a simple question: "How are cooking and learning similar?" Hundreds responded with comments like:
"I think that learning and cooking are very similar. Cooking is a process that usually begins with a recipe, many ingredients, time and finally enjoying the benefit of the process (eating!). Learning is also a process that should begin with a plan (recipe for learning), can consist of many ingredients (classroom, online, blended, etc.), requires time (both on the trainer's part and the learner's part) and also ends with a reward (increased knowledge)." Karen E. Frederick, Utica National Insurance Group
"From fast food and tapas to a five-course Prix Fixe gourmet creation, we have a similar menu of choices in learning and training. It's the role of the chef and the learning professional to offer a variety of choices to fit the needs of the customer. And just as people have tastes as varied as sushi to soul food, learners have their own preferences from mobile and self-directed learning to traditional instructor-led training." Carole J.Adams, Bank of America
"Cooking and learning are almost exactly alike in that you can do everything correctly from the technical perspective and still come up with something mediocre. As long as you follow all the steps and don't tinker with the ingredients the output won't kill anybody but it might not make them want to come back for seconds. On the other hand each--if structured properly--leaves the opportunity for surprise and delight: you connect the new learning with old knowledge in an unexpected way, or you decide to throw a handful of lavender into the pan with the beef even though the recipe didn't tell you to. You may never be able to duplicate that dish but your dinner guests will want to come back for whatever you make next time." Ron Dickinson, Intel Communications
I invite you to read dozens more of these fascinating comments from your colleagues at http://www.masieweb.com/cooking
Bobby Flay will cook for 2,500 learning professionals on stage, in a high definition set that we are building, while we interview him on the process of cooking and how it relates to the world of learning. At the end of this interview, every participant will be able to eat a sample of the dish he his making.
Other keynotes include: Don Tapscott ("Wikinomics"), Dan Pink ("A Whole New Mind"), Jenny Zhu (Chinese Podcaster), Tony Bingham (CEO of ASTD), Jane McGonigal (Gaming, Learning & Performance), Bruce MacMillan (The Meetings of the Future) and 12 Chief Learning Officers. We will also be conducting a session called Learning 2012, to project what YOUR learning structure and activities may be five years from now.
You can save money by using our Early Registration rates until June 15th. Invoicing can be requested as well.
Go to http://www.learning2007.com for information and easy on-line registration.
If you have any questions, just send an email to emasie@masie.com And, yes - your spouse, family or friends will be able to attend the Bobby Flay session at the event as well as the Learning 2007 Party on Tuesday night!
On a personal note, this is the 20th anniversary of MASIE events. Each year, I love the process of designing the event differently and inviting Thought Leaders with very different perspectives. Bobby Flay, as one of our keynoters, is an example of the fun and rich content you and I will experience together in Orlando. I invite you to come to Learning 2007 for interesting recipes, delightful tastes, good professional nutrition and challenging designs.
Yours in learning,
Elliott Masie
FROM: Elliott Masie, Host, Learning 2007
RE: Bobby Flay, Master Chef, Keynotes & Cooks at Learning 2007
Dear Colleague,
I am excited to announce:
Bobby Flay.
Master Chef, Food Network and "Iron Chef".
Cooks and Keynotes on "Cooking and Learning".
Learning 2007 - Oct 21 to 24 - Orlando, Florida, USA.
Recently, I asked readers of my Learning TRENDS newsletter a simple question: "How are cooking and learning similar?" Hundreds responded with comments like:
"I think that learning and cooking are very similar. Cooking is a process that usually begins with a recipe, many ingredients, time and finally enjoying the benefit of the process (eating!). Learning is also a process that should begin with a plan (recipe for learning), can consist of many ingredients (classroom, online, blended, etc.), requires time (both on the trainer's part and the learner's part) and also ends with a reward (increased knowledge)." Karen E. Frederick, Utica National Insurance Group
"From fast food and tapas to a five-course Prix Fixe gourmet creation, we have a similar menu of choices in learning and training. It's the role of the chef and the learning professional to offer a variety of choices to fit the needs of the customer. And just as people have tastes as varied as sushi to soul food, learners have their own preferences from mobile and self-directed learning to traditional instructor-led training." Carole J.Adams, Bank of America
"Cooking and learning are almost exactly alike in that you can do everything correctly from the technical perspective and still come up with something mediocre. As long as you follow all the steps and don't tinker with the ingredients the output won't kill anybody but it might not make them want to come back for seconds. On the other hand each--if structured properly--leaves the opportunity for surprise and delight: you connect the new learning with old knowledge in an unexpected way, or you decide to throw a handful of lavender into the pan with the beef even though the recipe didn't tell you to. You may never be able to duplicate that dish but your dinner guests will want to come back for whatever you make next time." Ron Dickinson, Intel Communications
I invite you to read dozens more of these fascinating comments from your colleagues at http://www.masieweb.com/cooking
Bobby Flay will cook for 2,500 learning professionals on stage, in a high definition set that we are building, while we interview him on the process of cooking and how it relates to the world of learning. At the end of this interview, every participant will be able to eat a sample of the dish he his making.
Other keynotes include: Don Tapscott ("Wikinomics"), Dan Pink ("A Whole New Mind"), Jenny Zhu (Chinese Podcaster), Tony Bingham (CEO of ASTD), Jane McGonigal (Gaming, Learning & Performance), Bruce MacMillan (The Meetings of the Future) and 12 Chief Learning Officers. We will also be conducting a session called Learning 2012, to project what YOUR learning structure and activities may be five years from now.
You can save money by using our Early Registration rates until June 15th. Invoicing can be requested as well.
Go to http://www.learning2007.com for information and easy on-line registration.
If you have any questions, just send an email to emasie@masie.com And, yes - your spouse, family or friends will be able to attend the Bobby Flay session at the event as well as the Learning 2007 Party on Tuesday night!
On a personal note, this is the 20th anniversary of MASIE events. Each year, I love the process of designing the event differently and inviting Thought Leaders with very different perspectives. Bobby Flay, as one of our keynoters, is an example of the fun and rich content you and I will experience together in Orlando. I invite you to come to Learning 2007 for interesting recipes, delightful tastes, good professional nutrition and challenging designs.
Yours in learning,
Elliott Masie
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