You might be surprised to learn that, when communicating face-to-face, only 7% of communication is via the spoken word. That’s followed by 38% of vocal communication, which can be everything from the intonation in one’s voice to the speed or volume at which words are spoken. But the most significant element of communication is body language, which accounts for 55% of all verbal and non-verbal communication. This includes posture, facial expressions, hand gestures, and even how somebody is standing or sitting.
This is Mehrabian’s 7-38-55 Communication Model, first described by Alfred Mehrabian in 1967 and still accepted today. There are many nuances in how words are spoken and they often indicate conscious and subconscious information.
As performance chefs however, we are also continually communicating through the food we cook. Fundamentally, it’s what we serve on a plate that shows whether we’re listening to what we’re being asked, just as the person eating it is communicating by what, and how much, they eat.
But long before we serve the dishes, communication is central to everything we do as a performance chef. Given the multidisciplinary nature of the teams we work in, we communicate so that we can work effectively together, and also so that we can forge social connections with our colleagues and clients.
In a sporting environment, information flows constantly between the key individuals involved: athletes, nutritionists, and other chefs. And for any food operation to succeed, this information must be communicated effectively and efficiently.
You might be able to knock up a plate of food worthy of a Michelin star, but if it doesn’t meet the nutritionist’s requirements nor is it anything close to what the athlete wanted, then it won’t be long before you’re rewriting your CV. Similarly, you might produce food that meets both the nutritionist’s and athlete’s expectations, but if you’ve managed to upset both in the process, you’re unlikely to be cooking their next meal.