Why is the show popular, though?? I wondered and observed.
They shoot the show in the kitchen. For a restaurant, this is truly gemba, the place where value is created. The kitchens are often cramped, dingy, greasy; hardly from an ad for an appliance maker. The chefs are not actors but cooks, people who both know and love what they do.
The fact that this is so appealing tells me a lot. People want to know about how value is created. They are interested in what goes on. Dare I say, they would like to know about the process which leads to the result? The kitchen clatter on the show is as much about technique as it is about ingredients.
The cooks are truly the experts...they know more than anyone about the product and the process. Guy goes right to them and gets them to talk and explain.
Do we, as lean leaders, spend enough time in gemba to get greasy, to smell the burned mistakes, to feel the heat, to sense the time pressure, to realize why the flour has to be stored where it is?
And, if we do, are we not better able to explain why we do what we do, in a way that makes our gemba as attractive as the hot-dog joint at a resort?
Mind you, some gembas taste better than others. But we can each work hard to give ours it's time to be heard.
Keep on learning.