Fake it till you make it - Role Plays and Simulations in Modern Training Programs

I found an interesting (and yes, funny) video on the internet that I wanted to share. First and foremost, because it is entertaining, especially for a self-described “car-nut” such as myself. Second of all, and the reason I am sharing it with you, is because I think it highlights the value of simulations and role-plays, much better than we can sometimes articulate ourselves. Watch the video (it’s 3.5 mins long) and then continue below.

https://www.youtube.com/watch?v=dNH3vx4ugH4

Here is the “coles-notes” summary of the video:

• Two guys think they’ve won a chance to sit through a virtual reality simulator in a brand new sports car.
• They put on helmets and climb into the “simulator” – in reality a disguised version of the new car itself.
• When the simulator is “turned on” the car (with them in the backseat – windows blacked out) pulls out of the garage and takes them on a seemingly dangerous (but choreographed) joyride through the east London shipping docks.
• The entire time the guys are sitting in the backseat of the car watching their ride on two screens. They have no idea the video they are watching is coming from two cameras mounted on the hood of the car.
• After a few minutes of driving, the car screeches to a halt and the camera crew opens the car doors, and the men are shocked to find out they were really being driven around the whole time.

Here is what I feel the take away for us as learning professionals: If you watch the two gentlemen in the video above you can see there is never any “fear” of the ride – because to THEM, there is no idea of the risk outside those doors. Granted, I doubt there was ever any real danger but do you think they would be so calm and so “joyful” of how great the simulator is if they had just climbed into the back of a car and been taken for a ride?

We’ve all heard that employees need to be “allowed to fail”, that there is value in making mistakes and learning from them. We’ve also heard the flip side from the business that essentially says there isn’t room in our business to fail so please get it right the first time. This is where the intrinsic value of a simulation comes in. Yes, role plays can be goofy. Yes, they can be awkward. But they are also the safest place our employees have to “fail” and learn from their mistakes. 

It is up to us to ensure that we create a safe environment for the participants so that they have the courage to fail, and most importantly the chance to learn from their mistakes and try again. The skills we teach in our programs are valuable. They work. They drive results. Our participants will only use them in the real world if they’ve had the chance to try them, fail, learn, and try again.

Are you giving them that chance?

It's a Boy!

Jeff, Melanie and Matthew Dick would like to welcome Jeremy Cameron Henry Dick to the family. 
Jeremy came into the world in a hurry, delivered just 90 mins after mom and dad left the house for the hospital! 
Jeremy was born January 27, 2012 at 3:01am, measuring 8lbs 9oz and 22" tall. 
Both mommy and baby are doing great, and Matthew is very excited to meet his new little brother. 
Daddy is looking forward to some time at home with his newly expanded family, and as such will be out of the office until February 6, 2012. 

Saturday Night Dinner - Recipe Review: Roast Pork Loin with Maple and Mustard Glaze

Roast Pork Loin with Maple and Mustard Glaze

Ingredients

• 4 pound boneless pork loin roast
• 1 cup real maple syrup (not the fake stuff)
• 4 tablespoons prepared Dijon mustard
• 2 1/2 tablespoons cider vinegar
• 2 1/2 tablespoons soy sauce
• 2 tablespoons red pepper sauce (Frank's or similar)
• Salt to taste (1/4 tsp)
• Ground black pepper to taste (1/2 tsp)

Veggies

• 6 Carrots - peeled and cut to 2"-3" chunks
• 20 small Pearl Onions - peeled and trimmed
• 1 lb Baby potatoes 

Directions

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir together the maple syrup, mustard, vinegar, soy sauce, salt, and pepper in a small sauce pan. Bring to a boil, and let simmer for 10-15 mins until reduced somewhat (this helped it stick to the roast a bit better).
• Use a shallow roasting pan - I used a 12" cast iron skillet.
• Lightly toss the veggies in about 1/4 cup of the glaze, then dump veg into skillet. Place the roast on top of the veggies, fat side up. Spread glaze evenly over pork roast and reserve the remaining glaze. 
• **Tip for preparing the pearl onions: Put them whole into a medium to large sized tupperware container and shake the ever living heck out of them.  This will break up the skins and effectively "peel" them for you.  Also works for peeling whole cloves of garlic.
• Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 160 degrees F (70 degrees C), about 2.5 hours.  If able, baste once at the 90 min mark with glaze.  Remove from oven, and let rest about 10 minutes.
• While resting, remove veggies and place them on serving platter. Pour pan drippings back into original glaze sauce pan, and bring back to a boil, and simmer 5 mins.
• Once roast has rested, slice into 1/4" slices and place on serving platter.  Drizzle with remaining glaze from sauce pan and serve!
• Serves 6-8.

Rating: 5 out of 5.  Came out fabulous, and because dinner was essentially made with 2 dishes, not a lot of clean up afterwards.  Served with an Argentinian Malbec and steamed green beans to add some colour.  Highly recommended, and shout out to punchfork and allrecipes for the base recipe.


Happy cooking!

Restaurant Review: Zenbu Japanese and Korean in Airdrie AB

Went to Zenbu this evening with wife and 2 yr old son, all left very happy.  Started with a fabulous amuse-bouche of fried tofu, pickled radishes and carrots and fresh bean sprouts tossed in a soy vinaigrette.  From there moved on to Miso soup and  tempura - both of which were a huge hit.

For our mains, we began had Shake (atlantic salmon) sashimi and sushi, very cold and obviously cut right from the main.  Very good, but was better after it sat for a few moments to finish coming to temperature. (The squeeze bottle soy sauce was also good for a giggle out of the little one.)

From there, we also enjoyed a dynamite roll w/ spicy sauce, avocado roll and mango paradise roll, the latter being a true delight.  Fresh mango, Avocado, Crab, Pineapple and Capelin roe topped with a sweet mango sauce. No need for dessert after that one!

Service was always attentive, although our bill could have come a little bit quicker at the end.  Atmosphere was fabulous, with a very diverse crowd of Airdrie residents spanning all ages.

We will absolutely visit again, and hope this local gem is here for years to come!

So, now I have a blog.

I've decided the next logical step in my social media evolution is to start using my blog.  I'm finding that as my connections to both the local and global community have begun to grow, there are times when 140 characters just doesn't cut it.  I'll use this medium primarily to share thoughts on bigger issues in my life, both personal and professional.  I'll guess we'll see how THAT turns out.  


Mostly, I want this to be a place where I can share my thoughts on both "the now" and "the future."  


While I think we are the sum of all our experiences, I've always held a strong belief that a focus on the future and being a positive influence on others is what allows us to grow and develop.  I've started to see the impact some of those in the social media community have had on others, and I can't wait to learn from them and begin to take a more active role.


"No matter how good you are at something, there's always about a million people better than you." - Homer Simpson