How to cook with fresh herbs

Herbs are fun and easy to grow. When harvested they make even the simplest meal seem like a gourmet delight. By using herbs in your cooking you can easily change the flavors of your recipes in many different ways, according to which herbs you add. Fresh herbs are great in breads, stews, soups or vegetables. Every time you add a different herb you have completely changed the taste.


If you are a beginner start slowly, add just a little at a time adjusting as you go along until you have it just right. You will see in most instances that an individual herb is associated with a particular food item. Basil is paired with tomatoes, Oregano with sauces, Rosemary with lamb and Chives with butter or cream cheese. Of course, none of them are limited to these items, but you will see them paired most often with that particular food. Use your imagination and experiment, experiment, experiment!


You can make herb vinegars for salad dressings, marinades, or soups. Herb oils are very useful in cooking whenever a recipe calls for it.


Fresh herbs as garnishes dress up any dish making it look truly spectacular. Lay individual sprigs of rosemary over broiled lamb chops. Chop fresh parsley and sprinkle it over the top of your potato salad. The combinations are endless and the outcome delicious.


Fresh herbs will keep in the refrigerator for several days but then you must freeze them. They can be frozen by laying them a paper towel and putting them in a plastic bag. Once they are frozen only use them in cooking not as garnishes. A friend of mine washes them, puts them an ice cube tray, covers them with water and then freezes them. When she needs them for soup, stews or sauces she just drops a cube in.


My favorite herbs to grow are basil, oregano, lemon balm, parsley and mint. Mint is great but be careful, mint can over run your garden. A tip here would be to bury an empty coffee can and plant the mint in it. The can prevents the mint from "creeping" all through your garden.


I love to make herb butters. Take a half of a cup of softened butter and mix in about 4 tablespoons of a fresh herb. Lay out a piece of saran wrap, place the butter in the middle roll the saran wrap up to form a "log" out of the butter. Put in the refrigerator and anytime you need a pat of butter just cut it off the "log". (Hints for "log" butter: potatoes, bread, steaks, noodles or any kind of sauce).


A fresh herb in any salad dressing really makes it sparkle. You can use any herb or a combination, be creative.


I learned a trick a long time ago using basil, lemon and avocados to create and instant natural face mask. Put a big handful of basil in a blender and run it on high. Once the basil has been pulverized, throw in a half of an avocado and a large teaspoon of lemon juice, mix until smooth. Wash your face, pat it dry and gently rub the avocado mixture on. Leave it on as long as you like, then use warm water to it wash off.


These are just a few ways you can use fresh herbs from your garden. I am sure you will come up with many more. Happy cooking
Did you find this article useful? For more useful tips and hints, points to ponder and keep in mind, techniques, and insights pertaining to guides on cuisines, culinary styles, recipes and more , do please browse for more information at our websites.
www.infozabout.com
www.cookery.infozabout.com

Baca artikel bisa dpt duit dari internet??? masa?

dear all,
buat kamu yg suka baca artikel, atw para bloger nih ada penghasilan baru yg cukup lumayan dr pd PTC..
bisa juga di pake buat affiliate.. saat kamu baca artikelnya maka kamu akan di bayar oleh ....

disini tempatnya Read the Articles

YES! You Can be a Food Gourmet and a Skilled Gourmet Cook Too

Yes, even you can cook up wonderful meals and impress yourloved ones!

Ever thought that gourmet cooking is not for you, or that you do not cook well? Then it's time to totally change your mindset from today . . .

Anyone and everyone can easily pick up cooking skills; younger or older, ladies and even the guys. It doesn't matter what your skill level is today; you can do much better and make great dishes like the chefs at your favorite restaurants. And what's more, the meals you cook will be done to perfection – your kind of perfection. And you know what the best part is? You already have the most important ingredient . . . you know what great food is!

Let's show you the way . . . Xperimental Cooking is putting YOU in charge – you're the boss of the kitchen! You choose the ingredients you like and whip up meals to suit your specific tastes. Forget about strictly following recipes that are complicated . . . that requires you to buy special ingredients you will only use once then store till they expire . . . that calls for you to measure out precise amounts of each ingredient. All that is required is for you to have fun and Xperiment with blending ingredients that you like. Let your imagination rule . . . pick the items and create your masterpiece; from types of meats and vegetables, to how they are cooked, to what beautiful arrangement on your dinner plate. Xperimental Cooking is also about you and the people you are preparing a meal for. You know that each person has their unique preferences, so Xperimental Cooking is about helping you fulfill those preferences. Sounds complicated, you may think? But actually, it is rather simple; especially after you develop the basics that will forever change your mindset on cooking and open up a whole new dimension of creativity you never knew you already had within yourself.

Now let us share with you the little secrets of Xperimental Cooking . . . the A, B, Cs if you will . . .

A. INGREDIENTS – The first key is for you to build on your knowledge of ingredients, as they are the basic building blocks for a good meal. You already know of many ingredients, now go and take a closer look; experience each ingredient individually and Xperiment with it. Everything edible can be an ingredient in your creation, so you need to know and understand each ingredient; from how it looks and tastes, to its texture, to how it behaves when cooked in different ways, to which other ingredients it is compatible with, to what happens if you add more or less of it to your food, etc. Since individuals experience things differently, you are your own expert; find out what you like and what you can do without. As you have your meals each day, take the opportunity to study the ingredients. Involve your family & friends and make it fun as you experience & Xperiment. At restaurants, and when you travel, question the chefs if you have a chance and gain perspectives into new ingredients you come across. For the computer savvy, you can also surf the web and quickly gain insight; there is tons of information online. Try typing the ingredient you're interested in on your favorite search engine and discover a wealth of knowledge at your fingertips. As you get to know about more ingredients and become more aware of the characteristics of each ingredient, you will be able to expertly combine them to expand the number of new dishes in your cooking repertoire. There are endless combinations, so keep Xperimenting; you will discover many winners to surprise your guests. Have fun building up your own database of ingredients.

B. QUALITY – When you begin with great quality ingredients, you are certain to produce top quality meals; if you start with poor quality ingredients, it won't come as a surprise that the results will naturally be disappointing. Quality can easily be determined when you use all your senses . . . Use your sense of Sight to look carefully at the ingredients. Check the color to see if it is bright or dull, consistent or has blemishes. Is the shape evenly symmetrical or distorted. Look also at the texture of the items. Your sense of Sight is the first sense that you will usually use when checking anything; and it is a powerful tool in determining the Quality of any ingredient. Practice and see if you can tell what the Quality of an item is, just by looking at it. You will quickly be able to use your Sight to initially screen ingredients to determine if they are worth a closer inspection or to move on. Use your sense of Hearing to listen to the tone when gently tapping or shaking an item. Does it sound hollow or solid, is there a rattling sound? Hearing is not frequently used, but can be helpful in a closer inspection of certain fruits, nuts and vegetables. Use your sense of Smell to sniff out fragrant fruits and the aroma of fresh herbs. You can also detect items to avoid when they emit off smelling odors. Train up your nose and your sense of Smell will come in handy when you search for Quality foods. If you have the opportunity, sample the items before making your decision. Besides checking that the Taste is what it should be, also observe the texture or feel it has in your mouth, when you chew on it, and when it slides down your throat. This is also your chance to confirm that you really like the Taste of the ingredient before buying. Your sense of Taste will be your most important tool when it comes to blending ingredients. With a well developed sense of Taste, you will be able to determine what ingredients, and in what quantities, will go well together. Finally is your sense of Touch. Go ahead, pick up and handle the ingredients you are inspecting. How does it feel in your hands? Is it heavy or light, hard or soft, firm or supple, smooth or rough, dry or moist? You can tell a good deal about the Quality of an ingredient by how it feels; you just need a little practice to fine tune and "get the feel" of things. Practice using all your senses to fully examine ingredients and learn how to pick Top Quality items for your specific needs. It is now time for you to exercise your senses whenever you go shopping for food. Have a good time tuning up your skills in search of Quality at the markets and stores.<

C. DESIGNING – Now comes the fun part of Designing your meals. The first consideration is who you are cooking for and what are their likes and dislikes. Do take some time to ask your family, friends, or guests about their eating preferences, especially if they require special diets for health reasons, or are allergic to certain foods. From this mini survey, you can plan a meal that will delight everyone. You can now begin to narrow down your choices; consider if you want to do appetizers and/or soup, what are the best choice for your main courses, and if you wish to make desert? Design a simple meal or an elaborate feast: it's all up to you. Use your knowledge of ingredients to decide on what blend of ingredients will achieve the unique flavors you want. Also consider how the ingredients will look together, and how you can make your dishes visually appealing. At the beginning, you may feel more comfortable sticking to traditional flavors and cooking tried and tested recipes. But as you gain confidence after Xperimenting with traditional foods by altering their taste to suit your preferences better, then its time to be bold and creative; try to design something totally new once in a while. It is also fairly easy for you to design meals to take into account differing preferences among your guests; simply separate your ingredients and add or withhold them into individual portions of your dishes. In the Design phase, you may wish to consider the cooking style as well, since the way food is cooked will make a difference in the outcome in terms of taste and texture.

D. COOKING STYLES – Mastering many Cooking Styles is another way to increase the diversity of your meals. Brush up on your cooking skills by not only practicing the various Styles of Cooking, but also by paying close attention to the details of the cooking process, what each Cooking Style does to your food and the resulting appearance, taste & texture. Xperiment with variations to the standard method (different temperature, time, sequence, combinations, etc.) and observe the results. Learn new Styles as you come across them, and also try your hand at inventing new ways to cook. There are many methods of cooking your food; some more conventional like Baking, Barbecuing, Braising, Roasting, Stewing and Steaming. Some are more exotic like cooking meat on a slab of hot stone. So do try out the various cooking styles on your favorite foods and discover which are to your liking. Also Xperiment with combinations; for example you can first steam a lobster, then cut it open and put some cheese in before grilling for a short while to melt and brown the cheese sauce. Think of new ways to cook, after all its just applying heat to food. You can also broaden your knowledge and skills by observing how people of various lands cook their meals in special ways when you travel.

E. PRESENTATION – The final element is how you serve up the feast that you have prepared. Food Presentation is the art of making your meals visually appealing. Since the objective is to serve up something that will look good, Xperiment with what you think will look nice when assembled together. If you want to keep it simple, just focus on the dish and what is to be put on it. If you want to pull out all the stops, then go with a theme of your choice and dress up everything, including the dining room. Let's run through some ideas to move you along . . . On the simple end of the scale, all you need to do is select a suitable bowl or plate and arrange your food on it, then add something to garnish. The easiest is to place all your food onto serving plates for your guest to help themselves. Select large enough bowls and plates, matching if desired, that can hold the amount of food you have prepared. You can fill a serving bowl with soup and sprinkle some chopped spring onions on top to garnish. Fish can be served on an oval plate, or one of those fish shaped dishes, and you can arrange some lettuce and round slices of lemon to decorate. For prawns, try arranging them in a circle on a round plate, and put sauce for dipping right in the center. You can be more creative when you do individual servings. For the main course, you can simply lay out the meat, potatoes and vegetables on different sectors of the plate in a traditional manner; just remember to include ingredients with nice colors and arrange them in your chosen pattern. Try using carrots or tomatoes to add bright orange or red to your dish. Use corn, pasta or potatoes for a dose of yellow. How about tri-color pasta to really mix up the colors? Appetizers and deserts are my favorites as you can really let your imagination go . . . and come up with really delightful creations. Try using a Burgundy wine glass for your shrimp cocktail, then plant a stick of celery with the leafy end up on one side and garnish the lip of the glass with a circular slice of lemon for a lovely presentation of this favorite appetizer. Now go forth and create visual masterpieces to serve your guests; they will surely be astonished at your work of art. If you need more ideas, you can always look at how the chefs at your local restaurants present their dishes, or you can flip thru food magazines, or surf the internet for tons of ideas to get you on your way.

Now that you know the Secrets to Xperimental Cooking, all you need to do is to start cooking; after all, as the saying goes . . . "Practice Makes Perfect".

Vacancy Aston Kuta Hotel & Residence

26 Dec 2010

Cook Helper

(Bali)

Responsibilities:

• Direct, train, assist and schedule all personnel assigned to the kitchen
• Basic knowledge of food preparation from scratch duties
• Work in all areas of production for learning and competency in food

Requirements:

• Ideal candidates should be Indonesian citizens
• Male/Female between 20 to 30 years of age
• Hold a relevant degree and possess 2 – 3 years similar experience in 4 to 5 star properties – pre-opening experience is definitely a plus
• Min D3 in Hospitality/Tourism, outgoing, pleasant personality and mature, highly motivated, energetic and passion

Only short listed candidates will be contacted

A complete CV along with recent color photo should be sent via email, mentioning the position applied for and the expected salary

Visit our website : www.astonkuta.com

Lowongan di Penangbistro

Info Lowongan Restaurant Manager, Captain, Waiter, Cook, Steward di Penangbistro

Are looking for candidates to fill in the position as a:

1. Restaurant Manager
2. Assistant Restaurant Manager
3. Restaurant Supervisor
4. Restaurant Captain
5. Waiter/ess
6. Bush Boy
7. Cook-Wok
8. Cook-Teppanyaki
9. Assistant Cook
10.Steward
11.Store Warehouse Manager

The requirements:

- Min D3 degree from Hotel Institute (for no:1,2,3)
- Min 2 years working experience in the same position
- Male/Female, age max 35 years old
- Able to communicate in English and computer literate
- Strong motivation and good leadership skill
- Min 2 years experiences in oriental cuisine (for no.7)

Send your application with curriculum vitae and recent photograph to:

HRD Manager
Jl. Arteri Simpruk Kav.1-A, no.6
Kebayoran, Jakarta - Selatan
or
email to: hrd.penangbistro@gmail.com

BOOK FOR SALE

Professional Bartending: Every Bartender's Guide to the Industry

• Paperback: 160 pages
• Publisher: New Holland (March 3, 2009)
• Language: English
• • Shipping Weight: 1.4 pounds (View shipping rates and policies)
  • Average Customer Review: 5.0 out of 5 stars See all reviews (2 customer reviews)

The Professional Bartender's Handbook: A Recipe for Every Drink Known - Including Tricks and Games to Impress Your Guests

• Paperback: 288 pages
• Publisher: Atlantic Publishing Company (FL); illustrated edition edition (November 30, 2007)
• Language: English
• Product Dimensions: 9 x 6.4 x 0.8 inches
• Shipping Weight: 1.2 pounds (View shipping rates and policies)
• Average Customer Review: 4.6 out of 5 stars See all reviews (11 customer reviews)

Aksi Komunitas Bartender Samarinda Latihan Juggling

SAMARINDA-Apabila anda pernah minum di Bar, Pub Lounge atau tempat tempat sejenis lainnya, barangkali kenal dengan bartendernya. Bartender adalah orang yang menyiapkan sajian minuman pesanan pengunjung. Selain sekedar meracik dan menyajikan minuman, para bartender ini kerap melakukan juggling.
Di Samarinda sendiri ada sebuah komunitas para bartender yang terkumpul dari berbagai Cub di Samarinda. Komunitas bartender ini secara rutin menggelar latihan bareng dan transfer ilmu kepada sesama propesi dan para Mahasiswa.
Juggling bartender adalah melempar botol dan shaker secara bersamaan dan memutarnya berulangkali tanpa jatuh. Aksi ini biasanya dilakukan dihadapan para pengunjung di bar, pub atau tempat tempat minum lainnya.
Keahlian juggling seperti ini tidak datang dengan sendirinya, tapi butuh latihan keras dan kehati-hatian. Jika tidak, maka botol bisa jatuh dan pecah, serta minuman akan tumpah.
Untuk latihan, botol kaca bisa diganti dengan kayu yang dibentuk menyerupai botol, dengan bobot yang hampir sama dengan botol yang berisi minuman.
Di Samarinda, latihan para bartender ini bisa ditonton orang banyak di samping lapangan basket Tepian Mahakam Jl RE Martadinata.
Mereka yang berkecimpung di dunia bartender, ternyata memiliki pengetahuan yang luas baik secara teori maupun praktek. Inilah yang memicu terbentuknya Mahakam Bartender Club (MBC) di Samarinda.
Komunitas yang resmi berdiri pada 10 November 2010 ini, tidak sekedar berbagi ilmu dalam meracik minuman. Namun juga memiliki pengetahuan mengenai semua yang berhubungan dengan bartender termasuk memberikan keterampilan yang menghibur saat meracik minuman.
"Di sisi lain, khususnya juggling, dapat menjadikan seni budaya modern yang berkembang di Samarinda. Sementara seni budaya ini di luar daerah bahkan internasional sudah ramai, makanya untuk di Samarinda mulai kami perkenalkan," kata Ketua MBC Samarinda, Endy Andrianto bartender nasional, alias Kriwul.
Untuk itu dibutuhkan latihan menggunakan media botol kaca mika (bottle flair) yang dibentuk sama persis dengan bobot yang juga hampir sama dengan botol berisi minuman. Latihan itu digelar rutin setiap Minggu sore di Tepian Mahakam Jl RE Martadinata.
"Melalui latihan juggling, sekaligus melatih otak kiri dan otak kanan serta besinergi antara mata, dengan kedua tangan. Selain hiburan, juggling juga termasuk olahraga," kata pria yang belum lama ini terpilih dalam seleksi 5 perwakilan Kalimantan untuk Vibe Mixology Bartender Competition 2010 di Jakarta.
Menurut Meky Salah satu anggota komunitas MBC ini mengatakan, komunitas ini beranggotakan 23 orang, namun tidak semuanya berprofesi sebagai bartender.
"Dua orang malah masih berstatus mahasiswa pariwisata” ujar wanita yang juga sebagai bartender Mitra.
Dengan mempertontonkan keahlian seperti ini, para bartender ingin profesi mereka mendapat kesan yang lebih baik sebagai penghibur, ketimbang cuma sekedar peracik minuman beralkohol. Bagi anda yang mungkin tertarik untuk aksi juggling seperti ini bisa bergabung dengan komunitas batender MBC Kota Samarinda.
"Siapa saja yang tertarik dengan dunia bartender dapat bergabung dengan komunitas ini. Sampai saat ini, meski terbilang baru berdiri anggotanya memang rata-rata sudah memiliki pengalaman dalam dunia bartender, namun hal itu tidak menutup kemungkinan bagi yang belum bisa untuk bergabung di komunitas ini," katanya.

Piala AFF 2010

FROM INDONESIA TO THE WORLD

DUKUNG TIMNAS INDONESIA DI PIALA AFF 2010

Sebagai wujud dukungan kamu kapada Garuda

klik linknya lalu share ke teman-temanmu dan kerabatmu melalui

Facebook, Email, Twiter, Blog, dan lain-lain.

lowongan HOTEL GRAND HYATT

We are now seeking a number of team works for a variety of positions within Hyatt Hotels and Resorts Indonesia. If you have the caliber and the ambition for a successful career with Hyatt, we look forward to hearing from you.

GRAND HYATT JAKARTA

Public Relations Manager
Burgundy Manager
Assistant Grand Club Manager
Chef de Partie
Front Desk (Male)
Income Audit Clerk
F&B PR Officer
GRAND HYATT BALI
Public Relations Manager
Japanese Sales Manager
Sales Manager – Jakarta Sales Office
Catering Sales Manager
Assistant Director of Engineering – Project
Assistant Director of Food & Beverage (strong Bar & Banquet background)
Restaurant Managers (strong Italian Cuisine & Banquet background)
Pastry Chef
Sous Chef
Duty Manager
Assistant Manager – Security
Russian GSO (local National with fluent Russian)
Assistant Personnel Manager (hold Law/Legal background)
Assistant Manager – SPA
HYATT REGENCY YOGYAKARTA
Director of Human Resources
Director of Sales
Housekeeping Manager
The individuals we are seeking should have relevant educational background with at least two years working experience in a similar position in a five-star deluxe hotel and should be proficient in written and spoken English.

If you are interested in joining our team, please send your application with updated resume, a recent photograph and references no later than 20 February 2010 to below address:
Please address your application to:

Area Director of Human Resources – Indonesia
Grand Hyatt Jakarta
Jl. M.H. Thamrin Kav.28-30
Jakarta 10350.
or
apply online to www.explorehyattdoba

Investasi Seumur hidup hanya Rp 60.000,00

Ini info menggembirakan bagi anda, ingin mendapatkan uang dari internet,penghasilan tambahan ketika anda sedang online. Mengapa tidak menggunakan kesempatan anda disaat anda online dan mendapat penghasilan.

WUJUDKAN IMPIAN ANDA DAN BERGABUNG

DENGAN KAMI YANG TELAH MEMBUKTIKANNYA.

Investasi 10 Milyar

Program ini bukan penipuan dan 100% aman. Setiap transaksi yang dilakukan akan ada pemberitahuan lewat email terlebih dahulu.

Dua Paling Penting Kunci Kepemimpinan Efektif

Menurut sebuah studi oleh Hay Group, sebuah konsultan manajemen global, ada 75 komponen kunci dari kepuasan karyawan (Lamb, McKee, 2004). Mereka menemukan bahwa:

Kepercayaan dan keyakinan dalam kepemimpinan atas adalah prediktor paling dapat diandalkan tunggal dari kepuasan karyawan dalam suatu organisasi.

Komunikasi yang efektif oleh kepemimpinan di tiga area kritis merupakan kunci untuk memenangkan kepercayaan organisasional dan keyakinan:

Membantu karyawan memahami strategi bisnis perusahaan secara keseluruhan.

Membantu karyawan memahami bagaimana mereka berkontribusi untuk mencapai tujuan bisnis utama.

Berbagi informasi dengan karyawan di kedua bagaimana perusahaan yang dilakukan dan bagaimana pembagian sendiri karyawan adalah melakukan - relatif terhadap tujuan bisnis strategis.

Jadi singkatnya - Anda harus dapat dipercaya dan Anda harus mampu mengkomunikasikan visi di mana organisasi perlu pergi. Bagian selanjutnya, "Prinsip Kepemimpinan", hubungan dalam erat dengan konsep kunci.

Prinsip Kepemimpinan

Untuk membantu Anda menjadi, tahu, dan lakukan, mengikuti prinsip-prinsip sebelas kepemimpinan (US Army, 1983). Perhatikan bahwa bab-bab berikutnya dalam buku petunjuk ini memperluas dan menyediakan alat untuk menerapkannya:

Mengenal diri sendiri dan mencari perbaikan diri - Dalam rangka untuk mengenal diri sendiri, Anda harus mengerti Anda menjadi, tahu, dan lakukan, atribut. Mencari perbaikan diri berarti terus memperkuat atribut Anda. Hal ini dapat dicapai melalui belajar-sendiri, kelas formal, refleksi, dan berinteraksi dengan orang lain.

Jadilah ahli teknis - Sebagai seorang pemimpin, Anda harus tahu pekerjaan Anda dan memiliki keakraban yang solid dengan 'karyawan tugas Anda.

Mencari tanggung jawab dan mengambil tanggung jawab atas tindakan Anda - Mencari cara untuk membimbing organisasi Anda ke ketinggian baru. Dan ketika sesuatu yang salah, mereka selalu lakukan cepat atau lambat - tidak menyalahkan orang lain. Menganalisis situasi, mengambil tindakan korektif, dan beralih ke tantangan berikutnya.

Membuat dan tepat waktu keputusan suara - Gunakan baik pemecahan masalah, pengambilan keputusan, dan alat-alat perencanaan.

Memberi contoh - Menjadi teladan yang baik bagi karyawan Anda. Mereka tidak hanya harus mendengar apa yang mereka harapkan untuk dikerjakan, tetapi juga melihat -. Kita harus menjadi perubahan yang ingin kita lihat Mahatma Gandhi

Tahu orang-orang Anda dan melihat keluar untuk kesejahteraan mereka - Tahu sifat manusia dan pentingnya tulus merawat pekerja Anda.

Jaga pekerja Anda informasi - Tahu bagaimana berkomunikasi dengan tidak hanya mereka, tapi juga senior dan orang penting lainnya.

Mengembangkan rasa tanggung jawab pada pekerja Anda - Bantuan untuk mengembangkan karakter yang baik yang akan membantu mereka melaksanakan tanggung jawab profesional mereka.

Pastikan bahwa tugas-tugas dimengerti, diawasi, dan dicapai - Komunikasi adalah kunci untuk tanggung jawab ini.

Train sebagai sebuah tim - Meskipun banyak pemimpin yang disebut panggilan organisasi mereka, departemen, bagian, dll tim; mereka tidak benar-benar tim ... mereka hanya sekelompok orang yang melakukan pekerjaan mereka.

Gunakan kemampuan penuh dari organisasi Anda - Dengan mengembangkan semangat tim, Anda akan dapat mempekerjakan organisasi Anda, departemen, bagian, dll untuk sepenuh kemampuannya.

Rahasia Kepemimpinan

R.Priyoko Prayitnoadi, M.Eng

Dalam suatu organisasi apapun, kepemimpinan memegang peran yang penting. Bahkan segala sesuatu akan bangkit dan jatuh karena kepemimpinan. Salah satu konsep kepemimpinan yang ditawarkan oleh praktisi manajemen di Amerika adalah konsep SERVE yang dalam bahasa Indonesia berarti Melayani. Konsep utamanya ialah bahwa, apapun jabatan atau kedudukan formalnya, orang-orang yang ingin menjadi pemimpin besar harus mempunyai sikap melayani orang lain. Melalui buku “The Secret – Rahasia Kepemimpinan” oleh Ken Blanchard dan Mark Miller, konsep SERVE dijelaskan secara singkat tapi lugas. Berikut cuplikan buku tersebut yang secara kebetulan buku tersebut adalah kado ulang tahun dari staf saya, Dini Wulansari.

SERVE sendiri merupakan singkatan dari lima kata kunci yaitu:

S- See the Future (Melihat Masa Depan)

E- Engage and Develop Others (Libatkan dan Kembangkan Orang Lain)

R- Reinvent Continuously (Temukan Kembali Terus Menerus)

V- Value Results and Relationship (Hargai Hasil dan Hubungan)

E- Embody The Values (Mewujudkan Nilai)

Huruf pertama S- See the Future mempunyai makna bahwa para pemimpin harus bersedia dan sanggup membantu orang-orang yang mereka melihat tujuannya, dan juga keuntungan-keuntungan melangkah kearah sana. Setiap orang perlu melihat dirinya, kemana mereka pergi, dan apa yang akan menuntun perjalanan mereka.

Huruf kedua E dalam SERVE menjelaskan bahwa Engange and Develop Others (Libatkan dan Kembangkan Orang Lain) ada dua hal yaitu pertama, merekrut atau memilih orang yang tepat untuk tugas yang tepat. Itu berarti mempunyai pemain-pemain yang tepat dalam suatu tim. Kedua, lakukan apapun yang diperlukan untuk melibatkan hati dan kepala orang-orang tersebut. Dalam sejarah, banyak pemimpin telah menggunakan tangan dan yang lain tidak sama sekali. Barangkali dari sanalah istilah hired hands (orang upahan) berasal.

Kemudian ada huruf R singkatan dari Reinvent Continuously. Disinilah nilai kreativitas pemimpin dilihat. Pemimpin harus bersedia menemukan kembali setidaknya ada tiga tahap. Tahap pertama, bersifat pribadi. Beberapa pertanyaan utama yang harus diajukan adalah “Bagaimana saya belajar dan tumbuh sebagai seorang pemimpin?” “Apa yang saya lakukan untuk mendorong orang-orang dalam kelompok saya agar terus menerus belajar dan menemukan kembali diri sendiri?”. Tingkat penemuan kembali yang kedua adalah sistem dan proses. Pertanyaan untuk diri sendiri dan anak buah kita adalah “Bagaimana kita melakukan pekerjaan tersebut?” Bagaimana kita dapat melakukannya dengan lebih baik? Perubahan apa saja yang akan meningkatkan kemampuan kita untuk melayani pelanggan dan juga satu sama lain? Akhirnya yang ketiga, melibatkan struktur organisasi iu sendiri. Pertanyaan yang baik yang diajukan disini adalah,”Perubahan struktur mana saja yang perlu kita tempuh untuk menjadi lebih efisien dan efektif?”

Huruf V adalah singkatan dari Value Results and Relationship (Hargai Hasil dan Hubungan) Kita harus menghargai pelanggan kita lebih dahulu, dan nilai itu akan menuntun perilaku kita dan menjamin keberhasilan kita terus menerus. Apa yang tidak dimengerti kebanyakan orang ialah bahwa mereka dapat meraup hasil keuangan yang lebih tinggi kalau mereka mempunyai hubungan yang baik. Kita harus meningkatkan nilai hubungan dengan seorang mitra seperti halnya dengan hasil. Memimpin pada tingkat yang lebih tinggi mencakup hasil maupun hubungan.

Huruf E terakhir ialah Embody The Values (Mewujudkan Nilai) Ini adalah sesuatu yang mendasar dan berlangsung terus menerus. Kalau kita kehilangan kredibilitas sebagai pemimpin, potensi kepemimpinan kita akan sangat terbatas. Kita harus melakukan lebih daripada sekedar merumuskan nilai-nilai tersebut, kita tidak boleh hanya mengucapkannya, kita harus memperlihatkannya. Semua kepemimpinan sejati dibangun di atas kepercayaan. Salah satu adalah hidup konsisten dengan nilai-nilai yang kita akui. Kalau dikatakan bahwa pelanggan adalah penting, tindakan-tindakan kita seharusnya lebih mendukung pernyataan tersebut. Jika kita memilih untuk hidup seolah-olah pelanggan tidak penting, orang-orang akan mempunyai alasan untuk mempertanyakan kelayakan kita untuk dipercaya.

Akhirnya, bagi para pemimpin yang memimpin dengan tidak didasarkan pada kekuasaan atau jabatan sebaliknya, kepemimpinan yang lahir dari hati yang melayani, maka merekalah ilham bagi semua orang dan bagi calon pemimpin masa depan.

Sumber: Blanchard, Miller, The Secret – Rahasia Kepemimpinan, Elex Media Komputindo, Jakarta 2005.