Making the most of limited resources

I just made the big mistake of visiting Mount Carmel College with a growling stomach. That too to peep into an event titled 'Cooking with Constraints'. It is a contest where participants are given limited stock of limited ingredients to prepare a lunch box within a given time. The only unconstrained item seems to be cooking gas!

I have been spending the last hour watching the three teams make the best out of a pumpkin. The organisers have been generous enough to provide carrots, beans, bananas, nuts, flour and milk too, but the challenge clearly lies in the pumpkin.

Strange concoctions are emerging. A wonton here, a stuffed paratha there, some continental salad and lots of dessert are almost ready.

As I greedily await my turn to nibble some of the creations, I can't help but wonder how a simple game like this teaches a valuable lesson in entrepreneurship. But after thinking, I realise that entrepreneurs struggle with limited ingredients all the time: never enough people, never enough time, never enough money. The only things plentiful for entrepreneurs are passion and imagination.

Seems that adding those spices to a pumpkin can be good practice.

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