Saturday, 11 February 2012

Emotional intelligence: thinking and feeling on the job | Money | The Guardian

How have you been using your emotional intelligence at work? Chances are you've called on it less than you might like, according to new research which shows that the art of identifying, understanding and managing your emotions – and those of others – to improve your performance has, apparently, declined since the start of the financial crisis.

A study of 12,400 workers, mainly from the UK managerial population from 2001 to 2010, found it increased steadily during the economically strong years of 2001 to 2007, dropped sharply in 2008 during the worst of the banking crisis and when the recession started, rose slightly in 2009 and fell again in 2010.

The report speculates that because economic uncertainty affects people's security, they may feel threatened and switch into "survival mode" to try to protect what they have. John Cooper, chief executive of occupational psychologists JCA, which conducted the research, says: "Unfortunately this can make things worse as workers become less adaptive and responsive to change, and may miss business or personal opportunities."

The term "emotional intelligence" was first used in the world of psychology in 1966, and although several different interpretations have developed since then it is still a relatively new field. JCA, whose clients include FTSE 100 companies and government agencies, describes it as an "innate human attribute" which, if understood and used well, can help us manage our thinking and feeling to improve our behaviour and relationships.

"If we liken the mind to a high-performance engine, then emotional intelligence would be the oil that enables us to maintain and manage ourselves to perform to our full potential," JCA says in its report, A Decade of Emotional Intelligence.

It is divided into two main areas – personal intelligence and interpersonal intelligence. These, in turn, can be split into 16 scales, measured by JCA through its Emotional Intelligence Profile (EIP) questionnaire.

These include self-regard and regard for others; self-awareness and awareness of others; emotional resilience; personal power (the degree to which you believe that you are in charge of, and take responsibility for, your outcomes in life, rather than seeing yourself as the victim of circumstances or of other people); flexibility; authenticity; trust; balanced outlook; connecting with others ; emotional expression; conflict handling and interdependence.

The report's findings seem to confirm some commonly held presumptions. While there is no significant difference between men and women in overall scores, men have a more critical mindset with higher self-regard and lower regard for others.

In contrast, women tend to have a more submissive mindset with lower self-regard and with higher regard for others. Emotional intelligence improves with age, as we develop a more balanced outlook and become less dependent on, but more trusting of, others.

But measuring emotional intelligence can also be used to identify areas of development for employees in specific positions. An awareness of where you sit on each scale can help determine whether you need extra training to progress, or will excel in a particular industry or sector.

Self-employed people score higher than any other occupational group, possibly because there is a greater need to be emotionally intelligent if you are dependent, mostly, upon yourself for your business success, says Cooper.

People working in the health sector scored significantly lower in self- regard, which Cooper says may result in them putting the needs of others first. Those working in human resources scored higher in "mistrusting", reflecting the nature of some aspects of their work, including redundancies, tribunals and underperformance.

Those in the sales sector scored strongly on self-assuredness, not being easily put off and being able to connect with people without being overly caring. Employees in the technology and financial sectors – professions that are traditionally less people-oriented – scored lower than all other job groups on interpersonal aspects of emotional intelligence.

JCA says senior managers and directors tend to score highly in all aspects, but especially in self-belief, emotional resilience, personal power, positive outlook, going after goals, conflict handling and independence. But low scores on some of these scales can have a negative impact on others, especially if the person with the low score holds a senior position.

Graham Coxell, chief executive of stockbrokers Rowan Dartington, witnessed a main board director exhibiting a lack of emotional intelligence while working at a FTSE 100 company. There was a problem in a particular part of the company, and the director had asked six senior managers to present their views on why the situation had occurred. "The first person outlined what he thought the problem was, and the director shouted, 'So you've been lying to me for a year.' Who around that table would now say what they thought the problem was?"

In contrast, a different board director at the same company showed very good emotional intelligence when he approached Coxell about the performance of a colleague: "He said, 'I think I've put ABC into the wrong position because he is very good, but he's not thriving. What's your opinion?' That showed humility and openness."

He was sufficiently impressed by the impact the different approaches had on himself and his colleagues that, on buying the stockbroking firm in March 2011, he decided to incorporate emotional intelligence into the management methods used in the firm, especially by himself. This includes ensuring that employees feel liked, competent and significant.

"I will always strive to understand, rather than find fault. Why did someone make a mistake, what can you learn from that and how do you go forwards from that?" he says.

Coxell believes encouraging a greater understanding of emotional intelligence among his staff has benefited the firm. "It's a very happy place to work now, and it's turned the business from one which lost money to one which makes a profit," he says.

Those who feel their effectiveness generally – but especially at work – isn't up to scratch, need not despair. Unlike personality traits and IQ – relatively fixed from birth – emotional intelligence can be changed and developed.

But first you need to know how you score. Below is a link to the EIP test, giving you an insight into your own personal and interpersonal intelligence.

Personal intelligence includes aspects such as knowing what you want, motivating yourself to achieve goals, dealing with challenges and setbacks, maintaining physical and emotional well-being, improving your work-life balance, feeling confident in your decisions and actions, having clarity of thinking and adapting to new situations.

You have to understand and be in control of these aspects before you can develop your interpersonal intelligence. This includes knowing what others want, leading and managing others, helping motivate others, building trusting relationships, team working, coaching people and managing confrontation constructively.

Visit JCA's website to take the free Emotional Intelligence Profile questionnaire and to receive a profile outlining key strengths and development areas.

This article is very interesting, especially the fact that it touches on the need for more intelligent awareness during harder economic times. People under economic pressure my very likely evidence more "survival mode" behaviour.
I hope you enjoy this article.

Monday, 6 February 2012

Stairway to Heaven Part 1 - YouTube

There are lots of rave reviews about this video on Amazon. The audio on this clip is slightly distorted at the beginning. The book the Minbar of Saladin gives one an idea of how sacred geometry was used to recreate the lost masterpiece.

Festivals & Outdoor | Dickens 2012

Coming up


Dickens in Teesdale - Birthday Luncheon at The Ancient Unicorn, Bowes (UK)


07 Feb 2012
The Ancient Unicorn, Bowes, Co. Durham

A celebration to mark Dickens's 200th birthday - a special two course Victorian luncheon for only £15.00 per person. The ticket price includes a tour of the village of Bowes, where Dickens did his research for Nicholas Nickleby, including a visit to Dotheboys Hall and to the churchyard where William Shaw is buried as well as a discussion about the Yorkshire Schools.

Special 200th birthday dinner at The Dolphin in Old Portsmouth


07 Feb 2012
The Dolphin, Old Portsmouth, Hampshire (UK)

When Charles Dickens wrote of Portsmouth in 1838, the Portsmouth Philharmonic Society was meeting at The Dolphin Hotel every Tuesday. By 1858, Landlord Richard Budd was running The Dolphin Navy, Army & Family Hotel. On Charles Dickens’s last visit in 1866, William Bond was “mine host” at The Dolphin Hotel which then offered a bowling alley as an added attraction. Now The Dolphin is offering a special bicentenary four-course meal based on references from the novels of Charles Dickens. Costumed actors will perform songs from the stage production of 'Oliver!' including "Food Glorious Food", "I'd Do Anything", "Consider Yourself", "Oom Pah Pah" and "As Long As He Needs Me". The cost for the evening is £24.50 per person and reservations can be made in person at The Dolphin, 41 High Street, Old Portsmouth or by telephone to 023 9282 3595 or by e-mail to dolphinoldportsmouth@yahoo.co.uk.

Charles Dickens Bicentenary Commemoration at Westminster Abbey


07 Feb 2012
Westminster Abbey, London (UK)

A wreathlaying ceremony to commemorate the bicentenary of the birth of Charles Dickens will take place in Poets’ Corner, Westminster Abbey, at 11am on Tuesday 7 February 2012.

Westminster Abbey will celebrate the bicentenary of one of Britain’s greatest writers with a wreathlaying in the South Transept. The ceremony is one of a number of events being held this year to mark the anniversary of the great Victorian writer, who is buried in the South Transept of the Abbey.

The wreathlaying ceremony will include readings from the Dickens’s novels and his other writings by actor and director Ralph Fiennes, author Claire Tomalin and two of Dickens's descendants.

The Dean of Westminster, the Very Reverend Dr John Hall, said: 'Dickens'  humanity and compassion made an extraordinary impact on Victorian England through his writings, which remain immensely popular. This bicentenary should help renew our commitment to improving the lot of the disadvantaged of our own day.'

All tickets for this event have now been allocated.

Claire Tomalin, author of the latest biography of 'Charles Dickens: A Life', is taking part in high profile events at Westminster Abbey and Southwark Cathedral for Dickens's birthday celebrations.

Dickens fact from fiction: The City


11 Feb 2012 - 06 Feb 2012
London

Trace Dickens’ life and literature through the streets of the Square Mile, with Blue Badge Guide John Finn.

11am – 1pm
Book in advance £10 per person (concs £8)

Victorian Secret Message at the Museum of London


11 Feb 2012 - 06 Feb 2012
Museum of London, London Wall, EC2Y 5HN

Learn the secret language of flowers and herbs and write a message for a special person. 5+

12.30-2pm & 2.30-4pm

FREE

Childrens characters from history – Charles Dickens


11 Feb 2012 - 06 Feb 2012
Museum of London, London Wall, EC2Y 5HN

Meet Charles Dickens who will tell you about some of the plots of his most famous novels and explain the characters in them. Discover how some of the stories are based on his own tough Victorian childhood. 5+

1-1.30pm, 2-2.30pm & 3-3.30pm

FREE

Walk: Dickens Fact from Fiction: the City


11 Feb 2012
Square Mile, London (UK)

Trace Dickens’s life and literature through the streets of the Square Mile on a walk with Blue Badge Guide John Finn.

The Real Miss Havisham


12 Feb 2012 - 06 Feb 2012
Museum of London, London Wall, EC2Y 5HN

Dickens based many of his characters on real people. You might be surprised to discover who was behind the eccentric and memorable Miss Havisham. 5+

1-1.30pm, 2-2.30pm & 3-3.30pm

FREE

Victorian Secret Message at the Museum of London


12 Feb 2012 - 06 Feb 2012
Museum of London, London Wall, EC2Y 5HN

Learn the secret language of flowers and herbs and write a message for a special person. 5+

12.30-2pm & 2.30-4pm

FREE


This year marks the 200th anniversary of Charles Dickens's birthday.
The museum of London has a special exhibition, and there are many celebrations planned thoughout the world.

Monday, 9 January 2012

Winter Garden Photo

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Especially if you are someone who traveles a lot, you can put pictures of your Crouch End garden as the desktop image on your laptop. Winter snowfall can create very special, unique, and memborable images of your London garden. We have experienced a relatively mild winter so far this year. However, we still have to go through the rest of January and February when the real test of winter is experienced. http://tiny.cc/vr241

Saturday, 7 January 2012

BBC News - Five Minutes with: Brian Sewell

Brian Sewell is an art critic who often writes for the Evening Standard newspaper in London. He is the epitome of the plummy english art critic, but in the five minute interview from the BBC series of that name, he comes across as charming, self-effacing and entertaining, he loosens up a bit as the interview progresses and it would be good to see a more extended version touching on his upbringing, his favourite paintings and why he likes them. Definitely the old school British type.

Thursday, 5 January 2012

BBC News - Worm steals 45,000 Facebook passwords, researchers say

5 January 2012 Last updated at 17:55

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Worm steals 45,000 Facebook passwords, researchers say

Worms More malware is worming its way onto social networks.

A computer worm has stolen 45,000 login credentials from Facebook, security experts have warned.

The data is believed to have been taken largely from Facebook accounts in the UK and France, according to security firm Seculert.

The culprit is a well-known piece of malware - dubbed Ramnit - which has been around since April 2010 and has previously stolen banking details.

Facebook told the BBC that it was looking into the issue.

The latest iteration of the worm was discovered in the labs of security firm Seculert.

"We suspect that the attackers behind Ramnit are using the stolen credentials to login to victims' Facebook accounts and to transmit malicious links to their friends, thereby magnifying the malware's spread even further," said the researchers on the firm's blog.

"In addition, cybercriminals are taking advantage of the fact that users tend to use the same password in various web-based services to gain remote access to corporate networks," it added.

'Viral power'

Social networks offer rich pickings for hackers because of the huge amount of personal data that is stored on them. Increasingly malware is being updated for the social networking age.

"It appears that sophisticated hackers are now experimenting with replacing the old-school email worms with more up-to-date social network worms. As demonstrated by the 45,000 compromised Facebook subscribers, the viral power of social networks can be manipulated to cause considerable damage to individuals and institutions when it is in the wrong hands," said Seculert.

According to Seculert, 800,000 machines were infected with Ramnit from September to the end of December 2011.

Microsoft's Malware Protection Center (MMPC) described Ramnit as "a multi-component malware family which infects Windows executable as well as HTML files... stealing sensitive information such as stored FTP credentials and browser cookies".

In July 2011 a Symantec report estimated that Ramnit worm variants accounted for 17.3% of all new malicious software infections.

For Facebook users concerned that they have been affected by the worm, the advice is to run anti-virus software.

"It won't necessarily be obvious that you have been attacked. The worm is stealing passwords so it is not going to announce itself," said Graham Cluley, senior security consultant at Sophos.

Keep an eye out on your Facebook account.

Paris Patisseries | The Pastries & Pastry Shops of Paris

Hugo & Victor :: Hugo Framboise

By Paris Pâtisseries in Hugo & Victor, Pastry Reviews
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Hugo et Victor :: Hugo Framboise

I’d been reading Anthony Bourdain’s Medium Raw last week and got a good laugh out of him calling The Food Network “The Empire of Mediocrity”. It’s sad that people submit to Rachel Ray mooking her way through a no-bake cheesecake with store-bought graham cracker crusts or that they take the hacks of Cupcake Wars as anything more than a joke. America is, on the whole, a culinary cesspool of tragically plebian tastes. And while France is the gold standard – light years ahead of the U.S. – there’s still a very mediocre thread running through even some of the finer shops. Hum-drum ingredient quality, played-out compositions, and tiresomely unoriginal flavors leave much to be desired. Fortunately, shops like Hugo & Victor continue to elevate the game and redefine the standards of excellence.

Even if we just look at H&V’s three staple flavors – chocolate, vanilla and caramel – there’s more than meets the eye. The Hugo Chocolat weaves in lime and tonka beans. Both the Hugo Vanille and Victor Vanille contain a dreamy mélange of vanillas from all around the world. And the Hugo Caramel marries fine milk chocolate with caramel cream, sablée, liquid caramel and macadamia nuts. The ordinary is, at least in part, extraordinary. Then there are the seasonal flavors and compositions, like the subject of today’s review, the Hugo Framboise. Let’s dig in.

Hugo et Victor :: Hugo Framboise

The piece is clearly dominated by huge, dazzlingly ripe raspberries, which taste at least twice as good as they look. Ratcheting up their delights even further is a potently framboise’d palet of raspberry mousse I could eat by the pint, if given the opportunity. As for the rest . . . it gets a bit drowned out. Those swirls of almond-imbued crème add a pleasant touch, but I didn’t feel they made a substantive mark on the texture and flavor, given that they had to go up against so much raspberry in every bite. The crème was delicious, but it felt like more of a garnish than a player in the overall experience. The same could be said for the almond Dacquoise base. It’s excellent, with a lovely feel and delicate finish, but I think it had too much to compete against. Then there’s the white chocolate . . .

I love dark chocolate. I love milk chocolate. I love white chocolate (which, yes, is “chocolate” – feel free to email me if you need this one explained). If you looked in my cupboard right now, you’d probably find 30 or 40 bars of one or the other. I am, as you should know, a huge chocolate snob. So it should be no surprise I find pastries that contain tempered sheets and rounds of chocolate to be more than a little troublesome. Most pastries are kept cold, and cold chocolate is, with exceedingly rare exception, not pleasant to eat. Who wants to eat cold chocolate? Yes, it’s “ok” to eat cold chocolate candy, as many do. But why chill fine chocolate? Only when it’s at room temperature is it ready to have its flavors and textures fully enjoyed. It’s also very awkward to eat any pastry that contains tempered chocolate; the texture completely clashes with everything else in it, and it can be very messy, if not impossible, to eat. This is not a criticism of this piece from Hugo & Victor; it’s meant as a criticism of all such pastries everywhere in the world. I feel bad so directly criticizing Hugues’s decision here, but he knows how much I love his work, so I’ll cross my fingers he doesn’t get too irritated with me over it.

Hugo et Victor :: Hugo Framboise

Seeing the Hugo Framboise here as a verrine would be nice. I think that would allow the crème and Dacquoise to be played-up a bit more. Or perhaps a Charlotte would be the way to go. While its current incarnation is aesthetically great, and while the taste of each element (except for the white chocolate, by virtue of its temperature) is phenomenal, I would love to see a more balanced use of the flavors and textures.

Hugo et Victor :: Hugo Framboise

Since “what you see is what you get”, there’s nothing to reveal as a cross-section, so here’s an aerial view. Very neatly assembled. Thumbs up, team . . .

Hugo et Victor :: Hugo Framboise

So, no, I can’t really recommend this – not because it isn’t tasty, original and lovely to admire, but because I think it could be executed in a way that could make far better use of the constituent elements. Its little sister, the Victor Framboise, would be my recommendation when you find yourself in the mood for raspberries chez Hugo & Victor. There are also another dozen treats in the shop you can fall in love with, so promise me you’ll still visit and indulge.

Want me to deliver fresh pastries straight to you? Then get regular email updates or follow Paris Patisseries on Facebook. You deserve the best of Paris.

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Comments (6)

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I see your reasoning behind not recommending this piece.

But let's be sensible here.

Living in North America and not in a high end place like NY or San Francisco. What would be offered in place of this.

Surely we would get the raspberries and probably premium ones.
We might get the round of white chocolate, not high grade.
The almond cream? Plain whipped cream with almond extract.
The raspberry mousse........ probably something made with store bought raspberry jam.

Have mercy on me Adam!!
Send me a dozen.
Make it three, no six.
As many as your heart desires.

Just have mercy!

Charlie

1 reply · active 3 days ago
Yeah, my problem is always that I've become far too spoiled. When I go out to dinner, dessert is pretty much universally disappointing. My head just automatically goes into assessing every little bit and weighing it against a freakish catalog of past/related experiences in Paris. And even in Paris, as my list of pieces eaten grows longer, I get progressively more picky. Life is so difficult ;)

As for sending you six ... I would, if only I could teleport them in perfect shape.

Sharon T's avatar

Sharon T · 3 days ago

Raspberry is one of my absolute favorite flavors and while white chocolate is not a favorite, I do like it when mixed with something brighter and a bit acidic. This piece is so lovely and is even wearing a fabulous chapeau! Too bad it did not live up to your expectations, but it is fantastic nontheless. I wish I had gotten to H&V while I was there, but it is on the list for next time. Thanks!

0 replies · active 3 days ago

I always get all antsy when people say they don't like white chocolate. I don't blame them, as most white chocolate sucks, but there are good whites out there. If you can get your hands on Valrhona's Ivoire or any of the whites from Vestri, you might feel differently. And while I'm recommending chocolates, try Original Beans' Cru Virunga. It's a dark, 70% and it blows my mind; my favorite these days. One of the very few chocolates from the Congo ever made, too.

And, yes, do make sure to visit H&V. Between them, Jacques Genin, and Cafe Pouchkine, it's easy to be dazzled.

0 replies · active 3 days ago

"America is, on the whole, a culinary cesspool of tragically plebian tastes." - I completely agree! It's tragic what passes for good here. Pastries are so much more than boxed cake and Dunkin Donuts. And don't get me started on those that think the Olive Garden is good Italian!!

0 replies · active 2 days ago

dear adam....
.very happy and peaceful 2012 thank you for your super site.... it has opened a whole special new world of the top of the profession - the jewels..... with regards, in anticipation of your super site

0 replies · active 2 days ago

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    Comments by IntenseDebate

    Why not enjoy (visually at least!) the art of French pastry. The thing about the great French masters who make these creations, is that they have raised the standard to a very high level. They have brought a great deal of intentionality to the geometric layout, use of ingredients, marriage of flavours and structural design, and then, they add a bit of flair!