I watched a recent series of Masterchef: The Professionals and it struck me that every time we prepare and cook a meal we are taking on the role of project manager in microcosm.

We are in charge of all aspects of the operation; sourcing, cost, timing and production. As in real-life project management things usually run smoothly but sometimes problems arise. The project manager's equivalent of a fallen soufflé or overcooked lamb are called barriers and these can include disagreement about certain aspects of the project, poor management, misunderstandings and disputes, conflicts within the workforce and poorly defined goals and objectives. Having the ability to deal with these barriers is crucial to good project management.

To a man (or woman) TV chefs will trumpet the importance of using quality produce. A good dish can be spoiled if inferior ingredients are used and the same goes for your project. Go for quality in every area from team selection to materials and place quality right up there with time and cost as an essential part of the project, not an optional extra.

We can't all be good at everything. All of the effort that went into preparing a delicious starter and main course would count for nothing if the dessert leaves a bitter taste in the mouth. Recognise where your own weak spots lie and try to recruit team members who can fill those gaps with their own expertise.

The skilled chef can impress us by judging measurements by eye. A slug of wine into the pan or a random grinding of black pepper might spell ruin for a dish prepared by lesser mortals but through the finely honed eye of the chef it is as good as using measuring spoons. There are times, however when precise measurement is required and in these cases it is essential to follow the recipe to the letter. Go with tried and tested.

Which brings us back to Masterchef, where one hopeful, and rather ambitious contestant put together an unlikely combination of, I kid you not, quails on a chocolate cake. Not surprisingly this effort got a hearty thumbs-down from Greg and Michel, who had questioned the wisdom of putting together an experimental dish in a competition where the judges would eliminate what they perceived to be the poorest fare. The lesson is loud and clear for project managers: be prepared to listen to the advice of others and to act on that advice. Do not think that your way is always the right way.

Quails on chocolate cake aside, the quality of food served up on Masterchef was generally very good and during tasting the judges were quick to pass on their praise. This nod of recognition is a very important factor in managing your team effectively as it makes them feel valued, which in turn increases motivation. The contestants on Masterchef could not hide their delight at receiving praise from some of the sternest food critics in the land. You are the main critic of your team members so be sure to let them know when they are performing well.

So managing a project can be seen as resembling the cooking of a dish. There are skills required, costs, timing, pitfalls and, if you perform well, great praise. For if you stick to the recipe and use quality ingredients with a hand picked team it won't be long before you say that word associated with that other TV chef, the one with the choice vocabulary - Done.