The thicker the soup, the more difficult it is to stir

Most cuisines have their own style of soup: Broth soups; Consommes; Cream Soups; Veloute-based soups; Puree soups; Bisques and Chowders.

PICTURE BY ALISON MARRAS AT UNSPLASH

Some are thick with complex tastes and flavours, some are clear and simple in their recipe. Some are hot, whilst some are cold, some have great art and style and yet others are basic foods within reach of the poorest.

OK, so I'm not that interested in soup, I'm really talking about Business Schools.

The fact is that some Business Schools are so fixed in their traditional recipes that they miss the fact that everyone thinks that Scotch Broth actually looks like a bowl of sick.