Photo by Vichaya Kiatying-Angsule |
For example, if you stick
to the letter of the law in your recipes, it is quite likely that you are not
so comfortable with risks. Whereas on the other hand, if you always tweaking a
recipe or making up your own, going with the flow is more your comfort zone,
which means you may not always stick to the tried and true.
I’ve written about this before, but recently I came to a couple of new conclusions. Being the long weekend, and loving to cook, I
decided to try some new recipes, which my husband will be quick to tell you,
with mixed results.
First a disclaimer, when
you live on a farm, miles from the local grocery store,
improvising on
ingredients becomes a way
of life. So when I decided to cook a Thai side dish that required molasses, I knew I was stumped.
of life. So when I decided to cook a Thai side dish that required molasses, I knew I was stumped.
But guess what – you just
have to google what can replace molasses in a recipe, and your question is
answered. How cool is that? All of which shows that there is never one
right way to do something.
However, having said that,
the meal itself was not a great success.
It tasted good, don’t get me wrong, but I cooked too much. I guess I still haven’t got used to cooking
for two, instead of four.
Not wanting to waste it, I
plunked most of the food on my husband’s plate.
Now, we can do this in business when we give our clients too many
options or too much information – the end result is the same – overwhelm.
Just too much to take in
or eat in one sitting. So note to self,
think about the amount of information/food is sufficient and enough to whet
someone’s appetite, so they are ready for the next course.
My second lesson is when I
decided to follow a recipe – a new experience for me – but I misread it. I did it wrong. However, quickly realizing what I’d done, I went
with the flow, improvised and the end result was tasty.
The same is true in
business. You can be told what is
required and try to do it by the book, but if you goof or it doesn’t feel right,
all is not lost, you can do it differently.
When my children were
little, putting food on the table was frankly more of a chore. Just making sure they ate, liked the meals
was challenge enough. A bit like when
you start your business – you make do, accepting what works to keep your
clients happy.
Twelve years into my
business, I have come to realize that I can actually shape the menu – at work
and at home. I no longer have to offer the basics, I can afford to take risks and elaborate.
I know my ingredients and
I am not scared to mix them up – be it in the kitchen or in my business. What about you?
For further reading - What's Your Recipe for Success
For further reading - What's Your Recipe for Success
3 comments:
I love this analogy Anne. Gives food for thought (I know bad pun!). Now if I could just follow my business the way I create in the kitchen I would really be cooking up a storm!
This week I gave a client too many options and now I am doing them all. More work, same income. Food for thought (pun intended)I will think more carefully next time. Perfect timing Anne for this well advised piece!
Hmmm... this is so interesting.. My husband says that I am a messy cook. I do love to use every utensil in the kitchen and add a little of this and that. If I REALLY think about... YES I may be doing the same in business.
I believe in tweaking when necessary and trying new things.. BUT when something feels right (or tastes right).. don't mess with the recipe..... tweak it. but don't change it!
I have so much to learn!!!
Thanks Anne for a great visual and mental exercise!
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