Are you a Chef or are you a Baker
Part of my job during my discovery call with new clients is not only to create goals and to bring the challenges stopping them from their goals to light, but it’s also to get to know what kind of client they are, a chef or a baker.
Too often we come up short when working in groups or as an individual working on a goal because we forget to asses how we work, our strengths, and our weaknesses before starting.
A Baker: A Scientist
Baking has been compared to science. To make a great brioche loaf of bread you need exact ingredients:
FOR THE SPONGE (recipe from delish)
1 c. all-purpose flour
1 (0.25-oz.) packet or 2 1/4 tsp. dry yeast
1/2 c. milk, lukewarm
FOR THE DOUGH
6 large eggs, room temperature
3 c. all-purpose flour
1/2 c. granulated sugar
2 tsp. kosher salt
1 c. (2 sticks) butter, softened, plus more for pans
FOR THE EGG WASH
1 large egg
1 tbsp. water
Kosher or sea salt, for sprinkling
And you need to follow directions to a T (directions can be found here). Everything is weighed and measured and relies on a timeline for success. If you stray just a little bit, the desired outcome will not be achieved, because success relies on being precise, it’s engineered, it’s linear.
A Chef: Artist
Being a Chef is more of an art form, a little bit of this, a little bit of that, a taste to make sure its the way you want it, rinse and repeat. There is foundational knowledge, like how warm steak is in the center to be considered medium-rare, but the rest is up to the imagination and experience of the chef.
Knowing what type of athlete you are can go a long way in understanding how you communicated and are coached.
Most people starting a new fitness/nutrition program or a new skill are highly advised to take on the role of a Baker, to follow the directions to the T in order to get the requested results. As your experience grows, and with a foundational knowledge of the subject, you can then transition into a Chef roll, a more hands-off role form your coach. Whereas as a Baker, you were following clear directions, now you work with a coach as a Chef in order to critique your work and get feedback.
Even new clients I have who have a long history of fitness and nutrition experience I recommend ever so often being a baker, to learn the basics again, and to leave nothing to chance. For some, this is exactly what they need to jump-start their motivation again.
So… Are you a Chef or a Baker
So are you a Baker or a Chef? Do you like clear directions when working with a coach or do you work better with more of a guide?
Let’s jump on a discovery call and talk about what your goals are, what’s stopping you from achieving them, and whether you should be armed with Knife(chef) or a Mixer(baker) (click here to schedule a call)