Putting yourself out there
I’ve been thinking about my ambitions for 2025 and the extent to which I’m happy to put my reputation and my imagination on the line. My longstanding ambition to publish my blog stories beyond my website and on LinkedIn interspersed with favourite recipes or gardening tips hasn’t gone away. A kind of almanac of the last 5 years. Then there’s, “A Guide to Being The Best Candidate You Know How To Be, Every Single Time” drafted during C19 lockdowns and recently updated. I’ve also been channelling my thoughts and ideas towards something about being seventy and loving life!
There’s so much I enjoy and so much more to experience. I’m not a bucket list kind of girl although I loved that 2007 film with Jack Nicholson and Morgan Freeman. Maybe it’s because I don’t want to jump out of a plane or swim with dolphins. Right now I’d be happy to master sour dough and I’m so looking forward to my Christmas door wreath making workshop tomorrow afternoon. Yes, it’s fair to say that my ambitions are associated with making or doing, rather than epic adventures. And that extends to making people feel more comfortable with themselves and their ambitions through coaching.
It’s hardly surprising that I enjoy watching Masterchef: The Professionals. Michel Roux Jr has always been one of my cooking heroes although I have one of his dad’s and his uncle’s books, “Delicious Recipes From The Kitchen of Britain’s Most Famous Chefs” (a much cherished dinner party collection of recipes from M&S, 1987) and none of his. Michel Roux began his stint on Masterchef: The Professionals in 2009 and for me he was the true hero of the show. For me, Michel’s charm is his talent and his approachability, although of course that’s just my perception as I’ve never split a sauce in his kitchen.
Back to Masterchef: The Professionals and what strikes me about the professional chefs with established reputations (and some with their own restaurants) who put themselves out there to push the boundaries of their trade. They don’t need to do it, although in the name of great food they put their reputations and imaginations on the line. I realise that the beauty of what they do is in the eyes and taste buds of the beholder (in this case the judges). After all not everyone dreams of sweet woodruff ice cream!
Like all great competitions there needs to be a winner although my heart goes out to all those astonishing chefs who remain great despite their culinary mishaps. I have first hand experience of a chef from this series who has prepared and cooked extraordinary tasting menus for me/my friends. He’s talented and good to know yet he didn’t make it to the end of his week. I’m not sure what he learned from the experience although I’m sure he still makes exceptional scones. His Gran used to run a famous tea rooms in Sussex and he’s now working in Brighton.
Over the years I’ve had food and recipe books from just about every chef and every collection. At one time (late 70s) I was an avid reader of the Good Cook series published by Time Life books. Not a cheap option I hasten to add, and some kind of monthly subscription made even more expensive because some I used and some I didn’t. For me, “Preserving” was a popular choice. It’s currently available second-hand in good condition for around £50 from that site along with “Terrines, Pates and Galantines” for just £10.43. A hardly surprising price differential given the far from everyday opportunities to serve boned and stuffed fish or poultry. I digress.
I imagine there aren’t to many wannabee chefs reading this although there will be some people who continue to put themselves front and centre stage even when they don’t feel like it. I’m dedicating this piece to you. If you’re not feeling the love today then here are a few ideas to try:
· Jot down a few of your ambitions which seem to keep returning to your thoughts
· Consider what’s preventing the ambitions becoming reality
· Arrange into two piles (a bit like sorting the laundry) – ones I can control and those I can’t
· Work through the ambitions you can control and prioritise the actions to get you there
Example: Publishing my guide
Update the text
Seek and act on feedback
Explore and cost publishing options
Explore funding options
Decide on approach and act
So isn’t it time you made yourself a cuppa, found a wonderfully comfortable chair, and dreamed about your ambitions for next year? I’m here to help you if you need someone to listen – Let’s Chat
