Learning today that we will be presenting at a leadership development conference in Argentina in June, 2012, made me immediately think, of course, of a great grilled steak (for which Argentina is famous for). Our topic? Inviting disruptive change into one’s professional life in the spirit of leadership innovation. Steak and innovation. What better chance to share a few coaching lessons learned from my own journey as a novice grillmaster:
It Should Never be All or Nothing. Experiment.
I'd always thought of cooking, especially grilling, as an all or nothing affair. “If I don’t have a Cast Iron Big Green Egg, then why try?” For this inappropriate expectation, I blame the “rush to goal” mentality: If one is not immediately successful then give up! Well with grilling, as with reaching any goal, there involves a bit of practice. Additionally, it involves taking the mystery out of the task. And you can (and should) start small. 100% is too much, why not start with 1% change? Now we’re cooking.
I couldn’t cook anything when I started. Though I grilled, it was rare and I started too big with briskets and ribs that admittedly were beyond my (and my small capacity grill’s) capabilities. Then my wife decided to surprise me with a new grill, We started small, tried out new recipes (who knew a grilled sweet potato was so good!?), and worked up to the brisket. The magic of innovation and personal change happens when there is a willingness to experiment. Through many failed roasts that tasted like leather and veggies that fell through the grates, I evolved only when willing to experiment.
You Can Change – But, Only if You Put in the Work
Though hard to admit, I actually did not always relish the thought of grilling or cooking. I kept thinking that I was not a natural or at least very impatient with the flame. I would start thinking of becoming better at grilling about August every year, and vow to have a better offering at the tailgate, but I had not yet learned to put in the necessary pre-work or purchase the right tools to see results. Preparation, such as ensuring you have the right tools (grill implements, proper basting of meat) is essential! But, how to start? Ask questions. By asking others for help I gained knowledge on how to improve. By asking questions and being open to the “feedforward” of how to do things differently next time I opened myself up for other opportunities.
Present day, I am a much better griller than I was back in the parking lot close to Sanford Stadium at UGA. I currently grill everything from burgers to steaks and include grilled tomatoes and pineapples for toppings. Start small, build up, invite input from friends and colleagues, and put in the work.
Want some great grilling tips? Give me a call! Here is one to try out - only use salt and pepper for prep of meat. And ALWAYS throw on a jalapeno brushed with olive oil for every meal.
Posted by: Dirk | 12/01/2011 at 12:36 PM