A Cooking Coaching Model

A Coaching Model By Bartholomew Upah, Coaching Folks in Transition, Transition Coach, UNITED STATES

Cooking Has the Flexibility and Direction That Is Similar to Coaching

My coaching model is based on cooking. I enjoy cooking and believe that cooking has the flexibility and direction that is similar to coaching. When we look at a dish in a fine dining restaurant, we don’t see the work and years that go into the skill and precision of the flavors and presentation of the dish. Much like cooks and chefs, coaches don’t just wake up one morning knowing the secret recipe to all of the coaching secrets. It takes years to master and be good enough to create a precision coaching session with happy clients. My model is based on a recipe for coaching. I am not a professional chef but, an amateur home cook. This model will show the finesse and ability to do a little improv in the work world to adapt our learnings from ICA to the coaching world, with the flexibility and adaptability of a seasoned chef.

Baking vs. Cooking

These are vastly different. Baking requires closely following each step of a measurement and getting it precise and measured and very little deviation from the exact recipe. Applying baking principles to the coaching atmosphere would not provide the flexibility to let the client lead. Baking would be almost too structured and almost robotic.

Cooking, on the other hand, provides some flexibility for deviation from the original recipe or flavors presented. Depending on lots of factors (that the client brings to us), we must pivot. Much like a cook must pivot depending on a variety of factors (availability of product, temperature, season, etc).

Coaching as Cooks

Most cooks start out washing dishes—coaches do the same. We observe, absorb, and watch, before getting a chance to step onto the floor to cut maybe one onion or ask one question in a coaching session. Small steps lead to mastery. We work to build and learn our skills. We learn how to boil water, cut onions, butcher meats, spice blends, and then maybe get to turn the fire on the stove. Chefs take years to learn to hone their craft. Coaches mimic that same path.

Training, Ingredients, Flavors

Much like a chef, coaches must make sure the training is high quality for learning the basics. ICA has prepared us to have a conversation, move clients along, and work with whatever a client brings our way. Chefs select ingredients to cook with—coaches must also do that. Finding a model that works and fits your coaching philosophy is key. Having the correct ingredients from a quality source will help you feel confident going into a coaching session with everything at your fingertips or mis en place in the cooking world. Flavors and flavor combinations are developed and paired. There are traditional pairings—salt and pepper, cheese and tomatoes, etc. Once you learn the traditional, you can begin experimenting with new flavors that may challenge the palate of a customer. Coaches find our flavors in the coaching world with a variety of perspectives or opinions from our mentor and observed coaches. Coaches that have the training and their own flavor. Once we are on our own to ‘cook, ‘ we get to check in with our training coaches to make sure our soup tastes balanced or to see if we need to add some salt, bay leaf, or oregano to balance the flavors.

Test Kitchen

Before a dish goes out to the public, chefs spend hours and weeks perfecting a recipe—a hint of basil here, gouda instead of cheddar here, etc. Coaches also are in the test kitchen for a long time. We are with our peer coaches or our mentor coaches to put our ‘in-progress’ coaching to the judging gauntlet to see what flavors we should keep or alter. We go back to the drawing board many times to go back to the basics to reframe a dish or our coaching perspective or approach altogether. It doesn’t mean we’re a bad coach but, that we simply got additional perspectives or palates that may not align with ICF competencies. We are in the test kitchen for a while before ready to step onto the floor and have people pay for our dish—or our coaching services.

On Our Own Flavor Path

One of the scariest parts of a chef of coaches experience is going to market or taking your skills to the paying customer. Imposter syndrome is in full effect and ready to take over. However, looking back on the training, refinement, and basics that a coach learns, we must be ready to assist and provide an impact on those we are helping or having them help themselves. We may provide a space that a client has never had before in their life. Chefs also create a space or an environment that is one of a kind, that we will never forget. Coaches have the ability to create an environment that is unforgettable and life-changing—with well-balanced questions, silence, and guidance (but, not too much)—like a heavy or light-handed chef in the kitchen.

Guiding Others

In our coaching journey, we have the opportunity to guide others—whether new coaches, peer coaches, or our clients. We are able to guide others down a path that they may not have known existed. Chefs provide the same guidance to guests or interns at their restaurants—experimenting with flavors or concepts—similar to a coach—to open one’s eyes to the possible in a world that may have been black and white previously.

Garnishing Our Dish

Before a chef sends a dish out, it must be garnished, as coaches, we do the same. We ensure that the client is happy and satisfied with their experience in our coaching environment. Chef=finishing salt or a delicately placed leaf of basil—with a delicate touch. As coaches, we also ensure that before a session is complete, we put our full arsenal of questions and energy into the coaching session, to ensure it is well-balanced and up to our own (and ICF’s) standards. A final check to make sure that we are confident in the work we are providing our clients and that a chef is providing their customers.