Last week I juiced a lemon. Before slicing it open to squeeze out the juice, I rolled it (with slight pressure) under the palm of my hand across the countertop. Rolling the lemon (or lime, or orange) before juicing loosens the sections inside making it easier to extract the juice. It’s a tip I learned years ago ... from a recipe.
I’d be toast without recipes ... and I’m sweet on new ones.
You might think I don’t like to cook or that I’m not a good cook because I marinate and pour over recipes. But that’s not the case. I cook a lot and consider myself a decent (well, OK, good) cook, but I’m not a wing-it cook. Sure, I can cook a dish I’ve cooked a number of times without looking at the recipe, but I’m not a toss it in the pan and see what happens kind of cook.
I’ve tried that approach.
Sometimes with good results, most times, not. Cooking takes time and effort and I don’t like wasting either. Recipes don’t come with guarantees, but I do like the order and guidance they offer.
Of course I’ve cooked enough to know when I might like more garlic in the sauce or less sugar, but I’m faithful to what the recipe calls for. Especially when I bake ... where there’s far less margin for a lot more of this or a little less of that.
It’s what I like about cooking.
The endless supply of how-to information.
It’s a profession where experts share their knowledge. They tell you whether or not you should mince, dice, or chop. Instruct when a dash or dollop will do. And they share their ingredients, methods ... and recipes. Detail after detail.
Is that a good idea? Won’t all that sharing turn around and bite them? Won't it dilute their brand? After all, if they show us how to do it, what will we need them for?
We need them to continue advising us.
To suggest new techniques, methods, and ingredients based on their experience. To guide us and help us succeed. To develop new recipes.
When cooks share their expertise, they offer the reassurance we need to move forward. It’s a powerful way to connect and earn trust.
No matter your profession, you can do the same.
Sharing your knowledge can position you as an expert in your field, and it may, in the process, garnish renewed zest for what you do.
Want to share what you know?
There are lots of ways to do it. In a blog, through videos, a podcast ... and books.
While I know a bit about blogs, I don't know much about videos or podcasts.
But I do know about books.
Here's an infographic (like a recipe) you can use to start planning and writing your book. To share what you know, where you've been, or how you did it.
Click on the image below to download and print your copy.
And if you have any questions, give me a call at 207-252-9757 or send an email. I'd love to help.