The cook, on the other hand, can only see the culinary world as recipes, creations and ideas of others. The cook begins and ends with a recipe, occasionally modifying and manipulating from there. The world needs both types of people.
Someone new, young and hungry, looking to become a Michelin star chef, maybe opening their own restaurant one day, doesn’t go crazy going to a restaurant where the recipes are already prescribed. For a person who sees himself as a waiting chef, he does so out of vocation, a purpose that pulls and pulls them, because they have a need to create world-class food one day and serve it to people who care. about experience. Chefs don’t do it because it’s just a job. A cook, on the other hand, rarely follows this path. His starting point is working in ordinary restaurants learning from ordinary cooks, following uninspired and good enough recipes.
The chef-advisor vs cook-advisor
Many financial advisers, salespeople, and insurance agents are sometimes unknowingly on a “cook’s journey” through their thinking and actions. Others, on the other hand, they seek to be “chefs”. Their worldview, beliefs and actions are very different from those of the cooks.
The cook-advisor looks for “recipes” to copy or clone the shiny objects, the silver bullets, the tactical loopholes to play a platform until the door is closed. Then they look for the next trick and the cycle starts again, because Why reinvent the wheel, right? Ask any cook-advisor how many recipes they have, and they will produce volumes and volumes of “sales recipes” and they do very well, but they have to know that: the Brigade attracts Brigade clients, Mesón Español attracts clients from Mesón Español. There is nothing wrong with this; nothing at all.
The chef-advisor, however, starts with principles, fundamental truths that inform better decision-making. Chefs pay attention to the ways in which ingredients are combined and interact, where extraordinary flavors and experiences emerge.
Chef-consultants don’t trust recipes; they create their own in the service of their systemic goal. They know they are playing long-term on a journey that has no end. Your goal is not to “win” against an imaginary competitor, it is to keep playing, improving day by day throughout your life. The idea for both the chef and the consulting chef is that the business they build attracts the type and quality of the customer. There is nothing right or wrong here, neither better nor worse. No judgment. Only, customers will always choose to dine at restaurants that match the expectations and experiences they seek.
And they will leave the instant they discover that they are in the wrong place.
Our clients, and yours, are no different. Yet every day we see Palermo businesses cracking their nuts to attract customers seeking haute cuisine experiences led by chefs, not cooks.
El Take Away
The starting point is deciding who you want to serve. Who are the customers you choose to do business with? Then define with precision and clarity what is the identity of your business.
If you are looking to serve customers in the style of Gordon RamsayLearn to think and behave like a marketing chef right from the start. Build that business. There are no short cuts.
New Business Generation Consultant.
Source From: Ambito
