Read on Twitter
Thinking about the differences in coaching and in levels...let's take a cooking analogy and see where this goes. Shout out to @coachk424 for this from our conversation earlier...
Say you want to make a meal - could be whatever you want. Emeril's Blackened Chicken...
Say you want to make a meal - could be whatever you want. Emeril's Blackened Chicken...
...a grilled cheese sandwich, or even just eggs and toast.
You could have a million dollar kitchen, the latest and greatest knives or cooking appliances, the best recipes that you plan to follow to the letter because THAT is how its made.
Yet...when it comes out, you're...
You could have a million dollar kitchen, the latest and greatest knives or cooking appliances, the best recipes that you plan to follow to the letter because THAT is how its made.
Yet...when it comes out, you're...
Disappointed...why? Because you're NOT Emeril. You're you.
On the flip side, someone could take a loaf of bread, some cheese, and tomato soup, and create an unforgettable experience out of their studio apartment.
But they're not Emeril either.
The point is...
On the flip side, someone could take a loaf of bread, some cheese, and tomato soup, and create an unforgettable experience out of their studio apartment.
But they're not Emeril either.
The point is...
The resources you have, the bells & whistles, or the level you coach at don't matter.
It's what you do with them and the feel you have for why you're using the recipe you're using and how you personalize it to your program is what matters.
How you treat your ingredients...
It's what you do with them and the feel you have for why you're using the recipe you're using and how you personalize it to your program is what matters.
How you treat your ingredients...
And put them in the right combination to be successful is going to always be more important than the recipe itself.
Refining and nurturing your ingredients, not just acquiring more or better, and adding them to the mix in a way where the flavors complement one another...
Refining and nurturing your ingredients, not just acquiring more or better, and adding them to the mix in a way where the flavors complement one another...
Is the essence of the artistry of cooking.
Same with coaching. Develop your players so they complement each other. Add them to the mix and try different combinations of what works for you so you can keep making something memorable.
In the right hands & heart...
Same with coaching. Develop your players so they complement each other. Add them to the mix and try different combinations of what works for you so you can keep making something memorable.
In the right hands & heart...
That loaf of bread, block of cheese, and tomato soup becomes something else entirely - an experience & something you crave.
The reason the best are the best is because they find what works for them and they never stop refining until its an experience. They crave improvement.
The reason the best are the best is because they find what works for them and they never stop refining until its an experience. They crave improvement.
There are line cooks who are fantastic chefs and could be better than Emeril, but we'd never know because no one sees the work or care they put in under some bright lights of a "level."
If you can cook, you can cook. If you can coach, you can coach.
If you can cook, you can cook. If you can coach, you can coach.
