I love telling happy stories. And this is one of them, about one of my former clients.
It’s delicious, too. Your mouth might start watering, so you’re forewarned…

Back in September of 2008, I hosted an event called “Follow a More Authentic Career Path“ and invited six people who’d made major career changes to talk about how they did it. (In fact, you can order the audio of the event here and listen to Ande’s wisdom, and five other career changers).
Ande Scheinker was one of the panelists. Ande had been an event planner. Hated it. She wasn’t sure what was next when she came to me as a client. Over time, she decided to call herself a “culinary explorer,” because she so loved being in the kitchen and being around food. She baked. A lot. Sometimes, she’d send me pictures of her creations. This was both fun and troublesome. Her pictures can make you drool. Worse, they can ruin a diet, unless you have iron-clad willpower. I don’t.
Ande was, like many clients, worried that she wasn’t changing careers fast enough. I wish I had a dollar for every time someone tells me, “I’m moving too slowly in this transition.” I’d have enough…to buy a car maybe? No, probably not. But still, I want to say “No, no, no. You’re making this transition on YOUR timing. YOUR rhythm. YOUR pace. Just keep listening inside, and you’ll sense what’s next.”
Last week, I received an email from Ande:
Hi Susan,
I hope this email finds you well! I wanted to update you on a few things that are going on with me…I have some exciting news.
First – I’ve enrolled in pastry school. I’ll begin a six-month pastry course at Tante Marie here in SF on March 29th. I’m really thrilled about this next step – it just feels really right.
And for fun, I wanted to tell you that I’m competing in the upcoming edition of SF Food Wars. This time around, the theme is chocolate cookies. Fun, fun! I just found out I was accepted to compete today. Here’s a bit more info: http://sffoodwars.com/2010/02/the-chocolate-cookie-situation/
I’ve actually never even attended any of the SF Food Wars – but I hear they’re a blast.
Anyhoo – just wanted to drop you a line to let you know that things are going well on my end. Hope all is well with you.
Thanks for everything,
xoxo Ande
Yes, this is a real email. I share it to make a few points:
First, almost everyone I know has fears of making change, and to be successful, you have to work through those fears. Ande’s had plenty of fears, including the fears that what she cooked would not turn out well. Amazing. Take one look at all the cooking she’s done, and you’d wonder how someone like Ande can even have that fear. Well, she’s just more accustomed to just being with the fear than ever before.
I was reminded by my friend, Tarra Christoff, that “Success is just outside your comfort zone.” To me, that means that you have to give yourself permission to feel a bit uncomfortable, awkward, goofy, confused, if you’re going to be able to navigate changes. You know, if you’re used to being all neat and tidy and organized (like I tend to want to be), then you’ll have to relax the tension you place on yourself to do things “just right.”
How can you demand of yourself that you do something well (or fast) if you’ve never done it before? Sounds silly when you’re standing outside the experience. But when you’re in it, you really can push hard on yourself. Be gentle with yourself. Tell that part of your mind that’s criticizing you to take a break. It’s not helping. Really.
Second, change takes time. Duh. Yeah, you know this. But most of us only know this intellectually. Are you impatient with yourself? Do you tell yourselves to “hurry up?” and berate yourself when you’re going slow? Please be good and gracious with yourself as you get insights into “what’s next.”
Third, the important thing, as you navigate change, is to keep following your energy gains. It’s a huge gain for Ande to bake. So, over time, she’s taken baking classes and done tons of experiments in her own kitchen. One of my energy gains is writing, and I’m finally, finally, past the dissertation and am writing a book proposal. (Hmm, did you notice my judgment about how long it’s taken me to get over my dissertation?).
What activities or situations fill you with energy? How can you give yourself more time to experiment along those lines?
I’m really energized and excited to taste Ande’s latest creations at The Chocolate Cookie Situation on March 21st in San Francisco. Mmm…but, too bad, tix are sold out. Maybe you can view Ande’s Twitter stream and see if she knows about some special way to get more? In the meantime, you can drool over her cookie (and other) creations on her Flickr stream…oooh….aaah….mmm…
Congratulations, Ande!
Scrumptiously yours,
Susan
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