{"id":13042,"date":"2026-01-26T00:00:00","date_gmt":"2026-01-26T00:00:00","guid":{"rendered":"https:\/\/www.scotwork.com\/nz\/blog-nz\/the-chef-effect\/"},"modified":"2026-01-26T00:00:00","modified_gmt":"2026-01-26T00:00:00","slug":"the-chef-effect","status":"publish","type":"post","link":"https:\/\/www.scotwork.com\/nz\/blog-nz\/2026\/the-chef-effect\/","title":{"rendered":"The Chef Effect"},"content":{"rendered":"
\n

I like to cook, and I can make a few of my family\u2019s favorite dishes really well. I even watch cooking shows sometimes and think, I could do that!<\/p>\n

I was feeling pretty good about my skills . . . until I cooked alongside professional chefs. Talk about a humbling experience.<\/p>\n

At our team kickoff meeting, we took a cooking class led by two pros, Chef Jonathan and Chef Courtney. We split into stations, each team responsible for a different part of the meal.<\/p>\n

Every station had a recipe and ingredients laid out. Or, as the French say, mise en place. All we had to do was follow the recipe.<\/p>\n

It seemed easy . . . until the chefs started checking in on us. We learned there was a lot more to cooking than simply \u201cdoing the steps.\u201d There was technique, timing, precision, and subtleties you\u2019d never think about if you\u2019d only cooked casually.<\/p>\n

One group was making crab cakes, only their crab cakes didn\u2019t look anything like the example. Chef Jonathan stepped in and demonstrated how to form the patties properly. In about 10 seconds, he\u2019d shaped a restaurant-ready crab cake.<\/p>\n

Another group was making chicken piccata. Step one: pound the chicken breast into a thin fillet. Again, seemed straightforward . . . until the chicken started splitting under the mallet.<\/p>\n

Chef Courtney jumped in, demonstrating a technique that was more \u201cpound and push,\u201d working from the center out, flattening the meat evenly without destroying it. Same ingredients. Same goal. Totally different result.<\/p>\n

Meanwhile, another group was chopping herbs. Chef Jonathan showed the team how to roll the leaves, guide the knife, and cut cleanly without turning them into bruised, lifeless flakes. The difference was dramatic.<\/p>\n

Everything we were shown, from the big techniques to the tiny nuances, highlighted a simple truth: The professionals weren\u2019t better because they had a secret recipe. They were better because they had refined their craft through coaching and repetition.<\/p>\n

While we enjoyed the excellent meal we\u2019d prepared under their watchful eyes, one of my colleagues made a comment that stuck with me: \u201cThis is exactly what it\u2019s like when people negotiate with professional negotiators.\u201d<\/p>\n

Like any professional skill, experience changes everything. Frequency of use improves instinct. Practice sharpens execution. Coaching and feedback expand what you\u2019re capable of doing under pressure. Think about negotiating in terms of three levels of cooking . . .<\/p>\n

    \n
  1. Everyday cooking<\/strong>Most of us have our go-to meals. They\u2019re simple, reliable, and don\u2019t require much thought.That\u2019s a lot like your everyday negotiations: negotiating with yourself to get to the gym, negotiating with your kids about chores, negotiating who\u2019s picking up dinner tonight. These are the \u201cmundane negotiations\u201d we move through pretty easily.<\/li>\n
  2. Elevated cooking<\/strong>These are meals you want to do a little more with. Maybe you found a recipe online or want something better than the usual. You slow down, prep more carefully, and pay closer attention.That level of effort is similar to negotiating with a stakeholder, your boss, or an internal partner. It\u2019s not casual, but it\u2019s not all-consuming either.<\/li>\n
  3. High-stakes cooking<\/strong>These meals have a lot riding on them: holidays, big family gatherings, or that romantic dinner where you\u2019re trying to impress.Here\u2019s where your skills really get tested. Everything is planned in advance. Lists are made. Timing matters. You might even bring in help to make sure it goes right.This is not unlike high-stakes negotiations: a critical supplier, a major client renewal, a partnership that changes your future, or a board-level decision. These are the moments where you can\u2019t afford to \u201cwing it.\u201d<\/li>\n<\/ol>\n

    So, here\u2019s my advice If you want to improve . . .<\/p>\n