I’m considering a career change.

Chef might be next.

You can laugh now. 😄

While serving in Ethiopia, I was invited into the kitchen to try making Injera — that spongy flat bread that shows up at nearly every meal.

If you’ve ever watched someone make it who knows what they’re doing, it’s almost rhythmic. Pour. Swirl. Lift. Perfect circle.

They handed me the container of batter.

And I remember thinking, How hard can this be?

Well…

• I didn’t pour fast enough.

• I didn’t pour smooth enough.

• And whatever rhythm I thought I had… I didn’t.

The circle wasn’t exactly a circle.
The thickness wasn’t exactly consistent.
And the kitchen definitely gained a little extra entertainment that day.

No one rolled their eyes.
No one grabbed it out of my hands.
They smiled. Encouraged me. Let me try.

Eventually, when it was clear that 50+ kids probably shouldn’t rely solely on my culinary debut, some very skilled hands stepped in and did what they’d done thousands of times before.

As I look back at this funny memory, I wonder how often we avoid moments like this (especially on camera).

Moments where we look a little awkward.
Moments where we’re clearly not the expert.
Moments where we might not get it quite right the first time.

If you are like me, it’s easy to stay in areas where you are competent.  Social media polished. 

But growth rarely happens there.

Sometimes the win isn’t mastering the skill.   Sometimes it’s just being willing to step into the kitchen.

Now, where is my skillet?  😊 – Rusty