Consulting Is a Lot Like Cooking

“Just as certain people have physical and temperamental characteristics that make them good marathon runners, or pianists, or bar bouncers, others have what it takes to become superior consultants. These individuals are often described as possessing a “flair,” a “sixth sense,” a “magic touch”—something special that elevates any organization they work with, whether it be on a marketing campaign or the dreaded reorg, into a sublime experience.”

In 1983, a New York Times article detailed the characteristics that make a good consultant. The concept of organizational advising had been around for many years, but this article offered a space for professional consultants to discuss what makes advising so critical. There were views regarding the reasons why family members are held up as paragons of advice and the need for consultants to be able to organize and concentrate on many things at once. It is an article that any organization or consultant can learn from. However, there is one detail you should know: the article was actually about cooking.

There are many similarities between cooking and consulting, not the least of which is that, at their very best, they provide customers with an unforgettable experience. According to Forbes, there are several key attributes that separate good consultants from great ones. Some of these (e.g., attention to detail, asking good questions) are common fare applicable in most businesses. Together, these attributes demonstrate that having a shining resume does not guarantee success in a competitive industry.

However, there are some attributes we often overlook. One notable attribute is being a safe pair of hands. Whether you are leading a team or working with a company, you need to be steady: keep your promises, be consistent in your quality and apply crucial technical skills. Another attribute is your ability to anticipate your client’s needs, knowing what they require often before they do. For example, if your client believes they can save costs by reevaluating their supply chain, you need to know not just their motivation for making this move but also where to locate actual savings and whether the chain is essential to their business.

Another similarity between cooking and consulting is that you do not want too many cooks in the kitchen! It is understandable for an organization to seek many different points of perspective for a difficult decision, but this can be detrimental in the long run as too many voices can contradict one another and bog down progress. This is also true in the kitchen where a firm hand and steady voice is required when delegating tasks and responsibilities. Consultants and head chefs must both be able to utilize their team members effectively, whether that be a sous chef straining a white wine reduction or a junior consultant conducting a market analysis for a key client.

At the end of the day, whether you are cooking for a hungry customer or consulting for a ravenous organization, your goal must be to provide them with an experience beyond what they thought was possible. In some instances, the organization will have no idea what they want and sometimes they will know down to the very the detail—either way, your job is to exceed their expectations. Most importantly, however, it is your responsibility to bring together every ingredient—stakeholders, team members, client information—and combine them into a flavorful symphony. Neither consulting nor cooking is easy, which is why you should aim to do it with clear eyes and a full stomach.