What a cooking class taught me about systems change work

September 11, 2023

I just returned from a trip to Ireland, and one of the highlights was a 2.5-day cooking class at Ballymaloe Cookery School. My time in the kitchen has historically been devoted to doing the dishes and making eggs, but I’ve come home with a real enthusiasm for cooking! The class could have gone any number of ways, but it left me feeling energized and excited about what’s possible. Upon reflection, I realize that two key ingredients (no pun intended) have contributed to this new mindset: 1) “small wins” and 2) a supportive environment. Creating a few dishes – with the support of my incredibly patient teacher, Debbie – has boosted my confidence and set the stage for my continued culinary journey.

My experience translates well to the social sector, especially systems change. Changing long-standing habits and ways of working (or not working) is hard…and daunting, and communities need “small wins” to build their confidence and a foundation for taking greater risks. Similarly, communities engaged in changing systems need supportive environments – they need space to share with and learn from one another, and they need funders who create these conditions. Had my teacher expected me to be a James Beard Award-winning chef after 2.5 days, she would have been awfully disappointed. Instead, she patiently met me where I was, shared best practices, and cheered me on. Whatever your social impact journey, take the time to seek out and relish the small wins while surrounding yourself with people who take delight in your success. If you’re a funder, be more like Debbie – the end result will be much better!

*Pictures: Two of my “small wins” – beetroot soup and grilled scallions with mushrooms, anchovies, hens egg, and pangratatto