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I became a Pampered Chef consultant before my son was born in 2005, and I’ve have had a lot of fun, but I have also had a lot of disappointment. Sense 2005 I think I have become a better cook, a better communicator, and a more confident person because of this business. However even after 6 years I still have not developed the skin for this business.
Before working as a consultant I was a waitress, so standing up in front of people seems more like acting then anything else. I may not be good in a crowd but for some reason the “spot light” does not bother me. I knew from day one I could do cooking demonstrations and love it, however I did not know how much a rejection would hurt. A no to the products was like saying no to me. I felt like I was selling myself right along with the company and if you don’t like the company maybe that means you just have not met the right person delivering the show.
I have been to leadership training classes trying to build up a tolerance to “no.” I’ve looked at “no” as just one more step away from a “yes,” but at the end of the day those “no’s” start eating away at my spirit especially if they were coming from someone I considered a friend.
I am sharing this with you because today I feel defeated. As much as I love these products and enjoy the shows I am lost when it comes to rejection. How do I move past this? Does the “no” carry as much weight as I assume it does? What am I really trying to do as a consultant?
I want this business to succeed. I want 2 shows a week and a team to encourage, but I don’t want to force anyone to like me or the product. I want people to know they’re not just coming to a Pampered Chef show, but they’re coming to a cooking demonstration where they will learn something. I have become a better more effective cook because of these products and I want to share that. Cooking does not have to be painful with the right tools for the right job.
I need some direction.