Now, don’t kill me. I haven’t been thinking this through for long, so it may be extremely easy to shoot the relationship down, but it seemed like it might allow for some engaging thought. What other things could you relate the work we do as consultants to? I jumped on the idea as consultants being likened to chefs.
A consultant could be thought of as a chef because chefs are used in various instances. If you prefer the term “cook” to “chef,” fine, I believe the relationship to be the same though, in case there was cause for concern between the difference. A consultant is similar to a chef because a chef is used in multiple ways.
A chef can work for a restaurant you have never visited, but you have heard things about, similar to a consultant working for a writing center you have never visited but have definitely heard things about. Sometimes you hear great things about their cooking abilities, sometimes you hear they are terrible chefs, either way, similar things can be said about a consultant’s abilities.
A chef may be visited once in a restaurant, and the customer greatly dislikes their food, so they never return. The same could be related to the student who visits the Writing Center and does not enjoy the experience, thus choosing not to return. Similarly, a chef may be hired to cater a single event and their services are not cared for, thus they are never hired again.
A chef may be liked so much they are hired to personally cook for a family, a restaurant, a company, and are used on a very regular basis. The same could be said for a consultant who is very much liked by the student, and they return on a very regular basis.
A chef may be liked, but not needed regularly. Still, when needed, they are the first one called; the customer would never throw a party without this chef to cater. Certainly, a student may not have a need to visit the Writing Center on a regular basis, but whenever they are in need of a consultation, they immediately get an appointment with their favorite consultant.
A chef can cook a variety of things, so no eating experience is ever the same. They can cater to the wants of the customer; if the customer wants or needs a particular dish, the chef can accommodate to that. The same could be said for a consultant; a student is not going to have the exact same experience with every trip to the Writing Center, the consultation is going to change according to the needs of the writer and their writing.
Now, certainly, this analogy doesn’t have to stop here. I am very interested if people see other ways in which consultants and being a chef can be related, or in ways the analogy doesn’t work. Thanks.