The Value of Contribution

I was never a good cook. My chicken—flavorless. My steak—chewy. My fish—rubbery. If there is magic in cooking, I don’t wield it.

But I play a really important part in the savory delicacies that come out of our kitchen at home. My husband’s chicken cutlet dish is amazing, because I slice the chicken so thin. His breaded cod is exceptional because I make the bread crumbs. His sautéed broccoli finishes first, because I finely chop the broccoli. And his pad thai rivals any restaurant because I order, prep, and lay out each ingredient—the tofu, bean sprouts, onions, garlic, mushrooms, peanuts, and four sauces.

I can’t cook. But I make a valuable contribution to a great end product that people love to eat.

Leverage your strengths and the strengths of others.


a plate of food on a table

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