In our last episode of the year we break down ways in which to look after your wellbeing during the Christmas season. Whether you are working or not working, entertaining for your family or just having a quiet affair, this time of year can add unwanted pressures which can send us very quickly into that all familiar festive frazzle.From our experiences working over Christmas we share insight on how to embrace a healthier mindset and make the most out of being at work. Or if you are lucky to be at home how these three things are your best friend when it comes to your wellbeing toolkit.PREPARATIONDELEGATIONPLANNINGWe would love to hear your stories about how you are planning to approach this Christmasin our facebook community, come and say hello HEREWishing you the most wonderful Merry Christmas and Happy New Year, see you in 2022!If you enjoyed this episode please follow this podcast, if you’re listening on Apple Podcasts we’d love for you to leave us a review and a ⭐ ⭐ ⭐ ⭐ ⭐  rating.You can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

From feasibility to strategy meetings, we all have to emerge from our cosy work persona to deliver that bad news of “I’m sorry we need to put the launch date back”. Working with suppliers and colleagues can be extremely challenging at this time so how can you prepare to be your most confident self and get the most from others in these meetings?We break down the three key tools to handling them in the best wayMINDSETACTIVE LISTENINGACTION PLANAmy shares her coaching perspective of how to prepare through these three pillars and how important it is to listen to others to earn their respect to achieve that constructive outcome.Lucy also shares a fascinating podcast of an American ICU Physician who now trains people in how to manage and deliver difficult conversations that could be of use to you, listen HEREAs ever, we invite more depth to this conversation in our facebook community. Come over and join us by following us HEREIf you enjoyed this episode please follow this podcast, if you’re listening on Apple Podcasts we’d love for you to leave us a review and a ⭐ ⭐ ⭐ ⭐ ⭐  rating.You can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

Hybrid working has blossomed since the pandemic and many of us are now faced with new challenges across the industry. We discuss how this is affecting us from things like recruitment to things as simple as meetings, weighing up the good against the not so helpful on both sides from employee to employer.How does hybrid working from an office situ to working remotely fair up with productivity? Are we still working as effectively and what seems like endless Zoom meetings forcing us to become over managed or worse invisible at times?We look atOffice team VS remote teamTastings and product developmentRecruitment opportunitiesOnline meeting tools and etiquetteWorking boundariesAreas of the industry that cannot work as hybridAs ever, we invite more depth to this conversation in our facebook community. Come over and join us by following this link: https://www.facebook.com/groups/ohforfoodsake  If you enjoyed this episode please follow this podcast, if you’re listening on Apple Podcasts we’d love for you to leave us a review and a ⭐ ⭐ ⭐ ⭐ ⭐  rating.You can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

Amy takes the expert point of view on today’s conversation having been an insight manager in chilled foods and we break down how the understanding of insight can be overlooked through either fear or misrepresentation.For example, could the reason for a drop in sales of ready meals during lockdown be because people were to fearful of going shopping or can we unravel it further to the true human emotional reason of us just wanting to cook for ourselves because we had more time at home than our once busy and hectic lives that suited a ready meal so aptly.We discuss how everyone is accountable for making sure that consumer insight is at the heart of all decisions taken, especially with NPD and new propositions; and how it is the responsibility of both Insight and NPD leaders to make sure these two work in harmony. We both admit how we really struggled to understand the difference between data and insight earlier in our careers and what we wish we had known soonerIf you found this episode then we recommend you take a listen back to Episode 8 all about filling your innovation tank up as this links very closely with insight, listen to it HEREAs ever, we invite more depth to this conversation in our facebook community. Come over and join us by following this link: https://www.facebook.com/groups/ohforfoodsake  If you enjoyed this episode please follow this podcast, if you’re listening on Apple Podcasts we’d love for you to leave us a review and a ⭐ ⭐ ⭐ ⭐ ⭐  rating.You can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn

In this week’s episode, we have a wonderful conversation with Joanne Elsdon who is Head of Food at one of the UK’s largest Food Manufacturers and also co-founder of the Food industry mentoring scheme “Flourish in Food”. We talk to Jo about her varied career in Food which spans across manufacturing, retail and freelance consulting – and she shares with us the things she wishes she had known earlier in her career. She tells how she and two Food industry colleagues founded the “Flourish in Food” mentoring scheme during the first UK Covid lockdown, born out of a passion for encouraging the development of new talent in the industry. In addition to her busy work life,  Jo shares some of her well being tips of what she gets up to outside of this including her adventurous cold water dips to simple and relaxing things such as switching off and enjoying some reality t.v which let’s face it is so necessary from time to time! It was such a pleasure to chat to Jo and we hope you enjoy this episode as much as we did. Visit the Flourish in Food website HERE  Get in touch with Jo via linkedin HEREAs ever, we invite more depth to this conversation in our facebook community. Come over and join us by following this link: https://www.facebook.com/groups/ohforfoodsake  If you enjoyed this episode please follow this podcast, if you’re listening on Apple Podcasts we’d love for you to leave us a review and a ⭐ ⭐ ⭐ ⭐ ⭐  rating.You can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

As a woman in the food industry do you feel held back compared to your male counterparts? This week we review some very interesting results from a recent survey conducted by 135 women working in food on their opinions on being a female in an often male dominated environment and how it affects their everyday, promotion opportunities and the general pressures of societal influences of “having it all” as a woman.From these results we want to raise awareness of how it seems the imbalance in some sectors is still very much prevalent and that we still have a long way to go for women to feel and truly have equal opportunities in the Food industry.If you would like to download the full report then you can get it hereAs ever, we invite more depth to this conversation in our facebook community. Come over and join us by following this link: https://www.facebook.com/groups/ohforfoodsake  If you enjoyed this episode please follow this podcast, if you’re listening on Apple Podcasts we’d love for you to leave us a review and a ⭐ ⭐ ⭐ ⭐ ⭐  rating.You can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn

20. Boosting Creative ConfidenceToday we dive into boosting creativity in the workplace, is it something we all can put our hand to or is it just for certain few of us? We discuss the contrast between being creative as children to adulthood and how even the least seemingly creative jobs can still be creative. What things can we do ourselves to boost this string in our bow to gain better confidence in this area?Again we give you our top 3 tips, which involves getting out of your comfort zone and asking different people different questions. Let’s find a less stereotypical version of creative as some of us are just getting things done and let’s face it forgetting to have fun in the process!If you haven’t listened to our previous episode on Letting Go of Perfect then we would highly recommend if you feel you are struggling with delegating or outsourcing, plus see Amy’s blog post here on it too  Amy's blog post hereAs ever, we invite more depth to this conversation in our facebook community. Come over and join us by following this link: https://www.facebook.com/groups/ohforfoodsake  If you enjoyed this episode please follow this podcast wherever you might be listening. If you’re listening on Apple Podcasts we’d love for you to leave us a review and a ⭐ ⭐ ⭐ ⭐ ⭐  rating.You can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

In this episode we delve into the reasons why it is so important to ask for help and where possible, outsource, delegate or push back on certain tasks. Whether it is just about freeing up your time to take on more enriching work that aligns with your zone of genius or in that having help empowers you to take more time in the CEO role of your business to aid in positioning yourself as a leader and helping you to grow your success.We discuss the close relationship of delegation with our own inner perfectionist and how letting go is one of the hardest things for us to do. Our recent poll results state a staggering 65% of people admit to being perfectionists, so how easy is it for us to actually let go and allow someone else to do the job for us without feeling like it’s quicker for us to do it ourselves?If you haven’t listened to our previous episode on Letting Go of Perfect then we would highly recommend if you feel you are struggling with delegating or outsourcing, plus see Amy’s blog post here on it too  Amy's blog post hereAs ever, we invite more depth to this conversation in our facebook community. Come over and join us by following this link: https://www.facebook.com/groups/ohforfoodsake  If you enjoyed this episode please follow this podcast wherever you might be listening. If you’re listening on Apple Podcasts we’d love for you to leave us a review and a ⭐ ⭐ ⭐ ⭐ ⭐  rating.You can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

18. Letting go of perfectionismToday we break down the idea of perfectionism from how we manage this in our work when it comes to completing a task or project. When is the right time to say enough is enough or do we risk perfecting until it becomes over done and potentially spoiled?We discuss letting go of perfectionism and creating a new mindset of making a task“good enough” which in turn could free you of vital time and energy better spent in your business or job to advance you further. Do others really value how much time we put into each task if we are trying to perfect all the time or can we just own this new mindset of good enough and feel comfortable that your client or boss is happy with the good enough job that you are doing?For more information on letting go of perfect, see Amy’s blog post here Amy's blog post hereAs ever, we invite more depth to this conversation in our facebook community. Come over and join us by following this link: https://www.facebook.com/groups/ohforfoodsake  If you enjoyed this episode please follow this podcast wherever you might be listening. If you’re listening on Apple Podcasts we’d love for you to leave us a review and a ⭐ ⭐ ⭐ ⭐ ⭐  rating.You can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

17. How do we attract new talent to the Food industryEach week Lucy and I talk through the trials and tribulations of working in the food industry. This is to help you find new ways of coping through the daily stresses and potentially avoid some of the mistakes that we have both made along the way.In this week's episode, we discuss the possible ways to attract new talent into the food industry. As you’ll hear from listening, Lucy and I are both really passionate about getting new talent into this industry, we feel there’s a lack of understanding throughout our society as to what it actually means to work in the food industry - it’s not all chefs and fry cooks!We talk about how we could use schools to raise awareness following our successful LinkedIn poll, if big businesses are doing enough in terms of offering opportunities and how working for a company that makes you feel good gives you more purpose and higher job satisfaction. Like any brand, this industry needs to raise its own awareness!Lucy and I are carrying on the conversation, as guest speakers during Food Matters Career Week, which is running 23-25 November 2021. Details can be found hereAs ever, we invite more depth to this conversation in our facebook community. Come over and join us by following this link: https://www.facebook.com/groups/ohforfoodsake  If you enjoyed this episode please follow this podcast wherever you might be listening. If you’re listening on Apple Podcasts we’d love for you to leave us a review and a ⭐ ⭐ ⭐ ⭐ ⭐  rating.You can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

Every week, Lucy and I talk through the trials and tribulations of working in the food industry. This is to help you find new ways of coping through the daily stresses and potentially avoid some of the mistakes that we have both made along the way.Today we talk to the ever-inspiring Justin Gilchrist or long suffering entrepreneur who is now the Founder & Head of Growth at Wellbox. Justin pivoted during the pandemic in a big way, starting WellBox to serve the new needs of consumers living and working at home full-time. We talk all about finding the creativity to work within your means whilst thinking outside the box, how being grounded in your personal life can lead to fresh ideas and the strength in delegating tasks and building a strong team.If you’d like to connect with Justin you can find him on LinkedInAnd if you're interested in WellBox, you can find out more by visiting their websiteIf you enjoyed this episode please follow this podcast wherever you might be listening. If you’re listening on Apple Podcasts we’d love for you to leave us a review and a ⭐ ⭐ ⭐ ⭐ ⭐  rating.You can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

15. How To Build Your NetworkEach week Lucy and I talk through the trials and tribulations of working in the food industry. This is to help you find new ways of coping through the daily stresses and potentially avoid some of the mistakes that we have both made along the way.In this episode we discuss networking, how to use it to potentially further your career and how important it can be. Typically a word that can strike fear into many of us who’ve endured countless events and icebreaking activities but networking doesn’t have to be a joyless activity. If you use your network to its full potential and forget the bad experiences of the past, it’ll help you grow a network of other like minded individuals.We’ll share our top tips for networking which include mapping out your network using a spreadsheet or list, paying forward your information and befriending ‘super-connectors’.If you enjoyed this episode please follow this podcast wherever you might be listening. If you’re listening on Apple Podcasts we’d love for you to leave us a review and a ⭐ ⭐ ⭐ ⭐ ⭐  rating.You can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn

14. Balancing a Career And a FamilyIn this episode we answer another listeners question by discussing the juggle of being a parent or carer and how to find the balance between them and your work.Lucy opens up about her traumatic pregnancy for her first born, who turned out to be a very happy sleepy baby, allowing her to sail through keeping a healthy connection with her business whilst taking on motherhood head first. However, having a different experience when it came to her second, in overestimating her capacity by taking on a large factory transfer in her business, moving house plus renovating all whilst still being pregnant. She reminisces about her learnings between the two experiences at the early stages of her children's lives.I open up about my mental health dip following the birth of my daughter and how I look back and know what would have helped me rebalance between the new role of mum and my corporate leadership role which I valued and enjoyed so much before (and after) becoming a parent.Moving on to managing the new dynamic between running your home, to your relationship with your partner and how to make things easier and the importance of working as a team.We are no means experts at this because, let’s be honest - we’re all just winging it! So if you have hints and tips that you would share with us, we would love to hear them and share them in future episodes. Do get in touch.If you enjoyed this episode please follow this podcast wherever you might be listening. If you’re listening on Apple Podcasts we’d love for you to leave us a review and a ⭐ ⭐ ⭐ ⭐ ⭐  rating.You can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

13. How To Stop NPD Being OverlookedIn this episode we break down this hot topic for discussion from one of our lovely listeners and speak out from our own experiences from small, medium and large manufacturers. Working in NPD and Innovation can be challenging as you are constantly driving change through a business and finding a way to bang the drum within the organisation effectively to drive this change can be hard, but not impossible.Structured procedures in medium to large manufacturers can sometimes cause a strain on creativity within the NPD process by being too restrictive, meaning smaller businesses benefit from having free rein but this can become a challenge as they start to grow and need better processes.We offer our top three tips for driving the NPD agenda and getting your new ideas and propositions the recognition they deserve.We have partnered with Gail Francis to provide mentoring workshops for NPD teams. For more information on this, see our post on linkedin.If you enjoyed this episode please follow this podcast wherever you might be listening. If you’re listening on Apple Podcasts we’d love for you to leave us a review and a ⭐ ⭐ ⭐ ⭐ ⭐  rating.You can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

12. Tips For Starting a Career in FoodIn this episode we take ourselves back to the beginning of our careers in the food industry. If you are just starting out in the industry and are not sure where to begin then this is the perfect listen for you. If you want to support others starting out, it’s also worth a listen.Lucy opens up about her leap from the Midlands, having grown up and attended Uni there to landing her first job working in a concept development role in Lincolnshire to next discussing her first hiccups at Sainsbury’s in retail. Whilst I share my different path of a placement year in New Zealand in a Catering business before moving into a technical role after university and ending up working across a multitude of functions in my career.We take you under our wing and share tips on how you might want to explore different areas of the business, from a retail, commercial and manufacturing point of view, to get an idea of the elusive “bigger picture” from the start. Plus a small list of things we wished we had done when we first started, all so you can have the very best start to diving deep into your new career in food!Here is the link for the mentoring scheme we mention - flourish in foodIf you are interested in joining the seminar which we will both be speaking at in November here are the details - Food Matters Live careers weekIf you enjoyed this episode please follow this podcast wherever you might be listening. If you’re listening on Apple Podcasts we’d love for you to leave us a review and a ⭐ ⭐ ⭐ ⭐ ⭐  rating.You can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

11. The Things We Wished We Had Known With Gail FrancisIn this episode we invite Gail Francis, a fellow food industry creative expert, to join the conversation. After connecting with Gail on Linkedin, we quickly discovered she had followed a very similar path to working her way up the ladder in the food industry, taking on roles with more responsibility but this ending up being to the detriment of her own health. We talk about how she overcame these hurdles and carved out a career doing what she loves.Gail’s career has a real breadth to it, from starting as a technologist at Campden to becoming a Global Commercial Director working with the large Food Service brands. Gail is a foodie creative through and through but learnt the hard way that creativity alone is not enough to have a great career in Food. These are some of the many things “she wish she had known”:- that emotional intelligence, building your tribe and people are what make for success.We also have a very exciting announcement to make, that we will be joining forces to offer you something which blends all of our experience together. Listen to the full episode to get all the details and if you are interested, please get in touch with us via linkedin for more information.If you enjoyed the interview with Gail and want to get in touch with you can reach out to her on LinkedInShe also can be reached via her business website -aboutturnthinking.co.ukIf you enjoyed this episode please follow this podcast wherever you might be listening. If you’re listening on Apple Podcasts we’d love for you to leave us a review and a ⭐ ⭐ ⭐ ⭐ ⭐  rating.You can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

10. Innovation Mindset With Simon AllisonEvery fortnight, Lucy and I talk through the trials and tribulations of working in the food industry. This is to help you find new ways of coping through the daily stresses and potentially avoid some of the mistakes that we have both made along the way.In this episode, we’re talking with Simon Allison. Simon began in the food industry as a retail food technologist in 1996 and has worked for Marks & Spencer, Sainsbury’s Supermarkets, Innocent drinks, Pret A Manger and Waitrose & Partners. Throughout those 25 years the common thread has been food, new product development & innovation, and people. Simon combines his food technical knowledge & experience, with NLP and his understanding of the 6 i’s of innovation to his new venture “food4innov8ions” - his consultancy which aims to enable small and medium sized businesses to be innovative and to thrive. Lucy’s path has crossed with Simon’s a few times over the years and this conversation is a real treat following last week’s episode on growth mindset. We talk to Simon about the technical innovation work he’s been involved in over the years and what he plans to do with his new innovation consultancy. We also talk about how it’s important to make use of your network and knowing the difference between having a network and “networking” and knowing that it’s important to get the perspective of those with a contradicting opinion to your own as sometimes we need information that’s not from our own mind or inner circle.If you enjoyed the interview with Simon and want to get in touch with you you can reach out to him on LinkedInAlso he can be reached through his business website - food4innov8ions.comAnd here’s a link to the Six i's innovation website, which we discuss throughout the episode. If you enjoyed this episode please follow this podcast wherever you might be listening. If you’re listening on Apple Podcasts we’d love for you to leave us a review and a ⭐ ⭐ ⭐ ⭐ ⭐  rating.You can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

9. Why Your Mindset Matters At WorkEvery fortnight, Lucy and I talk through the trials and tribulations of working in the food industry. This is to help you find new ways of coping through the daily stresses and potentially avoid some of the mistakes that we have both made along the way.In this episode, we’re talking about the Growth Mindset. The concept was created by Carol Dweck in the 1980s, a growth mindset is having the belief that your intelligence and talents are always growing and developing. The opposite of this is called a Fixed Mindset which follows the belief that your talents and traits are fixed and it’s not effort and perseverance that creates success. We talk all about developing new talents, how you can teach an old dog new tricks and how to handle your mindset if setbacks occur. The food industry is a place where you’re constantly faced with new challenges and trying to innovate, which is a fantastic place for a Growth Mindset to develop!Some of today’s content was inspired by a webinar Amy recently attended hosted by Sarah Ellis, the Co-founder of Amazing If.  We’d love to know what your experiences of a growth or fixed mindset are, have you noticed either of these traits in your workplace or social life? And have you ever changed your lifestyle to adopt a growth mindset? Let us know on social media on instagram or LinkedInOn our next episode, we’ll be talking about technical innovation and how it fits in with a growth mindset with our special guest Simon Allison who has previously worked at Marks & Spencer, Sainsbury’s Supermarkets, Innocent drinks, Pret A Manger and Waitrose & Partners. He will be talking to us about his new venture food4innov8ions .If you enjoyed this episode please follow this podcast wherever you might be listening. If you’re listening on Apple Podcasts we’d love for you to leave us a review and a ⭐ ⭐ ⭐ ⭐ ⭐  rating.You can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedIn

8. Filling Your Innovation Tank UpEvery fortnight, Lucy and I talk through the trials and tribulations of working in the food industry. This is to help you find new ways of coping through the daily stresses and potentially avoid some of the mistakes that we have both made along the way.In this episode we’re talking about innovation and how important it is in the food industry, this word is thrown around so often in our industry sometimes its meaning is a little lost. Innovation is often about providing solutions you didn’t know you needed and solving problems you don’t yet have awareness of. Many big organisations often drown in the wealth of data available to them and get stuck on innovation if the new idea doesn’t immediately seem commercially viable when in actuality a truly innovative idea would have no data available to support it as it doesn’t exist yet! We also discuss how important it is to look outside your industry for innovation, finding outside influence early on in your career and its importance and how innovation is based on insight.We’d love to know what your experiences of innovation are, where you’ve seen something truly innovative or what you think of when you hear the word innovation. Let us know on social media Let us know on social media Amy on linkedin or Lucy on linkedin  Here’s the link to the book mentioned in the episode - Alchemy: The Surprising Power of Ideas That Don’t Make Sense by Rory SutherlandOn our next episode, we’ll be talking about growth mindset, taking risks and jumping headfirst into a big challenge!If you enjoyed this episode please follow this podcast wherever you might be listening. If you’re listening on Apple Podcasts we’d love for you to leave us a review and a ⭐ ⭐ ⭐ ⭐ ⭐  rating.You can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

7. Failing Forward With BBC Apprentice Finalist Camilla AinsworthEvery fortnight, Lucy and I talk through the trials and tribulations of working in the food industry. This is to help you find new ways of coping through the daily stresses and potentially avoid some of the mistakes that we have both made along the way.In this episode, we talk with Camilla Ainsworth who was a finalist on BBC’s The Apprentice in 2018, making her the youngest finalist ever, aged just 22. Following her success on the show, Camilla impressed the CEO of Holland & Barrett who put her Mylkplus brand into 645 stores nationwide. With Camilla’s youthful success, she has not had it easy and opens up about her own mental battles. We talk to her about Imposter Syndrome and how she’s sometimes felt out of place as a successful, female entrepreneur from Blackburn. Camilla also shares her ‘Failing Forward’ approach to business, thriving on new and unknown challenges and how she stays on track with her wellness through her morning routine and regular exercise.If you want to follow Camilla you can on Instagram, Twitter or LinkedInIf you enjoyed this episode please follow this podcast wherever you might be listening. If you’re listening on Apple Podcasts we’d love for you to leave us a review and a ⭐ ⭐ ⭐ ⭐ ⭐  rating.If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

6. Stop Imposter Syndrome Holding Your Career BackEvery fortnight, Lucy and I talk through the trials and tribulations of working in the food industry. This is to help you find new ways of coping through the daily stresses and potentially avoid some of the mistakes that we have both made along the way.In this episode, we discuss imposter syndrome and all the avenues in which it can disrupt your life. One of the big problems that comes with imposter syndrome is procrastination which Amy had to deal with whilst planning this episode, oh the irony! 70% of people suffer from imposter syndrome at some stage of their lives and we break down what this can look like and perhaps where it might originate. There are people you’ll see on a day to day basis who will feed your imposter syndrome whether they know it or not and as we’ve discussed in a previous episode ‘fake it till you make it’ actually feeds into imposter syndrome as well. We also break down how our childhood can affect our future selves, and how seeing imposter syndrome in others as a child may lead us to believe it’s normal and will affect the way we develop.On our next episode, we’ll be talking with Camilla Ainsworth who is a business consultant and the youngest ever BBC Apprentice finalist. She’s really inspiring and bubbling with confidence and energy but faces the same issues as the rest of us so it’ll be great to talk with Camilla about how she deals with these issues.If you enjoyed this episode please follow this podcast wherever you might be listening. If you’re listening on Apple Podcasts we’d love for you to leave us a review and a ⭐ ⭐ ⭐ ⭐ ⭐  rating.If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

5. Build Your Confidence to Build Your CareerEach week Lucy and I talk through the trials and tribulations of working in the food industry. This is to help you find new ways of coping through the daily stresses and potentially avoid some of the mistakes that we have both made along the way.In this episode ‘Build Your Confidence to Build Your Career’ we discuss our inner confidence, how we’ve lost it at times and how we approach different situations to increase our confidence. ‘Fake it till you make it’ may seem like a good idea at the time but this can quickly lead to imposter syndrome and only helps you pretend to be confident. We both believe confidence is a skill that can be learnt and isn't just a personality trait, of course, some people are more confident than others naturally but hopefully, some of our tips will help you grow your inner confidence. We discuss visualisation, anchoring, building your confidence tool kit, grounding yourself and how important it is to reframe your past failures as something to learn from and not to fear.On our next episode we will be delving deeper into imposter syndrome and how to stop it holding your career back.If you enjoyed this episode please follow this podcast wherever you might be listening. If you’re listening on Apple Podcasts we’d love for you to leave us a review and a ⭐ ⭐ ⭐ ⭐ ⭐  rating. You can follow us on @oh_forfoodssake on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me @amywilkinsoncoachFor food industry consulting from Lucy you can find her @outtolaunchnpd See you next time!

4. Bouncing Back with Foodie Founder Jayne HynesEach week Lucy and I talk through the trials and tribulations of working in the food industry. This is to help you find new ways of coping through the daily stresses and potentially avoid some of the mistakes that we have both made along the way.In this episode, “Bouncing Back with Foodie Founder Jayne Hynes” we discuss resilience and hear her story of starting Kiddyum, a food brand focused on healthy frozen ready meals for children. Jayne was a Chartered Surveyor prior to her career in the food industry, as a self-proclaimed foodie she admits that having children got her thinking more about nutrition and what goes into our children’s food. She noticed a gap in the market for truly healthy frozen kids food and thus, Kiddyum was born. Starting her own business wasn’t without its hardships, after being rejected countless times, getting turned away from major food retailers and remortgaging her home she had to be resourceful to get noticed. On her way to starting a new food venture, Jayne preaches that internal optimism will get you through, how important it is to celebrate the high points when they come and that being a Mum is still her biggest success.If you enjoyed this episode please follow this podcast wherever you might be listening. If you’re listening on Apple Podcasts we’d love for you to leave us a review and a ⭐ ⭐ ⭐ ⭐ ⭐  rating. You can follow us on @oh_forfoodssake on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me @amywilkinsoncoachFor food industry consulting from Lucy you can find her @outtolaunchnpd See you next time!

3. Five Top Tips For Building ResilienceEach week Lucy and I talk through the trials and tribulations of working in the food industry. This is to help you find new ways of coping through the daily stresses and potentially avoid some of the mistakes that we have both made along the way.In this episode “Five top tips for building resilience” we discuss the perils of burnout and the best practices to prevent you ever reaching this point in your working life. Having burnt out in my professional life,  I share how easy it is to wear the mask of being ok around colleagues and what the power of vulnerability can do. Lucy learnt the hard way how to be resilient after an illness nearly ended her career in the food industry and then has more recently bounced back from taking the huge decision to liquidate her business. Together we share how important it is to stay self aware and accountable and how doing something is better than doing nothing when it comes to your mental and physical health. To support you with this, I have also created a free “How to Avoid Burnout” guide which has even more practical tips. Download it here.On our next episode we have the pleasure of welcoming our first guest, Jayne Hynes, the founder of Kiddyum as she talks more about how she’s navigated her way through starting her own business in the food industry. If you enjoyed this episode please follow this podcast wherever you might be listening. If you’re listening on Apple Podcasts we’d love for you to leave us a review and a ⭐ ⭐ ⭐ ⭐ ⭐  rating. You can follow us on @oh_forfoodssake on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me @amywilkinsoncoachFor food industry consulting from Lucy you can find her @outtolaunchnpd See you next time!