Family Mealtimes

Cooking With Confidence

Cooking with confidence doesn't come easily to many of us.

We often stick to preparing the simplest of meals each day, and if we have guests over, so many of us will organise pre-prepared food or serve take out!

Most of us also have a cooking disaster story we can tell, so it's no wonder we are lacking confidence in the kitchen!

Life Skills Coach, Lorraine Robles, is here to set us on the right path again, and help us to build our ability to cook with confidence. 

In this episode, Lorraine explains why it's important to be able to home-cook meals with confidence, how to make it a really enjoyable experience and some top tips to help you to build your confidence in the kitchen.


Meet Lorraine

Lorraine is a Life Skills Coach who has walked in many shoes and has worn many hats. Her hands-on business and personal experiences have opened up her eyes and have enabled her to live a more balanced and healthier life. 

Lorraine Robles

Being a mom of three and working from her home office for the past 13 years, Lorraine has had many trials and errors. 

She worked very hard to learn who 'Lorraine' was and what habits she had to change in order to be a better person overall.

Lorraine Robles Cooking

Lorraine's mission is to help others realise they can overcome any obstacle that's temporarily in the way of them being their best! 

How to Contact Lorraine

For more details please visit:

The Cooking With Confidence Club - 15% off for Clarity Junction Members using this code COOKING15 : https://www.lorrainerobles.com/p/the-cooking-with-confidence-club

Monthly Membership: https://www.lorrainerobles.com/p/thecookingcoachcorner

Website: https://www.lorrainerobles.com/

‚ÄčInstagram: https://www.instagram.com/cooking__with_confidence/

Facebook: https://www.facebook.com/thecookingcoach 


Gillian Duncan 0:00
Hello and welcome to the Clarity Junction podcast. Today, I am chatting with Life Skills Coach, Lorraine Robles, all about cooking with confidence. Lorraine has always loved to cook and after discovering that so many people felt intimidated when faced with the task of preparing foods, or they lacked confidence being in the kitchen, she decided to use her knowledge and understanding as a life skills coach to help others develop the confidence to cook and enjoy this time preparing food in the kitchen. So, keep listening to discover why learning to cook is an important life-skill, how you can put bad cooking experiences in the past where they belong, and hear Lorraine's advice on how you can quickly increase your confidence in the kitchen. My name is Gillian Duncan, Positive Life and Wellbeing Coach, inspiring women to lead the life they want, and I am delighted that you're here with me today.

Hi, Lorraine, welcome to the Clarity Junction podcast.

Lorraine Robles 1:07
Thank you, Gillian. Thank you so much for having me.

Gillian Duncan 1:10
Oh, thank you so much for taking the time out of your day to come on share your story, your knowledge and your expertise with us.

Lorraine Robles 1:18
Absolutely. I'm excited about this

Gillian Duncan 1:21
Lorraine, you are a life skills coach by profession. But today, you are here to chat about cooking. This might seem a little odd to our listeners as you are a coach rather than a chef. But today, you will be focusing on the aspect of being able to cook with confidence. So, 'confidence' being the key word here. But, before we get into this topic too far, Lorraine, I was hoping you could share a little bit about yourself, what drives you on as a coach and what turned your attention towards cooking with confidence.

Lorraine Robles 2:02
Absolutely. Great questions. Well, I am, first of all, I am a mother of three. I'm married, I live in Fort Worth, Texas, and what drives me to be a coach is the ability to just connect with people. And not just people from around my area, but around the world. It is such an amazing feeling to be able to help somebody and, and give them that 'aha' moment and have them you know, empower them and inspire them, and it's just the connection. It's a wonderful feeling, and that just drives me to want to help more. And so when I became... You know what? I was juggling. I'm like, what kind of direction do I want to do? What kind of people do I want to help? How do I want to help? And so I, you know, I sat back and really thought about my past experiences, my previous positions, where I'm at today, in life, in a personal, not only professional but in a, in a personal perspective. You know, what do I, what do I really want to do right now in my, the age I am, so to speak. And so I, I thought about it and I love cooking. I've always cooked ever since I was a little girl. I grew up with a family, and of course a lot of Hispanic families love to cook, you know, the kitchen is the centre, is the heart of the home. And so that's how I grew up. And I've always loved cooking. And so I kind of put two, two things together: the ability to help and connect with people and also something that I really loved, enjoyed doing is cooking and putting those things together. And that's how I came up with 'Cooking With Confidence'. You know, I've, I've heard so many people say, 'Lorraine, I don't know how to cook', or, 'I'm not a good cook'. You know? And so, there's a lot of reasons why somebody may say that or feel that way. And I truly believe that I can help people that feel that way. That they feel they just, you know what? 'The kitchen is there, but I just don't know what to do with it', or, how to cook or, you know, very low confidence. And so that's what, how I came up with, with the 'Cooking With Confidence' idea. Taking two things that I love to do and putting them together.

Gillian Duncan 4:16
That's absolutely awesome. That's a great way to move your coaching forwards and to get out there and help people because you've got a passion that's there already. And that passion you can pass on to other people. So that's really inspiring. So, as a life skill, we all know that we need to learn to cook or prepare simple meals, really from, you know, a basic point of survival. But cooking can also be seen as so much more than this. So much more than a basic survival skill. I'm wondering how you see cooking in terms of being a life-skill that everybody can benefit from?

Lorraine Robles 4:57
Yes, that's an excellent question. Cooking is a life skill and it does so much more like you mentioned. Not only is it healthier for us, not only is it, it's more, it makes more sense economical wise where you'll spend so much money, you know, you spent a lot of money eating out so you're saving money, on top of that. However, it's a therapy, it's a form of therapy, you know. I find it very, it helps me de stress. It's a mental therapy. You spend quality time when you're eating something that you make. You eat it in a different sense. When you're eating out or you bring home takeout all the time, and don't get me wrong takeout is okay here and there. You know, it's a personal preference. There's nothing wrong with that. But when you, when you're making a meal, and you're providing, you're nourishing your family yourself and, and you sit around the table, it's just, it's different. You have quality time, and that's what really matters. And you tend to take your time eating as well as, rather than when you're eating out, or you bring it home, you know, take out, you may not notice it, but when you sit down, you really think about it, you know, do you rush to finish? Do you take your time? And so food can give us so much more than just a nourishment that, that we need. It improves the quality of our life. And it has emotional benefits to it as well. And you can, you know, when you, when you make something you're creating. You can be as creative as you want, or as very simple as you want. And you're like, 'Yes, I did this', you know, 'I made this'. If you try a new recipe, you feel proud, you have a high level of confidence and that's what it's about. So, you know, some people grow up like myself where our families cooked on a daily basis, you know, and like I said, the kitchen was the centre of the home and some people don't have that, you know, so sometimes those are the people that need a little bit more help and a little bit more push on getting them from point A to, to Z, where they want to feel that accomplishment because they never it felt before.

Gillian Duncan 7:12

Lorraine Robles 7:12
I mean, you know, maybe they have but then they're like something happened and, and that particular dish didn't come out as expected. And so they take two steps back, you know, and they're like, 'Forget it. I just can't do this'. Yes, you can. Let's work on this. You know, so it does involve a lot of emotion in the kitchen. And it's just a great way to, you know, to, to spend quality time. If you don't have a family, if you're single and you just cook for yourself, that's just as good. You're doing it for you. You know, and I put music on. I have either, you know, beverage of choice, you can have a glass of wine or have a cup of tea, whatever you prefer and, and do your thing. you know.

Gillian Duncan 7:56
Yeah, to make it more, more relaxing and a more relaxing experience. Yeah.

Lorraine Robles 8:01
Exactly, exactly. You can make it as fun and as relaxing as you want.

Gillian Duncan 8:05
I'd love to go back to the comment that you just mentioned about the difference of how you perceive the foods, whether you've cooked it, or whether you've eaten out or whether you've got takeaway. I never thought about that before. But it's so ringing true for me, because I know that when I cook a meal for my family, I sort of present it with pride. I say, 'Oh, look, I've made this and it's, it's this is the, these are the ingredients and it's healthy for you'. And I can taste what I've already put in. I know what's in the meals, I can taste the seasonings. When I have takeaway foods, for example, we usually purchase that order that when we're in a rush, when we've had a stressful day, or you know, we've just run out of time or just the situation is completely different. There seems to be a bit of stress involved, and when we order take away, unless it's for, you know, maybe something for a birthday or you know, we do something a bit relaxing, something that we have something special, that's different. But when we order it on those days where, 'I can't make anything I'm too stressed to make something in the kitchen', or, 'I don't have the right ingredients. We'll just, we'll just get takeout tonight'. Then, for me, that seems to relate to a bit of stress. And also when I, when I think about it, when I eat it, I do tend to rush it. It's almost like, 'Well, I've got it, it's going to go cold, I better, I better rush it down'. And I also am very aware, more recently, that there seems to be, like, more salt in it or more fats and that has been putting me off. I've been cooking an awful lot more home meals. In fact, my kids have asked me to to cook more rather than get the takeaway meals at the weekend, because they're finding that the takeaway meals that we have, a lot of them are, you know, really salty or they actually lack flavour apart from salt, so I really, really wanted to come back to that point that you made.

Lorraine Robles 10:10
Yes, we're almost on autopilot. Especially if we bring home food, we bring takeout. We're on autopilot. We're rushing because our days already busy as it is, you know, kids go to school, they come home, they have sports, they have homework to do. You want something very quick, and sometimes we go through the drive thru and we bring it home. But you really don't realise how fast you're eating because we are on like, autopilot. We just want to hurry up. Or like you said, 'It's getting cold. I don't want to warm it up. Let's hurry up and eat it before it gets too cold'. But when you're actually cooking, you take your time. And it's a great way, because I have like I said three kids, my daughter is 24 but my two boys are younger 10 and 14 at the moment. And so they've been growing, growing up where they will ask me, 'Mom, what is this? It's good', and I tell them what I put in the food. So they are familiar with the taste, they know what it is, and they are able to expand, you know, their palate. And so the kids that grow up eating home cooked food, you're educating them. So when they grow up, they're independent. They don't have to rely on somebody to cook for them. Or they don't have to rely on restaurant food or take out all the time. And they know the difference as well. That it is more calmer when we are eating as a family when we are eating home cooked food. And they're learning about seasoning, they're learning about cooking techniques, because they will just surely, they'll ask me, 'Mom, what did you do different this time?' You know, or, 'Mom, what is that? What's that flavour?' And they give me their opinion and they tell me if they like it, or they don't or they even, they're so funny they'll tell me, 'Mom, can you try it this way sometimes, you know, next time you make it?', and so it's all good. It's like win, you know, win for win for everybody,

Gillian Duncan 12:00
Yeah, I've had a similar experience. I've got two boys and these are teenagers, so we are at that point where they're young adults, and their tastes have changed over the last couple of years. And it's been great as a family because we've been able to eat different types of foods with their our minds becoming more open to the food. And before it was, 'Oh I just want bland food', or 'I just want to, you know, eat this out of a packet, or whatever'. Whereas now that I'm cooking more for them and they smell of foods in the house during the day. I have a slow cooker, and so a lot of my meals I'll prepare in the morning so that they're ready for dinner, so that they're ready for my busy time. And they will ask about the spices and the seasoning. And as you say, they will say, 'Oh, can we try it this way?' So my, my kids have said, 'Oh, can we have more chilli in that?', you know, whereas before I would be saying, 'Well, maybe not so spicy'. But now they're actually saying 'Yeah, I want, I want it a little bit hotter', or 'Do you know I, I never used to like this and now I like it'. They've even tried vegan foods, vegetarian meals, because I kind of sneakily cooked them. Because, you know, they've came from a background of saying, 'Oh I don't like vegetables', or, you know, 'Vegan food oh for goodness sakes!', you know, that sort of attitude that teenagers can have. They've actually had to backtrack and say, 'Oh, I actually enjoyed that meal. Can we have it again?' So now they have opened their minds to that, so I can really see that there is a huge benefit getting the family involved in the meals that we have during the week and not just buying off the shelf ready cooked microwave or meals that are prepared for the oven.

Lorraine Robles 13:59
Yes. Absolutely.

Gillian Duncan 14:01
The other thing though, about cooking, is that, let's face it, we've all had a moment in the kitchen, where we've had some really bad moments. And yeah, like I like to sort of touch on this topic because, you know, I think that it's fair to say that we've all overcooked something or under-cooked something, or we've missed out an important ingredient, for example. So I mean, personally, I think, coming to my mind, my biggest disaster was making a lemon chicken dish, and it was so lemony and so sour. The meal was, it was completely inedible, and I was so embarrassed. I was so happy at the time. 'Oh, look, I've made lemon chicken', and in the faces of the people who were eating it - oh, I'll never forget it. And I'm last down to eat, you know. You serve everybody first and then you, then you pick your cutlery up when you eat and the faces. Oh my goodness, but I did manage to laugh it off. But as a coach, do you find that situations like this can actually have a negative impact going forwards on somebody's cooking ability?

Lorraine Robles 15:26
Oh, definitely. Yes. And that's where the confidence comes in. So when, when we have a bad past experience, most of us have, even the best cooks, even the top chefs, they all have their moments. Definitely, you know, it's just, it's going to happen. And so when sometimes when you have a bad experience and you see, you create, you make a dish and you're so proud and then somebody takes a bite at just look at the reaction. Like oh, yeah, that can have a huge negative impact where you're just like, 'I'm not going to do it anymore, I am not going to cook anymore', or, 'I'm not going to try anything new, I'm going to keep making the same things over and over and over and over again. That's what I'm comfortable with'. Right? So it's getting out of your comfort zone. And it is, we have to be okay with making mistakes. We have to allow our self to be okay with that, because it's going to happen. That's life. And cooking is no different than learning a new profession. You're going to mess up, but it's okay. As long, the main thing is, how are you going to react to it? You know, so are we going to allow this negative experience to hold us back? Or, are we just, are we going to get over, we're going to accept it. We get over it. And then we move forward. You know, we're going to try again. I mean, I can't tell you how many times where if I had to, something didn't come out, right. I'm like, okay, it's, it's okay, but I know I can do better. Or maybe I forgot to put this in it. That's happened many times, like the simplest seasoning, and I'm like, 'Oh, I forgot', but it's too late, you know, but that's not going to stop me from making it again. I'm just going to remember now, I'm going to be able to, and progress, progress is huge. You don't have to, say you're, you want to try this new pot roast recipe, for an example. And it's your first time making it. And it didn't come out as well as you expected. Well, that's perfectly fine. Guess what? Make note of what worked, what didn't. What can you tweak? And so the next time you're going to be able to apply those changes and guess what, it's going to come out better than the first time. So you're making progress. It sometimes it takes years. It takes, it can take weeks, months or years to master something in particular, especially your more difficult dishes. It takes a lot of time. You know, when I had to start learning when we moved from California to Texas, you know, all of our family's back in California, and so I had to learn the very traditional dishes that my grandmother made, you know, for us all the time, or my mother in law made for us all the time. I had to learn how to do that on my own. And so, it's trial and error. You know, and it can take a couple of years to really be comfortable with making a particular specific dish, but it's okay. Because you're making progress and you're not giving up because you know what, I like eating this and I'm going to learn how to make it. You know, and eventually, it's going to come out exactly how I want it to. So it's, it's keeping your confidence up and not letting those bad experiences dictate, you know, what you do next.

Gillian Duncan 18:47
Yeah. Do you find that women, in general, lack confidence when they're preparing a meal and serving it to family members? Like you were saying, you had to learn from your own family, the female members of your family. And that's some hurdle in one way, or some pedestal to climb up to, because we respect those women in our family. They're the ones that teach us and nurture us and look after us, and then all of a sudden, we're kind of trying to copy what they're doing. Is there a feeling there of, 'Oh, I, I can't do it just as well as them or they're going to judge me or, you know, people will think that I'm trying to be better'. Do you come across that at all, with your clients?

Lorraine Robles 19:39
Definitely. There is an expectation that we may have for ourselves and when we try to, like for instance, if we try to make something just like your mom or just like your grandmother, your aunt, guess what? You, it's not, it's never going to be exactly the same, especially when you don't use recipes. Like it, when we grew up, there's no recipes, it is a dash of this, you know, a dash of that, taste this, tastes that, add this, add that. So there's no recipes and I those are a little bit more difficult. So when you are trying to mimic something, a recipe, a family recipe, you have to understand that it may not ever taste exactly how your grandmother made it. But you know what, that's okay. You have your own flavour. It's still very good, but it's a little bit different because it's, it's from me, I'm making it and so you have to, you have to be very confident within yourself and just say, 'You know what? It's okay if it's not going to be exactly like theirs, but I'm going to do it my way and it's going to be just as good' Because there is, sometime, you cannot just, you cannot mimic that exact flavour. Sometimes you can, it just depends on what it is. Your easier dishes you're able to make exactly, and if you have step by step instructions then, you know, most likely is going to come out really close like your grandma's. But if there's no recipe, then it's your own. So it's your own style, it's your own flavour that you're adding to that. And that's even better.

Gillian Duncan 21:12
So rather than calling it, 'Grandma's recipe', you call it your own recipe,

Lorraine Robles 21:17
Yes eventually is going to evolve, it's going to evolve into your own because you're not your grandmother, you're not your aunt, you know, you're yourself and you have your different taste buds. So maybe you're going to use less of this seasoning or you're going to use more of this seasoning, or you're going to try to find an alternative to something else. You know, like, for instance, my grandmother when she made homemade tortillas, she always used lard to make her tortillas, you know, for years and years, and they came out, they're delicious. But guess what, I don't use lard in my tortillas. You know, I use canola oil. So you have the, it's a little bit different, you know, than the traditional tortillas that my grandmother used to make us when I was growing up, but it's okay, you know, because they're healthier. They're still edible, they're still good. They're still better than store bought, and I'm okay with that. So you have to say, 'You know what, it's okay. I'm going to tweak it a little bit to make it my own. And I'm good with it'. You have to be okay with that.

Gillian Duncan 22:21
And building the confidence to do that takes a bit of practice and a little bit of time as well, doesn't it?

Lorraine Robles 22:27
It sure does. It's not going to happen overnight. Definitely. You have to, you have to work on it. And sometimes you have to have self talk. You have to tell yourself, 'It's okay. You know, I'm going to do better next time. It didn't come out. I'm good'. Or, 'I nailed it' and be proud of it. When something comes out good, give yourself a pat on the back. You want to celebrate that, and you want to be proud and say, 'Hey, this came out delicious. Here you go'. Be proud of it when you have those wins as well.

Gillian Duncan 22:59
So, Lorraine, I was wondering if you would be able to share some simple tips that you have found, that you can use to quickly increase your confidence in the kitchen?

Lorraine Robles 23:12
Yes, definitely. A couple of things, and one of the very important ones is, cook something that you actually like eating.

Gillian Duncan 23:21
Oh, wow, that's a simple one.

Lorraine Robles 23:22
Very simple. It makes no sense to try to make something, put all your time and your effort and your emotions and your energy into something that you really don't care for, but you're making it because it sounds fancy, you know? Or you want to try to make this rack of lamb but you know what, I don't like rack of lamb. Then why are you making it? When you, you know because I came across somebody and he had, he was younger, and he was asking these questions. He's like, 'I want to try to make this but I'm a beginner, you know', and I'm, 'Okay, well for instance, first ask yourself this question, do you actually like eating it? Because when you like something, guess what? You're going to put more energy, you're going to put more effort in it, in the, in your cooking. When you are making something just to be fancy just to say, 'Oh, I made this look', it's not going to have the same flavour because you're not putting your whole heart into it, if that makes sense? So, when I shared that with this young gentleman, it was like a light bulb went on. He's like, 'Oh, that makes perfect sense. I get it now. I'm gonna make this instead', like, 'Yes try that'. You know, because he considered himself not a very good cook, he's a beginner. Like do something simple and something that you like. Why put in so much of your heart into something and your effort when you really don't care for it? It makes no sense.

Gillian Duncan 24:52
You're not going to want to eat it at the end of the day, so what's the point of cooking it?

Lorraine Robles 24:56
Exactly, yes. So that's the number one thing. The second one would be, make it simple, especially when you're starting off. When you're starting out, you're a beginner or you're just getting more, you know, building up your confidence slowly. Make things that are simple because if you have a complex recipe, and it doesn't come out, as well as expected, then you're not increasing your confidence. And so when you have something simple and you did it great, you nailed it, like, 'Yes, this came out perfect'. That's a win. So anytime you have a win, even if it's a tiny win, it's going to boost the confidence up. The emotion. You're going to feel it and that's really important because we want to feel it. So those are really important things and don't rush. You want to, especially when you are a beginner where it kind of takes you some time to warm up in the kitchen and get going, you want to prepare. Preparing is very important and not rushing. So make sure you have, if you want to try a new recipe, make sure you have your ingredients already. Make sure you have what you need ahead of time. So when it's time to cook, you're, you're ready. You have everything. You don't have to worry about, 'Oh no, do I have this? Do I have that? I don't have this, what can I use instead?', because that's just going to add more stress. You know, and we want to, we don't want to add stress, we want to de stress in the kitchen. We want to utilise your kitchen to be a place where you can be calm, but be excited at the same time. It's not a, you don't want to be a bad, you don't want to have that bad negative stress. So, those are some things that are important to keep in mind to quickly boost your confidence and in the kitchen. And then, like I said, always have your, your beverage of choice that just makes it you know, it's like the icing on the cake. It just makes it even more better.

Gillian Duncan 26:53
And turn that radio on as well.

Lorraine Robles 26:55
Yes. Get some music going on. Especially on the weekend. Yes, especially on the weekends, I always have the music going on.

Gillian Duncan 27:01
I think that just makes a lovely environment so that you've got a project in front of you, you're going to be creative. I can just see it now. I've got you know, my glass of soda, and I've got my music going on in the background and the ovens heating up and I'm, you know, I'm chopping away my vegetables and getting excited about what I'm going to create. And I'm looking forward to that meal that I'm going to have later that day. I can just see it now. I can taste it.

Lorraine Robles 27:29
Exactly. And when you visualise something, that's another good point. When you visualise the process, see it, see yourself at a bird's eye view. A big overview. See yourself actually doing the process. Actually making, cutting, steaming, frying, whatever it is, see yourself doing it because that's going to help you as well. You're kind of tricking the mind a little bit. You know you're increasing your confidence when you visualise your, when you visualise yourself actually doing it. You're gaining that confidence in the gut. And in your seeing it like, 'Ah, I can do this. Yes, I see myself doing that. I can do it. I can follow this recipe'. And so yeah, visualisation is great. It is extremely helpful. It may seem silly to some, but I always emphasise on that when clients are struggling, or when they have kind of like a roadblock. Visualise yourself doing it. It is helpful. I do that, you know, every time I have some type of fear that I'm trying to overcome, I visualise myself actually doing it and that helps tremendously.

Gillian Duncan 28:36
It's almost that you've put yourself in that situation already, so there's nothing to be fearful about anymore.

Lorraine Robles 28:42
Exactly. Exactly. Yeah. Just make it, make it fun. Let it be fun. If you want people over, you know, when, or you want the family in the kitchen with you and you're over there cooking and doing your thing and you have people around you and talking, you're just enjoying the moment and, you know, filling the kitchen with memories. You know, I have endless childhood memories being in the kitchen. My grandmother, when I was small enough of course, she used to sit me on the counter, in the corner and I used to just watch her bake and watch her, her cook and, and just and also the smell. When you, yes when you smell something and you're just like, 'Oh my goodness. My mouth is watering, you know. That's delicious. I can't wait'. That feeling will help you also say, 'Yes I want to do this because I want that smell, or I want to have that, that taste in my mouth, so I am going to work hard and I am going to make this. I'm going to do it'. You know, all of these little things can build up your confidence and, and definitely get you back in the kitchen or get you started in the kitchen and start making home, you know, home cooked meals. It's a wonderful, wonderful thing.

Gillian Duncan 29:56
Yeah and to remember that if it doesn't go as to plan, then it doesn't matter. We can start again. We can try another day. It's not the end of the world.

Lorraine Robles 30:07
Exactly. It is not the end of the world. Very, very good point. You always, there's always the next time to do it better.

Gillian Duncan 30:15
There sure is. Lorraine you've got a fantastic programme that is online. It's an online membership and it's the 'Cooking With Confidence Club'. Can you share your information about this membership to everybody, please?

Lorraine Robles 30:32
Yes, I was very excited to put this new membership together and what it is, it's a monthly membership. And so what happens is that members will, once they sign up, I will notify them when we have, I have a live cooking class. We will be, it's twice a month, the live cooking, and all of them are recorded. And so ahead of time, I will tell you, 'Okay, this is what I'm going to be making. Here are some ingredients'. They're able to cook as I cook, live cooking. They're able to ask questions. So they're not just left there, you know, with the information, but like, maybe they get stuck, or maybe they need help with their confidence right at that moment, and I'm there to help them. And then it also includes two group coaching sessions a month, so two cooking live sessions a month, two group coaching sessions, where I'm just on my sofa or here at my desk, and we go live and we have a casual group conversation and we share our experiences. We share our struggles, and, and we're just, I'm hands on to help. So it's a hands on programme, to, to help people, you know, where they need, where their struggles are in their confidence in regards to cooking, and so I feel it's a great programme that can help, you know, tremendously.

Gillian Duncan 31:56
Yeah, that sounds absolutely amazing because it sounds like it's happening at the time where you need it the most. So, with your, your, your cooking together twice a month, you know, and you've been there to assist at that point where you might feel a little bit fragile with it all, or a little bit insecure, then you are there to, you know, motivate and to give advice and to support and that is absolutely priceless, isn't it?

Lorraine Robles 32:22
Yes, yes. Yes. You know, it is when somebody is there to support you, emotionally. That's what matters, because that's where you make the connection. It's the emotion, you know, and I want to be able, I want people to feel how I feel. And I love the way it feels when I'm cooking, and when I make something or when I'm having that past memory of a certain smell of a dish. I want other people to experience that. I think that's what drives me more to because it's such a healthy feeling, mentally for you. And it's just great. It's all around greatness. And so that's what I want to share and I want people to, I want to help people get there to that level of like, 'Wow, this is this is great. Why didn't I start this earlier or why was I so fearful?'. You know, you look back and you're like, 'Why did I make such a big deal about it? Why was I so scared?' You know, that's the moments that I want people to have.

Gillian Duncan 33:18
That sounds absolutely amazing. And there's a special offer as well for the listeners of the Clarity Junction podcast. You're putting on a 15% discount, and you've given me a code for this, which I will put on the podcast notes at clarityjunction.com/cookingwithconfidence, and there our listeners can go over and see the whole transcription of this podcast and be able to find that link to your membership and the code that they can apply for the discount as well. So that's a 15% discount from the 'Cooking With Confidence Club'. So, thank you so much for offering that to our listeners.

Lorraine Robles 34:01
Oh, my pleasure, you're very welcome.

Gillian Duncan 34:03
And again, I will post all the details on the show notes of your website, a link straight through to your club, and the discount, and also for your Facebook page and your Instagram account as well because I know that your Instagram account has also got some live videos as well, and that people can see you cooking and they can reach out and get in contact with you and ask you questions and get to know you a little bit more.

Lorraine Robles 34:30
Yes, yes, I'm looking forward to it. Thank you so much.

Gillian Duncan 34:34
Thank you, Lorraine. Thank you so much for coming on. Thank you for coming and chatting with us today. Food is certainly a huge aspect of our life and being able to prepare and cook food with confidence will no doubt be a valuable social skill and it will boost our own self confidence. So thank you so much for sharing all this with us today and for being a great guest on the Clarity Junction podcast.

Lorraine Robles 35:01
Oh, thank you so much. The pleasure was mine. Wonderful. Thank you.

Gillian Duncan 35:05
That's all for this episode. Many thanks to my wonderful guest today, Lorraine Robles, for sharing so much information and advice on how to begin cooking with confidence. To find out how to connect with Lorraine, and for details of her 'Cooking With Competence Club' membership, as well as the special 15% discount code for Clarity Junction podcast listeners, visit clarityjunction.com/cookingwithconfidence.

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