The Learning Zone

Those of your who've been reading Sift, Dust & Toss for the past couple of years will know I always insist I am not a baker. I think people are either cooks or bakers. They may do both, but their skill set naturally falls into one area or the other, like a painter or a sculptor. I'm more of a cook because I like to adapt and meddle. When I see a recipe, I always think I can make it better by adding an ingredient that will pair nicely with its flavours. I always adjust.


Bakers are more disciplined and scientific. They approach everything with an understanding of wet and dry ratios. I marvel at those who can bake instinctively without a recipe. They have to account for so many variables: hot and cold, wet and dry, and rising and expanding air.


In spite of my un-bakerlyness, I made a rhubarb crisp today for my colleagues at work. I think it's ok, but the process still made me apprehensive. This all reminded me of an infographic I came across many years ago while training to be a high ropes course instructor that I have replicated here for you.


We all have activities and tasks that we are comfortable with. Those tasks fall into our comfort zone. When we stretch our abilities and take on new challenges, we enter our learning zone. If we go too far outside our comfort zone, we enter our risk zone and this is becomes tense and frightful for us.


The cool part of all this is that when we spend time in our learning zone, eventually these activities become part of our comfort zone and we can take on new risks and challenges: our risk zone becomes smaller and smaller. 


Baking is definitely part of my learning zone. I hope to keep at it so I can one day be one of those people who intuitively partner hot and cold, wet and dry, and rising and expanding air.