From Sauté Pans to Strategic Plans: Kate Parkinson’s Journey
Over the course of her career in government contracting and consulting, Kate Parkinson has supported both written and oral proposals. Her approach to leadership has been shaped in part by her time at the University of Texas at Dallas, where she earned an M.S. in Leadership and Organizational Development.
Driven by a genuine interest in helping teams and individuals thrive, Kate pursued certification through the International Coaching Federation (ICF), an organization known for its emphasis on quality and ethical coaching practices. The rigor of the certification process and the professional community surrounding it aligned well with the standards she wanted to bring to her work.
Read below for Kate’s full Q&A.
Read below for Kate’s full Q&A.
Can you provide background on the ICF and explain why you decided to get involved?
The ICF has a set of core values, competencies, and ethical guidelines and is a widely recognized framework for professional coaching. I wanted to be a part of the excellence that comes along with an ICF certification and to be able to lean into that framework and credibility. One of my favorite tenets the ICF holds is that the coach is a co-pilot, not the driver. When clients stay in the driver’s seat, the ownership and progress stay with them, and that is what I value.
How has being a certified coach expanded your capabilities?
The training and certification process required a great deal of self-reflection and courage. Completing the required coursework and coaching hours pushed me well outside my comfort zone, particularly in those early sessions as a novice coach. Learning to quiet my inner critic has been one of the most meaningful outcomes of the experience and has helped me show up more fully in all areas of my life.
What steps did you take to become a chef?
I took a formal route and got an AS in Culinary Arts and then landed a job at my favorite Eastern Shore MD restaurant. At the time, I was the only woman working service and what turned out to be more important than how I got there was how I made it once I was there. I eventually found my footing and was trusted with some of the busiest shifts. Working back of house was as hard as it was fun!
What is your favorite thing to cook / the most memorable dish you’ve cooked?
I once entered a regional American Culinary Federation student cooking competition with an original recipe, Smoked Oyster Flamiche, and was fortunate to take first prize. More than the award itself, it was a great chance to experiment creatively and learn alongside fellow students.
How do you make time for these two things in your busy life / how do they help you in various aspects of life?
I’ve learned that balance comes from being intentional with my time and energy. Coaching is something I make room for because it grounds me. It requires me to slow down, listen carefully, and be fully present, which carries into other parts of my life. Cooking serves a different purpose. Sometimes it’s simply practical, helping me get a good meal on the table quickly when things are busy. Other times, preparing something more challenging, where strong technique and careful execution are required, is a great way to unwind and have fun. Both have taught me the value of rhythm, knowing when to move quickly and when to slow down enough to appreciate the process.