Volunteering to lead in the kitchen for a week was the most nerve-racking step I’ve taken thus far. Feeding 50 people sounded simple, work together as a team to prepare large amounts of food for the squad. Towards the beginning of the week my stress levels were high and I was getting frustrated about the small details that didn’t really matter.
I learned more about my leadership style that comes most natural to me. I tried to stay in control of the complete meal- deciding what to cook and how to cook it- but it was draining. My tactic was to divide and conquer, have individuals with expertise cooking that specific meal. I liked the idea of delegating but discovered that I wanted to micro-manage. The desire to be in complete control of the kitchen, having a voice in what was being done and trying to implement my plans in the scene.
Every time someone would walk in the kitchen to ask what was for dinner very rarely was the question directed to me. At first it frustrated me but then I realized that was my own selfish ambition of praise. With that in mind I changed my attitude throughout the week and recognized that by becoming more a servant leader God was being praised through my actions.
I’ve always known that I have a servant’s heart and this trip has only increased my love to serve others in hopes to glorify God. I never really fully comprehended the idea of combining a servant’s heart and leadership role until it felt more natural and yet still effective. It humbled me to a place where I could serve God by using my gift of service.
