In this episode, Francesca Cortesi and Caroline Clark talk about the complexities of imposter feelings, exploring their prevalence, the impact of perfectionism, and the importance of language in framing these experiences. They discuss strategies for overcoming feelings of inadequacy, emphasizing the significance of connection and belonging in professional environments. Caroline shares insights from her research on imposter feelings among product professionals, revealing that these feelings are common across various levels of experience. The conversation concludes with practical tips for navigating imposter feelings in career growth and the importance of recognizing that these feelings are a shared human experience.

CHAPTERS

00:46 Introduction to Imposter Feelings

03:49 Understanding Imposter Feelings 

06:32 The Role of Perfectionism  

09:52 The Language of Imposter Feelings

12:31  Overcoming Isolation

15:52 Creating a Sense of Belonging

21:51 Survey Insights on Imposter Feelings

24:44  Navigating Imposter Feelings in Career Growth

27:41 Final Thoughts and Takeaways

OUR GUEST

Caroline Clark, Leadership consultant and coach

Caroline Clark is a leadership consultant and coach specialising in performance psychology for leaders in tech and space. As an ex-Product Director with more than 12 years in Product, she understands the unique pressures facing product teams. Her work equips product leaders with evidence-based tools to transform leadership potential into performance - and achieve the impossible.

COOK WHILE LISTENING

Caroline’s Lentil dahl - this hearty and fragrant dish is perfect for the colder nights closing in, you can make it as hot or mild to your taste by adjusting the amount of chilli!

Ingredients:

• 1 tbsp cooking oil

• 1 onion

• 2-3 cloves of garlic

• 1cm piece of fresh ginger, grated

• Spices: 1 tsp dried birdseye chillies, 1 tsp turmeric, 2.5 tsp garam masala

• 150g dried red lentils

• 750ml vegetable stock

• 1x can coconut milk

• 1 tbsp soy sauce or coconut aminos

• whole courgette, grated

• bag of spinach

  
  

To make:

• Dice the onion, crush the garlic and grate the ginger, then combine in pan over medium heat, turning until onion browns (a few minutes)

• Add the spice mix and stir in well

• Add the lentils and dry stir until coated in oil and spices

• Add stock slowly, stirring into lentils

• Add coconut milk and soy sauce or coconut aminos, stirring in

• Leave to simmer for 5 minutes until liquid starts to reduce, then add courgette and stir well

• Leave to simmer for 20 minutes, then add spinach and stir well

• Leave to simmer for 5 mins - then it's ready to serve!

• Serve with rice or naan bread and enjoy!