233. How embracing creativity helps you navigate change in career and life! with guest Dana Cowin

<p><b>SHOW NOTES </b></p> <p>Title: “How embracing creativity can help you navigate change in career and life!” </p> <p>Episode 233</p> <p>What should I do next? Ever reach that point in your career and thought to yourself, “I need to make a big change, but I have no idea what’s next?” Maybe you’re apprehensive or afraid of making a big pivot and wonder, “what if this doesn’t work out? What then?” Or maybe, you already have a passion or side hustle that you are thinking about turning into a business, but you’re not sure about how to go about taking that risk? </p> <p> </p> <p>These questions are the ones I receive most often from women who are navigating pivots (and often rethinking or re-envisioning) life and career. It’s one of my favorite topics because the answer lies entirely in the person asking. But the path to figuring out what makes sense for her, of finding her “through line” and connecting the dots in ways that are unique to her, is an act of creativity itself. </p> <p> </p> <p>This week’s guest could reasonably be referred to as a queen of all things creative. Her voracious curiosity for life and everything in it fuels that curiosity! It’s how she thinks about and has used creativity to approach her own career juncture points — including those that she’s tackled most recently. She makes a strong case for why embracing creativity for problem solving is so vital and important. It’s also a key to how she’s differentiated herself and built tremendous influence in the process. </p> <p> </p> <p>THIS WEEK’S GUEST: </p> <p>Dana Cowin is a highly respective, accomplished and influential voice in the food, beverage, and lifestyle space. Her 20 years at the helm of Food and Wine Magazine shaped the way we think about food and wine today. </p> <p>During Dana’s tenure at F&amp;W, she elevated the role of chefs and food personalities, changing the public’s understanding and appreciation for the work that happens behind the scenes in some of the most renowned and delicious dining establishments. She literally helped