#22 How do I avoid feeling like an imposter when I’ve been promoted? - with Caroline Clark (Leadership Consultant and Coach)

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.CHAPTERS00:46 Introduction to Imposter Feelings03:49 Understanding Imposter Feelings 06:32 The Role of Perfectionism  09:52 The Language of Imposter Feelings12:31  Overcoming Isolation15:52 Creating a Sense of Belonging21:51 Survey Insights on Imposter Feelings24:44  Navigating Imposter Feelings in Career Growth27:41 Final Thoughts and TakeawaysOUR GUESTCaroline Clark, Leadership consultant and coachCaroline 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 LISTENINGCaroline’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 oil1 onion2-3 cloves of garlic1cm piece of fresh ginger, gratedSpices: 1 tsp dried birdseye chillies, 1 tsp turmeric, 2.5 tsp garam masala150g dried red lentils750ml vegetable stock1x can coconut milk1 tbsp soy sauce or coconut aminoswhole courgette, gratedbag of spinachTo 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 wellAdd the lentils and dry stir until coated in oil and spicesAdd stock slowly, stirring into lentilsAdd coconut milk and soy sauce or coconut aminos, stirring inLeave to simmer for 5 minutes until liquid starts to reduce, then add courgette and stir wellLeave to simmer for 20 minutes, then add spinach and stir wellLeave to simmer for 5 mins - then it's ready to serve!Serve with rice or naan bread and enjoy!