Sizzle or Steak

22 Oct Sizzle or Steak

We just returned from a trip to Vienna where we trained physicians and sales teams in Prolacta Bioscience.

Then we headed to Sicily and the Emilia-Romagna region in Italy. Stanley Tucci’s CNN series made us hungry for their culture, art, and food. We booked one Michelin-starred restaurant, and the rest we found via local knowledge. Sadly, the Michelin restaurant was overpriced, underwhelming, and gave us heartburn. But our favorite meal was a plate of tagliatelle pasta with porcini mushrooms at an unassuming little restaurant. It was a valuable lesson.

When you present, whether live or virtually, cut the embellishments. Tell real stories, thoughtfully linked to your topic and the interests of your audience. Deliver insights from your experience, not trendy memes, or vague corporate-speak. If you don’t, you may excite your audience in the moment, but heartburn will soon follow. As we learned, only quality ingredients ensure quality fare.

And to gauge the value of a presenter, look beyond theatrics. Watch for manufactured expressions, gestures, and emotions calculated to manipulate. This sizzle will not last and serves neither the speaker nor the audience.