ntal line across the middle and a vertical line up through the middle. The horizontal line we're going to call "Enjoy Doing" with a scale running from left to right. The vertical line we're going to call "Good At" with the scale running from bottom to top; what we've goWant to be an astronaut or a baker or a carpenter? Perhaps you'd prefer to be a chef or a pilot or a successful entrepreneur? Choosing your options is never going to be that easy; what you need is to collate the things you are good at with the things you enjoy doing and then see where that leads you.

When you pull together your achievements (ok I know thats the hard part so just think about things that you are proud of) some of them probably took more out of you than others. So although these are often suggested as the best way to start your decision-making, just think a little deeper. You might have enjoyed doing them once but could you, or would you want to keep on doing them.

My wife often says the meals I cook up at home for both of us and sometimes our adult children would go down really well in a restaurant and I could charge top whack. Although I really enjoy cooking like this (I do a really good chili-con-carne) I would not even think about doing it every night for dozens of people.

Let me illustrate this further by taking a square box.

Divide this box into four by drawing a horizontal line across the middle and a vertical line up through the middle. The horizontal line we're going to call "Enjoy Doing" with a scale running from left to right. The vertical line we're going to call "Good At" with the scale running from bottom to top; what we've got

that leads you.

When you pull together your achievements (ok I know thats the hard part so just think about things that you are proud of) some of them probably took more out of you than others. So although these are often suggested as the best way to start your decision-making, just think a little deeper. You might have enjoyed doing them once but could you, or would you want to keep on doing them.

My wife often says the meals I cook up at home for both of us and sometimes our adult children would go down really well in a restaurant and I could charge top whack. Although I really enjoy cooking like this (I do a really good chili-con-carne) I would not even think about doing it every night for dozens of people.

Let me illustrate this further by taking a square box.

Divide this box into four by drawing a horizontal line across the middle and a vertical line up through the middle. The horizontal line we're going to call "Enjoy Doing" with a scale running from left to right. The vertical line we're going to call "Good At" with the scale running from bottom to top; what we've go

n-making, just think a little deeper. You might have enjoyed doing them once but could you, or would you want to keep on doing them.

My wife often says the meals I cook up at home for both of us and sometimes our adult children would go down really well in a restaurant and I could charge top whack. Although I really enjoy cooking like this (I do a really good chili-con-carne) I would not even think about doing it every night for dozens of people.

Let me illustrate this further by taking a square box.

Divide this box into four by drawing a horizontal line across the middle and a vertical line up through the middle. The horizontal line we're going to call "Enjoy Doing" with a scale running from left to right. The vertical line we're going to call "Good At" with the scale running from bottom to top; what we've go

uld charge top whack. Although I really enjoy cooking like this (I do a really good chili-con-carne) I would not even think about doing it every night for dozens of people.

Let me illustrate this further by taking a square box.

Divide this box into four by drawing a horizontal line across the middle and a vertical line up through the middle. The horizontal line we're going to call "Enjoy Doing" with a scale running from left to right. The vertical line we're going to call "Good At" with the scale running from bottom to top; what we've go

ntal line across the middle and a vertical line up through the middle. The horizontal line we're going to call "Enjoy Doing" with a scale running from left to right. The vertical line we're going to call "Good At" with the scale running from bottom to top; what we've got now is a 2 x 2 quadrant so admired by MBAs.

First thing we see then is that the small square at the top right is where the high scales of "Good At" and "Enjoy Doing" end up and this is where we all want to be. We'll come back to that.

At the top left we've got high "Good At" with low "Enjoy Doing" so this is often where we've developed a high level of skill to deal with a task that's unavoidable but we don't want to do any more than is strictly necessary. I mean who enjoys driving these days?

Some people who don't manage their careers too well often end up here because their organizations push them to where they're seen to be good. Think about the Finance Assistant who ends up as Credit Controller because they had some success getting some bills paid.

Lower left is where too many people find themselves jobwise - doing something they don't enjoy and are not particularly good at. This is where necessity and stress sometimes come head-to-head causing regular sick-leave and you'd be advised to try and change this if its you.

Lower right in my quadrant is where enjoyment is high but skill not nece