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Which Words?
The Nuts and Bolts of Presenting with Eloquence

Eloquence is lean. But, I didn’t know that when I started speaking seven years ago. I used weighty language for the wrong reasons. In retrospect, I can see innocence in the mistake. I was a woman and often younger than my clients. My expertise had been acquired through an eclectic route and bore no degrees or designations to fortify surety in myself. So I used three-dollar words to sound credible, content-ful and smart. The more nervous I got, the more tiles disappeared from my scrabble bag.

A breakthrough came while a consultant was preparing me for a radio interview on parenting, the topic of which was to be a concept I call "The Trophy Child". In our practice session, I kept saying the problem of using our children to gain status was systemic, and she kept saying the word systemic was inaccessible and preventing me from connecting with the audience. She was right and this “a-ha” lead to the development of a mental filter. A little bell began to go off when the wrong motive was behind a lavish word. Now I work to make impact without pomp. I have found simplicity and brevity are harder.

The tendency to be verbose can come from other roots. Many industry and business experts are so familiar with their own jargon, they cannot see how thick and impenetrable it is to the listener. Professorial trivia buffs have trouble with arcane references that create separation and leave folks behind.

Does this mean that we should shy away from using colorful or interesting words? Au contraire! But, we must be sure our selections are mindful, and strive to elevate the message, not ourselves.

Step One is external. We must have truth reflected back at us, as in a mirror. If you aspire to be a great presenter, seek feedback through video, coaching, honest words of colleagues, and evaluations. Now take these numerous and thorough assessments and see how they reflect your eloquence. Are you hearing “great stories”, ”articulate” or “really kept my attention?” How many said “seemed a bit long” or “couldn’t quite follow.”

Step Two is internal. Usually a critical mass of data is building around us to help reveal blind spots, and if we are quiet we will begin to notice themes in our own professional flaws. Become a watcher to your own play and try to listen to yourself while you speak. This will take some time, but soon you will actually be pulled out of your own speaker trance when your words sound over-the-top or flat and dull. You will notice when you drone on during your A to a short Q. Speaking of Q’s…asking yourself reflection questions can help. “Am I saying exactly what I mean?” “Do I take note of under-used gems of language when I hear them?” “How would my favorite author have written my opening story?”

Step three is eternal. As our careers progress our word choice becomes more perfect and more natural. Eventually we move from Thermometer to Thermostat. A thermometer constantly checks to see what the room feels like. A thermostat hovers at the right mark by making constant adjustments automatically.

Welcome to 2007. “Punked” is a verb and Beevis and Butt-Head have become classics. We need every well-spoken syllable we can find. So don’t give up the fight. Carrying the torch of moving and relevant language is, as it always has been, up to us; the speakers, the writers and the occasional odd guy on a box in a public square.

 

 

Micro-Meditation: Face Break

In the challenge of our busy lives it is hard to take time to press pause on the frenzy and let our poor little adrenal glands take a time-out. Twenty minutes or so of meditation would certainly do the trick, but so few of us are willing. Therefore in the following section you will find what we call Micro-Meditations; little bite size chunks of peace, perfect for your on-the-go life.

Our face is the hostess of our bodies and always on duty: smiling, greeting, schmoozing, furrowing, frowning and reacting. Our facial muscles are rarely off-duty and consequentially often get tight and tense, radiating this mood throughout our bodies. Try letting all of your facial muscles completely relax for thirty seconds. You may have to do this in private because it looks a bit silly, but it’s worth it. Help your face, (which is not skilled at relaxing,) by rubbing gently on temples and in the pockets of your cheeks.

 

 

Parenting Corner: No Outlaw Emotions

Twenty months ago I gave birth to the light of my life. He was delivered via emergency C-section at Cedar Sinai Hospital in Los Angeles. I don’t want to say that this hospital is intervention crazy, but at Cedar’s when you mention natural childbirth, they think you mean no makeup. After speaking to over 30,000 kids and parents nationwide, I am now part of their world. The parenting corner is dedicated to my Jake.

Are all emotions acceptable in your home? If a child (or any person for that matter) gets very angry, petulant, neurotic or blue…we are tempted to help them to turn off that feeling ASAP, to fix it. (With nothing but the most loving motives of course!) But if we want to be connected to our kids, we can’t selectively shut them down. Validate all emotions as if they were easily welcome to you. Don't try to un-frustrate them, un-anger them, or un-sad them. Experiment with non-directive phrases like. "Wow, that must be tough." or "I know the feeling."

 

 

 

 

 

 

 

 

 

Meeting Planner’s Corner: Tiny Gorgeous Sweets

Want to end the next plated meal with a special treat?
These are great toppers or business gifts as well.

ST. CLAIR MOLDED ICE CREAM
http://www.stclairicecream.com

At St. Clair Ice Cream, they hand mold premium ice cream and kosher sorbet into fruit, flower and specialty shapes. Each piece is then glazed by hand, lending a brilliant glimmer to its appearance and a delectable crunch to its taste. The result is a unique frozen delight that is both a feast for the eyes and a treat for the palate. You can find shells, fruits, flowers and many specialty items all with great pics on their website.

JIN PATISSERIE
http://www.jinpatisserie.com

Kristy Choo, proprietor of Jin Patisserie, learned about food while growing up around her mother’s food mart in Singapore.  However, it wasn’t until she was traveling regularly to Japan as a flight attendant that she learned to appreciate the concept of fine cuisine. Kristy left her career and continent behind to attend San Francisco’s California Culinary Academy. There she discovered that her creative passions emerged in the oeuvre of patisserie…and cakes and chocolates became her primary medium of expression.

 

Baking Tip: Rum Raisin Bran Muffins

Such a combo of heath and decadence…like Vegas and Canyon Ranch all rolled into one. Soak raisins overnight in your favorite rum. If you don’t know which rum is your favorite…have a tasting party but remember to schedule your first meeting veeery late the next morning. Mix the raisins into your favorite bran muffin or tea bread and add a little extra sugar to balance the bite.

And Lastly…

Please check out our fabulous NEW WEB SITE www.julietfunt.com featuring Juliet’s brand new Video Demo.

Don’t keep it a secret!!

Til’ next time,

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