That’s like saying you need to wait to become a Michelin-star chef before you can start a restaurant. Want to know what percentage of chefs are Michelin-star? .5%. A literal half a percent.
Let’s flip that on its head a bit.
How much more likely would you become a Michelin-star chef if you trained directly under one?
Pretty good, I’d say.
So how much more likely would you be a successful, elite nutrition coach and business owner if you learned from one?
How much more likely would you be a successful, elite nutrition coach and business owner if you put yourself in the spaces where they are too?
Maybe you’re looking for a more practical answer here. So here it goes: we’ve had plenty of people in the program who were simultaneously leveling up their coaching skills while working on building their business.
In my opinion, that’s the best way to do it because it’s the fastest way to help as many as people as possible in a shorter period of time.
Otherwise, we see coaches get totally burnt out because they’re coaching too many people without a business plan, established systems, or the right price points. Tackle your development as a CEO and as a coach simultaneously.