Pencil skirts and blazers? Ew, no thanks.

Professionalism is full of unspoken rules, from dress codes to how we speak and act. It pushes people to fit into a mold, but in reality, it should be about how we treat each other and approach our craft.

As business owners and seasoned professionals, we now have the privilege of rejecting those outdated rules. We reflect on how we’ve learned to show up authentically at work by letting go of the pressure to conform. It’s been a journey of unlearning old habits, finding our voices, and realizing that success doesn’t require fitting into a rigid mold.

Let’s talk about embracing your true self at work and finally giving “professionalism” the boot.

Chapters:
(00:00) Today’s dish: Guacamole, queso, and margaritas
(01:59) The standards of professionalism
(04:06) Finding the right company fit
(05:26) How to show up authentically without fear
(10:22) Code switching at work
(12:51) Professionalism is…

Want more from Brianna and Bridget? Follow us on LinkedIn:
https://www.linkedin.com/in/brianna-doe
https://www.linkedin.com/in/bridgetpoetker/

Okay… maybe we’re well acquainted with impostor syndrome, but isn’t everybody?

In this episode, we’re talking about those nagging feelings of inadequacy that seem to show up when you least expect them. Whether you’re in a corporate job, running your own business, or just trying to get through the day without second-guessing yourself, impostor syndrome can strike at any time.

We share how it shows up for us, how we deal with it, and the strategies we’ve used to push through it. It never really goes away, but we’ve learned to keep moving forward.

Because even the most confident people have their doubts, and that’s totally normal.

Chapters:
(00:00) Today’s dish: Pico de gallo
(02:03) Reframing imposter syndrome
(06:03) Everybody feels like a fraud
(10:32) Should you confide in your boss?

Want more from Brianna and Bridget? Follow us on LinkedIn:
https://www.linkedin.com/in/brianna-doe
https://www.linkedin.com/in/bridgetpoetker/

Corporate jobs aren’t for everyone. And that was definitely the case for Brianna and Bridget.

In this episode, we’re peeling back the curtain on how we made our escape from the corporate grind. It wasn’t pretty, and it definitely wasn’t easy. We’re talking long hours, soul-sucking jobs, side hustles, and saying yes to everything because we thought we had to.

But we got out, and we’re doing it our way now. If you’re tired of playing by someone else's rules, it’s time to cook up your own.

Chapters:
(00:00) Today’s dish: Pico de gallo
(00:11) Working at startups, companies, and agencies
(02:52) Why we stopped chasing the CMO dream
(07:33) Unlearning hustle culture
(14:20) There’s more to life than just work

Want more from Brianna and Bridget? Follow us on LinkedIn:
https://www.linkedin.com/in/brianna-doe
https://www.linkedin.com/in/bridgetpoetker/

We marinated steak. We argued over cilantro. We roasted LinkedIn bros.
And somewhere between all that, we had a real conversation about what it means to show up online when you also have to show up for work.

If you’ve ever wondered what to post, when to post, or whether you should delete the app altogether… we get it.

Posting on LinkedIn isn’t just about personal branding; it’s also about knowing your boundaries, avoiding burnout, and building a community without turning into a bot. We don’t have a playbook, just a mixing bowl, and a few strong opinions.

Grab a chip. We’re cooking.

Chapters:
(00:00) Today’s dish: Carne asada tacos
(01:06) The struggle with being “professional” on LinkedIn
(04:47) Ditching the LinkedIn playbook
(12:08) Building a community

Want more from Brianna and Bridget? Follow us on LinkedIn:
https://www.linkedin.com/in/brianna-doe
https://www.linkedin.com/in/bridgetpoetker/

Hosted by Brianna Doe and Bridget Poetker, Let Her Cook is a series about the realities of entrepreneurship, the chaos of corporate life as women, and the art (and science) of really great marketing.

Relax, this isn’t a TED talk. 20-minute episodes where we yap while we cook. Because we love to eat.

TL;DR: we’re showing up, sharing our experiences, and making room for everyone at the table.