Stick to these five steps every time you order wine and it will go from what once felt like shooting darts with your eyes closed to hitting the ball out of the park and into another stratosphere. Your dinner companions will be chanting your name as you make your way around the bases.
“During all the trials and challenges I pushed myself through, so you as a leader must pull your staff through. To do that you give them the right piece of the puzzle to succeed and get to the next level of enhancement. It just takes time.”
Meeting Bill Clinton is a highlight in a career full of them. Christian’s story unfolds as a massive journey, with no regrets. Cheers!
Advice? There’s always something that’s going to happen – that’s not right, every day, but you have to make sure that you know why you’re in it, and you have to know where you’re going with it.
“Collaboration underpins it all. Life is relationship based, the soul of any business”
“In this industry, 30% is really hard and 70% is fun, and the crazy thing is we spend more time kicking ourselves up the arse about the 30% than enjoying the 70%. Isn’t that nuts?”
“Hospitality is very pressured, with hard long hours, and it’s important that you have some sort of hobby or interest outside of your work that burns that stress, gives you an outlet and releases the pressure so you live to cook another day.”
“Probably by next year I’ll be phasing out of the private chef market and into the health and wellness in the corporate world. Funny how life pushes you into a direction, and then you suddenly go, “Oh yeah! Something from 8 years ago set me up on this path!”
Mis en place? Means so much more to Jeff than the preparation in the kitchen. It starts inside the head, and oscillates out in every sphere of your life. Take note:
In spite of big physical challenges now, Bret Hanson is still in there, swinging for a better deal for chefs, and a better training ground for apprentices. You have to love that.