Inspired Chef, Restaurateur, Entrepreneur, 2X TEDx Speaker, founder of ChefBrandingAcademy.com, and Author of the newly published, fresh of the presses book Making The Cut: What Separates the Best from the Rest, Chef Chris Hill is constantly striving to practice what he preaches, which in essence is leaving a positive impact on the world.
Today we’re here to talk about Chef Hill’s book, Making the Cut. This book provides guidance on how we should behave and lead our lives if we want to enjoy a successful career as a chef or any professional for that matter. In this book Hill profiles a handful of chefs and makes an example of their careers. Not only does Hill cover the path these chefs took get to where they are, but the attitudes, morals and beliefs they had while getting there. If you read this book and emulate the chefs profiled you too can “Make the Cut” and become UNSTOPPABLE!
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Show notes…
Sponsor
Success or Leadership Quote/Mantra
“I used to think that your calling was about doing SOMETHING good in this world. Now I understand it is about becoming SOMEONE good and letting the goodness impact the world”
-Jeff Goins
In this episode we’ll discuss:
- Importance of focusing on your inner self, and why before you can be successful in your career you need to be successful with yourself.
- Significance of living your vision and not drifting from it.
- Why you need to do work that fulfills you.
- Examples of those who got into this industry for the right reason.
- What can happen when you realize this industry is about people.
- How to get out of lowest of the emotional lows.
- How the human mind enables to choose whether or not to be happy and positive.
- Chef Hills largest take-aways from doing the research and writing this book.
Resources
Get his book HERE:
Making the Cut: What Separates the Best from the Res
Contact Information
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Huge thanks to Chef Chris Hill for joining me for another awesome episode. Until next time!
The post 242: How to “Make the Cut” with Chef Chris Hill appeared first on Restaurant Unstoppable.