726: Diego Galicia on Providing Insurance with only 6 Employees

<p>Originally from Toluca, Mexico, Diego Galicia moved to San Antonio in 2001. He studied at The University of Texas-San Antonio, and the Culinary Institute of America. As a student at the CIA he worked at John Besh's <a href= "https://www.lukeneworleans.com">Luke</a>, a local french bakery, and Patty Lou's. Galicia also has served stints at <a href= "http://azul.rest">Azul Condesa</a>, <a href= "https://www.ateliercrenn.com">Atelier Crenn</a>, and Moto.</p> <p>In 2013, along with co-chef partner Rico Torres, Galicia opened <a href="http://restaurantmixtli.com">Mixtli</a> (mish-ly) located in San Antonio, TX. Mixtli has been regarded as one of Texas' most avant-garde restaurants. Every 45 dinner their 90-minute tasting menu changes-- spotlighting a piece Mexico's history with each rendition. Galicia and Co-Chef/owner Rico Torres have been named to Food and Wines list of "Best New Chefs, in 2017, and the duo has also been listed as James Beard Semifinalists.</p> <p>Check out <a href="https://amzn.to/37Vzel5">The Subtle Art of Giving a Fuck by Mark Manson</a> as mentioned in today's episode.</p> <h2>Show notes…</h2> <h3>Calls to ACTION!!!</h3> <ul> <li>Subscribe to the <a href= "https://www.youtube.com/channel/UCJSERtxnAE3V7T9PQ19w_Og">Restaurant Unstoppable YouTube Channel</a></li> <li>Join the private <a href= "https://www.facebook.com/groups/493649961457862/">Unstoppable Facebook Group</a></li> <li>Join the email list! (Scroll Down to get the Vendor List!)</li> </ul> <h3 style="text-align: left;">Favorite success quote or mantra:</h3> <ul> <li>"Be more concerned with your character and not your reputation because your character is what you really are and your reputation is merely what others think you are."</li> </ul> <p><strong>In today's episode with Diego Galicia we will discuss:</strong></p> <ul> <li>Pressures of being a chef</li> <li>Keeping your circle small</li> <li>Reflecting on mistakes</li> <li>What can a restaurant job can supply for you when you're down on your luck</li> <li>Cooking is a team sport</