729: Page Pressley on Clarity of Vision

<p>Page Pressley got his start in culinary where he grew up; Santa Fe, New Mexico. He continued on to The Culinary Institute of America in Hyde Park, New York. Upon graduation, Pressley returned to the Southwest to manage kitchens at several highly acclaimed establishments. In 2011, he moved to Austin, Texas to join the Uchi team as sous chef,  and later becoming a corporate executive chef for <a href="https://starr-restaurants.com">Starr Restaurants</a>. He returned to the line at <a href= "https://pujol.com.mx/en/">Pujol</a> in Mexico City until 2015, when he moved back to Austin to head up the opening team at <a href="https://emmerandrye.com">Emmer & Rye</a> as chef de cuisine and partner. Today Pressley serves as Founder & Chef  at <a href="https://foxtailsupper.com">Foxtail</a>; a seasonally driven experiential at home dining concept.</p> <p>Check out <a href="https://amzn.to/2CJZHGB">Eat That Frog by Brian Tracy</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>Clear eyes, full hearts, can't lose."</li> </ul> <p><strong>In today's episode with Page Pressley we will discuss:</strong></p> <ul> <li>Working for free - the benefits</li> <li>Breaking bad habits in the kitchen</li> <li>NOT cooking with recipes</li> <li>If you want something you have to go get it</li> <li>Managing precision and volume</li> <li>Incentive</li> <li>Substance abuse in the industry</li> <li>Emotional intelligence</li> <li>How to teach culture</li> <li>Achieving balance</li> <li>The significance of networking in the industry</li> <li>Opening 5 restaurants in 18 months</li> <li>Opening vs. Operat