314: Leveraging integrity for success with Chef Michael Ferraro

 

In this episode, we discuss setting goals, applying a time limit to goals, taking jobs that help you learn and grow as a professional, putting in the work before you expect to reap the benefits, taking car of your team, and living with integrity.

Chef Michael Ferraro graduated from the Culinary Institute of America in 2002. He would go on to spend the next 6 years developing his craft. In 2008, Ferraro took over the kitchen at the recently-opened, NYC SoHo restaurant, Delicatessen. In 2009, Ferraro open Macbar, a restaurant fully dedicated to gourmet macaroni & cheese.

Show notes…

Favorite Success Quote or Mantra.

“Work hard and play hard.”

 

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Career Challenge or Failure

Failing his practical at the CIA. When you fail at something it is not the end of the world. Life goes on. Push through it. You can choose to let this be the failure that takes you down, or the failure you persevered through.

Knowledge bombs

  1. Which “it factor” habit, trait, or characteristic you believe most contributes to your success?

    • Hard work.
    • Integrity- sticking to your values and what matters most to you.
  2. What is your biggest weakness?

    • Letting his emotions take control of actions
  3. What is one piece of advice you have for leading others?

    • Lead by example.
    • People will never do that work that you wouldn’t expect yourself to do.
  4. What’s one question you ask or thing you look for during an interview?

    • Look for:
      • honesty in people.
      • People you can learn from.
      • People who can laugh.
  5. What’s a current challenge? How are you dealing with it?

    • Chef Michael is challenged with determining what he is going to do next in life.
  6. What’s one thing (besides food) your restaurant does well and separates you from other restaurants?

    • Great overall energy and vibe in the restaurant.
  7. What’s one book we must read to become a better person or restaurant owner?
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  8. What’s one piece of technology you’ve adopted in your restaurant and how has it influence operations?

    • Smartphone in conjunction
  9. With all the knowledge you have now if you could go back in time and give your past self one piece of business advice, What would it be and why?

    • Be ahead of the curve and pay attention to other markets.

Contact Info

Facebook: /ChefMichaelNYC

Twitter: @ChefMichaelNYC

Instagram: @ChefMichaelNYC

Chef Michael’s Website: www.chefmichaelnyc.com

Thanks for Listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

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Huge thanks to Chef Michael Ferraro for joining me for another awesome episode. Until next time!

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