Category Archives: Focus

Nov 09 2017
Leave a comment
art, Awareness, Change The World, Creativity, Discipline, Focus, Imagination, Leadership

The sting.

Regret.

It’s the most excruciating sting in the human experience.

What we didn’t say or convey. What we didn’t do or create. What we kept in our head and hearts instead of handing off to another.

These are the roots of so much that stings in our lives.

So before the clock hits 5:00,

…before you head home,

…before you turn on Jimmy Fallon and fall asleep,

…what will you do to avoid the sting?

…Who will you connect with?

…How will you touch the world, your industry, or your neighbor?

What will your verse be?

In the end, I’m glad I did > I wish I had.

Tagged ,
Nov 03 2017
Leave a comment
Awareness, Business, Creativity, Discipline, Focus, food, Imagination, Leadership, Let The Music Play

The Chef Sessions No. 4 with Greg Wade | Publican Bread Co.

greg wade

America’s in the midst of a bread renaissance – just ask Publican Quality Bread’s Head Baker, Greg Wade. Growing up outside Milwaukee, Greg was raised baking with his mother and grandmother, but it wasn’t until years later that he discovered his passion for whole grains, long fermentation and all the other things he speaks effortlessly about under the humble guise of “nerding out.”

After enrolling in The Illinois Institute of Art’s Culinary Program, Greg began to notice a void in the Chicago dining scene – excellent restaurants had the desire to serve quality breads made from hydrated doughs and whole grains, but they were hard-pressed to find the space and expertise necessary to bake in their already-bustling kitchens. From that epiphany, Greg found his first home as a baker at Wicker Park’s Taxim, where he specialized in breads and pastries. As his knowledge continued to grow, Greg joined the opening team at Girl & the Goat in 2010. Wade excelled under Chef Stephanie Izard’s tutelage, and in 2013, he moved to Little Goat to oversee bread baking at Girl & the Goat, Little Goat and Little Goat French Market.

Now at the helm of Publican Quality Bread, Greg works hand in hand with Chefs de Cuisine, farmers and retail owners to develop breads to fit restaurant menus and storefronts within and outside the One Off family. Since joining our team in 2014, Greg has grown Publican Quality Bread from a seedling operation within the kitchen of sister restaurant Publican Quality Meats, to a full-fledged wholesale wing. In 2017, Greg’s passion and skills were recognized with a James Beard finalist nomination for Outstanding Baker, alongside people he’s admired greatly throughout the course of his career.

As Publican Quality Bread’s Head Baker, Greg oversees the bread program for all of One Off Hospitality Group, with a focus on whole grains and fermentation. Apart from his day-to-day leadership, Greg is an active member of the local, regional and national farming communities – every July, you can find him leading a two-day Bread Camp along with Marty and Will Travis at Spence Farm in Fairbury, IL. Online, you can witness his technique and commitment to ethical, quality ingredients in the newly released documentary, Sustainable.

You can listen to this episode and all other episodes of Let The Music Play Podcast at Sticher or iTunes.

Show Notes

untitled-design-1

Tagged , , , , , , , , , , , , , , , , , ,
Oct 30 2017
Leave a comment
art, Awareness, Books, Business, Change The World, Creativity, Discipline, Focus, Imagination, Leadership, Marketing, success

A letter from what you want

Good morning.

With only 1,440 minutes available for you today, it’s best if we keep this short.

We typically are found in the realms of what is hidden and unseen.

Many call the avenues that lead to us boring and lacking with any entertainment value. Unless, of course, you understand the beauty of the human experience. If so, you’ll find our music, poems, and metaphors quite liberating.

Spamming your way to us looks like an effective approach. Trust us, it isn’t.

You won’t find us where everyone is. We hang out on the fringes where one can actually see the forest for the trees.

There’s a few things we love: seasons, humanity, sustainability, rest, connection, unity, art, friendship, and simplicity. We hope you’ll learn to love them too.

The few that have found us will always share what they feel, what they felt, and what they have found. But they won’t shout it aloud. Sharing and shouting never have danced well together. Hint…hearing starts in your eyes.

So don’t forget to ask others about us along the way.

Remember to seek beauty, flavor, meaning, love, peace, patience, kindness, gentleness, goodness, faithfulness, and self-control.

Knock on many doors and know who you are so you can answer ‘Who’s there?”.

And always onnect with contribution and consistently sow with the seeds of generosity.

We hope to see you soon.

 

Truly yours,

Success – Satisfaction – Fulfillment – Wonder – Awe

Tagged , , , , , ,
Oct 28 2017
Leave a comment
art, Business, Creativity, Focus, food, Imagination, Leadership, Let The Music Play, success

The Chef Sessions No. 3 with Chef Dean Fearing

Tyson cole

Creator of Fearing’s Restaurant and author of The Texas Food Bible, Chef Dean Fearing is known as a “Father of Southwestern Cuisine” and has spent his life cooking for people who love good food.

The son of a Kentucky innkeeper, Dean grew up with grandmothers who knew all about food and who appreciated the finer details of Southern cooking and barbecue. He still uses and treasures their recipes, and they remain one of the most important inspirations of his culinary life. In fact, some of them receive their own unique spin in The Texas Food Bible – which Dean published in 2014.

After graduating from the Culinary Institute of America and following 20-plus years at The Mansion on Turtle Creek, Dean opened his own Fearing’s Restaurant at The Ritz-Carlton, Dallas in 2007. Since then, he and his popular menu favorites have been featured in The New York Times, USA Today, Newsweek, Food and Wine, Southern Living, Forbes, Fox News, Bon Appétit, Garden & Gun, Robb Report, The Food Network, Guitar Aficionado and more. He was recently recognized as a “Pioneer of American Cuisine” by The Culinary Institute of America, and was also presented with the Silver Spoon Award for sterling performance by Food Arts.

Dean is a restaurateur who likes to spend as much time as possible at his restaurant. Most days, he can be spotted in Fearing’s wearing a signature crisp white chef’s coat with colorful boot embroidery, blue jeans and brightly-hued, custom-tooled Lucchese cowboy boots. When not in the kitchen, he is often found strumming his vintage Fender Telecaster guitar, one of a collection of several dozen guitars and amps, playing songs from the album created by his all-chef alternative country group, The Barbwires, or by his Dallas-based Lost Coyote Band. He is also known to spend his spare time searching the countryside for Texas culinary inspiration. The state’s rich variety of peppers, dried chilies, jicama, cilantro, tomatillos, fruits and vegetables, cheeses, Gulf seafood and Hill Country wild game play a major role in Dean’s ever-changing cuisine.

You can stream or download this episode and all other episodes of Let The Music Play Podcast in iTunes or at AshtonGustafson.com.

untitled-design-1

Tagged , , , , ,
Oct 27 2017
Leave a comment
Awareness, Focus, Imagination, Leadership, Let The Music Play

Good words on repeat.

In our home we have mantras, sayings, and guiding beliefs.

They are our ladders, our telescopes, our magnifying glasses, our life vests, our candles, and our vehicles for hope and beauty.

“Life is happening for us.” (Robbins, Gilbert, Tolle, and more have quoted this)

“Big Love has our back.”

“We don’t keep score.”

“All there’s left to do is enjoy.”

I offer these to you today.

Please use them, share them, repeat them, and practice them.

PS – Here’s a podcast I shared on this topic last year.

Tagged , , , , ,
← Older posts
Newer posts →