Tag Archives: business

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

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Listening…

…takes time.

…seeks to be connected over being correct.

…requires empathy.

…comes from a place of generosity.

…and starts with a desire to understand.

What if we started comparing, connecting, and commingling our questions in lieu of staging battles with our answers?

I imagine the music cue up as our questions started to dance.

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The Chef Sessions No. 2: Chef Michael Tusk of Quince and Cotogna – San Francisco, CA

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Michael Tusk is the Chef and Owner, along with his wife Lindsay, of two of San Francisco’s most critically acclaimed restaurants, Quince and Cotogna. His approach to Italian and French regional cuisine is refined and modern, taking inspiration from the seasonal bounty of Northern California and his close relationships with local purveyors.

A native of New Jersey, Tusk graduated from Tulane University with a degree in Art History and attended the Culinary Institute of America
in Hyde Park, New York. After completing his studies, Tusk left for Europe to gain experience in Michelin-starred restaurants throughout France and Italy. His experience in Italy’s Barbaresco region resonated most profoundly and was the catalyst for his sustained interest in Northern Italian regional cuisine.

Tusk returned to the United States in 1988 and settled in the San Francisco Bay Area where he contributed to the success of some of the country’s most pioneering, influential restaurants including Stars and Chez Panisse. In December 2003, Tusk and his wife Lindsay opened Quince, and the restaurant quickly became one of San Francisco’s top fine-dining destinations. In November 2010 they opened Cotogna, a bustling, rustic Italian restaurant adjacent to Quince.

The James Beard Foundation has recognized Tusk’s contributions to the industry and named him “Best Chef: Pacific”. Under Tusk’s helm, Quince has also been awarded four stars by the San Francisco Chronicle, three stars from the Michelin Guide and is a distinguished member of Relais & Châteaux.

You can stream this episode and all other episodes in iTunes and at AshtonGustafson.com.

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The Chef Sessions No. 1 with Tyson Cole

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Tyson Cole co-founded Uchi in 2003 as the restaurant’s Executive Chef. Before Uchi, he was a passionate student of the Japanese sushi tradition, training for more than 10 years in a variety of roles from dishwasher to head sushi chef in Tokyo, New York, and Austin, under two different sushi masters. Formative years were spent at Musashino, one of Austin’s top sushi restaurants, where he completed an intensive traditional apprenticeship under owner Takehiko Fuse. The two spent time in Japan, where Tyson experienced the food and gained technical skill. Fuse challenged him to learn the Japanese language, which helped Tyson learn more about the cuisine. He later trained at Bond Street, one of the busiest sushi restaurants in New York City. After Uchi opened in 2003, Tyson was recognized as one of Food and Wine Magazine’s Best New Chefs of 2005. In 2010, he opened Uchiko and in 2011, he celebrated the release of the Uchi Cookbook. Later that year, Tyson also received a James Beard Foundation Award for Best Chef: Southwest.

I’ve taken numerous friends to Uchi over the years and we are all always overjoyed with surprise and delight.

Below are some of my favorite standard dishes you can find at Uchi!

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hama chili – photo by logan crable

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yokai berry – photo by heather hawkins

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brussels sprouts – photo by logan crable

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machicure – photo by kirstin gilliam

Chef Tyson Cole joins us in this first episode of The Chef Sessions for Let The Music Play Podcast as we discuss his culinary story, what keeps him curious, the culture of Uchi, and his hope for their customers.

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

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