101 - Accelerate Webinar

Okay, so this is my very first live webinar. And it's all about this online course that I'm creating, that I've created called accelerate your career, how to advance your career faster than your peers? So the whole point of this webinar is to kind of give you an introduction as to why and what it's for, what is it about? And why would it be good for you to join and to purchase this webinar. So this course teaches the cooks, steps that they need to know in order to be able to learn faster, it helps them to progress in their career.

And also to have more, teach the mindsets that is needed to be incredibly effective, efficient and productive, your day, while still being able to stay energized throughout the entire shift. Now, the whole point behind it is that you learn a lot. And as you're learning and things like that, over the years, you have these tips on these tricks. And that's what I've done, I've learned them and, and I've, I've been through the struggles to try and learn and figure these out. And I want to share that, with all of the all of the people that are just starting out or feel like they are overwhelmed with the amount of work that is going on right now.

The industry has been devastated by COVID. At the same time, it is booming. Because of the effects of COVID. People now have more time on their hands, and people have more money on in their pockets. They have evaluated their lives. And found out that what they really want to do is to start having experiences start having life started out side of working 4040 hours a week, and there's been many people who've been working 50 6070 hours a week, all to be able to get this dream that they want to shoot COVID showed everybody that you can have it right now. It's just awkward working as much. And you need to go out and have fun, you can have some experiences.

Now, chefs, that means they're coming to the restaurants. And because of that, we are busier than ever. And the staffing shortage has been so difficult. Everybody is trying to grab as many clothes as they can to be able to meet the demand and stuff going on, that are going on. And because of that, it is a great opportunity and a great time for you to get into the cutting edge. The wages have gone up the flexibility, and the willingness of the business to work with your schedule a little bit more than they used to. It's definitely there. They understand the importance of having a life outside of work. You still the restaurant industry is still a very demanding job. And because of that, it's really important that we have chefs realize that we need to be able to have that balance as well.

So this course kind of teaches you what I've learned over the many years about how to maintain that balance, how to structure your day, so that you come into work, you're crazy, you're busting your butt, you're knocking things out. At the end of the day, you may be tired, but you're not exhausted. If you follow my method that I teach you, you're not going to be pure in Austin at the end of the day, you're actually going to have the energy you need to be able to get yourself ready for the field. So every single day that you follow this this course of this framework. It will get you closer and closer and closer to being able to literally be able to have your prep ready to go. You will come into work and you'll be excited about what's going to happen each day.

Not gonna go to work dreading the amount of work that there is do or dreading seeing the prep list, having a prep list a mile long. All of those things, if you follow what I teach over time, in my day, and you will be able to enjoy your day like you're going to work excited work will be a lot of fun, you'll crush through, it will be hard, there's still going to be the lunch rush, there's still gonna be the dinner rush, there's still, you're still going to be in the weeds. Because the amount of stuff that's coming in, you're not in the weeds, because you're not ready, you're in the weeds, because it's just busy. It's busy during the week, you get through it, you feel good. If you're not ready for that, you get through that you feel exhausted. So that's kind of what this whole course is about. Let me know, and I'm gonna show you some of the things that this course entails.

So the first thing to talk about your mindset, the kinds of things that you need to do understand where you need to put your mind because your mental attitude determines your day. And your mindset, that excitement, versus dread, is what really determines how good of a day you're going to have. I'm gonna go over mindset about, you know, things that happen. Before you, the chef even starts, okay, I'm gonna go over things, here, let me show you kind of what it really is is going to take for you to be a chef. You know, when you're going to be working nights, weekends, holidays, you're gonna miss out on time with friends and family, we're going to talk a little bit about that and how to maintain that.

I'm going to talk to you about the importance of your recent plus, not only in the food, and in your prep, but the Mise en Place in your equipment, and the mise en place in your mind, you're How ready are you mentally to be able to handle each shift I'm going to take you kind of through each one of the stages that happen during service, okay, and what you need to be doing right before you're going through your service. So that way, when service starts, you know that you're ready, everything is ready, and you're ready to just crush it and knock things out.

And I teach you a little bit about the importance of cleanliness, I'm going to teach you about things to do when it's slow. You know, a lot of times the those just entering the kitchen, you know, you have that, that desire to do the best, you want to do your best. But the problem is, is that you don't know what to do. And it's tough, it's hard, because everybody else is running around, it's it's very difficult for them to find the time to teach you. You've probably noticed if you've been working, you know, six months a year, in the cook in, in a professional kitchen. You know, there's guys you may not know what to do and this guy's yelling at you just find something to do you know, what I'm going to teach you those kinds of things. What can you do during those times so that you can become more effective, and also begin to gain the respect of your peers.

Now, I want to make sure that I ended that you understand this. You know, a lot of the times I'm going to be talking about, you know, asking questions and trying new things and everything. But you always have to remember that the executive chef, he is the leader of the kitchen, and he is the one that you need to follow. I'm not in this course I'm not going to be teaching you recipes. I'm not going to be teaching those kinds of things, because that is the responsibility of the chef. Every chef has their own way of doing each dish. And if you've noticed, if you look really closely, you'll see that every single there's there's a lot of times where every single cook within the same restaurant will cook that dish slightly different. The chef is the one that you need to follow in that in that aspect. Make sure you understand what the chef wants and really learn from him.

I'm going to teach you some techniques. I'm going to teach you how to break through how to structure your day and all those kinds of things so that you can function so that you can excel in the kitchen in your job.

Remember, I talked to you about how to make sure that you feel energized and You still got the energy at the end of the shift. It's all because of taking breaks. And I'm not saying, you know, take a break, when it's super busy, you know, there are certain times of the day that you need, you can take breaks, and I kind of go go through the best times to be taking breaks. But you need to take those breaks, you know, two minutes, five minutes, 10 minutes, it doesn't really matter. But as long as you take those breaks to break up each time, each portion of your shift, at the end of the day, you will be a lot more energized and be able to finish up shift with a ton of energy.

So what exactly is this course and who is it for? I really geared it towards those chefs, those cooks that are in the first couple of years working in a kitchen. I guarantee that if you've been working in the industry for a long time, and you feel exhausted and tired. This course is also for you. But it's geared towards those beginning of those that are enthusiastic about cooking. Those that really want to do their best. And they're looking around, and they're seeing, you know, role models around them. But those role models are struggling to keep up. That's what this course is about. I want to be your role model, I want to be the person that teaches you how to structure your day so that you can be effective. And it's for those that are really dedicated to the craft.

Okay. So if you're feeling tired, or if you're constantly trying to keep up with your prep, or if you're always missing things, when you go to service, this course is for you. This course, is going to help you understand the importance of your Mise En Place of getting things ready. What can you expect from this course, you're gonna expect to start to gain control of your day, you will be able to go from that, where you're constantly falling behind, constantly struggling to keep up with your prep, and to one where you feel like you're in control. Like you've got it, you win and you're ready to go. It'll help you so that you show up to your shift, ready to go each day. It's not your show up and you have to hustle to get everything ready so that you're ready for service. And there's still 20 Things that you needed to do, but there's not enough time.

Now, this is going to this course is going to teach us to where when you show up, you're already ready for that day. And what you're going to be doing is making sure that if it gets really busy, you've still got all the prep you need, and still be able to be ready for the next day, it helps you understand and really get ahead of your prep of your day. And really, once you start doing this, your your entire life starts to really function a little bit better. Because you don't go home stressed, you don't dread going to work. You no dread, knowing how much prep there is to do. And you will begin to have time to experiment. Because you're ready for all of these things, you're able to experiment, you're able to really go out and have fun with the food. You're able to start creating specials and, and really just kind of play around and experiment. Okay.

And you're also going to have time to hang out with your friends. There's nothing better than at the end of the shift going and hanging out with your friends. And a lot of times what happens is you go and you're just talking about the day and how crappy it went or this or that. Imagine going out with your friends and talking about how wonderful the day went. Imagine going out with your friends and not even bothering to talk about work because work was great. But, dude, I mean, I've been doing this mountain biking thing. And it's been so much fun or, you know, I live up your mountains. There's, you know, during the winter, it's ski season, and you talk about how you went skin and things like that. And just enjoying the time that you have with your friends both at work as well as your friends outside of work. Now, I created it to help cooks have that career that is sustainable and enjoyable.

I've been doing this for 20 years and I don't know how much you know about the restaurant industry. But the work life outside of cooking is practically non existent for most chefs. The amount of chefs that get married, and stay in that marriage for a long period of time is very miniscule. I've been married for over 20 years now. And I can tell you, it's been hard to try and juggle work demands, being gone with, you know, not being able to go to family activities, not being able to go out to eat with my wife. No, I've got a family, I know the importance of, of having a life outside of work. And it's taken me a long time to figure out how to make that work. And that's what this course is going to teach you. Mainly maintaining that balance of life. And obviously, the more that you follow this, the more your career is going to succeed, you are going to progress faster than those around you. So what is in this course, there's more than 10 lessons that I'm going to be giving you.

The first half is all about the mindset and getting yourself ready. The next little bit is about your tips and your tricks, things that you learn on the job, I'm going to teach you and I'm going to show you quickly so that you don't have to spend the time to learn those things. I will give them to you right away. Teach a jargon if you don't know the jargon of the kitchen. And I will have some downloads and some templates that you can use to help in your progress. Not only that, I want to make sure that you are successful, I really do. And because of that, I'm going to be offering six q&a Live sessions, where we will get together on Zoom. And we'll talk about how your day is going, how things are going, I will go over a little bit and go a little bit more in depth into each one of these concepts. You'll be able to ask me questions, and I'll be able to help clarify it for you. If you have any issues or things like that, let me know. And I will definitely give you my take on it.

And then the greatest and the other part of it is I'm going to give you any upgrades. So this is the beginning course this is the first course that I'm creating. And I have grand plans for this course. You know, I plan on having more than 20 lessons and a whole bunch of other things that are going to help you in your in your career. And, and I'm starting this course right now, if you get in at this time, then you are going to be able to get all of those lessons and all of that new stuff for free. I will just add it to the coursework that you've got gives you a little notification, hey, I've got a new course a new lesson for you. Hey, we've got some new downloads or whatnot, and, and you'll be able to access them.

Okay, so being part of this inaugural course you will get all of the benefits moving forward, as well as and so let me put up here so what it costs, it's $150 for this course. Now, it really isn't that expensive. That you can spend well over that on any other class or any other course that you've got out there. But you get the course for $150 Live q&a comes for free. Because I am so adamant and so passionate about helping chefs helping cooks. I will give you a referral bonus $50 You just need to sign up to say hey, I want to get a referral bonus. You refer somebody to the course when they buy it using your link. And I will send you once a month the money that you've earned. There you go. So if you buy this course you enjoy it. You like the live q&a? Share it with your buddy. He signs up, you get your 50 bucks back, you get two more guys sign up two more your friends to sign up. They're gonna get you're gonna get 50 bucks back from each one of them. You'll essentially get this course for free just for referring it. So it's great. It's a really good deal and I am really passionate about this. This is the only time it's going to be at this price ever. As I begin to revise and build it and make it bigger, the prices will go up. you can also get it for three payments of $60. Okay? If $150 is a little too much for you, don't worry, I'll give it to you for for that.

So I really, really want you to I really want you to take this course, I really feel like it'll help you out. If you're the person that's having to ask for help at every single time. If you have hectic days, every single day, or where you show up and your prep list is a mile long. This will help you this course will definitely help you consolidate that and turn it into a day where you're just excited, you'll be able to double the amount of work that you do every single day and half the time. By following the lessons in this course, you'll be able to advance faster than your peers. Now, there are several other lessons that I want to include. Like I say, I want to help as many people as I can. So go ahead and sign up for this course. So the website is www dot cooking physics.com/accelerate. Hope to see you there. Super excited, and definitely sign up. Thank you