In this episode with Chef Clinton McIver, we discuss:
- Knowing and having the mentality that the hard days make the good days.
- How Chef McIver fell in love with foods ability to make people happy.
- The benefits of doing an apprenticeship instead of going to culinary school.
- The diversity of people you get to experience working in hospitality.
- Creating the personal mission to learn as much as you can as quick as you can.
- How success in this industry comes from valuing quality over quantity.
- Overcoming extreme sickness to come back even stronger than before.
- Tasting your own food.
- Channeling out the bad and focusing on the good, and what you want.
- The proper way board and turn around a failing restaurant.
- Treating everyone moment of your life as if your future investor is standing right in front of you.
- Not being willing to trade autonomy for startup capital.
- Surrounding yourself with key people who are strong where you're weak.
- Holding high standards for yourself results in attracting onto yourself others who have high standards.
- Doing whatever it takes to make sure the people who come to your restaurant come back.
Clinton McIver sharpened his teeth as sous chef at Vue de Monde. However, it was at Clayton Bowls Club where he truly made his name. After finishing at the Clayton Bowls Clube, Mclver got to work building his dream restaurant. I n the Winter of 2016 the 34-seat, Amaru, opened to much acclaim. They're still going strong.
Favorite Success Quote or Mantra.
"The Harder days make the good days. Persistence is key."
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Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
What is your biggest weakness?
- Discipline and self control to not have too much fun.
What's one question you ask or thing you look for during an interview?
- Ask, "What do you want to achieve in life?"
What's a current challenge? How are you dealing with it?
- Finding key staff members.
Share one code of conduct or behavior you teach your team.
- Hold esteem for yourself.
What is one uncommon standard of service you teach your staff?
- Be real.
- Be yourself.
- Have fun.
What's one book we must read to become a better person or restaurant owner?
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Share an online resource or tool.
What's one piece of technology you've adopted in your restaurant and how has it influence operations?
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
- Be relentless for what you want in life.
- Surround yourself with the people you want to be.
- Remember to love and have fun.
Thanks for Listening!
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Huge thanks to Chef Clinton McIver for joining me for another awesome episode. Until next time!
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