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Grilling gloves.

And at the end of the day, the customer was happier with just taking one of our core products that really works, versus us inventing something from zero every single time..But it took a pandemic and eight years to come to that conclusion.

Sometimes challenges push you out of your comfort zone enough for you to wake up and look at reality.You have to reassess what you're doing and adapt and adjust and let go of the old playbook.. BEST PRACTICES:.How Vivian Howard Is Launching New Businesses During the Pandemic.

Walk me through the creative process of the book..I really wanted people to understand the zero-to-one part of an entrepreneur's journey.

The leaping into the unknown and not knowing where they're going to land and doing it anyway.

And getting people out of their cloud of doubt and into action.. People are like "But I don't have a business plan, an MBA, and maybe I need to get this and I need millions of dollars before I can kick this off.We called our “all-in” around 11:30 p.m., but my sous chefs and I knew we needed a couple more hours of prep to feel properly prepared for the next day.

I was filling and rolling tang yuan (a traditional glutinous rice dumpling) with one of my cooks.My sous chef Eric Ehler was portioning 200 pieces of black cod and my other sous chef, Sean, was tying up a couple of pig heads to braise overnight.

Around 1:30 a.m., we felt we were in a good place and decided to wrap it up so we could rest up for a busy service the next day.It was New Year's Eve, we were sold out of our ticketed tasting menu, and we had scheduled a deep clean so we could take the next week off and start 2018 with a clean kitchen..