The Three Month Vacation Podcast: Online Small Business|marketing Strategy Plan| Sean D'souza | Psychotactics

We're all told we should start with the end in mind, but we still get lost along the way. Why do we go off track? Could there be some barriers that show up a lot before the end? Let's find out how we can stop focusing so much on the end and work on the barriers that block our progress. Click here to read this article on the website. --------- There's something incredibly fascinating about the way chefs work. A chef doesn't tend to cook for one person. In a single night, that chef might need to go whip up anywhere between 50-200 meals. And we're not even necessarily talking about chefs you see in fancy kitchens. You can walk into any food court or even roadside food stall, and it's the same story. There's flavour, taste and texture, despite both the volume and variety of the food. It got me thinking: What makes the chef so very proficient at what she or he does? The answer, strange as it seems, is they don't tend to worry about how the dish will turn out. Instead, they seem to obsess about the preparation—the