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“Brisket was on sale at the local grocery store, so I bought one, built a fire, and smoked it… like anything, you just keep going and get better at it.”
That’s how Aaron Franklin described the start of Franklin Barbecue in Austin, Texas, when I profiled him for CBS News.
His restaurant would go on to become one of the most influential in America in the last two decades.
He is also the first barbecue pit master to win a James Beard Award.
During my years at CBS, I profiled dozens of chefs like Aaron.
So many that I earned a James Beard Award myself!
What connected nearly every chef I interviewed then, and many of the standout leaders I train now, is an unshakable belief that they will figure it out.
In today’s newsletter, my goal is to make you see that your outlook shapes your future.
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