Career Advice from Diggy
Originally published august 9, 2013
There is so much you can learn from a successful person. So many invaluable tips that the simply cannot be realized in day-to-day life. I have reached the point in my own career where my advice, my profound insight, and my expertise can benefit the everyday ordinary man. I've been approached by many prestigious publications, Forbes, The Economist, Vogue, just to name a few. But I passed each and every single one of them up and instead am offering my seven-figure-worthy advice for free.
Now, because I am an expert in so many fields, I will be doing a three-part series in an effort to truly relate to and reach the masses. This first episode focuses on creativity and the value it plays in your career. Readers, you are probably thinking "Diggy is a world renowned entrepreneur and billionaire, what could he possibly know about creativity?" Yes, the former is true but what you may not know about me is that I am the brains behind a creative culinary empire.
In the winter of 1988 I stayed at a charming hotel in the French Alps. The hotel was called Hotel Diva and its kitchen was run by a chef named Albert Roux. After an exquisite meal I simply had to meet the responsible culinary genius. Anticipating a conversation with the head chef, I was shocked to meet a young blond man hailing from Scotland. Knowing how important it is to encourage the youth, I complimented the young chef on delighting my palate and then asked if he'd like to join me for a post dinner brandy. Of course this was highly out of the ordinary, but given my status and the vintage wines I had purchased with the meal, the young chef agreed.
What transpired was a conversation that went well into the evening. This young man had ambition and talent, but lacked the necessary funds to succeed. In that moment I decided to take a leap. Over the next few years I encouraged the young chef to return to London and facilitated a head chef position and minority ownership in a successful restaurant. After receiving Michelin status I decided it was time for my culinary prodigy to open a restaurant in his own name. The restaurant was named Gordon Ramsay Restaurant.
"Seeing potential behind valuable
youth is invaluable" - Diggy
Our relationship has flourished and with Gordon's expertise and my savvy, his singular restaurant has exploded into a world-wide empire. I won't reveal my percentage of ownership, but let's just say its substantial.
"Failure is not an option, it's a choice." - Diggy
"There's nothing to fear but fear itself" - Diggy