Episode Details

***Complete the 2021 How I Work Listener survey to go into the draw for a $100 Visa gift card and a spot in Inventium's Workday Reinvention program, valued at over $500: https://bit.ly/3fEMiAG. ***

When Gary Mehigan opened his first restaurant he couldn’t understand why all that effort in the kitchen wasn’t cooking up good business.

So the chef engaged a business coach who helped him work smarter instead of harder. 

He learned how to be more accountable to his business, including a daily reflection strategy to keep him on track. 

And those lessons in entrepreneurship held him in good stead after the very public and abrupt ending to his role on Masterchef - when he drew upon the resilience that running a business had taught him.

He also shares his hacks for quick and delicious home cooking, how fresh ingredients cut down your work in the kitchen, and why you shouldn’t be afraid of a pressure cooker. 

Gary recommends Stephanie Alexander - Cooks Companion for new cooks as well as cookbooks by Maggie Beer or Neil Perry. 

Gary’s favourite books on business management : Michael E Gerber, The E Myth and Awakening the Entrepreneur Within. 

Connect with Gary on Twitter or Instagram

Visit amanthaimber.com/podcast for full show notes from all episodes.

Get in touch at amantha@inventium.com.au

If you are looking for more tips to improve the way you work, I write a short monthly newsletter that contains three cool things that I have discovered that help me work better, which range from interesting research findings through to gadgets I am loving. You can sign up for that at http://howiwork.co  

CREDITS

Produced by Inventium

Host: Amantha Imber

Production support from Deadset Studios

Episode producer: Jenna Koda

Sound engineer: Martin Imber

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Entry is open to all participants who complete the Acast & How I Work Listener Survey in full, inclusive of the outlined competition question.

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