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631: Julian Medina on Living the American Dream

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Julian Medina Restaurant Unstoppable Podcast

Raised in Mexico City, Julian Medina's inspiration was his father’s and grandfather’s authentic home cooking. Training professionally in Mexico City, Julian was brought to New York City to be Chef de Cuisine at Maya, which earned two stars from the New York Times under Julian’s leadership. Maintaining his position at Maya, Julian enrolled in the French Culinary Institute, graduating with recognition. Ever since he's been opening restaurants in partnership until 2017 when he opened La Chula, his first solo restaurant. Today Chef Mendina is the chef/owner of Toloache, Coppelia, Tacuba Mexican Cantina, La Chula, and TQS.

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Show Notes

Success Quote or Mantra:

  • “Stay humble, work hard, and run.”

In this episode with Julian Medina we will discuss:

  • Growing up in Mexico City
  • Discovering a love of cooking
  • Learning how to drink tequila
  • Stay appealing to tourists who don’t know anything about your concept
  • Owning and managing A TON of restaurants in NYC
  • Transitioning from full-service to fast-casual
  • Work-life balance 
  • The American dream and what it means to someone living it
  • Racism in the industry

Today's sponsor:

 

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Knowledge bombs

  1. Which “it factor” habit, trait, or characteristic you believe most contributes to your success?
    • Being humble and a team player
  2. What is your biggest weakness?
    • All over the place (organization)
  3. What's one question you ask or thing you look for during an interview?
    • “Where do you see yourself in 5 years?”
  4. What's a current challenge? How are you dealing with it?
    • Staffing
  5. Share one code of conduct or behavior you teach your team.
    • Customer is always right, attention to detail
  6. What is one uncommon standard of service you teach your staff?
    • Be presentable
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Training, staff appreciation
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Live everyday like it's your last day
    • Be humble
    • Love, love, love

Contact info:

La Chula website

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Julian Medina for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

The post 631: Julian Medina on Living the American Dream appeared first on Restaurant Unstoppable.


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