“The answer is either yes or no. If it’s ‘no,’ then I have to start over.” – Joshua Skenes Joshua Skenes (IG: @jskenes) has become famous for his use of fire. As chef-owner of Saison in San Francisco (three Michelin stars), he has classical training and loves his high-end Japanese Nenohi knives, but nothing captures his imagination quite like the open flame. The back of his business card sports three words, stark on ivory stock: In this episode, we explore his obsessions: simplicity, food, and martial arts. We became friends during the collaboration of The 4-Hour Chef, and this was a long overdue catch-up.   If you only have five minutes, listen to how he dealt with a last-minute catastrophe involving a sewage water flood. Want to hear another podcast where I discuss food with a world-class chef? — Listen to my conversation with Andrew Zimmern. In this episode, we discuss his meditation practice, morning routines, and creative process (stream below or right-click here to download):

This episode is brought to you by Headspace, the world’s most popular meditation app (more than 4,000,000 users).  It’s used in more than 150 countries, and many of my closest friends swear by it.  Try Headspace’s free Take10 program —  10 minutes of guided meditation a day for 10 days. It’s like a warm bath for your mind. Meditation doesn’t need to be complicated or expensive, and it’s had a huge impact on my life. sushi london ontario gozenTry Headspace for free for a few days and see what I mean.jiro dreams of sushi hun sub This podcast is also brought to you by 99Designs, the world’s largest marketplace of graphic designers. sushi conveyor belt seoulI have used them for years to create some amazing designs.

When your business needs a logo, website design, business card, or anything you can imagine, check out 99Designs. I used them to rapid prototype the cover for The 4-Hour Body, and I’ve also had them help with display advertising and illustrations. If you want a more personalized approach, I recommend their 1-on-1 service. You get original designs from designers around the world. You provide your feedback, and then you end up with a product that you’re happy with or your money back. Click this link and get a free $99 upgrade. Give it a test run. QUESTION(S) OF THE DAY: What questions about food or nutrition would you like me to cover in future podcast episodes or blog posts? Please let me know in the comments. Scroll below for links and show notes… Posted on: April 30, 2016. Please check out Tools of Titans, my new book, which shares the tactics, routines, and habits of billionaires, icons, and world-class performers. It was distilled from more than 10,000 pages of notes, and everything has been vetted and tested in my own life in some fashion.

The tips and tricks in Tools of Titans changed my life, and I hope the same for you. Click here for sample chapters, full details, and a Foreword from Arnold Schwarzenegger!Subscribe to Trend Following Radio on iTunes On today’s episode of Trend Following Radio Michael Covel interviews Ben Carlson. Ben is the Director of Institutional Asset Management at Ritholtz Wealth Management. He first gained fame with his blog, “A Wealth of Common Sense.” Following his blog success Ben wrote the book, “A Wealth of Common Sense: Why Simplicity Trumps Complexity in Any Investment Plan.” “A Wealth of Common Sense” is geared toward helping investors gain a simpler decision making process and developing a clearer way of thinking. This is where Michael and Ben take the conversation on today’s podcast. Ben says that people usually become their worst enemy while trading. Cycle to cycle or fad-to-fad is how so many plan their investing rather than building their trading off a solid foundation.

Studying the emotional side of trading is a relatively new concept that has sprung up in the last couple decades, which causes people to overlook the necessity of its study in their trading. Ben says, “Envy is the worst of all sins because nobody enjoys doing it.” People are constantly tempted to follow what others do. With the amount of information and “noise” thrown around today we are more informed than ever but most aren’t putting that information in the right context. Ben uses the documentary, “Jiro Dreams of Sushi” as a great example of having faith in a system matched with an extraordinary amount of discipline. There is nothing fancy about Jiro and his sushi. It is his discipline over the years to perfect his craft that has made him arguably the best sushi chef in the world. Whether it is creating the perfect meal or creating the perfect system, you have to give it time to work. Ben says that discipline is just not there for most people. Constantly asking, “Does this still work?

Why should I continue to follow it?” Lastly Mike brings up the phrase “Market timing.” On a daily basis there is someone on T.V. predicting what will happen. The two talk about lack of understanding among investors, relating investment advisors as shrinks to their clients. They are not managers of money but managers of people. In this episode of Trend Following Radio: The purpose of a long only commodities investment “You can’t invest in the market as you wish it would be, you have to invest in it as it is.” – Ben Carlson A Wealth of Common Sense Blog A Wealth of Common Sense: Why Simplicity Trumps Complexity in Any Investment Plan Book Want a FREE Trend Following DVD? Get the foundation to making money in up, down and *surprise markets on the Trend Following mailing list.The movie Jiro dreams of Sushi is our bible at Coco’s. It is a film about simplicity, care, beauty, understanding, patience, watchfulness, time and repetition. It is the perfect guide if you want to be great at your chosen craft.

Whether you are a rubbish collector, a waiter, or a lawyer, the film makes you want to be the most awesome you can be at it. Coco’s head chef Guilherme (Will) has watched this film many times and it shows in everything he does. His food is one thing to rave about but he actually treats every meal, job, experience and person in and out of Cocos with same respect and care. Will was a junior when he first joined Coco’s family and is now the most talented and approachable head chef we have ever known. He helped make the vision of having free range pork, chicken and eggs and sustainable seafood on our daily menu a reality. He has also helped contribute to some of Coco’s personal goals — like switching our cleaning products to environmentally friendly ones and contributing to our local community through food donations every week. He treats his team with respect, understands their strengths and weaknesses and believes in leading by example (he is usually the first one in the kitchen and the last to leave).

Will lives and breathes these philosophies and you can taste all of that goodness in his food. Hi Willy what is your heritage?Born and raised in the south of Brazil. Brought up in an old fashioned Christian European-rooted family. Lots of uncles and cousins, a lot of music and lot of good food cooked by the best cooks in the world, my grandmothers. Very strong Italian and Spanish roots from both sides of the family which have definitely influenced what I like to cook and eat today. How did you get into cooking?Busy mum and dad. Very hungry chubby boy. I have been in love with great food ever since I can remember. Started my kitchen career at 16 as a kitchen hand and worked my way up with a lot of hard work and great chefs who taught me all I know today. What do you love about Coco’s?It is run the way I want to run my own business one day. Giving out help and support to all surrounding them, especially staff, and only asking in return that people give their best and love what they do at work and in life.

What do you dislike about Coco’s?My kitchen is too small. What is your favourite cooking utensil or tool and can you draw it?My fish slice or fish flipper (below), don`t really know how you call it. Got a favourite dish you like cooking at work or home?Not only because I`m South American but there is something magical about the smell of the charcoal, the noise that the meat makes as it sits on a hot grill and those little bits of smoky caramelised meat that makes me smile. And also that home-like feel of sharing big pieces of meat and bowls of potato salad with your family. Best food you’ve ever eaten?A little cantina called Malacarne run by husband and wife and two kids at this little city called Chapeco in Brazil. The chef in the kitchen cooks the best Italian foods that I ever tasted and that`s no offence to my grandma`s potato gnocchi — which is also right up there. Any secret or not-so-secret kitchen tricks or tips for people at home?Don’t be afraid of seasoning.