Chef Marcus Samuelsson on the ingredients for success

0:01 The very best founders I know are brilliant at building systems. They connect teams, they remove bottlenecks, and they eliminate single points of failure. And yet When it comes to their own wealth. Most are running a disconnected stack. A tax accountant here and a state attorney there, a wealth manager who doesn't talk to either one of them.

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0:53 Hey folks, Jeff Berman here. I am thrilled to share some of the new names who will be joining us at this year's Masters of Scale summit. This may be our biggest stage yet. Reed Hastings, Meredith Whitaker, Van Jones, Amjad Masad, and more. Will be there with us October 20th through 22nd in San Francisco. If you're building something great, or you want to build something great, We want you there with us too.

1:20 Join us at masters of scale dot com slash apply twenty six. That's mastersofscom slash apply. Twenty six. Uh What if the dishes that is so dear to me, it's something that I loved growing up.

1:40 Is a dish called Saiba Gee. A spinach and lentil stew that has 10 other vegetables that have been pureeed and delicately weaved into the stew. So you get this complex amalgam of flavors. That's J Punjabi.

1:57 He's a co-founder and head of television at Wait What, the company that produces masters of scale. The dish he's talking about sounds delicious. But for him. There's a deeper meaning to it. Than simple comfort food.

2:12 When my father was just eight years old. He was in a refugee camp in Bombay after the partition of India and Pakistan. He would go out and seek this dish. in the home of people in the refugee camp.

2:30 because it became a thing that connected him to the home that he had left and the world that he was familiar with. That was just one of the many personal stories Jay heard for the first time thanks to an informal experiment he undertook when visiting family in India. I only get a chance to go once a year. For about Ten days and I was searching for a way

2:57 To connect deeply with them while we're there. So I came up with this adventure. I identified Twenty one of our favorite. Home cooked meals growing up.

3:13 Over the course of seven days, we cooked all twenty-one of them. For breakfast, lunch, and dinner. My Parents, my entire family, my brother, everyone was in the kitchen together. It was complete.

3:27 Anarchy and chaos. We started to share stories about I live and I started to hear things about my family that I'd never heard before. And it connected me with them in a way in which I could never imagine.

3:42 And that time ended up becoming sacred. On returning home to New York, Jay couldn't stop thinking about how sharing those 21 meals with his family. had opened a well spring. Uh unexpected stories. Jay's colleagues at Wait What?

4:01 We're also enthralled. So They decided to dedicate an episode of the Wait What podcast. Meditative story. To Jay's project.

4:11 The episode. Titled. Twenty-one meals struck a chord with thousands of listeners. The response was unbelievable.

4:23 Sharing how my experience Resembled theirs. and how the story had opened up a dialogue between them and their family. It was more than just a story. It felt like a movement.

4:38 When you start to hear from other people. About how they're moved. You almost let go of your own ego. And you kind of understand that Storytelling.

4:50 And connecting with people. It's kind of a service. As you bring your story to life. And you share it. It's really no longer your own.

5:01 You're a spark and a catalyst for someone else to bring their own experience to life. Once you see its impact you start to realize It's not about you. It's about what you share. and what that opens up for someone else and where they go and where they take it.

5:18 and it continues to ripple out there into the world. We're excited to see where we can take this next. For J Uncovering the stories of his family opened an exciting new area of exploration. One that inspired others to delve in their own stories and share them.

5:42 It's a lesson. Every leader should bear in mind. Because the best way to invite people. into the story of your product is to give them a platform to share their own stories. That's why I believe you need to amplify the unique stories of your community and your customers.

5:58 Doing so. We build a foundation of trust. Loyalty. An enduring impact.

6:05 You gotta have incredible talent at every position. Huge push. There are fires burning when you're going out. Can you believe it? And then you go back to this is totally gonna be amazing. There are so many easy ways. I have no idea what to do. Sorry, we made a mistake. But you have to time it right. Oops. Working out of a free bedroom apartment. We haven't made just how you do it. This is masters of scale. I'm Reed Hoffman.

6:45 Co-founder of LinkedIn. Partner Greylock. And your host. And I believe you need to amplify the unique stories of your community. And your customers.

6:54 Doing so. We'll build a foundation of trust. Loyalty. an enduring impact. Picture a vast library with sections for every genre you can imagine.

7:05 You can find escapism. In the romance and sci fi sections. Points of reflection. In memoir. And poetry.

7:12 And guidance. And the self help. And business sections. Excited at delving into this wealth of literature and information, you start browsing the shelves. But you quickly realize something's amiss.

7:26 Each book you pull from the shelf. is written by the same author. What seemed Like a monument to the abundance of human knowledge and heart. Now seems like a garish edifice of self indulgence.

7:40 Because even if each of these volumes turns out to be well written. The library's most compelling promise of a multitude of voices has been dashed. We rightly value learning. From different perspectives. Doing so.

7:55 gives us insight and wisdom we can then incorporate into our own stories. It's something we need to keep in mind. If we hope to build enduring and impactful businesses. We embrace a diverse array of stories and create spaces where every individual's narrative is valued. We can cultivate deep trust.

8:15 You need to build a business that stands the test of time. Doing this also contributes to building a more inclusive An empathetic society. I wanted to speak with Marcus Samuelson about this because through his career as a multi award winning chef and media personality, He has emphasized telling.

8:37 And amplifying. The multitude of unique stories that he encounters. Marcus has founded acclaimed restaurants, including Red Rooster. Having more. And metropolis.

8:49 He is also Founder of the Marcus Samuelson Group. which produces media and events celebrating the fusion of food. Art, music, and culture. Marcus' own story.

8:59 begins in Ethiopia. Where he was born. Mm. I was born in a hut in Ethiopia in a tiny village called Abraodena. My sister and my mom.

9:09 And myself we got tuberculosis. our mother walked us into the capital, which it's a two hour drive. So it's a very long walk. She found a Swedish hospital. She passed away, but my sister and I survived. Through

9:28 Lots of Luck. But also some really good. People there. We got

9:35 adopted to Sweden. For Marcus, this traumatic experience marked a huge shift in his life's narrative. Which even included changing his name. I went From being Casa Huncy guy to Mark Samuelson.

9:56 left one of the warmest countries in the world to one of the coldest countries in the world. I traded chickpea puree for herring and potatoes and meatballs. So it was a lot of changes. but I was surrounded with lots of love. A very secure home with two strong parents, an older sister. Grandparents

10:18 The Sampson tribe we were diverse. We knew that we had each other. One family member in particular was an influence on Marcus. Cooking found me.

10:33 It's from my grandmother, Helga. She was a master of that. I still don't understand. Essence of taste. Just through my grandmother's meatballs.

10:47 We have school lunches. And then we had the lunch or dinner I got at home by my parents. And then I got the lunch and dinner I got by my grandparents. The school lunch. You were lucky to find meat in the meatballs? But they were perfectly round?

11:03 Not that tasty. My mom that was super busy Our meatballs could be one giant patty that we had to cut up ourselves as kids. And then Our grandmother's meatballs they were

11:21 Not perfectly round in shape, but they were lovely. They were delicious. Very early do I understand it. Things can taste differently. Based on Who makes them?

11:36 For Marcus. A humble meatball. Staple. of Scandinavian cuisine. Was an example of how food

11:42 Can be an expression. Of a multitude. Of stories. Marcus became passionate about cooking. He found inspiration in the stories of established chefs.

11:52 whose cookbooks gave him a window into the possibilities. Not just of cooking. But of himself. Charlie Trotter's first cookbook. Transform my life.

12:04 I was blown away that He wasn't French, he was American. and it opened the door to me that America was possible. I remember reading Marco Pierre White's first book, White He.

12:22 And smoked. Uh I thought okay, if he can do all those things There's gotta be room for a black chef. Inspired by these stories, Marcus spent his late teens and ear twenties working as an apprentice in restaurants across the world.

12:37 Japan. In particular. Left a deep impression. when I went to Japan the first time and I learned about Umame, for example.

12:46 But it's something that's not. I didn't know what it was. But to taste it, feel it, to be around it. I felt like wow, this is a different world. Marcus kept coming across new flavors, dishes, and approaches to creating food.

13:01 So when he returned to Europe to work in France, he was struck by the narrow definition. A fine dining. that prevailed amongst influential chefs there. I grew up in a time where all the good food was French. And

13:15 I'm like That makes any sense. There's tons of great food here in Japan, tons of great food in Singapore. How come That doesn't get acknowledged. How come I can't buy a cookbook about this?

13:26 There's another world out there and y you have to discover it. There was another reason. Marcus found his return to Europe difficult. I was speaking to my chef and he said to me as a young black chef You can't

13:40 ever own a restaurant, no one's gonna support it. And he gave me two examples. Do you know anyone that looks like you that have a restaurant in France? I was like No, I just don't You know, I don't know a lot of places in France. And then he's like, Do you know anyone in Europe? That's like I I haven't been all over Europe, but that was his

13:56 Point. to say this is not possible. And I said to him Well I I gotta go, I can't lower my dream, I can't lower my ambition. That chef's ludicrously narrow minded view. was rooted in his inability to understand stories that differed from his own.

14:13 For that chef. Being white was a non-negotiable part. Of the story of any head chef. This is an extreme example. of how being close off to the diverse stories around you.

14:24 will lead you to overlook. Talent. An opportunity. That head chef's narrow view. Alienated.

14:31 And drove away Marcus. One of the most promising Rising talents on his team. Fortunately. Marcus had faith.

14:38 in his own abilities. All he needed. Was to find a place that celebrated a diversity of stories. New York City became the place that made sense for me. I just felt like was my time to start my own thing.

14:52 In nineteen ninety four. Marcus applied for a position at a high end Scandinavian restaurant in Manhattan named Ako e it. Oh First of all, I love New York.

15:02 Right away. I love the noise. I love the smell. I love the f you from the subway, get out of my way.

15:11 I have somewhere to stay. Which was a massage bed. With my four roommates. And I was loaded at three hundred dollars.

15:19 Ha. Within a week. I got a job. Despite all the distractions of New York, Marcus kept laser focused on his work. Once you love where you are and you medium, which I've always loved my medium, it's like a calling. You don't think about how many hours you work, you don't think about

15:40 How. What you give to it. So I could really give myself to food in this Opportunity. Fully.

15:51 However. Shortly after Marcus joined the team at Aquavet. The head chef. Jan Sandell. Passed away.

15:58 Marcus's work ethic and talent. had already been noticed by the restaurant owners. So they offered him the role of head chef. It was just. Twenty three years old.

16:08 Had support. Within the ownership group. And they believed in me and they supported me. And I also loved what I was doing. I loved The city.

16:17 So it was Let's Go. Marcus began by radically rethinking How to tell the story. Of Scandinavian cuisine to his customers. Well, I thought there was a mystique around Scandinavian food at the time that no one had kinda figured out.

16:33 And I really had the building blocks of new modern Scandinavian food. We have big woods and and outdoors. Seafood we have great Clean water. And pickling and preserving, you know, so once I had these blocks down, I felt I could build from anything.

16:50 Marcus didn't want to simply tell the story of Scandinavian food. He wanted to infuse his menu with elements of the stories he'd encountered. During his international experience and in New York. It paid off. Less than a year after taking over Aquavit, Marcus scored a coveted three-star review from the New York Times.

17:11 At twenty three. He was the youngest chef to have received the accolade. So the three stars were great. But one of the best things about being twenty three is that In my case, at least, I have no clue what it meant.

17:25 I just knew that we went from Kinda busy on the weekends. Not so busy on Monday Tuesday. So now it's just about Working hard and having a mission?

17:38 For the next six years, Marcus grew Aquavit's reputation as one of New York's most exciting dining destinations. But then On September eleventh. Two thousand and one. Everything changed for the city, Marcus now called home.

17:53 It's still to this day. Very Challenging even to speak about because Um You know, I I cook at the World Trade Center the weekend before

18:03 uh it happened. And so I knew a lot of the cooks and servers that passed away that morning. It was very difficult. I didn't know what to do. Should I go back to Sweden? Mm.

18:17 Well here. What Mark has decided. After the break. The Wired Newsroom is known for award-winning reporting on how technology shapes our world. On Wire's Uncanny Valley, we take that curiosity even further.

18:35 Each week, journalists from Wired break down the biggest stories in tech while speaking directly with the people building, challenging, and reshaping the future. Is the AI boom sustainable? How do you protect your privacy in an age of constant surveillance? Uncanny Valley tackles the questions driving today's tech debates and lighting up your group chats. Listen to new episodes every Thursday.

18:55 Wherever you get your podcasts. Humans will never be more intelligent than AI. There's gonna be two types of companies. Those were great at AI and those that went out of business because they weren't. How do we build a future? That is human centered. I'm Rana El Calyubi.

19:14 And on my podcast Pioneers of AI, we answer that question and so many more. As an AI scientist, entrepreneur, and investor, I know what it takes to build AI that works for everyone. Every week I sit down with the pioneers shaping our future. and we take you behind the scenes of the AI that's transforming our lives. Find pioneers of AI wherever you tune in. Hey listeners, Bob here. If you listen to Rapid Response on Masters of Scale, you may be missing half the show.

19:48 Because every Friday we release a second rapid response exclusively in the rapid response feed. The guests and topics are just as compelling and timely from Ford CEO to NASA's administrator to the lessons from The Devil Wears Prada. It takes about 10 seconds to find, just search rapid response wherever you listen to podcasts and hit follow to make sure you never miss an episode. I hope to see you there. Mm. We're back with Marcus Samuelson.

20:23 To see exclusive clips from my interview with Marcus, head to the Master of Scale YouTube channel. Before the break, we heard how Marcus reached a turning point after the September eleventh attacks on New York. Like it was very difficult. I didn't know what to do. Should I go back to Sweden?

20:41 But I can't leave because of this because I just felt like it's not you don't you don't do that. Like you can't No, I just can't do that. Marcus knew he was gonna stay in New York. But he also knew. He needed to change things up.

20:54 A conversation with his mom. Give him focus. So my mom said, you need a change. Why are your experiences always high and expensive? Do something in your neighborhood that's more affordable?

21:11 Aquavit was embracing a diversity of stories to inspire the food it served. But Marcus realized that this diversity was not reflected in the restaurant's customers. It's meant. There were huge numbers of people who wouldn't even consider stepping through the doors of Aquavit.

21:30 Marcus came to realize that he wanted to focus on building institutions that reflected the communities around them. Institutions that celebrated and elevated a wide range of stories and lived experiences. So we took the decision. To move to a different part of the city. Somewhere.

21:47 that would put him in the midst of a thriving home. Of vibrant stories. I moved from Midtown to Harlem. And those fifty blocks was like moving

21:58 And I think my love affair for Harlem really starts there. The move opened Marcus up to thousands of new stories. I noticed right away that everything Or a different uptown. The good food was not necessarily in a traditional restaurant.

22:16 It could be Oyster Mike, that Hold up. right by the subway station. Or it could be a church lady that handed out cornbread.

22:26 Or the Jamaican jerk guy that we had to figure out in which park it was in. And it was not online. But people were in the known 'Cause there's a line once I got there, so I was clearly just new in the neighborhood. So it's just kinda more

22:43 Scratchy. But delicious, very community driven. And that journey and thirst I had to learn about what's going on here. Harlem was an invigorating new environment for Marcus, where individual stories fed into a communal narrative. that stretched across generations and continents.

23:06 I walked in a neighborhood that wrote kind of wrote the story. For me if I was just quiet. And just observed enough. Just as much as I learnt brand new things when I came to Asia or when I came to France.

23:21 And it wasn't something exciting to be at that point been working for ten, twelve years at a very high level. But then I have to like None of that stuff matters. Throw that out. You know, I I just I was a student again, which I really loved. This is one of the most important reasons to make yourself a platform for sharing stories.

23:39 It primes you. To constantly learn new things and take on new perspectives. Someone who is at the nexus of the complex narratives that flow through Harlem. is Thelma Golden. She's the director and chief curator of the studio museum in Harlem.

23:55 An institution that plays a pivotal role in the cultural and artistic life of Harlem. And the broader art world. She's also been a friend to Marcus since his days at Aquavit. Thelma recalls how Marcus's passion for Harlem played a part in her decision to join the Student in 2000 as deputy director for exhibitions. I did not live in Harlem, but my father was born in Harlem in nineteen twenty six, and he held a love.

24:23 For Harlem. In the deepest, most profound way. And Marcus It was the exact very same way.

24:33 He was spending so much time. Thinking and looking and experiencing Harlem. That opened up ideas about Harlem for me that while I knew were in me, quite literally, right, embedded in my DNA, had not activated. When I applied and was offered the job at the Studio Museum, Marcus is one of the first people I spoke to about. Was this the right moment? And he

24:58 Was enthusiastic in his sense of what this possibility could mean. I, of course, understood it from my curatorial perspective, my art career perspective. Just thinking about what the social scientists call placemaking. Placemaking. Is a collaborative process of creating vibrant Inclusive environments. That foster stronger community ties and enhance the overall quality of life.

25:22 The Studio Museum. Has been at the heart of placemaking in Harlem since its founding in nineteen sixty eight. The studio museum was founded in the cauldron of the civil rights movement, the black power movement, and at that time there was a sort of clarion call. For the ways in which arts and culture played into an understanding of the liberation of black people.

25:48 And so the founders of the Studio Museum were an incredibly diverse group that came together, all with the distinct idea that Harlem Deserved. An institution devoted to the presentation of visual art by black people. But they also wanted in creating a museum at that point in the late sixties to project into a future.

26:11 So it was a very bold task. It was one that was on the one hand holding to legacy, but it also was incredibly radical in its sense of future making. Exhibitions such as the museum's Harlem Renaissance exhibition defined. And art history, and of course, all through that moment. The museum mounted exhibitions of Of

26:34 African American artists of significance, artists such as Jacob Lawrence and Romere Beard and Faith Ringald, Elizabeth Catlett. Beddy Sar, Elma Thomas, and so so many more. Sharing such a diverse range of stories is at the heart of placemaking. and helps build and sustain momentum for positive change. I think that art spaces can be catalysts for change.

27:02 through the ability to find a space to kind of understand the diversity of Perspectives and ideas. Through the engagement with art. We are constantly being offered an opportunity to understand the complexity. Of the world in our own lives.

27:22 through the stories and the narratives. Presenting a broad range of divers art. Allows for a community to see itself reflected. Following his move to Harlem. Marcus established a new restaurant serving food with a Japanese influence named

27:43 Ringo. And then another focused on cuisine from across Africa named Mercado fifty five. He also published. A number of cookbooks and hosted a show on the Discovery Channel. However, Marcus found himself getting more and more immersed in the diverse food, stories, and cultures of Harlem.

28:01 So in 2010, he opened a new restaurant, Red Rooster. Through it, Marcus wanted to celebrate the neighborhood's rich heritage through not only food, but But by programming inclusive events and entertainment. This

28:15 Programming idea really stemmed out of the bedrock of the creative community. The churches in Harlem. The music Whether it was Gospel also Jazz.

28:29 What don't we? go from gospel brunch on Sunday to Jazz Night on Sunday. On The weekends, it's this kind of block party environment and everybody cooks and up top.

28:41 Marcus was excited. About the possibilities of combining all these unique stories. But

28:50 He foresaw a challenge. One of the things that we're going to do. As a black person, very often our arts get miscommunicated or misunderstood. Because

28:59 there's not a lot of people of color that are in the writing or in the editor process. If we were to talk about something that comes food out of the migration and then even more twist of Africa on that. Okay. There's not a lot of journalists left at that point, at two thousand eight, two thousand nine. that would actually understand.

29:16 So Marcus came up with a bold way to overcome this. So I said we gotta be both a hospitality company and a media company. And we have to drive the media out, drive content, drive narrative. We can do cookbooks, we can do blogs. You have to be in media and you have to have something to say. Marcus knew that he had to take charge of the narrative around Red Rooster in order to amplify the stories of the community.

29:43 In doing so, Red Rooster and his media group would become conduits for sharing a multitude of stories. Marcus created cookbooks such as The Rise, Black Cooks, and The Soul of American Food. He showcased the rich stories of immigrant food in his TV show, No Passport Required. and he leaned into the unique perspectives that surrounded him in Harlem with a Harlem meetup. Food festival. Here's Marcus describing how that festival incorporates and celebrates many different stories. There's about fifteen thousand people come to Harlem to

30:18 Spend money at the local restaurants. T V show that runs on A B C Has a charitable component to it. So a nine year old can take part of kids' cooking classes. The parents can

30:32 Participate in the dinner serious. The sponsors can obviously take part in the dinner series, but also in the T V show in terms of advertisement, right? So you create Content that is Just doesn't operate on. One.

30:45 Level. For Marcus, there's one constant. When it comes to sharing these stories. What I've learned in the media game is that you constantly have to innovate. Whether that's in a restaurant, book.

30:59 Audio or TV. It's about building something. Creating an audience and You gotta make it sticky, otherwise that audience doesn't come back. The way to make it sticky is by telling compelling.

31:15 Surprising news stories. That can be as grand as a multi part T V series or as simple is finding new twists on established meals. Something Marcus was challenged with when President Barack Obama asked him to create a state dinner. At the White House.

31:31 For a visit. by the Indian Prime Minister. Well cooking for President Obama with a huge, huge Honor.

31:39 Four courses in forty four minutes. Four hundred people. I started to look at state dinners and They were all French. And I'm like That makes sense if there's a French

31:49 delegation coming, but if it's Indian we've really gotta show the best of America and the best of India and like really how do we Present this. The thought about all these politicians about Delicates from India. They probably don't know each other.

32:03 I'm like Let's break bread. You know? And it was bread baskets was big with cornbread and chipates and You know, like both Indian and and American ties to it.

32:15 With that meal. Marcus helped tell a story. With a fresh perspective. Merging the experiences and cultures of different parts of America and India. Following that dinner.

32:25 Marcus continued to scale the reach of his media company and his restaurants, opening locations across the world that became pillars in his mission to elevate diverse narratives. But when the Covet nineteen pandemic hit in twenty twenty, he immediately began hearing harrowing stories from across the planet. We had restaurants in Canada in Montreal and Bahamas

32:47 Sweden in London, every call that we got was worse than the other and we didn't know what to do. So scary. Wow, it took 2 years to build and 10 days to break down. Marcus didn't speak. Just to his own restaurants.

33:06 He got on call with other chefs. The calls quickly became about more than mutual commiseration. Mm. The chef community is very strong. called from Denmark, Toncaliccio, Jose Andres.

33:19 So eventually we started independent restaurant coalition. That was a place where we can jump on calls and talk and how did you solve that and This is what's happening in California, or this what's happening upstate was You know, it became a thing with hundreds of people on the car. Out of the sharing of so many different stories came hope.

33:40 So when the pandemic began to tail off. Talk turned to recovery. For Marcus and his fellow chefs, that meant helping people who were having trouble getting food. And then Jose Said

33:52 We know how to Serve safe food, we have masks, we have gloves. You gotta gather people and we're gonna we're gonna put this together so I can do that. This was the beginning. of the Red Rooster Community Kitchen.

34:05 An initiative to help feed people struggling with the isolation and lost income thrust upon them by the pandemic. He's like Marcus, do you think if we serve food do you think people will come and say absolutely We start. Two hundred people the first day.

34:19 Three hundred people the next day. Eight hundred people. And eventually fifteen hundred people. And After a couple of weeks in I realized

34:28 After all the success we had with Red Rooster, the most important work came at the toughest time. The community kitchen. Reflected the ethos of the Red Rooster as a community space that celebrates the rich cultural heritage of Harlem. And we're everyone. feels empowered to share their own stories.

34:49 We have new guests. And they could be food insecure, but they were guests. Their opinions just as much as Hollemai to downtowns.

34:59 Marcus listened to those stories from his guests with an open mind. They're like Hey we love the chicken better yesterday, okay? How come we don't get dessert today? Or like with all these type of questions there was just like A dialogue. In the beginning it was just local to

35:15 Home insecure and food insecure people. And You know the word got out. People came in buses. And then towards the end people came in the cars.

35:26 Now with your my neighbors. It's not just People came from shelters and so on. It did Transform us.

35:35 Transform myself. The pandemic. Also gave Marcus time to think about a new project. The country was really going through a lot of different things.

35:47 We went through A tragic. George Floyd. incident as well. So That

35:54 Semi Pause? as a creative, which you never really get, what you're supposed to get. Was massive. I'm like if I ever get a chance to do this again. I know that.

36:05 The things that are not working in our industry. Like okay. I'm gonna open up a restaurant, I'm gonna do it with people of color in center and women of colour and leadership and We created our new restaurant, Havmar.

36:19 It is the restaurant where all leadership positions are held by women of colour. At the core of Haven Mar is that continual drive. The highlight diverse stories. That fuels all of Marcus's work. When it comes to black food

36:33 For me It was very important. For people to understand that It's not a monolithic conversation.

36:40 A Jamaican and a Haitian person both love food, but One does grill and great black rice and one does churk chicken and they're both black food but they're very very different experiences and they should be celebrated. Part about being a leadership position is I cannot sit on the sidelines. For me it's like rather than complaining Ask what can you do about it.

37:06 And create and shape a better future. As a leader. Your role as a storyteller transcends the boundaries of your personal journey. by giving voice to the varied experiences of your team.

37:20 Your customers and the broader community. you can help weave a narrative that's rich in diversity and depth. is not only built a resilient and lasting organization. But also

37:32 Cultivates an environment. Where every story is valued. I read Hoffman. Thanks for listening. Masters of Scale is a wait what original.

37:51 Our executive producer is Chris McLeod. Our producers are Chris Gauter, Adam Skuse, Alex Morris. Okay, Legeski. And Marcia, Marco Trinina. Our editor at large is Bob Safia.

38:04 Our music director is Ryan Holliday. Original music and sound design by Eduardo Rivera. Ryan Holiday. Hey's holiday. and Nate Cancella.

38:13 Audio editing. by Keith J. Nelson, Steven Davies, Steven Wells, and Andrew Nult. Mixing and mastering. by Aaron Bastanelli and Brian Pugh. Our CEO and Chairman of the board is Jeff Berman.

38:26 Masters of Scale was created by June Cohen. And Darren Treff. Special thanks. The Jodine Dorsey. Alfonso Bravo.

38:34 Tim Cronin. Erica Flynn. Sarah Tarter. Kitty blazing. Mario Karecker.

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