Everyone, regardless of what your life is about or where it leads you, enjoys a good meal during a night out. You can be a vegetarian or a meat lover to the extreme or someplace in between, but everyone loves a great meal at a nice place where their only duty is to feast on whatever gets placed before them. But what about the person behind the stove, on the grill, working hard in the kitchen? While we’re out there in the restaurant chowing down, living our best food dreams … what are they going through? “I’ve come to realize that I’ve put in over 30,000 hours behind a cutting board and that’s a lot of reps!” – Chef Brother Luck, (1:50) My guest today knows everything there is to know about a kitchen, creating a great meal, and bringing joy to diners. He also knows the hidden struggles a cook often faces. Today, I have the pleasure of sitting down with the one and only Chef Brother Luck. He’s hands down one of the most amazing cooks in the world and a man who understands what it takes to make it in life and the kitchen. His new book No Lucks Given: Life is Hard but There is Hope is a must-read and offers insights into how he made it and how you can do the same! “I grew up around pimps and hustlers, and drug dealers and those were the first people that gave me mentorship.” – Chef Brother Luck, (6:54) If you’re on the cusp, wondering how to make your next move your best move, asking yourself if you have what it takes, have a listen as Chef Brother Luck assures you that regardless of what others think, all you need is you! “Leadership and mentorship require trust and the only way you can gain trust is to be vulnerable and transparent.” – Chef Brother Luck, (36:30) In this episode: (2:39) – Brother’s relationship with his father.  (3:50) – Family life in the Bay Area.  (4:38) – Brother’s favorite stadium he likes to eat at.  (5:03) – The changing dynamics of being a chef.  (6:54) – Brother reveals that some of his first mentors were negative mentors.  (7:15) – The corner, hustle mentality is woven into his business approach.  (7:50) – Danny reveals his first mentor.  (8:26) – Exposure to other lifestyles helps Brother grow personally and professionally.  (9:33) – Culinary helped him become more confident. (10:25) – Brother and his approach to Bobby Flay. (11:40) – BBQ in 45 minutes. (13:30) – The importance of ratings for shows and their realities.  (15:08) – Mental health and kitchens.  (15:23) – Sucking it up in the kitchen and how the kitchen can break a person.  (15:44) – The industry calls the chef family but doesn’t treat them as such.  (16:10) – Mental health awareness is needed in the industry/kitchen.  (16:45) – Fear of failure is a part of every day for a kitchen owner. (20:10) – How the pandemic changed his business model.  (20:47) – Chefs are solution-oriented.  (21:16) – Brother and Imposter Syndrome.  (21:50) – Feeling out of place in Aspen.  (22:35) – The words of wisdom from Marcus Sanderson.  (24:00) – Brother and therapy.  (24:45) – Friends and family aren’t the best therapists. (29:40) – Weight loss, sobriety, and general health.  (31:07) – Brother and his new diet.  (31:50) – The journey from 285 to 225. (34:40) – The last battlefield is the kitchen.  (35:10) – The need to change the leadership style of the restaurant.  (37:00) – The restaurant business doesn’t love you back according to Brother.  (38:20) – All he knows is the kitchen and the cutting board.  (39:50) – The turning point and importance of seeing his view through.  (40:44) – Follow your heart, but know the road isn’t easy.  (41:20) – There’s no work-life balance … there’s only balance. (43:40) – Your decision is about more than you. Our Guest Chef Brother Luck, an acclaimed restaurateur