022: I Finally Just Accepted That I am an Entrepreneur with Chef Lizette

Don’t just look at people’s successes, what really gives you insight is to look at people’s failures, and to see what did they do to overcome them? and like what was their strategy? I have learned much more from entrepreneurs and learning from them mistakes than learning from their successes.

#00:00:55-5# Neil: Hello everybody, its Neil Ball here, thank you so much for joining me today on the entrepreneur way. The entrepreneur way is about the entrepreneur’s journey, the vision, the mindset, the committment, the sacrifice, the failures and successes. I am so excited to bring you our special guest today, Chef Lizette, but before I introduce you to her, I have a little quote for you, Eric Maskin said, ‘I choose questions to work on according to how much they excite me.’ The entrepreneur way asks the questions so we all get the insight, inspiration and ideas to apply in our businesses.’ Chef Lizette, welcome to the show, are you ready to share your version of the entrepreneur with us?

#00:01:41-3# Chef Lizette (Lizette López De Arriaga): Thank you Neil, thank you so much for having me, I am really looking forward to this.

#00:01:44-4# Neil: So am I. Chef Lizette is proudly celebrating 25 years as a chef and hospitality professional. She is the founder of Chef Lizette entertainment, an all-encompassing multi-media brand focusing on using good food as the catalyst to living your best life. Chef Lizette has cooked for more than 5 million people, including 5 US presidents, dignitries, fortune 500 executives, celebraties, and everyday folks. Lizette can you provide us with some more insight into your business and personal life, to allow us to get to know more about what you do, and who you are?

#00:02:27-3# Chef Lizette (Lizette López De Arriaga): Absolutely, I think it is really really important to first understand the DNA of where all this came from for me, I was born in Mexico City, and then moved as a child when I was very young to the United States. But I will tell you that my heritage, the breathing soul of hospitality of what I experienced in mexico and just a family celebration, the sunday dinners that happened every single sunday at my grandparents house, where 20 of us would pile in the house together every single Sunday, and everyone would have signature dishes that they would make, and food really became the understanding for me, that it was a mark of celebration. It was a place to come together as a family. To have serious conversation, to have fun conversations, and so when it came time to think about what I wanted to do with my career, I really tapped into what really excited me as a child, and it was that. It was those moments, being with my family, and having food being a centrepiece of that.

#00:03:44-2# Neil: So obviously you are a chef, chef Lizette, but can you just explain a little bit more about how you make money from what you do because obviously you have quite an interesting bio.

#00:03:55-0# Chef Lizette (Lizette López De Arriaga): Sure, so in my 25-year career, there are many things that I have done to make a living from working at catering companies to hotels like the Ritz-Carlton, to managing and producing events for my clients, working for other people like Wolfgang Puck who has an enormous catering company. But more recently, at the same time, peppered into all of these years, I have also had my own private clients that I have cooked for and that is being the majority of how I have made my income of having private clients that I cook for.

#00:04:37-8# Neil: Ok and what is it that you enjoy most about what you do?

#00:04:43-9# Chef Lizette (Lizette López De Arriaga): I love the spontenaity of it. The creative aspects that I don’t ever take anything for granted, I don’t, clients have always asked me well what are your secret traditions or what do you like to cook? and I will say that my specific speciality is understanding what my client wants to eat. So I always think out of the box, I always love that opportunity to create something new for a new client, I know that there are many chefs who have hotel lot of receipes that they like to work with, and I really thrive and work best off of the organic and coming up with new and fresh ideas for my clients.

#00:05:32-3# Neil: And what is it that drives you Lizette?

#00:05:32-3# Chef Lizette (Lizette López De Arriaga): well a deep love for serving other people.

#00:05:41-2# Neil: Thats a great answer,

#00:05:45-4# Chef Lizette (Lizette López De Arriaga): I mean when it comes down to it, I could say food but to be quite honest, sometimes being a chef is a thankless endeavour to just being in the hospitality industry in general can sometimes be a thankless endeavour. But when you hit the point in your career where you are asking yourself ‘why am I doing this?’ and more importantly, ‘why am I continuing to do this?’ it really forces you to ask those tough questions, and so for me now after 25 years it is a definitive answer that it is a complete honour for me to serve other people, and that is my why every single day.

#00:06:28-1# Neil: And do you work quite long hours, because I know in quite alot of catering jobs do involve that, so is it the same for you? do you have to work quite long hours?

#00:06:36-9# Chef Lizette (Lizette López De Arriaga): Thats a funny question. I mean listen, I have two full time jobs because the first job pays me very well as a private chef, and as an entrepreneur, meaning building my brand Lizette chef entertainment, I devote equal amounts of time, and so my days end up being anywhere between 15 to 18/19 hours a day.

#00:07:07-5# Neil: So my suspicions were right, ha ha ha

#00:07:08-9# Chef Lizette (Lizette López De Arriaga): Yes and we are talking about 7 days a week, like I have never lived in a Monday through Friday mindset. And you know, the hospitality industry always had a different kind of working schedule anyway, and so for me to be an entrepreneur, was just a perfect fit because I actually love what I do and therefore committing Monday through Sunday, is easy.

#00:07:36-2# Neil: So, you are working 7 days a week, 15-17 hours a day, how do you relax when you are not working? in the rest of the day?

#00:07:46-8# Chef Lizette (Lizette López De Arriaga): Well I should also mention that for me and I have shared this with many people, the key to my longevity, and stamina if you will is that every single day while I work as hard as I do, I also make it a point to pepper in joy, personal joy. Personal going to the gym or doing a spa day for three hours, I mean even though I go and work really hard 7 days a week, 7 days a week, I also make it a point to put in my personal life in there as well, so that means phone calls to people that I love, so I always make it a point to have fun. My own fun, 7 days a week.

#00:08:39-7# Neil: And do you have any entrepreneurial role models?

#00:08:43-4# Chef Lizette (Lizette López De Arriaga): Oh I have many, my goodness, it actually first starts from my family, my grandfather is the head you could say, is the grand … he had his own business for more than 55 years. And he literally worked one week, up until his death. He died at 91 years old, and he literally worked, I mean hospitalisation was the only thing that took him away from his business and so seeing how he built his business but more important, the love, the care, the relationships that he built with his customers, with his clients, is embedded in my DNA, how he treated people. The level of professionalism, he was the most articulate human being I ever knew, and so he is my very first role model when it comes to entrepreneurs, my mother actually also spectacular entrepreneur, she built her commercial cleaning business, started with $100 dollars and cleaning supplies, and had a 26-year career. As a business that grew, that ended up with 80 employees, she had contracts all throughout southern California, of cleaning you know large contracts of brand new homes, and commercial buildings, and was hugely successful as well. And my mother to this day still continues to be my breath of inspiration for building relationships with people, because at the end of the day, to be a successful entrepreneur, that is what it is about. It does not have to be that you are so extroverted, because I know that there is many more shy introverted entrepreneurs, but the hallmark, the real backbone of a successful business is the ability to build strong relationships with people. Not just your customers but your employees, your vendors, everyone who you interface with. That is really one of the keys to success, of knowing how to nurture and build relationships and so for me, my mother continues to be that, and then in the public world, people that mentors or that the world would know, first and foremost is Gary Vanachuck, who wrote the book ‘crush it’ and ‘thank you economy’ and … break hook’ he is in my mind, the leading teacher of social media and how to build a relationship with people online. Are you familiar with Gary Vanachuck?’

#00:11:40-6# Neil: Yes I am, I have read his book, ‘crush it’ I like Gary.

#00:11:44-5# Chef Lizette (Lizette López De Arriaga): Yes so he’s absolutely number one in my book, and there are people that go way way back, I mean when I was 18 or 19 years old, I don’t remember now, I read the book of Liaia Cokar, who was the ceo of Chrysler Corporation, who had a very strong DNA in understanding of what the market needed. Not just in the car industry, but he had thoughts that were I think very ahead of his time, and so I would say Liaia Cokar is another one. Jack Welsh of IBM, and theres just many many others, Oprah Winfrey in my mind is a huge huge icon that I have looked up to and learned from, since I was 17 years old, and how she has built her complete empire has been really something to learn from.

#00:12:43-1# Neil: Yeh she’s done really well hasn’t she? can we just go back to the time before you were an entrepreneur now? and talk about some of the difficulties that you had to overcome to start your business?

#00:12:58-4# Chef Lizette (Lizette López De Arriaga): Well I think its important to, I mean I don’t like to belabour this alot but it is something to take note, to be a female, to be a hispanic female, wanting to play amongst a male dominated world, is something that you have to recognise, and for me it was actually an easy transition, because being a chef in a male dominated industry you know is something that I have had to deal with my whole career, and so to be an entrepreneur, I don’t know that you decide quite honestly, to be an entrepreneur, I think its either in you or not. And when you discover that, in your life and take ownership, that you are an entrepreneur, I think that is something that people really need to recognise, because I did not decide to become an entrepreneur, I finally just admitted it, because I realise that working for other people was painful. It was just really painful, I mean thats why I decided that and listen I have worked for some amazing amazing companies, who offer I mean there is something great about each of them, but at the end of the day, the thing that has always been frustrating for me, is when I can’t be at the centre of innovation or how we are going to move forward or the ideas that are going to take shape. Thats why I fall off, you know thats where it becomes very limiting for me and working for other people because my brain works really fast, my ideas come up organically very quickly, and so I think that the companies that I have worked for, you know you just end up staying in a box.

#00:14:59-9# Neil: Mmmm

#00:14:59-9# Chef Lizette (Lizette López De Arriaga): and for me, thats always been really frustrating. So I finally just accepted that I am an entrepreneur because when I was really young I thought, god what is wrong with me? like why can’t I, like you know what I mean? When I look back in my life, why can’t I stay in a job? Theres gotta be something wrong with me, and then I realised no its because my brain works differently, and so when I am in an environment that I can think outside the box, and create ideas and execute ideas, then I become alive. I mean the other thing, you know work ethic has never been my problem, I really give that credit to my parents, very specifically my father, he was in the car industry for more than 20 years. He worked day and night, and so to really see the example of what work ethic looks like, through my father, and thankfully, I am very very thankful that I was given that as well.

#00:16:11-5# Neil: Mmm hmm ok, and did you have any doubts that delayed you starting your business then?

#00:16:17-2# Chef Lizette (Lizette López De Arriaga): Tons. Ha ha ha tons and I will tell you and this might get weird for a moment, but if you really want to understand who I am and my journey, this is part of it. And this is a really key factor that I give in my speaking engagements. I survived domestic violence, a very very difficult physical and abusive relationship, so what that did and that went on for many many years, what that did is that created obviously self-doubt, I had really low self-esteem, at that time and then what that creates is a sense of unworthiness. And I really have people look, young entrepreneurs for example, when you decide that you are going to take ownership of being an entrepreneur, you have to also look at the much deeper psychological component of your life, meaning do you feel worthy? are your decisions what you bring to the table, your talents. Do you believe that they are good enough to put out in the world? And if you are always going to second guess yourself, and spend alot of time in over thinking things, because what happens is when you overthink, you don’t take actions. Like everything stays in your head, right? because you are always doubting yourself. And so the moment you can make that switch, of really whatever it is, whether it is building self-confidence, or being around confident people. Or reading tons and tons of books, like I did, you know whatever it is you have to do, to really have the strength, of what it is to be an entrepreneur.

#00:18:44-2# Because at the end of the day its about taking action and if you are second-guessing every single decision that you make, you are going to be paralysed, and you are not going to be able to be effective.  As a leader, as someone who is trying to put something out in the world.

#00:18:33-9# Neil: Mmm taking ownership of being an entrepreneur, so when you did that what mistakes did you make that slowed your journey?

#00:18:44-2# Chef Lizette (Lizette López De Arriaga): Well number one, I mean in having self-doubt I would just be afraid to take action. So I would not move and I would always be in my head well I can’t wait to do this and I have plans to do that but when you actually look at it, from a years time if I were to take inventory of what I did in a year, I didn’t take action. And so I finally realised, you know life is no rehearsal, there is no dress rehearsal. Life is happening right now, and the only way you get closer to happiness and having the things that you want in your life, is to really challenge yourself, and do the work.

#00:19:30-2# Neil: Ok and what are some of the things you did before you started your business that will be helpful tips to some of the listeners, who haven’t yet taken their first step of the entrepreneur way.

#00:19:42-1# Chef Lizette (Lizette López De Arriaga): Well I also looked at many examples, of other people and here are the things that are really important that people need to look at. Don’t just look at people’s successes, what really gives you insight is to look at people’s failures, and to see what did they do to overcome them? And like what was their strategy? I have learned much more from entrepreneurs, in learning from their mistakes, than from their successes.

#00:20:14-5# Neil: We often hear more about their successes than failured, though don’t we? People don’t tend to write books about how they failed very often.

#00:20:21-5# Chef Lizette (Lizette López De Arriaga): Well guess what, the information really is out there. You just have to dig deep enough, and in my mind the entrepreneurs that I celebrate are the ones who are able to publicly show their scars, and expose themselves because that is the real teaching right there, because it is so easy to look at successes and look at someone when they receive an award. I will give you a perfect example ok, I mean I have cooked for many many celebrities and so when you see a celebrity going to pick up one of those academy awards, the average person has no idea how hard they worked. Has no idea how many hours that actor has spent on a movie set, on a tv set day after day after day after day sacrificing time away from their family, from personal fun time, and so they just see these red-carpet moments, where people are dripping with diamonds, and dressed to perfection and receiving this oscar award. But the truth is, the average person has no idea how hard they work their entire career for that moment.

#00:21:39-5# Neil: Mmm its interesting you say that actually because I can think back to a time when I had quite a successful business and I remember someone saying to me, ‘its alright for you’ as if somehow I had landed in that position but they never saw all the years of hard work that had gone into getting to that position so I totally relate to what you are saying there Lizette, thats fantastic. Lizette can we now talk about your entrepreneurial journey and the first thing I would like to ask you is, do you think culture is important from the beginning in a business?

#00:22:08-0#  Chef Lizette (Lizette López De Arriaga): Well it is, and just as I mentioned how my mother and my grandfather gave me that through their examples of how they ran their business. I think culture is everything because it sets the foundation of really saying to the world, ‘who you are, what you represent, what your principles are, more than anything.’ And you know, when you have a culture in place, and that of course begins with yourself, because when you are a solopreneur for example, when you are just starting, you may not necessarily have anyone who is working for you, but you know then you start building your business, and gradually you start hiring people. Even if its on the sub-contracting basis, but if you share from the very beginning, and you know more importantly, what your culture is, what you stand for, then it becomes very easy to enlist and to get the help. And to quite honestly, attract really good people who will be a part of your team, and when you have that cohesiveness, of a team that all believes in that culture. Then that will then shine, to the end user, to the customer, to your guest. I will say one of the best examples of that for me was at the Ritz Carlton, you know their creedo was ‘we are ladies and gentlemen, serving ladies and gentlemen.’ And that was their culture, and so we as employees, from the top down and I will tell you they executed it beautifully. From the top down, everyone was treated like ladies and gentlemen, genuinely.

#00:23:57-5# Neil: Yeh

#00:23:56-7# Chef Lizette (Lizette López De Arriaga): And so when we then went into the front lines of interacting with the guest, we had that high expectation of ourselves, we treated each other with that culture in mind, and therefore the guest was able to receive that, and I think that is why the Ritz-Carlton is one of the leading hotel companies in the world for that, and I think it all comes down to their culture that we are ladies and gentlemen serving ladies and gentlemen.

#00:24:34-7# Neil: Yeh I have read quite a few books actually that have talked about the culture and Ritz-Carlton and its interesting that you say that, how do you transfer that and get everyone else to buy into that, how have you done that?

#00:24:47-3# Chef Lizette (Lizette López De Arriaga): You have to walk the talk, you have to embody it. You have to be obsessed by it. It has to be exuding from, literally coming out of every fibre of your being. People have to feel that from you. There is no moment where you turn it on and you turn it off. When you have a belief system in a culture in something that you believe in so strongly, it lives with you every single day and so the way that you get others to buy into it, is you have to live it every single day. I mean there is no moment where your culture is not a part of how you run your business. In my mind, it is at the centre-piece of every meeting, of every strategy meeting, of every projection that you have, year after year, it has to be there.

#00:25:43-0# Neil: Ok, knowing what you know now, is there anything that if you had known it when you started out would have helped you to shortcut the learning curve?

#00:25:56-9# Chef Lizette (Lizette López De Arriaga): You know, I think the best thing that anyone can take away is to not compare yourself, to anyone else’s journey. I mean quite honestly, listen I will be 45 next month. I am really proud of that, and when you get to the point in your life, that you can really say you have no regrets, you know because everything that I have gone through, in my life, both good and horrible, has been designed for a purpose. You know its, when you look at from an outward vision, of what other people have achieved and what other people are doing, thats when people just really stagnate and really stop their own success. My advice is to not regret one thing that has happened in your life, just take action now, learn from your life and just do better every single day.

#00:26:54-7# Neil: Thats great advice. And how much does gut feeling influence your decisions in your business. Oh everything, because I am a very feeling person, and I have a great instinctive compass of reading people, feeling their energy, watching them when they feel that no-one is watching them. This one’s really important, I mean this one is hard to even explain, but for people like my mentors and people who I have studied and learned from year after year. I don’t just look and listen to what they are saying, I am listening to what they are not saying, and thats hard, because what people do not say, is equally as important as what they say. Does that make sense?

#00:27:53-0# Neil: Yeh absolutely. So Lizette, life is made of constant change whether we like it or not, and some would say the only constant in life is change. So how do you keep up with change?

#00:28:17-9# Chef Lizette (Lizette López De Arriaga): Well change is literally, if there was another word for cooking, you would use the word change. There has not been one moment, one minute, literally in my 25-year career where things don’t change on an hour-by-hour basis. And that can even be from, I planned a menu in the morning, and by mid-day I have already shopped for it, and two hours before dinner, everything is cancelled or it is changed or in the event world of producing events, like the same thing has happened. When I have given a speaking engagement, you know and everything was supposed to be orchestrated, and organised perfectly. Change has been part of my daily routine and so I know that many many people are daunted by change, I actually thrive. I literally thrive and I do my best work, when something has to be changed. Literally within five minutes, like I am ready to roll because that has been my DNA for my whole career. I wouldn’t expect anything less, other than change because it is constant, it is the absolute.

#00:29:33-3# Neil: What a fantastic answer. And what is your favourite book on entrepreneurialism, business, personal development, leadership or motivation? and can you tell us why you have chosen it?

#00:29:44-8# Chef Lizette (Lizette López De Arriaga): Oh my god there are so many that have been a part of who I am. But the book that I would tell you that most resinates with me, that really embodies who my grandfather is, who my mother is, and who my father is. Really is Gary Vanachuck’s thank you economy, which speaks to the DNA of being an entrepreneur but how to give thanks, like what does thanks look like? and how do you take action? And it goes from the smallest thing to sending a .. to responding, to saying hello, to taking action, to resolve a client difficulty or whatever the case may be, I really think and listen, Gary Vanachuck has written many many great books and he actually has a brand new one coming out called, ‘the ask Gary read book’ which is based on his pod cast and his video show that he did. And they are all great books, but the thank you economy in my mind, is the religion, its the culture, of who he is and what he puts out in the world. And for me, thats the book that I just love dearly.

#00:31:08-9# Neil: And how have you applied that in your business? Have you applied it in anyway?

#00:31:12-5# Chef Lizette (Lizette López De Arriaga): Every single day. Every single day, from someone new who is joining me on twitter or snapchat, or who is coming to a speaking engagement. Or to a new client, who I am attracting to cook for, I apply it every single day.

#00:31:31-3# Neil: Everyone, when you have a busy life, listening to audio books is a great way to expand your knowledge, in the time that you may be doing other things, such as driving or when you are at the gym. We have a special offer for a free audio book of your choosing, to choose your free audio book, go to www.freeaudiobookoffer.com as long as you haven’t already signed up, you will qualify. Lizette, what I would like to do now is just talk a little bit about the future and things so what one thing would you do with your business if you knew that you could not fail?

#00:32:06-8# Chef Lizette (Lizette López De Arriaga): Well, ha ha ha whats the one thing I would do if I knew I could not fail? Do you know I think I would push myself everyday to asking those questions to begin with. And so what I know about the future is this. What I know of about 25 years, of doing what I have done, has taught me this, that it does not happen overnight. You know when people ask me, ‘oh how did you get to cook for Lady Gaga?’ or do this and do that? It literally comes from like the micro-moments from day to day action like for example, you found me to do this podcast which is truly flattering. I mean anytime someone wants to interview me, its breathtaking. So how do you get to that point where you get noticed or people want your attention and they are listening to what you have to say? Its about literally doing the work. In the micro-moments day after day after day. So when people ask me questions about the future, what do I say? I say I put my head down and get to work today, because that is the only way you get to the future. Now in my view, of course you would have to have strategy and you would have to have a plan, so that you know you are working towards something, but most people get stuck in the big picture of where they want to be and what they want their life to look like? But they are not willing to get their hands dirty to actually do it.

#00:33:49-8# Neil: Ok and what skill if you were excellent at it would help you the most to double your business?

#00:34:00-1# Chef Lizette (Lizette López De Arriaga): Actually building capital. That is something that I definately could work on, I did spend most of 2014 going after investors and pitching and everyone said no. Literally, I did this 100’s of times, and I realised that you have to focus on building something that people actually want to invest in, and so that part of business of having capital and dealing with the numbers people, definately something that I like to work on.

#00:34:51-2# Neil: And in five years from now if a well-known business publication was publishing an article on your business, after talking to your customers and suppliers, what would you like it to say?

#00:35:01-8# Chef Lizette (Lizette López De Arriaga): Boy did she make an impact. Thats it, wow Chef Lizette is just on fire. Like thats what I want the line to be, its like wow, Chef Lizette …and wow. Thats it,

#00:35:23-3# Neil: We are now at the part of the show where you share three golden nuggets with us, Lizette. So what is your favourite quote, and how have you applied it?

#00:35:32-0# Chef Lizette (Lizette López De Arriaga): Oh my goodness, well this is a part we have not even talked about, my mentor in real life, was the Julia Child. The Julia Child and so I would follow her around like a puppy dog to every book signing, appearance she would make. To the point where she finally knew who I was, always took time to speak with me. And she literally gave me the most important advice of my career that I share with everyone. Which is quotable and she said, ‘always keep learning and stay humble’ and to me that is the quote which has literally been the catalyst to my entire life. Its just always keep learning, meaning you know, never really rest on your laurels and your talents. Always keep on pushing that envelope, always push yourself to want to do something new with your talents. And then just be humble about it.

#00:36:31-0# Neil: Well it certainly sounds like you have followed her advice from what you have said to me today. So, do you have any online favourite resources that you could share with us that would be useful?

#00:36:41-6# Chef Lizette (Lizette López De Arriaga): YouTube. My goodness, if you want to learn how to get better at snap-chat, look at videos on  YouTube, I mean there is just so many learning tools on YouTube, to literally learn how to do anything. Ted.com which has really orchestrated in my mind, the best form of speakers from around the world, talking about interesting subjects I mean very varied from technology, to psychology, I mean just everything. Just go to Ted.com its such a wealth of information there.

#00:37:25-9# Neil: Ok and what is your best advice to other entrepreneurs out of all the things you can think of?

#00:37:32-2# Chef Lizette (Lizette López De Arriaga): You have to take action. I mean literally and taking action also means really looking in the mirror and asking yourself ‘do I have what it takes?’ like am I an entrepreneur? I mean its a very popular thing to be right now, the truth is, its not a thing to be, like real entrepreneurs, there is nothing else, you know what I mean like there is no other life for us. And so, when someone asks me, how do you work 7 days a week? Like there is nothing else. I love it, I cannot imagine anything else. And so like really asking yourself, do I have what it takes? or am I just fooling myself or am I just doing myself because it is the popular thing?

#00:38:25-2# Neil: Yeh of course when you love what you do, then it stops being work doesn’t it thats the thing?

#00:38:30-5# Chef Lizette (Lizette López De Arriaga): Literally, I mean I know it is so cliche but listen, I physically work hard so as a chef, you are physically working hard so to say to haven’t worked one day in my life I mean, my body will tell you differently. But the truth is, it just does not feel like work, it really really does not.

#00:38:54-2# Neil: Thats great, everyone, if you did not manage to get a note of Lizette’s favourite resource or her favourite book, you can find the links on Lizette’s shownotes page, just go to theentrepreneurway.com. and search for Lizette or chef Lizette in the search box. Lizette, is there anything else you would like to add about your business?

#00:39:16-6# Chef Lizette (Lizette López De Arriaga): I just have a really really deep passion of getting people to get back in the kitchen. I mean at the end of the day, when you look at all the different things that I do from being a private chef, to being an entrepreneur, at the heart of it all, is a deep understanding that I have lived and breathed the benefits of eating well. And eating well literally happens at home and making your own meals, and in my mind, eating well is living well because more important than just the food, the act that you are taking the time to cater to yourself, when you put yourself right at the very top of your list, that you know how to cater to yourself, then it becomes very very easy to cater to other people. And that is how I think that we change the world, we don’t change the world with big things, we change the world by being the very best self that we can be, and that includes alot of things, of how we take care of ourselves. And when you do, that it is very very easy, to do it for other people.

#00:40:28-5# Neil: You know Lizette, its been an absolute honour having you on here, the passion has really oozed out of you and I really have enjoyed chatting, so thank you very much for coming on the show.

#00:40:40-3# Chef Lizette (Lizette López De Arriaga): Thank you, its been a real pleasure, thank you Neil, I appreciate it.

#00:40:41-2# Neil: You are welcome. Thank you.