Podcast appearances and mentions of veronica hislop

I love my friend Veronica because she got me into volunteering at a men's prison. She told me all about how much she gets out of teaching in that environment and how knowledge-hungry her students are in that setting. Having volunteered to teach a course called “Be Your Own Boss” in the same correctional facility... continue reading »

I love my friend Veronica because she got me into volunteering at a men’s prison. She told me all about how much she gets out of teaching in that environment and how knowledge-hungry her students are in that setting. Having volunteered to teach a course called “Be Your Own Boss” in the same correctional facility... continue reading »

Veronica helps busy overwhelmed entrepreneurs deal with the ever day challenges of  life that can drain their energy, interfere with productivity and hamper their success. You don’t have to struggle  in with  your  interpersonal relationships situations or circumstances, instead  you  can work with her using her “ninja stress busting” techniques, to help get back  control in your life. Veronica  says that  her  stress based elimination  program allows her clients to zero in on what’s negatively impacting on their life goals; her clients get clear, they get healthy, they get grounded and are thus in a better position  to deal with the regular  ups and downs of entrepreneurship. Veronica is  an  international speaker, presenter,  certified life relationship coach, registered social worker and  author of  an upcoming book on  establishing healthy communication in relationships.

Veronica helps busy overwhelmed entrepreneurs deal with the ever day challenges of  life that can drain their energy, interfere with productivity and hamper their success.You don't have to struggle  in with  your  interpersonal relationships situations or circumstances, instead  you  can work with her using her “ninja stress busting” techniques, to help get back  control in your life.Veronica  says that  her  stress based elimination  program allows her clients to zero in on what's negatively impacting on their life goals; her clients get clear, they get healthy, they get grounded and are thus in a better position  to deal with the regular  ups and downs of entrepreneurship.Veronica is  an  international speaker, presenter,  certified life relationship coach, registered social worker and  author of  an upcoming book on  establishing healthy communication in relationships.

Veronica Hislop and Manuj Aggarwal discuss the importance of mental health in entrepreneurship, in this new episode of Bootstrapping your dreams show. What are you waiting for?     Tune In Now! In this episode, we will learn:How to maintain good mental healthHow to train our minds to think more healthy and positive thoughts Poly-normal health technique for better mental healthHow challenges can help people in a positive wayTips on how to overcome entrepreneurial challenges and maintain good mental healthHow to calm yourself and self-reflectHow to maintain work-life balance The benefits of sound mental health in entrepreneurshipThe importance of prioritizing self-careAbout Veronica HislopVeronica Hislop is a Life Relationship Coach with experience as a Family Therapist and Trauma Counselor. She is a published author of two books and an upcoming book.Education – Certified Life Relationship Coach and trained Therapist and Counselor. Experience – She is a Certified Life Relationship Coach who has well over 15 years' experience as a trained Family Therapist and Trauma Counselor.  She is the published author of 2 books: "How to Tame the Bully in Your Head and Put Him in His Place"; and "Find a Coach Find a Counselor." She is also the author of the upcoming book "State of Play: How to have those   Difficult Conversations with the People in our Lives."Accomplishments – Veronica talks about developing healthy boundaries, developing systems of support, and the importance of physical, emotional, spiritual self-care so that her audiences don't get derailed by the everyday challenges of life.  She owns a company named Em-Powered-Solutions with niche clients being female entrepreneurs and women in leadership over the age of 40. However, 30% of her clients are actually men - go figure.Fun Fact – Veronica lives in the area of Mount Pleasant, Ontario, where she's often found in the summer exploring different trails and connecting with nature. When not doing this, she is either dancing and listening to Jazz music or dancing to Zumba.  She is an avid fan of old black and white film-noire and can be teased occasionally into tackling cryptic crossword puzzles.Obstacles Overcame – She has had to relearn how to manage stress in my interpersonal relationships have been the caregiver to two mentally and physically disabled family members. She affirms that she's a work in progress like everyone else having to do personal work on herself and her issues so that she could show up to the business of entrepreneurship clear focused and grounded.Links & Mentions From This Episode:Veronica Hislop's company: https://www.empowered-solutions.com TetraNoodle consulting services: https://go.tetranoodle.com/boot-podcastTetraNoodle professional training: https://courses.tetranoodle.comThanks for Tuning In!Thanks so much for being with us this week. Have some feedback you'd like to share? Please leave a note in the comments section!Enjoyed the episode? Kindly share it with your friends. Don't forget to subscribe to the show on iTunes to get automatic episode updates for our "Bootstrapping Your Dreams Show!"Support the show

http://www.empowered-solutions.ca Beains  Veronica Hislop is the CEO  and founder of Em-Powered-Solutions.  She works with female entrepreneurs who find themselves stressed and overwhelmed with the challenges of everyday life. This includes but is not limited to, grief, bereavement, relationship breakdown, parenting & caregiving issues, work-life balance struggles. In additon, Veronica is a trained Family Therapist and Trauma Counselor with a Masters Degree in Social Work    

A lot happened this year. I started a company with two amazing people, I moved to Sacramento, I reconnected with old friends and I made new ones. So some updates for My Food Job Rocks. Lots of fun things happened this year. I was able to talk to some really amazing guests that made its mark in the food science community. I would say the past 100 episodes focused much more on innovative technologies, and startups, as well as having even better technical people on the show, in all sorts of disciplines from blockchain to clean meat. This was also the year where half of my guests weren’t people I had to hunt down and beg to be on the show. A big chunk of this years’ guests were actually from PR firms! And there were some really cool people. Susie Fogelson from the Food Network, Alan Reed from the City of Chicago, Claudia Sidoti from Hello Fresh, and so many more awesome people were pitched to me and I learned so much from them. However, this podcast has gotten a bit tough to manage. On the article, a Better Bet, I sprinkled throughout the article that the point of My Food Job Rocks was to develop a network so I could have the resources needed to create a great company when I was 30. However, things happened 4 years earlier and I’m now co-founder of a rising startup. The podcast’s initial purpose is done, so what now? I’m going to be honest with you, I don’t know. I still have a lot of fun doing it, and I find the learning experience like a routine. For me, it’s like jogging, or reading, or stuff like that. I learn and take away so much. Especially interviewing these CEO’s, I can now ask questions that are stumping Better Meat Co. For example, I asked Shelby Zitelman from Soom Foods and Sara Polon from Soupergirl, “how did you get your first sale?” And their answers were so good, I clipped them for our Smart Snack Bites (add bites). I learned a lot from that question, no one really expects their first sale, but when they do, it’s such a memorable experience. So what does that mean for next year? No idea actually. I’ll still be maintaining the blog, because it’s an outlet for me to talk, and it’s an outlet for me to share. Share my challenges and share my story so others can not make the same mistakes I did. Recording and writing helps me think clearer, talk better, and show people I’m a legitimate person, so I keep on doing it. We have a survey launching this week. It’s not about improving stuff, well it is, but the questions will be focused more on content variety. What do you want me to talk, or write about in the future? Who do you want me to interview? What would you want a T-shirt about Food Science to say? Stuff like that. I also find the My Food Job Rocks blog as great way to give food industry professionals an opportunity to write and show what they’re made of, and the growth of the people who have wrote for My Food Job Rocks has made me so proud. Veronica Hislop still writes, Julia Lamphear who wrote the Why Series, has her own Non-Profit, Faseeh Rahman who participated in our Food Science Global event is now posting food safety clips on LinkedIn and is getting so many opportunities! Carrie Ardnt, our latest guest poster used to just post her amazing packaging analysis posts on linkedin and they’d be swallowed in the abyss, but I wanted them to be achieved because they have value. These posts do so well on social media. Giving people who want to write the opportunity to write and see how their work is helping people is very valuable. If you’re interested, you know where to find me. However, I’m a tough boss because I want you to fall in love with writing on a consistent basis. What’s also nice is that my articles are actually being found in google. My name is also googleable, which definitively means I’m the best Adam Yee on the internet, right? Anyways, a handful of articles get a dozen views daily. Did I expect these articles to be searched so much? Sorta, I had a good hunch about them. Basically, here are the top 5 articles on My Food Job Rocks Food Science vs Nutrition Why You Shouldn’t Be a Food Scientist. What is Food Science, a Beginner’s Guide Resume Tips for Beginning Food Scientists The Graduate Student Series If you like stats like I do, I’ll have you know that David Despain’s podcast about being a CFS is actually the most viewed shownotes. Dr. Gabriel Keith Harris’ has the most downloads. In certain periods, Veronica’s articles also get a lot of views. For instance, this month, the Cotton Candy article is very popular. A couple of months back, Banana was trending and a couple of months before then, peanuts. The fruits of My Food Job Rocks’ labor has bore its benefits, not just in credibility. Heck, I think it saved me from a dark time when all of my friends left me in Phoenix. I have an article on Friday that’ll explain all of that. Many know the lessons of being consistent, and My Food Job Rocks is proof that if you do something everyday for two years…you’ll get better at it. But more importantly, people will respect you for it. Being consistent allowed me to get speaking gigs. Not just in IFT, but in San Francisco, and soon, perhaps some other conferences in the works. This was a lot of work, putting one block at a time, every week until it’s finally building to something pretty cool. To end on this, I wanted to talk about skills. Particularly, 5 of them These 5 skills are designed to get you through a startup, but now that I’m reviewing them, these skills will help you in any aspect of your career. As I think about these skills, these skills allowed me to excel at my last job, and is proving their worth at Better Meat Co. If you want to rise to the top, or want to survive the startup world, I suggest working on these skills. We’ll be analyzing why they’re important, and how you can get better at them. Top 5 Skills Autonomy Autonomy is the ability for you to confidentially do your job and deliver results without the help or permission of your equals or superiors. This is a very tough skill to master as it requires a lot of confidence in your craft. In school, you had to ask permission to do something, all the way to perhaps college. I would even guess that people who are We all go through this slope when it comes to acquiring a new skill. According to Wikipedia, we call this the four stages of competence. I actually learned about this when scanning through the brochure at my last job where it talked about how to sell nutrition products to your friends and family. The four stages are: Unconscious incompetence The individual does not understand or know how to do something and does not necessarily recognize the deficit. They may deny the usefulness of the skill. The individual must recognize their own incompetence, and the value of the new skill, before moving on to the next stage. The length of time an individual spends in this stage depends on the strength of the stimulus to learn.[5] Conscious incompetence Though the individual does not understand or know how to do something, they recognize the deficit, as well as the value of a new skill in addressing the deficit. The making of mistakes can be integral to the learning process at this stage. Conscious competence The individual understands or knows how to do something. However, demonstrating the skill or knowledge requires concentration. It may be broken down into steps, and there is heavy conscious involvement in executing the new skill.[5] Unconscious competence The individual has had so much practice with a skill that it has become "second nature" and can be performed easily. As a result, the skill can be performed while executing another task. The individual may be able to teach it to others, depending upon how and when it was learned. Everyone deals with this when it becomes a skill. Yet learning how to be automomous this can become a problem, A bad boss who helicopters around you can traumatize you into always asking your superiors if your option is the right option to do. A bad boss can really affect your career just because they can cripple your ambitions. You never know if what you do is right and it really affects your psyche. It’s a really terrible thing. The best way I found to solve this is to read books about this type of stuff. Reading helps you understand different perspectives. In many books, the saying “It’s better to beg for forgiveness then ask for permission”. What helps in this regard is to publish or ship something on your own. By creating something where you can give out or even better, sell on your own will give you more confidence in terms of doing work. What giving out or selling something does is validates that what you do is valuable to whomever you’re giving it to. Knowing you have full control over what people find valuable, and not your superiors makes your job a lot easier. Resourcefulness Phil Saneski and I have had a great talk on the power of resources. The podcast has also given me a very powerful resource pool and I’ve used some of my guest’s services and products to get work done at the startup. Using your resources is directly connected to how well you network. As many know, networking is an art and takes time to cultivate, but the benefits is like your garden actually growing food for you to eat. Podcasting, or in general, interviewing, is the ultimate networking tool because you cater to two people in particular: the people you’re interviewing have a close connection to you and if it was a good, legitimate interview, they remember that. But also the people who read or listen to your stuff. Yet let’s look at this through a microscope. With podcasting I learned how to cold call people to get on the show, advertise on social media, leverage and work together on other networks to amplify value on both sides, learned how to not be afraid of my own voice, to be consistent and deliver value every single week. Those are the skills, the crevices that get filled when you do a podcast and all of it, helps with being resourceful. Humility Back in college, I had a huge ego. I didn’t want to be wrong, and I made people cry. It took a lot of time working with different people to slowly break that down. Working in the multicultural center chipped it down, working with young, high school educated workers in the factory chipped it down, supervising coworkers who were older than me and were in a company longer than I was chipped that down. My coworkers are sometimes very surprised when I admit I’m wrong when the data shows that I’m wrong. Humility is a vital skill, and it requires a great amount of confidence and self-awareness for it to actually work. When you’re humiliated, shame or the perception of shame overwhelms you and you are paralyzed, or worse, you make things worse. Working on being shameless improves so many things. When shame stops affecting you, two things happen: you can share everything, and you have the vision that surpasses you being right or wrong. In the grand scheme of things, does your opinion matter? This is a big question. Nobody wants to look incompetent, or weak, or embarrassed, but everyone’s gone through this before. You won’t ever be fired for admitting your wrong if no damage has been done. In most cases, you’ll be thanked for your humility. Training for humility is hard, but it of course, involves risks. Failing high risk generally builds up humility but only if you can reflect on why your call was a bad one. I was fortunate enough for my CSO at Isagenix to throw me into very high risk situations. Sometimes, they didn’t work out the way I planned, so I reviewed what went wrong and tried again. Having a sort of Nihilistic or Stoic mindset when it comes to humility also works wonders. Reading books from Ryan Holiday, or Seth Godin helps wonders in understanding Humility. Understanding humility will help you put yourself out there more, and will allow you to sympathize with anyone. Curiosity This is a skill that always pops up on almost every interview with a passionate food scientist. They are generally curious on how things work. But on this episode, I want to emphasize the importance of learning the whole process. For the food industry, that means learning literally everything. This was resonated from Alan Reed from the Chicagoland Food and Beverage Network. This guy got an MBA and did marketing, but he was so interested in the whole process, he recently took a role of Executive Director. Will Holsworth started in Pepsi, where Pepsi knows the importance of knowing the whole process and many food companies develop leadership programs to explore the whole process. Maybe you don’t have the luxury to do this, but that doesn’t matter. You can still talk to your colleagues about learning what’s going on. You can still force yourself to attend meetings that bridge the knowledge gaps. You can still listen to My Food Job Rocks podcasts to see a glimpse of the day in the life of what goes in your food. Curiosity killing the cat is a threat. It doesn’t work anymore because now, the floodgates on gaining knowledge is now infinite. Even if someone will harm you for their knowledge, there are many ways to get around it, connect the dots, and create a different recipe. Secret formulas don’t make sense any more because brand is associated with flavor. Who cares if your product tastes like Coca Cola or your product tastes like KFC’s chicken? Will coke or KFC lose market share because you found their formula? Maybe 50 years ago, but now, their brands are so strong, it doesn’t matter. Instead, what if you just learned the process, or how the flavors work in products and make your own masterpiece? This takes curiosity to dive in and find our how to do things. Curiosity isn’t about copying products, it’s about discovering systems. Curiosity allows you to connect the dots and create innovation for the sake of innovation. Craft There is a difference between treating your profession as a job versus treating your profession as a craft. Treating your profession like a job is just doing the same thing, waiting to just be done, get money and spend it on whatever. And the cycle repeats. Treating your profession as a craft means that you want to improve the work you do enough where people will notice and love what you do. A job is a cyclical process, you do things for the sake of compensation, and that’s fine. A craft is like a spiral. You do things, but every day, every week, or every iteration, you want to improve. Making your job your craft delivers a lot of things that help see your life as a bit more palatable. For one, you deviate from the fact that you aren’t doing it for the money anymore. Most artists don’t do things for the money, you don’t have to either. Perhaps the payoff of improving your craft is appealing. That one day, you will get what you deserve through hard work and improvement. But most of all, improving on your craft gives you a sense of purpose. By slowly imporving what you do to make people’s lives’ better, for a chance to be the best of it is a very satisfying goal, that gives your life meaning. It’s a blessing if your job and your craft is one and the same, but it doesn’t have to be. In fact, I would say that if it wasn’t for podcasting, I wouldn’t have ever made food science my craft. Podcasting allowed me to dive deeply into this meta-learning state, reading more about the art of crafting. Now both food science and podcasting are a craft to me, and I wouldn’t have it any other way. Having a craft means having a goal where you will keep on improving it until you get to that goal, and then achieve a bigger goal. For podcasting, it was “make 6 episodes”, then “get sponsors” then “get 100 episodes”, and now, “get 300 episodes”. For Food Science, I started my job in a granola bar factory. The goal was to “get a product development job”, then it was “make really good products”. Then it was “start your own company”, now it’s “make an impact”. All of these skills can be cultivated all at the same time very easily. All you need to do is start something you’re passionate in. Someone last week came up to me and talked about trying to change the healthcare system. Instead of drugs, he wants turmeric, medicinal mushrooms, etc to solve our health problems. He mentioned in his question to the speakers “when can something like turmeric-mushroom mix, be sold in the stores instead of drugs?” Afterwards we talked, he said that he knows that our healthcare system is a big problem. I told him if he wanted to fix it, of course, he did. After I told him the story of the podcast, and the Better Meat Co, and how that all got started, all I said was “If you can’t sell your own turmeric-mushroom mix, what makes you think you have a shot of changing the healthcare system?”. People have the power to change things, but sometimes the problem is so big, nobody starts. This is the current issue with climate change. We’re getting close, we need more help. So finally, this is the final ask. You might be able to work for 8-12 hour a day, but afterwards, you have 8-12 hours to make an impact. You just have to start something. A blog, a podcast, an event every weekend, a food stand in a farmer’s market. Elon Musk said it takes 80 hours to change the world. There was a lot of backlash from his post, but I am a firm believe you have to work hard to make an impact. So do more than the 100 people I’ve interviewed. A lot of people don’t make an impact in their life. If you don’t want to, that’s fine, there are many people like you. But for those who do want to leave an impact, we need you. We need more heroes. And we’re all here, happy to support you. And I'll be so happy when I can say "Welcome to the community"

Veronica helps busy overwhelmed entrepreneurs deal with the ever day challenges of  life that can drain their energy, interfere with productivity and hamper their success. You don’t have to struggle  in with  your  interpersonal relationships situations or circumstances, instead  you  can work with her using her “ninja stress busting” techniques, to help get back  control in your life. Veronica  says that  her  stress based elimination  program allows her clients to zero in on what’s negatively impacting on their life goals; her clients get clear, they get healthy, they get grounded and are thus in a better position  to deal with the regular  ups and downs of entrepreneurship. Veronica is  an  international speaker, presenter,  certified life relationship coach, registered social worker and  author of  an upcoming book on  establishing healthy communication in relationships.

Due to some unexpected delays, we’ll be switching our currently scheduled episode with this current one, a Q and A session that dates back all the way to IFT 2018. So, Mandy Jian, now president of the McGill University Food Science club, interviewed me live in IFT. She did a great job hosting, as she not only asked great questions but compiled a list of questions from other students. We talk a lot about how IFT can really help you, not only in college but when you start your career. Other questions like graduate school, and how to get a raise also pop up. If you’re a student, I highly suggest listening to this episode. You’ll learn about what we realized is important in college, and it’s not grades. Overall, I teared up a bit when editing this episode. Sometimes when you’re stuck in the weeds, you don’t really have time to look up and see who’s listening. So again, if you’re a long time follower of My Food Job Rocks, thank you. Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business. Patreon Due to our ad cycle being over, we’re trying a different model for My Food Job Rocks. We have opened up a Patreon page! Now you can support My Food Job Rocks if you want to and the reward tiers go from a complementary career advice book to ad placement and more. We’d love for you to be part of the process. Visit Patreon.com/myfoodjobrocks Show Notes The common things most guests say: be passionate on what you do. Never meeting Nicole Gallace in person Meeting with guest Gabriel Keith Harris On Video: It's a big investment, and we want to make it good. Introvert: How to be Outgoing and Super Confident Mechanism: Say you’re excited when you’re anxious Purpose: How can I convince people on my message? Lion Dancing Gary Vaynerchuk Blue Ocean Grave Keeper’s Association Cactus IFT - IFT sections are the best way to get friends fast if you’re new to town Meetup.com Cal Poly Food Science Club Cal PolyFood Media or Global Food Tasters Club (I guess it's gone...) Diversity Advocate for Multicultural Center College advice: The only point of class is to impress the teacher’s ruleset Clinical Nutrition Class Food Science Club Polos On the best example of being consistent: Jessica Gavin Emerging Leader’s Network Varuze Asked: Grad School, to go or not to go?: For entrepreneurs, no. There are huge advantages to go to Graduate School.  Sapna Thontitali Emma from McGill: Have you noticed a gender pay gap in the food industry?: Guys are more likely to ask for a raise than girls Guys are generally more aggressive than girls when it comes for asking for a raise. There are a lot of biases when it coems to women and pay. Most are subconsciously cultural. Veronica Hislop asked: What do you see as the future of food?: Sustainability Flavor Investigator Series Impossible Foods Beyond Meat Most interesting episode: Tom Mastrobuoni Favorite Episodes: Missy Shaaphok Good Food Institute Series What's next: Susie Fogelson Big Questions Cal Fussman

The Foodgrads Ambassadors program is an opportunity for students in Canada to explore the food industry by getting involved and educating college students about the food industry. Veronica and Yenci have benefitted well with the program as both now have jobs in the food science area. Veronica just recently got a job in Quality Assurance and Yenci is a product developer at Campbell’s Soup. Today we learn about how and why they became foodgrads ambassadors. The most important thing is that we see a fresh perspective of the newest people who have entered the food industry and we talk a lot about the pain points that a lot of students struggle with when it comes to finding a food job. We hope that if you are a student or new professional, that this episode motivates you to contact Nicole Gallace at Foodgrads, and to get involved *NEW* Patreon Due to our ad cycle being over, we’re trying a different model for My Food Job Rocks. We have opened up a Patreon page! Now you can support My Food Job Rocks if you want to and the reward tiers go from a complementary career advice book, to ad placement and more. We’d love for you to be part of the process. Visit Patreon.com/myfoodjobrocks Show Notes Foodgrads Ambassador Program: A system set up by Foodgrads. Youtube: Foodgrads youtube channel The Foodgrads Ambassadors program has about 10 people. 7 are interested in the states. All you have to do is contact Nicole@foodgrads.com What are the general questions you guys get as Foodgrads Ambassadors: They either wanted to know more about the food industry or more about Foodgrads. Why did you decide to join the campus ambassadors program?: Veronica: I worked at a career fair first and found that there were no food jobs. Eventually, I did blogs and videos. Yenci: I followed Nicole on LinkedIn for some time and Nicole gave a talk in our university so I wanted to help out. Why do you think people are going to the Foodgrads Ambassador program?: Students not in food science can meet people in the food industry and ask questions. Veronica Hislop’s 7 facts series. There are no websites for these food jobs. Students can have a voice in the industry. The blog is an outlet to have students to write. What got you guys interested in food science?: Both didn’t know food science was a career until someone told them about it Taste Your Future: Food and Beverage Ontario which is funded by the government. It’s an initiative from Food and Beverage Ontario For every one graduate, there are 4 jobs in the industry What type of food trends really: Sustainability and Culture, and what we eat What’s one thing in the food industry you’d like to know more about?: A lot of the food jobs aren’t known and I want to find them out because I might be interested in them. I would also ask, what makes a good food scientist and what would make me a good food product developer. How would you solve the problem of showing food blogs?: All we really need is someone to go and tell us about their job. There should be both an online presence and in person. For example, there are too many names for job titles like product development What’s your favorite quote, book or kitchen item?: Veronica:Become who you are. One of my favorite books is “the earth of ides”. Yenci: Kindness is key and all will happen when it should. University of Guelph motto: "Rerum cognoscere causas," a quote from Virgil meaning "To learn the meaning of reality." Favorite Food: In Colombia, a really good Potato soup. Ajiaco Soup The advice in the Food Industry: Veronica: It doesn’t matter what your background is, just go out and talk. People are generally friendly Yenci: Ask questions. Asking questions is a craft. Where can we find you?: Veronica on Linkedin, send a message! Yenci Gomez, message on LinkedIn. Contact Nicole with Foodgrads.

Are you a business owner or entrepreneur, or just an average person, that finds yourself stressed and overwhelmed with the challenges of everyday life?  Is your stress the result of the death of a loved one, a painful relationship breakup, parenting and caregiving issues, or the daily struggles of finding the right balance between work and life?  If you answered "yes" to any of the questions above, you really need to listen to this week's edition of Donell Edwards: VIEWPOINTS.  We will be joined by the lady known as "The Ninja Stress Busting Warrior," Ms. Veronica Hislop, CEO  and founder of Em-Powered-Solutions.  Ms. Hislop is also a Speaker, Transformational Strategist, and is the author of the books, How to Tame the Bully in Your Head and Put Him in His Place and Find a Coach Find a Counselor.  In 2016 Veronica participated   with a number of women across the world in  the International Women's Summit.  Veronica is a trained Family Therapist and Trauma Counselor with a Masters Degree in Social Work, and Certification in Life-Relationship Coaching.  Stress has been called the silent killer, and it may not only kill your business, it can take your own life.  So, join us for this informative and educational program to learn how to effectively deal with your stress, regardless of the cause.  

May is Mental Health awareness month in North America. We thought it would be fitting to interview a mental health expert to help you ace your interview. In this episode of the Zero2Hired Podcast we interview Veronica Hislop.  Currently, she is the founder of Em-Powered-Solutions Consulting. Veronica helps stressed, overwhelmed job seekers and entrepreneurs to manage their stress, prioritize their needs, and set healthier boundaries in their inter-personal relationships so that they don't get sidelined, and distracted from creating the massive success they desire. To learn more about Veronica visit her at the following locations. Website: www.empowered-solutions.ca LinkedIn: www.linkedin.com/in/vhislop Blog: vhislop.wordpress.com Youtube: Em-Powered-Solutions here www.youtube.com/c/Empowered-solutionsCa Download a copy of her FREE E-book: Find A Coach Find A Counsellor: What Do I Need to Know www.prnd2l.co/findcoachfindcounsellor/    

  Veronica helps busy overwhelmed entrepreneurs deal with the ever day challenges of  life that can drain their energy, interfere with productivity and hamper their success. You don’t have to struggle  in with  your  interpersonal relationships situations or circumstances, instead  you  can work with her using her “ninja stress busting” techniques, to help get back  control in your life. Veronica  says that  her  stress based elimination  program allows her clients to zero in on what’s negatively impacting on their life goals; her clients get clear, they get healthy, they get grounded and are thus in a better position  to deal with the regular  ups and downs of entrepreneurship. Veronica is  an  international speaker, presenter,  certified life relationship coach, registered social worker and  author of  an upcoming book on  establishing healthy communication in relationships.

  If you like what you heard, like us on facebook or set a review on itunes. It helps wonders. If you have any questions or suggestions on how to improve the podcast, don’t be afraid to email me at podcast@myfoodjobrocks.com Manuscript Looking at my calendar, I saw that this podcast actually started in June. It’s felt like a long time. A lot of things have happened while creating this podcast. I met some incredible people, collaborated with geniuses, and made my connections with my friends unbreakably strong. Other than that, a total of 15,000 people have downloaded the podcast, averaging 215 listens per episode. For me, I’m happy with this. So in this episode I just wanted to really flesh out the events that made this podcast for what it was today, and how it slowly transformed. From the independent website, graduate student series, to why I am changing some of my questions, I want to tell you just how fun it was making this thing and where we’re planning to go next. Let’s being Beginnings Have I told this story before? Maybe only to my guests, or with my friends. When I first moved to Phoenix, I became obsessed with Podcasts, almost about the same time I started hating my job, which you can listen about in episode 60, which was around the time I wanted to find a way out. I noticed that sure, listening to music was fun, but it wasn’t productive. So I started listening to audio books which I borrowed form the Phoenix library. Soon it evolved into podcasts. My first podcasts I listened to often were Smart Passive Income and Entrepreneur on Fire. I’d consider these entry-level because they are indeed inspiring stories with a little bit of tactical knowledge. This went on for about a year. In maybe January 2016, I read an article by Tim Ferriss about how he started his podcast. Through his write up, I found it was pretty easy to do. For example, the equipment was dirt cheap, and the barrier to entry is pretty good. About a month later, Nicole posted the fated article about how the food industry is hiring people at a declining rate and everything kind of clicked. The lesson here is really about this simple equation, that opportunity + preparedness = luck is something that resonates with me when I do projects. If I didn’t listen to podcasts, or read how to do them, I would never had had the opportunity to work with Nicole. There are many other factors in how this started up that made it worked as well. For example, Foodgrads was a startup, so they were flexible and willing to support me in this venture. Though they didn’t give me initial capital, the power of just getting a thumbs up is more than enough justification to get started with the podcast so I set aside $1000 dollars and went to town. I would provide the episodes, and they would provide the website that I could post on. I bought equipment recommended by Tim Ferriss including this microphone. I downloaded Audacity, and then I bought a course called Podcaster’s Paradise. This course was created by John Lee Dumas from Entrepreneur on Fire. I subscribed for about 3 months and learned a lot of technical tidbits in not only on how to use Audacity, but how to structure my podcast from getting guests to sending thank you notes. It also gave me some amazing tools such as calendly.com and libsyn. I also found the facebook group they had extremely supportive and that’s also where I met Kim from Peas On Moss, who started her podcast the same time as I did. So starting that, I now had to get guests. First up was Nicole and Juliette from Foodgrads as they were the ones hosting it on their website, so it just seemed right. Then I got Trevor Fast, Brian Chau, and Taryn Yee, while on a work trip to California. I literally scheduled time to meet and record. It was really fun! I remember doing the dumbest thing while doing Trevor’s interview. I thought the room was too noisy so I thought we could do it in the office. We ended up doing the interview in a cramped, noisy room where chocolate was being refined. Editing that was a pain. So you keep going. Episode 6 was my most valuable guest being Dr. Howard Moskowitz in more ways than one. This one was a stroke of luck I had no idea how I got him on the show. I just connected on linkeidn, he sends me a bunch of stuff and I asked him to be on the podcast. That’s so cool! I realized then, that the ability to ask someone to be on a podcast is an extremely valuable tool. For one, it gives you a very legitimate excuse on inviting, and talking to people you want to talk to, and I would say about 70% of my podcasts have guests I personally contacted, 10% are from people who sign up to be interviewed randomly and another 20% are referred to by either previous guests or friends. My biggest tips for finding great guests is pretty simple, especially for people on linkedin. For one, if they post a lot, it’s more likely they would like to be on the show. There are only a few exceptions I’ve had with this. People who are going to launch something, whether it’s a book or new product, are especially willing to talk about it as well. This is how I got Ali Bouzari on the show, for instance. Connectors, whether self-proclaimed are not have their perks too. Rochelle Boucher, for example, knew a ton of people and supported me in huge amounts getting guests that came to her Miele location. I returned the favor with my own resources. After my recent talk with Alex Oesterle from Food Marketing Nerds, I found that he has a very different way of contacting. A bit more professional, which I might want to dive in the future. He goes through PR firms or PR departments to get amazing guests from the marketing department. I’ve only had a couple of guests been blocked by denying permission, which I actually find kind of, a strange and outdated practice, but I understand. But the method I use works, I have absolutely no problem finding guests and I actually realized that I don’t need big shots on my podcasts. I actually really enjoy interviewing fresh, inspiring graduates. Some recent examples like Jon Weber and Louis Edmond, who both just got their jobs, were extremely satisfying to talk to just because of their passionate outlook in life and I wouldn’t have it any other way. So this brings me to another topic about what you want your podcast to represent. This means knowing your audience, and catering to that audience. Overall, the message and structure for My Food  Job Rocks is a pretty simple one: explore different food jobs, dive in a little bit of their history, and explore their viewpoints on current events such as technology or current events. At the end, we cool down and talk about books, quotes, and favorite foods. The questions we’ve designed for our show is pretty standard, but testing certain questions has made the process a lot of fun. One of the questions I’ve changed was “what is a standard day like?” I used this question in the beginning, but all I got was “every day is different!” So I changed this question and worded it in multiple different ways. Sometimes I say “what’s the most exciting part of your job?” or “what’s the worst?” some of my personal favorites include asking the process of how to make a certain food such as with Jocelyn Ngo or Haley Richardson. By diving into a subject filled with enigma versus a standard routine, in usually generates more excitement. One of the other questions I’ve had a good time playing around with is “what do you think are the important skills you need in your job?”. My favorite answer to this question is from Tiffany Tong from Canada’s Smartest Kitchen, where she said adaptability. After she did a beautiful explanation of the word, I dug deeper. “How do you become more adaptable?” I guess the trend and evolution of the questions I ask is more about “how can I make this podcast more exciting/unique, and what type of tactical and actionable advice can I give to my audience?” Next topic is in regards to why we split off from Foodgrads initially, around episode 16: Well, I wanted more control and a certain person who was there at the time didn’t want that. Eventually, they had to approach to let me go. I’m bad at assuming things, so I’ll leave it as: I grew too big for their nest so I had to leave. With a mix of disappointment, support from my friends, and admittedly, utter rage, I decided to make my own website to host my podcast. I still had a weekly podcast so I had to make a website fast. Luckily, this wasn’t just a start-from-scratch bang my head against the wall. Ever since I started hating my job, I dabbled into website design. I made my first “successful” website called Az Asian Food Review. Where I reviewed Asian food in phoenix. I had to pay for a theme dedicated to podcasting (which in hindsight, I never used that feature) and a pretty good front page function. Building the website was actually one of the most exhilarating I’ve done for this project and I am really proud of the website I made. Using my skills from Canva, and my website experience, I made a website for maybe under $150 dollars that I could use as my playground. And looking back, I used it as a playground very well. Evolving the shownotes, making a blogging section for my own personal use, and recently, hosting another person’s content made this website a proud accomplishment. Eventually, I made a deal with Foodgrads to work with them. Yes, it was awkward at first, but both Nicole and I supported each other. I actually had a huge internal debate not to do it because of an ego issue on my end, but that was a dumb, childish reason. The main reason is really, we can’t do this alone. If we’re split now, there is no way to conquer the industry. I need Nicole to be a powerhouse distribution force in the future, and she needs my high quality content to satisfy her readers. Two lessons appear from this: don’t burn bridges, and don’t give up. I could have easily been extremely hot headed and aggressive in this scenario, and let my ego do the talking, but I had to bite my tongue. It’s paid off. Another thing is consistency. If you really want to make this not a hobby, you need to be consistent with your episodes. Too many people get burnt out or just lose motivation on doing a weekly podcast. What actually happened was I liked interviewing so much I ended up having so many episodes, I had to open the flood gates and launch 2 episodes a week. I was so hard to switch to 1 but I realized that two episodes a week really took a toll on my life. Luckily, I had Veronica Hislop save me with her willingness to provide awesome content with her blog posts. So I want to wrap this whole thing up into a lessons learned scenario. Both podcasting and website design were once small interests, that later became hobbies and then actually became revenue generating. Yes, I made my initial investment back 5 times over. Some were direct requests, others were from referrals from guests. Not only that, but certain guests have contacted me for other projects and what’s coming in the next couple of years is really something. At the end of the day, the biggest lesson I have for you is to just start doing something an hour a day. It can be researching, or reading, or just gathering information. Eventually, a seed will be planted into your mind. When the opportunity strikes, you’ll be prepared. As maybe you could tell from this episode, most of the opportunities I was given was So the best place to invest a minimal amount of skill? I’ll give you two resources where you can find a skill and then have the opportunity to dig deeper. Entreprenuer Podcasts The SPI podcast by Pat Flynn is probably the best resource to find a collection of people who are making income in unconventional ways. This was actually one of the avenues I’ve used to another area of interest which ended up being a bad investment but that’s another story. You can probably find things similar to SPI by typing in entrepreneur podcast in your favorite search engine. Other search terms you can use is Bootstrapping, and built. Recently, Reid Hoffman’s Masters of Scale has been one of the best things I’ve ever listened to so if you’re going for it, you gotta listen to his stuff. And Facebook sponsored webinars If you’re like me, a bunch of people are now pitching their “free webinar” facebook ad on my feed constantly. Maybe it’s because I like stuff that attracts those adds to me… Anyways, you should try it out. You’ll only invest one hour of your time. But be careful! These types of webinars will always try and sell you something. It’s just their design. Whether you buy or not, is up to you. However, as a disclaimer, I buy maybe 20% of products that I see in webinars. The point in exploring different avenues is to eventually find something where you can utilize the skill. The demand or timeline will be your bridge from interest to skill. The power of having your back against the wall, you’ll be surprised in what you could get done. Have a website to build in a week when someone lets you go? Time to get serious. This is actually what I’m kind of missing now, the stuff I’m doing is awesome, but I need a sense of urgency to kick me in the butt. Apparently, it’s just my personality. So where is this podcast heading in the future? I don’t know. My goal is 100 episodes. Judging by the rate of this, we’ll be there in January. With more than 50 interviews under my belt, I think it’s time to push a little bit on wrapping up the content in a nice little bow and send it to people who would find value in it such as professors, career consolers, or whatever. I think I can put a little more oomph in sharing the content to others who might want to take the food industry as a career path. Overall I have to tell you, I’m in this for the long run. Not just the podcast, but the connections I’ve made with every guest on the show is extremely valuable and every time I see their names or faces, I remember of the pieces of gold within their interview. Every podcast guest has taught me so much about just how passionate people are in their job. Whether it’s young professional’s eagerness to learn or the startup CEOs who hustle and works her butt off 24/7 but are fueled with endless energy, those are the guests that keep me going. The next set of episodes are absolutely amazing. And there’s a lot more variety too. More food safety guests thanks to Marian Zboraj, editor for a Food Safety magazine. She gave me some absolutely amazing people in that sector. What else, more sales reps, where I go more into what makes a good salesman, and the best CEO I’ve ever met. There’s just so much coming up, that I always look forward to trying something new. Thank you to everyone who’s been with me this past year. Thank you to all of our listeners, to all of our supporters, whether financially or emotionally. I don’t know what’s coming next, but things are building and as long as we’re in this together, we can do anything.  

Some housekeeping items before we get into this episode. We will be going back to one episode a week starting at episode 61 to focus more time on website improvements and writing. I was fortunate to have a young food science student named Veronica Hislop reach out to me. Working together, we collaborated to make a sort of flavor article series. Check out Flavor Investigator Veronica Hislop dive into the very mysterious world of flavors, which if you are in industry, this might be beneficial for you. Sponsor This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students/recent graduates and employers. With a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dieticians or R&D to Sales, no matter what your passion--there's something for everyone in Food—and they will help you find it. Join FoodGrads for support, mentorship and guidance to start your career. You’ll see an amazing new website in Spring 2017. Just go to foodgrads.com Transcript Today we are going to dive into the topic about switching jobs. We as young people are in a weird situation when the topic of changing jobs pops up. Especially when you have career job and you want to switch to another career job. This is mainly because well, the people who give advice to you about switching jobs lived in a world of pensions and loyalty. Is loyalty dead in the corporate world? I’d say yes, but that’s my opinion. I’ve helped a couple of friends walk though this transition and they talk about the questions like “people are going to see me as a job hopper” “ The best part is, I’ve done this exact same thing! I switched jobs and so have so many of our guests! Andrea Zeng, Tiffany Lau, Jocelyn Ngo, Kimber Lew to name a few. In fact, the people I mentioned had less than or around 2 years’ experience before they hopped to a different job. So in this episode, I am going to walk through my experience in switching jobs in a lot more detail than what I’ve done before. Hopefully, I’ll be able to relieve some stress if you’re deciding to jump ship. ------- My first job was at a granola bar factory. Then it made dog food, then it made fruit bars and then it didn’t. I don’t know what they do now. In hindsight, the job was really tough but it solidified my work ethic and skill set. The job paid very well and I learned a ton. With the amount of overtime I was working, I made a lot of money! But overtime comes at a cost. It usually means no social life, or you’re too tired to do anything. So why did I leave? A combination of things. For one, the job I applied to while working was my dream job. Something I wanted in college. Also, I really didn’t like waking up at 4:30 am and working 10 hour shifts. I think a big part (in hindsight) was my manager. Probably the tipping point was when I disobeyed my manager and left on a vacation I had planned. It was just a day, but things didn’t go very well. When I came back, I was taken into the office with the HR Manager and well, we had a talk. Basically, I was assigned to something called a Performance Improvement Program which is the scariest thing on earth. Basically, you have 30 days of constant monitoring to shape up or get let go. According to the internet, the chance of actually getting fired from this is high. Some even say it’s a death sentence and you’re just biding time. So I looked for new jobs. I won’t get into too much detail about this, but I was able to change my mindset about work and became more positive and listened to criticism. Overall, I completed the Pip program and got a bonus. Nice. However, this also showed a giant red flag: that loyalty is dead. During my exit interview, I deduced that the PIP was basically made to figure out what the heck I was doing at this job. No one really knew my role so I didn’t do much. Once the PIP was in place, they gave me more supervisor duties with none of the credit. And that was red flag number two. Every time I had a bad day, like managing an entire factory line by myself (even the maintenance program) or clean 100 gallons of hot syrup in a 90 degree room, I looked up jobs and just kept searching. People were also leaving (or wanted to leave) left and right. Work got increasingly frustrating because people had their heads up their butts. But now I’m just ranting. Red flag number 3 So I hustled a bit harder. I applied to more jobs even out of state and started to volunteer at a local artisan food shop to see if I can potentially start something (I actually sold spices there for a while) Eventually, I got a call from my current company. However, my first phone interview with my now-current manager went horribly wrong. So I pioneered the dog biscuit line with like, 2 people. Oh, and if someone went to the dog food line, they couldn’t go back to the granola bar line., that includes Maintenance. So when something goes wrong, maintenance was very hard to reach and convince to go there. And of course, something goes wrong. Let’s see, I came in at 4:30 am today and my phone interview was at 4pm. I thought I could make it right? Well, murphy’s law sliced through me and I had to stay for 14 hours fixing that line with minimal help. I had to reschedule the phone interview. Luckily,  my current manager had experience with factory work so he sympathized with me and that might have also been another reason why I got the job. More on that later. Either way, I wanted to cry that night. It was one of those days that you hated your job and wanted to run away forever. Luckily, I haven’t had one of those days in a long time. It took about 2 months to filter through the interview process with Isagenix due to a couple of schedule conflicts on both our ends. It felt like years. I was actually in a business trip learning how to make crackers when I got the job offer. My old company was investing heavily in me to lead a new line and sent me to trainings and factory work to become a master of crackers. So this is the dilemma: the company is investing so heavily in me that means I should stay? It’s a good rational, and a debate I had with my mentors. The two roads were both very promising when you look at it in a bird’s eye view. I am not sure what was the biggest reason I decided to accept Isagenix. I would be sacrificing a higher pay, and a specialized skill in return for a stable office job and not much traveling (so they say as I’m writing this on a plane in Montreal). Then I remembered the red flags and how I got that Performance Improvement Plan… as I said before kids, loyalty is dead. After accepting the job offer, I had to wait 2 weeks back in Phoenix to get all of the paperwork scanned so I was am legitimate person. Being at my old company was brutally slow and I’ve noticed some hostility on the R+D end and the production end building up. Well, just gave me more reason to leave. After a hostile email from the head of R+D, the HR lady wanted to talk to me on how that was inappropriate of her and then I said I was leaving. There was no counter offer, but my quality manager friend told me she was pretty upset. In fact, there were about 5 people who left in a two month span so the Phoenix plant has started to show its scars. During the exit interview (where you need to be brutally honest on why the company sucks… which I didn’t do) I really just said that I wanted to develop products and she realized that too. However, we did have a long discussion on my manager (who apparently got fired). My quality manager best friend congratulated me and so did some other people. The manager I worked under said maybe two words to me, and that was mainly business related. Most of the people who didn’t like me were like this. And so after that, I bought like, 50 boxes of delicious factory cookies and went to San Luis Obispo for some weird reason. I started my new job next week and in hindsight, I should have waited longer and enjoyed a nice vacation but I was actually excited to start my job! I worked in Leclerc for about 1 and a half years and now it’s about 1 and a half years in isagenix. I can tell you this: I have never had a bad day at work working here. If I ever did have a bad day, I think of the worst day at the factory and shrug and smile. The hours are nice, the coworkers are very friendly and the opportunity to advance is a lot easier than in my old job. I get to create great products and have freedom own hat to develop. I get to travel to conferences, factories, and trainings all over North America to learn how to be a better food scientist. I absolutely love it. This was the best decision I’ve ever made. Overall, the biggest source of advice I’ve gotten was from a combination of mentors and my dad. It’s your life, you need to realize that your whole life is NOT about the company. It’s about you. If you get a job offer to a new company, it’s hard to embrace the change but of everyone I’ve talked to about changing jobs, it’s been worth it. For me, changing jobs allowed me to have a much better work life balance. I also travel to really cool places and eat really good food while I’m there. The dense amount of experience I got form manufacturing gave me a useful perspective and I was able to use the skills from my previous job to become an awesome product developer. Will Isagenix drop me? Possibly. There have been instances where I’ve messed up but the great thing about companies like Isagenix is that they have buffer money. But company loyalty still doesn’t mean anything to me. I am very grateful Isagenix has given me the opportunity to grow as a food scientist which is why I am loyal to them but I have to prepare myself. Why do you think I have this podcast? So after this long story, I hope I can answer some questions in regards to people worrying about jumping ship on your current job. This is exactly the same ordeal I went through so in hope this helps. Leaving with less than 2 years of experience will ruin my resume Most HR ladies will say to stay at a company for at least 2 years. I think it’s ideal, but sometimes opportunity needs to be grabbed right away. Tiffany Lau had the same situation when she worked for Safeway Production. It was brutal! So brutal that she quit and it was the best thing in her life. Another thing I really want to emphasize is the importance of a tough job. Manufacturing for instance sucks. The hours are long, the people are not the brightest and you barely get free food. In exchange, you make a lot of money and become extremely valuable in the industry if you stick with it. You should congratulate yourself for sticking with manufacturing for at least 1 year and from what I’ve been seeing, 1 year might be all you need to jump from manufacturing to Research and Development because the skillset in manufacturing is just so valuable in R and D. So 2 years is nice, but you will know when enough is enough. If that is 1 year or 1 month, then just leave. But be smart about it, and don’t do it often. I work with a popular person in the industry and he will defame me We say the food industry is big, but it’s also small. People know people, yes. But that doesn’t really mean anything. There are many factors for you not to worry about this. There’s the good way, or the bad way. Overall, it’s really dumb, especially early in your career, to burn bridges. What I’m saying is that try to leave your company with modesty, take your 2 weeks notice and leave a great impression on everyone. Though leaving my current job after investing maybe $5000 dollars into making me a cracker expert might have been a big F you, I made more friends than enemies in Leclerc. I think. But when you move companies, you have to look at bigger things. If I moved from being a product developer at a whey protein company to McDonalds corporate, will people really notice who I am? You are young, at this stage, you should not niche down. Niching down, or focusing on one very specific product (like protein bars) is for consultants and professors. Even if you know someone from that niche, it’s so easy to just hop on to something similar and increase your skill set. You can also evaluate your brunt bridge on how him as a connection will ruin you or not. For example, my manger worked in a spring factory. Ok right off the bat, there is a less than 1% chance I will meet him at a corporate health and wellness company. However this has hurt me in the past as well. After I joined, I asked my old company if they wanted to make our bars. I got some cold answers… Overall, one person will not ruin your career unless they’re like Alton Brown or something. What I can say is that the best piece of advice I have is to just simply… be better than them. The company has does so much for me If you’re asking this question, then you just have to weigh the pros and cons. In most situations, you might actually have the possibility to get a huge step in salary when switching jobs. There is a huge debate about company loyalty. This is going to sound harsh, but how many years will you put in before it all crumbles down when they fire you, or lay you off, or new management doesn’t like you? Hopefully not long. Loyalty is important. If your company is sending you to places, or is training you to do something amazing, they are investing a lot in you and does hurt them when you leave. However, the same perspective can work too. If you make the company a million dollars, they can probably drop you because you cost too much. This is a huge gray area for me, but I hope these drastic scenarios give you some perspective on whether or not you think loyalty is dead. Should I wait until I don’t have a job to start looking? No. You are deemed much more valuable when you are employed and your stress level will be a lot less when you apply for jobs while working. My advice for this is to apply for jobs when you have a REALLY BAD day at work. When I had my bad 14 hour days, I just slumped down, looked at my ugly face when my computer is loading and started typing in food science jobs and went to town. In most situations, the state of not having money and trying to live will make your job search unsatisfying and potentially desperate. Your chances of ending up in another unsatisfying job is pretty high. If you get fired, or laid off, or you got so mad, you threw sharp objects at your boss and left, then you are at a different situation. I would contact your support network (husband or wife, mentor, family, etc) and let them support you emotionally and financially so you can go 100% on finding the next job If you have none of those worst case scenario? Just send me an email and I’ll see what I can do. This is a more rhetorical question: What’s better, being in one company for 30 years of 6 companies 5 years each? This depends on so many things. Accomplishments and achievements and the ability to transform your company or department will always give you more points than just slapping a year and what you do. However, I lean more on having working through a diverse array of companies. I think the best example I can give is my current Chief Science Officer. He’s been in several companies but he was able to create a lot of money for the company in the years he’s worked there. In almost 1 billion in value, there’s the reason he’s Chief. I think if you have the ability to connect the dots between the companies you’ve worked for and see a common thread of success and reproduce it, then you nailed it. It is inevitable that if you plan to climb the corporate ladder, you will be dealing or managing people. Once you realize that people are truly the same in every company (i.e. they just want to feel valued, and know that they matter), then you can make gold.