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好運 (Luck) Is a Skill We Can Learn
Golf has taught me a lot about luck. For years, when I hit a slice off the tee, my first reaction was always the same: anger. I’d chew myself out, replay the mistake in my head, and start tinkering with my swing before I even reached the ball. By the time I stood over my…
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Thank You, Josh Coad – My Golf Business Mentor
I got a phone call recently from Josh Coad. He said he’d been reading my blog. I paused for a second—honestly, I was surprised. Not because I didn’t think he’d care. But because the man who helped shape how I lead was now reading the thoughts I’ve been putting out into the world. It brought…
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A Charity Outing at Sugarbush: Why Local Giving Matters
Today we hosted a charity outing at Sugarbush Golf Club. On paper, it was a tournament — tee times, scorecards, and prizes. But when you see the community gather for a cause bigger than the game, you realize a golf course is more than fairways and greens. It’s a place where giving happens. Learning From…
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Gyudon, Negi Maguro Don, and the Joy of Giving
In my family, Japanese family restaurant–style food is more than just dinner — it’s our love language.My son Jou’s favorite is Gyudon, a bowl of thinly sliced beef and onions simmered in a sweet sake-soy sauce, poured steaming over white rice.My daughter Leia’s favorite is Negi Maguro Don, fresh chopped tuna mixed with green onion,…
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My Version of Gyudon – Better Than Yoshinoya
When I was ten years old, my father took me to Yoshinoya for the first time. That bowl of beef and onion simmered in sweet sauce was my introduction to Japanese food — and it stuck with me. Now, when I make Gyudon at home, I do it my way. It’s not the traditional Yoshinoya…
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Negi Maguro Don – My Favorite Japanese Dish You Can Make at Home
Out of all the Japanese dishes I’ve tried, Negi Maguro Don has always been my personal favorite. It’s simple, humble, and deeply satisfying. You don’t need a high-end sushi bar or the budget for sashimi-grade platters — this is a dish you can make at home, and it still carries the same comfort and freshness.…
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What I’ve Built So Far (90 days)
Over these three months, I’ve written and organized more than a hundred posts.Golf lessons. Food stories. Leadership reflections.Even a few experiments with AI and creativity. Each post started as a small note or idea — something that made me pause, something worth remembering.And somehow, piece by piece, those notes turned into a system. Now I…
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Cooking as a Chef: Life Lessons From the Kitchen
The kitchen was never just about food for me. It was a classroom. A place where timing, rhythm, and preparation taught lessons I carried far beyond the stove. Mise en Place — Everything in Its Place Every chef starts with mise en place — the practice of putting everything in order before the cooking begins.…
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Sharpening a Knife, Sharpening Yourself
The first lesson I ever learned in a professional kitchen wasn’t about flavor. It was about edges. Every good cook knows you can’t do much with a dull knife. Cuts get sloppy. Work gets harder. And sooner or later, the knife slips. That slip isn’t just frustrating — it’s a hazard. You’re more likely to…
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When You Inherit Someone Else’s Baggage
One of the harder parts of leadership is realizing that sometimes, when someone gets upset at you, it’s not really about you. Not long ago, I had a situation with one of our department managers. Earlier this year, he signed a new offer letter with a quarterly bonus tied to the net profit of his…
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From the Batter’s Box to the Tee Box: Turning a Baseball Player into a Golfer
One of my favorite challenges as a coach is working with baseball and softball players who want to pick up golf. At first glance, the swings look worlds apart — one happens with a moving ball, the other with a still one. But underneath, there’s a rhythm and athletic move that transfers beautifully. The Secret…
