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Receiving Feedback for Your Work
Are you considering the why behind the feedback?
Marcus Samuelsson—award-winning chef, restaurateur, author and TV personality—shares why leaders should be excited about feedback.
“Feedback is such a key thing for you to connect,” he says. “To be knowing when it comes in and how it comes in and how it gets to you. When you think about the why somebody said that… they care enough about saying, ‘Hey, I see you but I think we can do this a little bit better.’”
Watch the video for more from Marcus.
I worked in midtown for a long time where the pricing structure was different and now when I work in Harlem there's a different pricing structure. The only thing that matters is I have a relevant pricing structure to the community I'm operating in. So it doesn't matter if for the $1 or $1,000. The wrong price is the wrong price, the wrong value proposition is the wrong value proposition. And it takes time to get the right value proposition.
Marcus is the acclaimed chef behind many restaurants worldwide including Red Rooster Harlem, Red Rooster Shoreditch and Marcus B&P. He was the youngest person to ever receive a three-star review from The New York Times, and has wo...
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