The Michelin star...

or to do the right thing, which would you choose?

The other day, I caught a documentary featuring Chef Daniel Humm. It was truly awe-inspiring to witness how he transformed Eleven Madison Park in New York from merely the best in the city to claiming the title of the best restaurant in the world. It got me thinking about the intricacies of achieving such a remarkable feat. While I was familiar with Michelin stars, the idea of being recognized as the best globally was a revelation to me. Considering the vast landscape of hundreds of thousands of restaurants worldwide, each offering diverse cuisines, unique entertainment, varied decor, top-notch service, and distinct locations – it's mind-boggling. The competition must be fierce, making the journey to that pinnacle an extraordinary challenge that demands setting the bar exceptionally high.

What struck me as particularly remarkable was Chef Daniel Humm's decision to set aside any ego that might come with winning such a prestigious award. At the risk of jeopardizing everything he had achieved, he made the bold move to completely overhaul the meticulously crafted menu, transitioning it to a fully vegan offering. This menu, the result of his dedicated efforts and perfectionism, underwent a radical transformation.

When questioned about the motive behind this daring shift, his response resonated deeply. Humm explained that his motivation stemmed from the alarming developments in the realm of animal agriculture – witnessing the spread of diseases, the generation of excessive waste, and the unsustainable environmental impacts. He emphasized that this decision was a direct response to the evolving climate, which was influencing the very ingredients they worked with. As he puts it, "It was definitely a response to the changing climate because the climate was changing the ingredients that we were working with."

11 years ago I started a Real Estate company that went against the grain as well, any awards aside, what I saw from working in the industry as an agent myself was also a changing climate in technology, marketing and sales, one I felt would be unsustainable for a single agent to attain while also providing the highest level of service to their clients. One might say I went vegan as well.

Just as plant-based meals promote a healthier lifestyle, a real estate company that provides robust support systems cultivates a healthier business environment. Agents, like the ingredients in a vegan dish, are essential components, and the company acts as the master chef, blending expertise, resources, and encouragement to create a successful and satisfying experience.

Creating a business model where my sales team has all their technology and marketing costs covered, accompanied by the support of two operational team members, has often drawn skepticism. In an industry where the prevailing wisdom insists on the game being in recruitment, with a relentless focus on numbers, my approach of providing extensive support has been met with criticism.

I recall the parallels in Daniel Humm's journey when he decided to turn his restaurant vegan. The skepticism and critiques he faced resonate deeply with my own experiences. However, like him, my commitment stems from a belief in doing the right thing.

In the face of constant advice urging more recruitment and less support, I've chosen a different path. Quality support for my sales team takes precedence over sheer numbers. Just as Humm aimed to make a positive impact on the world through his shift to veganism, my approach seeks to create a more meaningful and supportive environment within the real estate industry.

The decision to prioritize both agents and clients isn't just about challenging the norm; it reflects a deeper understanding of the business. By lightening the load for agents, the goal is to enhance client service, foster agent happiness and productivity, and contribute to a more fulfilling work environment. This mirrors Humm's mission — it's not just about making money; it's about making a positive and lasting impact on the industry. In the end, my focus is on doing right by my team and clients, creating a legacy beyond the traditional bottom line.

In a world that often insists on following established norms, I find inspiration in individuals like Daniel Humm who, beyond the context of veganism, embody the spirit of forging a new path.

We need more Humms in this world—individuals who harbor the conviction that they don't have to conform, but instead, they can pioneer a fresh approach. A way of doing things that, for some, may indeed be a better way.

It's not just about challenging the status quo; it's about creating a legacy of innovation and positive change. In our respective industries, be it real estate or fine dining, the spirit of forging new paths is what propels us toward a future where doing the right thing takes precedence over convention.

Here's to those who dare to create, inspire, and lead the way for a better tomorrow. 💫

.