In a world where we could have just about everything we want at a moment’s notice, we have to pick and choose where we allocate our energy and always remember that while good things are fleeting,

Today’s third installment of the Great Things series continues the conversation of what we can learn from people who have achieved their Great Things. Each story is unique, but all have lessons we can bring to our own pursuit of our Great Things. Whether it’s just to get stronger, to start a business, or to step into our true persona, imagine if we took one aspect from each person we encountered. There is no doubt that our possibilities would be unlimited.

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For many chefs, there is an air of seriousness about them. Not because they are serious people, but because of the weight of what they do. Everything in the restaurant originates from them, and if things aren’t locked in and fine-tuned, it could trickle down to the patron. There is a level of reverence one maintains in the presence of a chef because they just know things, and I’m not just talking about food. You always learn more than just how to perfectly prepare a dish.

Because of all this, I was on my best behavior walking into Chef Capon’s kitchen. Chef Josh Capon (pronounced Kay-Pon) is the co-founder of Flyfish Club, a members-only club that gave me the chance to go behind the swinging kitchen doors and see the magic. Capon has an impressive resume that has taken him through the kitchens across Europe, NYC, and Vegas.

So, yeah. He’s kinda a big deal, and I didn’t want to be the cause of something going wrong when I joined him in the kitchen, but as it turns out, a stiff buttoned-up environment was not his vibe. If you want to see him in action, check out the Instagram reel, or be a true Great Things Take Time subscriber and watch the long form on YouTube. I guarantee you’ll walk away with a smile.

Chef caught me off guard with his laid-back and fun demeanor; in fact, he wanted me to call him Josh. Uhhhh… that’s like calling your parents by their first names. It’s Mom and Dad to you! 

He was exuberant, lighthearted, and deeply interested in what I thought about his preparation of the food. While we prepared the Japanese snapper carpaccio, octopus carpaccio, lamb chops, and signature pasta, the process was animated and collaborative (me collabing with a sprinkle of salt here, a taste-test there 😉). 

Of course, having the cameras running will keep anyone striving to be their most entertaining, but Capon is like that when nothing is being documented. He’s the same when I’ve observed him from afar as he comes out to take a lap around the dining room and check in with all the patrons. Each person he stopped to talk to received an animated bout of interaction where it was clear he relished the experience.

Witnessing how Chef Capon interacted with everyone in his orbit brought to light an important aspect that can be forgotten during the pursuit of our Great Things: Connection is a luxury.

Like anyone, there was a period while Chef was building his career where things had to be focused on learning, observing, and building the skills needed. There wasn’t always time to walk away from his station to chat. But seeing him now, and how he was excited to share space and time with me when we were cooking, and what I observed while watching him from afar, was that he relished connection. To him, it’s a luxury and one of the best parts of the job. Connection is more than just filling seats; it’s personal to him.

When in the kitchen with Josh (nope, nope, still can’t do it) Chef Capon, he talked about how important it is to him to make sure that his kids know and understand what food is about, to teach them how to prepare food, and find the love for unique recipes and flavors. For him, when the kids are part of the process, they are more bought in and likely to try something that will expand their palate, with side effects that may include a more open worldview. 

Capon’s use of finding the time to engage with everyone creates something magical that gives his food even more flavor. Does he get as much done in the kitchen as he used to? Probably not. But if a machine were to cook his food and spit it out without any interaction, it would no doubt taste different. Even just the love he puts into his food from being fueled by these interactions makes it taste different (that and the aggressive seasoning).

I’ll put it to you plainly: do you think I learned more about the art of cooking and preparing food for others from all those hours in the kitchen with Nana getting drawn-out life lessons, or through a selection of websites? One creates an emotion that can be transferred through food, elevating the experience that the other could never create.

Building a Great Thing is not glamorous; it can be gritty, isolating, and frustrating. When you have your head down building, you can’t always enjoy your life in the way you dream of. Often, one of the first things to go is human connection. You don’t have the energy to go out and see friends; you need to rest or prioritize practicing your skills. Connection has to be done in a way that serves your goals, which means things like networking and face time take precedent over blowing off steam with loved ones.

When you’re back of house in the restaurant industry, or building your own thing, you’re in the weeds. It might just be you and your team. When things start to grow, you can be more hands-off with things, either because you have built a great foundation or because you’ve hired people to step in. As things begin to fall into place, you start to see a change and can make time to spend with people, either in situations surrounding your Great Things or outside of them in your personal life.

Now, Chef Capon is part of a hospitality group opening up businesses in Las Vegas and the New York area. His job looks different from what it did 10 years ago, but with that, he has more time to spend with the people who cross his path. It’s the sign of success and the ultimate luxury to be able to spend time with people instead of head down building. This is applicable no matter what your Great Things are. When you start to find more time being spent in the company of others while maintaining your same level of work, you know you’re finding success in pursuit of your Great Things.

Consider connection a luxury commodity, like something that is absolutely priceless. When you experience it, appreciate it. When it’s developmental, honor the unique benefits you’ll gain from it. Connection is like a fancy billboard in Times Square: it’s a representation of who you are to the world and what you’ve built. If you’re on the mountaintop enjoying your Great Things, don’t forget what sacrifices you had to make to get where you are now, and don’t take it for granted. If you’re in the weeds fighting to make progress, just know that this won’t last forever.

Chef Capon’s ability to use connection resonated with me because I feel far from accomplished with my own personal goals. My mind immediately goes to the hours I spend behind the computer in the building stage of my Great Things. But it gives me hope, and I look forward to the day when I can spend most of my time in situations founded in connection, because to me, that shows I’ve made it. The tricky part is remembering it’s not going to happen overnight; it’s going to take time. Great Things always do.

Tune in every few weeks for more episodes of Great Things on IG, Tiktok and full episodes on YouTube.

Know of a Great Thing that we should spotlight?

If you only pause to reflect on your life for one moment today, do it now.

Chef Capon leans on connection to enhance his Great Things. His personality shines through his dishes and makes them unique to him. In a world where we copy/paste trends and ideas, finding that niche that’s special to you is even more important.

Your turn! Journal your answer, or if you find yourself sharing the progress of your Great Things on social, tag me at @greatthingswith_adrian so I can join in on cheering you along!

Here’s to the people out there achieving their Great Things!

My morning routine has a new addition: deciding what my Great Thing is for the day. It doesn’t have to be anything grand, but it does have to fall in line with my priorities. Maybe it’s to walk the dog, call my mom, or cook a meal. Small, tangible things are what it takes to build something Great.

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Because no matter what, there is always something to smile about (and it’s usually food).

I’m going to live on the West Coast one day, I already know this deep down. While I’m NY born and bred, there is something so laid back about California that melted away my hard NY exterior (I wish it also melted away the 3 feet of snow). While I’m nowhere near making that transition, it makes me smile to think about the possibility of life changes that cater to what I need the most out of life. The future can be exciting!

Got in my feels at Midnight Blue Jazz Bar and sampled some food at Clemente Bar. Both spots were a vibe and perfect to experience the City’s energy.

Doughnut Plant donuts and Hometown BBQ (a spot I’ve loved for YEARS) were also in my belly. I think it’s important to point out that this is part of how I structure my week, I’m not always eating a lean protein with a veggie. Flexibility shouldn’t just be something you focus on with your muscles, also with your diet and how you approach most areas of your life!

I CAN’T WAIT!!! {Excitedly screams in burpees}