???Notes on My First Job

Happy Monday to you!

I wanted to kick off my newsletter's reboot with an experience I think about often.

One of my first jobs, at 14 years old, was working for a retirement home. I delivered food from the kitchen to the rooms, primarily for the elderly who couldn’t physically come to the dining area.?

The people who lived in this care facility were mostly very wealthy and former superstars in their careers: former CEOs, military war heroes, and even someone who won a Nobel Prize for science.?

It may not sound like the most exciting thing for a 14-year-old, but I loved my job. I would wheel the residents’ food into their rooms and they would request I sit down for a chat. I soon learned that the people in the facility were more interested in the company than the food.?

But it’s what they wanted to talk about that was most fascinating.?

Rarely did they want to talk about their careers, or military victories, or awards. Instead, the chat was primarily about their family and friends and the experiences they had with them.

There are a couple of lessons that we can take away from this:

• When you open yourself up to new experiences – it doesn’t matter if it’s dating, business, or anything else – you open yourself up to knowledge, growth, and a greater understanding of the human condition.
• No matter what your path is in life, it’s not the accomplishments that are the most important. It’s the people you surround yourself with that will leave the most lasting impression.?

Other notes from this week…

?? All About Love by bell hooks – I’m book clubbing this one with Jill. We often select a book and alternate reading chapters out loud and discuss the concepts. It’s a great activity for stimulating the mind before bed.

?? 32 Mature Piano Sonatas by Ludwig van Beethoven – Recently I’ve been digging deeper into classical music.

?? Huel This is not an ad, I just love the stuff. It’s become more than just a drink, I really feel like they’re a secret weapon. Steven Bartlett, one of their investors, introduced me to Huel and since then I’ve kept them fully stocked in the fridge. Some days I have 1, other days I may have up to 3. It’s nutrition delivered efficiently and keeps the energy up during my long filming days.

See you next week,

xx Paul