Pete Blohme

He almost had me believing it – that's actually when I KNEW it was where I belonged. I knew I would never change careers! I knew he was wrong and I proved it.

A victim's mentality never works. This IS the greatest business in the world. I love helping others realize their own possibilities.

Drain you! Others inspire, challenge and help you get better, achieve more, pour into you. Seek those kinds of people and work to be one of them as well.

We are not only closed for the big holidays, but also on Memorial Day and Labor Day so our crew can go out like "normal" people and BBQ, etc.. And we have a big Christmas party where everyone gets a present and we all can eat and have a blast together. Since COVID, I have also begun purchasing rental properties and gearing toward helping team members to get affordable, quality housing.

People think of a scale and everything being 50/50 – it's not that easy. Success in our industry is demanding. Success personally is as well. I think of it in terms of focus. Focus on what will bring success in business and create teams to help with the work. Life for me comes from prioritizing what is important and giving the time and energy I have to that. Too many Chefs or operators may suffer in their personal or family life. When you pour so much into your career you have to do the same in your outside life. If you tell yourself you have to go "unwind" after work with a few beers and chill, then you sleep in and miss opportunities. Some hobbies will have to go by the wayside, focus on what really matters in and out of your work life and pour deep into those important things. You don't have the luxury of time to waste in our industry.

Many of my industry friends often collaborate about all things industry.

Gary Vee has been incredible, "Bigger Pockets," Grant Cardone, and mine of course, "The Raw Ingredients."

Also, weekly inventory and P&Ls, Flags for price deviation / violations keep us on top of food cost. The accuracy and efficiency of our Controller and auditors give us the opportunity to focus on the food and hospitality, while still getting quality information to run profitably.

Although it was a long standing brand with a great history, we decided to relocate it for long term success. However in the location where the fire occurred we are in the process of rebranding and upscaling this waterfront location. There is an abundance of southern fried seafood places on the Causeway so we decided instead of re-opening Ed's which is heavily fried seafood, we wanted to go more upscale with cleaner roasted seafood over open fire, with great caramelization and more creative dishes. So we will be launching FIRE on the Causeway early 2023.

Currently we are building a home for a young couple with some developmental disabilities. Pretty amazing stuff that the whole community is helping with.

The group involved has made this an amazing experience for everyone.

Bringing on Nick Dimario as a business partner has been the best thing I have done since attending the CIA!

Watching others succeed also provides me with so much motivation and inspiration. Sometimes just trying something and pulling it off is incredible inspiration. For example, I just wrote a book called "Spatula Success" and I can't wait for it to drop!

You have to be open to learning new things and hungry to learn them.

Also, a great attitude and a caring heart goes a very long way with me. Skills can be taught, attitude and energy you have to bring!

My Dad suggested I meet with some people teaching Hospitality Management and a light went off. I had worked in the biz since I was fourteen, but it was a summer, weekend and night job. I never thought of it as a career. Then Mike Hurst, a legend in the industry, spoke to me about the CIA and after a visit there I knew.

I had the ability to try different management styles and methods. Opening my own business has been life changing. The pressure to learn, excel, and succeed is so powerful.