Photo credit: www.entrepreneur.com
Chef Eric LeVine is known for his straightforward approach—whether in his kitchen, on a podcast, or in life in general. He is celebrated as a Food Network Chopped champion, an author of several cookbooks, and a James Beard-nominated chef with a wealth of experience in the culinary field.
For LeVine, however, accolades and titles do not define his value. In a discussion with Shawn Walchef, host of Restaurant Influencers, he firmly states, “I’m not trying to impress anyone. I’m trying to matter.” This perspective reflects a profound commitment to authenticity in an industry often dominated by superficiality.
LeVine’s life story illustrates a journey marked by challenges, including surviving cancer six times, losing over 180 pounds, and completing a marathon despite sustaining a serious knee injury. Through these trials, he has come to recognize that true authenticity is vital—not only aspirational but essential for survival.
Achieving this level of authenticity necessitated shedding his ego. He views ego as the most detrimental element found in kitchens, businesses, and personal lives alike. “Ego is the worst part of people,” he asserts. “It prevents learning, growth, and honest self-reflection. Ego can be more lethal than failure itself.” Rather than succumbing to the pressures of his circumstances, LeVine chose to confront and overcome them, using his experiences to rebuild various aspects of his life. His marathon journey symbolized more than a test of physical endurance—it was an affirmation of his resilience and a validation of pursuing meaningful goals guided by purpose, rather than ego.
Embracing the Present
During his evolution, LeVine discovered the importance of living in the moment. “I was never really present,” he admits. “I was always chasing the next thing.” With the support of his wife, he learned that the present moment is the most significant. This newfound perspective influences every aspect of his work, from leadership roles to public speaking engagements and writing cookbooks. Although he openly admits his distaste for writing cookbooks, he appreciates what they symbolize—a real connection with others.
This authentic connection distinguishes LeVine from his peers. Rather than shouting the loudest, he aims to be the most genuine voice. He shares his narrative not to dwell on past struggles but to demonstrate the potential that lies in candidness and honesty.
“I’m not afraid to make mistakes,” he shares. “And my past doesn’t define me; it has constructed me.” In an environment where polished branding and performative leadership often overshadow sincerity, LeVine gambles on a different approach: one that is fundamentally human, honest, and authentic.
About Restaurant Influencers
Restaurant Influencers is produced by Toast, a comprehensive restaurant point-of-sale and management system designed to enhance operations, boost sales, and improve guest experiences for restaurants.
Toast — Empowering Successful Restaurants. Discover more about Toast.
Source
www.entrepreneur.com