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Jose Salazar

13 Podcast Episodes

Latest 28 Aug 2021 | Updated Daily

Weekly hand curated podcast episodes for learning

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Es mejor dos que uno - Jose Salazar - Todavía Creo Ep2

Todavía Creo

Charla con Jose Salazar, coordinador de crecimiento espiritual en Saddleback Buenos Aires. Nos cuenta un poco de su vida en Colombia, algunas de sus luchas y cómo juntos podemos crecer hacia la madurez espiritual. 

33mins

2 Jun 2021

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Jose Salazar – Success with Startups Takes Passion and Commitment

My Worst Investment Ever Podcast

BIO: Jose Salazar is a B2B influencer marketing consultant specializing in optimizing industry and thought leadership marketing through influencer and employee advocacy strategy.STORY: Jose’s twin brother looped him into a brilliant business idea, but due to their lack of startup experience, the business never took off. They were left paying off a loan that brought no return on their investment.LEARNING: Do your research before investing in an idea, even from family or friends. Be mentally ready before investing in a startup and make sure you are not the only or major shareholder. “Don’t spend money unless you’ve got people supporting your business.”Jose Salazar Guest profileJose Salazar is a B2B influencer marketing consultant specializing in optimizing industry and thought leadership marketing through influencer and employee advocacy strategy. He is currently responsible for growing the US business at Onalytica with a mission to help businesses drive awareness, credibility, and trust across the globe.Worst investment everJose’s worst investment ever started four years ago. He was having a chat with some friends about investing. He gathered a lot of information from different friends, and this piqued his interest in investing. So when his brother talked to him about this business idea he had, he was all ears.The brilliant innovative ideaJose’s brother’s idea was to start an online recruitment platform for the hospitality industry. He had looped in 25 people who were also interested in the concept. They had rounds of meetings for a year but were yet to get started.Putting money where their mouths areAfter a year, they decided that it was time to put money where their mouths were. At this point, everyone left apart from Jose, his brother, and one other friend.The three decided to form a partnership, contributed about $2,000 each, and got the ball rolling. They paid a designer to create a website and put money into social media advertising.Getting a loan to fund the startupAfter a while, they realized that they needed more money, and so the partners went to a startup-loan company for a loan. So unlike a typical business loan where all shareholders bear the loan burden, a startup-loan business means owners pay from their personal finances.No clue how to run a businessThe three partners continued to build upon their business idea. None of the three had any experience running a startup, and even though they had managed to get several clients to sign up, they were putting in more of their money than they were making. Eventually, Jose spoke to his business partners, and none of them was very keen on running the business, so they folded it.Lessons learnedDo your research before investing in an idea, even from family or friendsWhen someone comes to you with an investment idea, whether a friend or family member, do your research before putting in your money. Find out the returns and business forecast. Do everything you need to do to make sure the business is efficient.Be mentally ready before investing in a startupMake sure that you are mentally ready to run a startup. Also, you need to make sure that you have the time, put up with the stress, disagreements with partners, and other challenges of running a startup.Andrew’s takeawaysDo not be the only shareholder in a startupWhen investing in a startup, you want to make sure there are other sizable shareholders. Don’t be the only or major shareholder; otherwise, it all comes back to you, which can be very tough on you.Sell, sell, sellYou need to sell to validate your business. Selling is proof that your business idea is working.Actionable adviceYou need to put time and passion into your business. This means you can’t get distracted; you need to focus on your business.No. 1 goal for the next 12 months.Jose’s number one goal for the next 12 months is to get back on track with his fitness. On a professional level, his goal is to continue growing his career within the marketing industry.Parting words “Just keep following your passions.”Jose Salazar [spp-transcript] Connect with Jose SalazarLinkedInInstagramFacebookAndrew’s booksHow to Start Building Your Wealth Investing in the Stock MarketMy Worst Investment Ever9 Valuation Mistakes and How to Avoid ThemTransform Your Business with Dr.Deming’s 14 PointsAndrew’s online programsValuation Master ClassHow to Start Building Your Wealth Investing in the Stock MarketFinance Made Ridiculously SimpleBecome a Great Presenter and Increase Your InfluenceTransform Your Business with Dr. Deming’s 14 PointsConnect with Andrew Stotz:astotz.comLinkedInFacebookInstagramTwitterYouTubeMy Worst Investment Ever Podcast

32mins

12 May 2021

Similar People

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Corrido De Jose Salazar. Autor victor Molina

Radio La ventajosa

3mins

17 Apr 2021

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4: Bacurau (Con Selene Flores de aireconcretoescribe.com y Jose Salazar de Ellas Dirigen)

Cinetrifulca

Alan Camarena y Alfonso Díaz González se reunen con Selene Flores de aireconcretoescribe.com y Jose Salazar de Ellas Dirigen para discutir sobre Bacurau de Kleber Mendonça Filho y Juliano Dornelles, una grandiosa película que estrena el 28 de enero en salas mexicanas.Síguenos en Twitter, Instagram y Facebook.Visítanos en Cinema para Promedios: https://www.cinemaparapromedios.com.mxLee a Selene Flores en Aire Concreto: https://aireconcretoescribe.comLee a Jose Salazar en Polvorones en el Jardin o en Ellas Dirigen: https://polvoroneseneljardin.home.blog/https://ellasdirigen.wordpress.com/blog-2/CréditosEdición: O. Alfonso Díaz González.Interlude 2 and Interlude 4 by Quiet Music for Tiny Robots is licensed under a Attribution License.

58mins

25 Jan 2021

Most Popular

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MoxieTalk with Kirt Jacobs #321: Jose Salazar

MoxieTalk with Kirt Jacobs

Chef Jose Salazar was born in Colombia South America and was raised in Queens NY. Chef Salazar got his start in restaurants as a bartender and waiter at some of New York’s hottest establishments- among them, Donatella Arpia’s Bellini restaurant. Although the front of the house is where he started, it was the kitchen that really caught his eye. This prompted him to enroll in the culinary program at the New York Restaurant School. Upon graduating in 2001 he landed an internship with famed Chef Jean George Vongerichten at his namesake restaurant; Jean George. After completing the internship, he went on to work with some of New York’s most celebrated chefs and restaurateurs, including Geoffrey Zacharian of Town, Josh De’ Chellis of Sumile, and Eric and Bruce Bromberg of Blue Ribbon. However, it was Jose’s four years working with Chef Thomas Keller that made the most palpable impression on his cooking philosophies. In 2003 Jose was hired as chef de partie to be a part of the opening staff of the highly acclaimed Per-Se restaurant. Then in 2006, he was instrumental in the opening of another of Chef Keller’s projects; Bouchon Bakery, where he became the Executive Sous-Chef. In 2008, Chef Salazar took his knowledge and experience to Cincinnati Ohio, where he was tapped to be the Executive Chef of The historical Cincinnatian Hotel and Palace restaurant. It’s there that Jose was able to hone his style of cooking, incorporating the ingredients and techniques of the Americas, Europe, and Japan. Since his arrival to the Queen City, Jose has received many favorable reviews, including 5 stars (the highest rating) from Polly Campbell of The Cincinnati Enquirer. He’s also garnered national attention- In 2011 Food and Wine magazine awarded him the title of people’s choice “Best New Chef”. In December of 2013 Chef Salazar and his wife Ann opened Salazar, their much-anticipated restaurant in the Over the Rhine neighborhood of Cincinnati. Immediately after opening it was clear that Salazar was going to be an instant hit. Their modern bistro is packed nightly with diners eating foods such as duck rillettes, fried oyster sliders, rib-eye steaks, and veal tongue al’a plancha. This little forty-five seater, while just around three years old is recognized as one of the best in the city by the dining public and critics alike. In August of 2015, Jose and Ann opened Mita’s, a 135 seat restaurant located in the heart of downtown Cincinnati. This restaurant features the food and drinks of Spain and Latin America with a formal but laid back design. In just a year and a half Mita’s has already set it’s self apart with wonderful food, service, and ambiance. It has received praise from countless publications, both locally and nationally. Chef Salazar and Mita’s have received nominations for “Best Chef”, Great Lakes from the prestigious James Beard Foundation in 2016 and 2017. Chef Salazar is currently in the process of opening up a new eatery this summer (2019) called Goose and Elder.

9mins

14 Sep 2020

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Start Hear: Unknown Celebrities, The Cold Hard Truth and Jose Salazar

Start Hear

This week on Start Hear : Who? Weekly : Everything you need to know about the celebrities you don't. The Constant : An audio history of getting things wrong. That’s So Cincinnati : This podcast is about you: The Cincinnatian.

15mins

7 Jul 2020

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Ep #3 - Jose Salazar gives a nod to a mentor from his Per Se days

Best Served

Jose Salazar is the chef / owner of three Cincinnati, OH restaurants, Salazar, Mita’s and Goose & Elder. First job in the industry? Bartender, 8 1/2 restaurant Proudest moment(s) of your career? Opening my first restaurant (Salazar) Food and/or drinks staples in your house? Coffee, milk, lemon lime soda, red wine Two things most people don't know about you? I used to be a graffiti artist. I have a longing desire to take a full summer crisscrossing the country in a crappy (yet reliable) winnebego with my wife and son. Words to live by? "To improve is to change; to be perfect is to change often" - Winston Churchill Website - SalazarCinicnnati Facebook - /SalazarCincinnati Instagram - @chefjosesalazar @salazarcincy @mitascincy @gooseandelder Chef Jose Salazar was born in Colombia South America and was raised in Queens NY. Chef Salazar got his start in restaurants as a bartender and waiter at some of New York’s hottest establishments- among them, Donatella Arpia’s Bellini restaurant. Although the front of the house is where he started, it was the kitchen that really caught his eye. This prompted him to enroll in to the culinary program at the New York Restaurant School. Upon graduating in 2001 he landed an internship with famed Chef Jean George Vongerichten at his name sake restaurant; Jean George. After completing the internship, he went on to work with some of New York’s most celebrated chefs and restaurateurs, including Geoffrey Zacharian of Town, Josh De’ Chellis of Sumile, and Eric and Bruce Bromberg of Blue Ribbon. In December of 2013 Chef Salazar and his wife Ann opened Salazar, their much anticipated restaurant in the Over the Rhine neighborhood of Cincinnati. Immediately after opening it was clear that Salazar was going to be a hit. Their modern bistro is packed nightly with diners eating foods such as duck rillettes, fried oyster sliders, and “everything Salmon”. This little forty five seater, is often considered among the best that Cincinnati has to offer.  In 2015 Jose and Ann opened Mita’s, a 135 seat restaurant located in the heart of downtown Cincinnati. This restaurant features the food and drinks of Spain and Latin America with a formal, but laid back design. Mita’s has set it’s self apart with wonderful food, service and ambiance. Jose and Mita’s have received many local and national accolades, most notably nominations from the James Beard Foundation in 2016, 17,18 and 19’ for best Chef, Great Lakes. Jose and Ann are currently in the building stages of their third restaurant and bar called Goose & Elder located near the famous and historic Findlay Market in Cincinnati.

1hr 1min

18 Nov 2019

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Pipeman Interviews Chef Jose Salazar at Bourbon & Beyond 2019

Pipeman in the Pit

Pipeman Interviews Chef Jose Salazar at Bourbon & Beyond 2019Pipeman in the Pit is a segment of The Adventures of Pipeman (#pipemanradio) broadcast live on W4CY Radio – (www.w4cy.com), W4VET Radio, and K4HD Radio - Hollywood Talk Radio (www.k4hd.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

10mins

24 Sep 2019

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Pipeman Interviews Chef Jose Salazar at Bourbon & Beyond 2019

Pipeman's Power of Music

Pipeman Interviews Chef Jose Salazar at Bourbon & Beyond 2019Pipeman's Power of Music is a segment of The Adventures of Pipeman (#pipemanradio) broadcast live on W4CY Radio – (www.w4cy.com), W4VET Radio, and K4HD Radio - Hollywood Talk Radio (www.k4hd.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

10mins

24 Sep 2019

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Jose Salazar - Farm To Table Talk

Farm To Table Talk

Restaurant food everywhere and in every way is getting better than ever- thanks to a new crop of Chefs who who care about their ingredients, know their farmers and give their more discerning customers the authentic experience that they crave. One of those Chefs on this ever-growing farm to table frontier is Cincinnati Chef Jose Salazar. Born in Colombia. Raised in Queens, New York., trained in some of the top restaurant kitchens in New York City Jose Salazar could have opened his eponymous restaurant anywhere. He landed in Cincinnati’s Over-the-Rhine.It was a big leap to a Midwestern community for a big-city boy who’d worked for top chefs like Georges Vongerichten and Thomas Keller. At his small Over-the-Rhine bistro, Salazar New American Restaurant, and his downtown Latin-Spanish spot, Mita’s, the food is rooted in the Ohio Valley with most of it coming from within a 40 mile radius. Cincinnati’s Over-the-Rhine neighborhood has become this new dining scene’s epicenter. Today authentic farm to table dining experiences are available in almost every part of the country--a bonanza to consumers and the farmers who grow for them. Chef Jose Salazar sets down at the table to share one Chef's journey in linking locally farmed foods with an appreciative community.

34mins

5 Jan 2019

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