Earlier this year, I was on a trip with some friends and mentioned that I was going to interview an ultramarathon runner for the podcast. One of the men on the trip immediately piped in to ask who, as he’s an avid runner himself. When I mentioned this week’s guest, Kris Brown, I observed a major fanboy moment and I have to admit that I felt pretty cool to have snagged an interview with this guy.
Fortunately, Kris Brown turned out to live up to the hype. Beyond an impressive track record, Kris boasts a great sense of humor and humility (which I imagine is rare in the world of professional athletes). Not only is he a professional ultramarathon runner but he is also the co-owner of a popular Cuban restaurant in Santa Barbara, CA. I still don’t know how he juggles these two all-consuming careers, but he seems to take it all in his stride.
In this episode, we talk about how Kris “fell into” long-distance running and why he still works in hospitality, even though he’s threatened to quit the industry countless times. We talk about what he’s learned from managing kitchen crises (both big and small), the difference between structure and discipline, and how Kris builds momentum when he’s been out of the game for a little while. Kris describes purpose as “the balancing act between things that bring you enjoyment while also fulfilling the desire to serve”, and it was such a pleasure to chat about how he’s navigating this balancing act personally.
#PurposePlay from this episode
Build momentum one step at a time. Instead of setting your sights on a big, farfetched goal, create a slow build. Start with a smaller goal and keep increasing your output or your goal by a little every day. This will allow you to build confidence and improve at a rate that is more sustainable until you eventually uplevel to where you want to be.