Jack Summers (aka “Jack from Brooklyn”) joins us in the studio to talk about hustling to success in the New York food scene, in his case with a hibiscus liqueur known as sorel.
“They can limit the amount of money that you have if you were not born to wealth. They can limit the amount of influence you have if you do not know people. But they can’t limit your hustle. Only you can limit how hard you decide to work at something.” [13:07] – Jack Summers