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Success #7: What’s Your Food Zodiac? If You Haven’t Heard Of It, Perhaps It’s Time You Did – with Linda Nguyen

 

Linda provides a glimpse about a new “match-making” concept with “food”, her entrepreneurial adventure from her “A-ha” moment, her best advice, and experience when working oversea.

 

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About Linda Nguyen

Linda Nguyen is a chief strategy officer at Dealentra, previously she worked in Vietnam as a general director for Milano and Gucci where she was responsible for strategy process efficiency and corporate crew organization. Linda has traveled over 23 countries, and amassed over 4 degrees in finance, organizational behavior, human resources, and a degree in entrepreneurship.

Raw transcript 

 

Michael:         Okay Success Nation, this is your host Michael Nguyen from AsianSuccessMagazine.com, where successful entrepreneurs show you how to build a company and achieve success. My guest today Linda Nguyen; Linda is a chief strategy officer at Dealentra, previously she worked in Vietnam as a general director for Milano and Gucci where she was responsible for strategy process efficiency and corporate crew organization. Linda has traveled over 23 countries, and amassed over 4 degrees in finance, organizational behavior, human resources, and a degree in entrepreneurship.  You told me last time that you are working on another degree right Linda?

 

Linda:                         I was considering adding an NBA and an MS in a dual degree program at U and T for strategic management and organizational behavior.

 

Michael:         Alright, so Linda are you prepared to inspire?

 

Linda:                         I am so prepared, bring it!

 

Michael:         I’ll give our listeners just a little bit of overview about you, so Linda take a minute and tell us about you personally, we want to get to know you and then give us an overview of your business.

 

Linda:                         Okay, about me personally; I’ve always been an advocate of education and by nature I’m a Sagittarius and a monkey in Chinese astrology so I’m always on the go, I’m always looking for something new, something that inspires me, and I have a tendency to get bored very easily so once I learn the ropes of a trade, it’s like I try to climb and climb and climb to really know it inside out.  And then afterwards I will take everything that I learned and try to apply it in a different industry. So that is why when you look at my background, it’s very very diverse.

 

My business I recently started or joined a technology start-up, we have released a mobile application for food and restaurants, imagine match.com meets Netflix or Pandora meets yelp.

 

So here we have on websites, on mobile apps, you have a lot of restaurant recommendation engines, but you never really have a dish recommendation.  So the problem that I have is whenever I go out to eat with my friends, we always spend a lot of time trying to figure out what somebody wants to eat, because we all have different palates, I mean there’s a different personality for a different type of food under the sun.  Some people are vegans, some vegetarians, some people don’t eat pork, some don’t eat beef, so on so forth.  So it’s very difficult for us, for my friends and I to find a place we can collectively go and be satisfied. And therein enters YoBelly; which is the name of my mobile app.

 

Michael:         Awesome, thanks for that.  So here at Asian Success Magazine we start the show with your with a guest favorite success quote; is a way of getting the motivation ball rolling.  Linda what’s your favorite success quote and how you apply it to your everyday….

 

Linda:             My favorite success quote is very short and succinct; it is “no pain, no gain.”  And I learned that very very early on as a child, that you really have to exert a lot of energy, a lot of work into what you are aspiring to be or whatever it is you’re trying to build.  So everyday that I wake up I mean I go out and deliberately look for pain, and I work to the point where it’s beyond exhausting in everything that I touch.

 

Michael:         Let’s dive into our next topic, and it’s about your failure; we dive into the journey of our spotlight entrepreneur, and for entrepreneurs somewhere in that journey lies failure. And Linda tell us about a failure in your journey starting with the events leading up to this failure.

 

Linda: The events leading up to this failure *clears throat 4:03* About three years ago maybe two and a half years ago I had unmasked my second degree and I was trying to decide what I was going to do with the rest of my life. So whether I was going to stay in finance because I spent 12 years in finance.  From everything… of being a financial adviser on a personal basis, to managing trading custodial accounts for JP Morgan.

 

So I was in finance for 12 years and got tired and decided what am I gonna do now?  So I decided to go to law school, I applied to law school, moved to Houston, and while I was down there I got an interview, or position, or offer to work for Gucci and Milano in Asia.

 

So here I was trying to decide between two choices, you know on a road that diverged between pursuing law school or going and managing a major fashion conglomerate overseas.  The choice at the time was very simple because I have always wanted to live abroad, and it was in Asia, it was in Vietnam which is my native country and so it was rather easy, I just packed up and went.  When I got there, I mean at the time when I lived in the states, I ran a few corporations here and there, I’ve managed very large teams and so I thought it would be fairly simple to be able to build a company, an organization in Asia if we just applied the practices that we have here in the states to a growing corporation in Asia, in Vietnam.

 

I did not know how difficult it would be, and this is where my biggest failure comes into play because the work ethic and the culture of Vietnamese people compared to Americans is very very very different.  I had to deal with a lot of the politics, a lot of corruption, a lot of things I never mentally prepared myself for, and needless to say it didn’t work out.

 

Michael:         So what was the number one clear lesson you learned from this experience?

 

Linda:             From this experience I learned that if you’re ever going to move abroad, if you’re ever going to join a country where there is cultural difference, for you to go through an inculturation process; for you to learn the people inside out, you need to learn that culture, that corporate environment inside out.

 

Michael:         At some point in your journey, a light bulb came on and you said “Aha this is an awesome idea,” so let’s hear about the events leading up to your “Aha!” moment.

 

Linda:             My “Aha!” moment was when I joined this tech start up, at the time it was about maybe 7, 8 months ago.  I had met with my associate who was a professor at U and T and we were just talking about a business project that he had on the side, that project was working with dilentia.

 

So he brought me in, he told me some of the problems that they were faced with, and upon examining their situation and their environment and how they were competing, I joined the company as a chief strategy officer, and in learning about the technology they had on hand, I had an “Aha!” moment because their product at the time was trying to cater to three different sectors of retail restaurant and service.  And my Ah Ha moment was if you have a personalization engine that strong, why don’t we just apply it to one sector, to food because with this we can change the world.

 

Michael:         Okay, so what was the number one clear lesson you learned from your “Aha!” moment?

 

Linda:             Well, it’s not as easy as it sounds and sometimes you remember your “Aha!” moment, sometimes the realization you have may not be easily adopted by everybody else.  Whenever you talk about a movement, whenever you talk about change in the world people look at you like you’re crazy.  They don’t quite believe in what you’re doing and they’re not accustomed to that type of thinking, or that type of process because there’s some condition and they’re accustomed to what they’re currently doing, they’re accustomed to let’s say for instance restaurants in the food industry.  They’re accustomed to be shown restaurants as opposed to being shown dishes.

 

Michael:         That’s awesome, lets talk about your current business then. What is the number one thing that is really exciting to you about your business today?

 

Linda:             What’s really exciting is that I really feel as though we are pushing the boundaries as far as food searches.  Just the food industry and the restaurant industry all together, because I think the way we look at food is going to be very different if we consider a match making service, for matching a palate to a dish versus matching a person to a restaurant.  Because when you show someone a restaurant, they get in there and sometimes they don’t have that great experience that everybody talks about because they don’t always order the right thing, or maybe they think their food doesn’t taste the same way as it does for everybody else.

 

So the matchmaking I guess personalization search engine; it’s a lot easier to identify who you’re consumer should be, what should be on your menu for a restaurant, and on the consumer basis it’s easier to identify food that you like and where those restaurants are that have that type of food.  And who within your circle or people that share the same palate as you are and how they find their food.

 

Michael:         We will then dive into more detail later but first can you share a little about the current status of YoBelly; how many downloads you have, some of the achievements that YoBelly has over the years when the app was developed, since…

 

Linda:             Our app is very very new, we have only been in the app store for 8 weeks. We launched on November 4th, and I am very pleased to say that we have cleared triple digits in daily downloads.  Our marketing budget is very minimal, we are completely bootstrapped right now, so we are spending close to nothing when it comes to marketing and all of the growth that we do have right now is us going through word of mouth, is going through the food communities, and also the tech and entrepreneurial communities and spreading through them.

 

Michael:         Okay, that’s awesome.  So what is your goal then since you have a limited marketing budget? How are you expand your reach to more and more foodie who want who want to try to stay away from the old method of food matching of person and food and go to a new match making methodology, how do you plan to do that?

 

Linda:             From a marketing strategy basis we are trying to market with chefs that are movers and shakers within the culinary industry; like underground dining and underground movements.  For instance, Chef DAT; David Anthony Temple here in Dallas, Texas.  He is on the board of food advisers, does dinner giveaways, where you partner with him, and he helps market YoBelly as well too.  And there were also marketing with a different tech and entrepreneurship communities because we want to advocate for other start-ups and other entrepreneurs for their projects as well too.

 

And we’re trying to infiltrate the foodie communities, people that write about food like food bloggers, people that just love hosting food pornography, because their the ones that go out there, they’re the ones that are spending hours online writing reviews about restaurants, writing reviews about food, they’re the ones that really care, so we’re trying to reach out to them.  Nowadays with the internet, it’s fairly easy, you don’t have to spend massive amounts of dollars on like printing media, anything of the sort because I mean if you have an awesome video and you post it on YouTube, and within a week or two you’ll have thousands, millions of views if it appeals to the masses.

 

Michael:         I see, you talked about some of the Facebook marketing last time, do you have any success doing so or optimized your Facebook or something like that?

 

Linda:             Yeah, you know it’s very interesting because it takes a lot of tweaking, a lot of testing you know you run a lot of different campaigns and your like this is not working and you just keep going back and back and try to identify the different demographics that actually would click on the install app button; it’s been quite a journey trying to learn how to I guess socialize your app, and how to market your app, utilizing Facebook.

 

Michael:         What tool do you use to do Facebook marketing besides the native Facebook tools that they have?

 

Linda:             You mean besides the install app and that kind of stuff that’s pushed through to… is that what you’re talking about?

 

Michael:         Right, so besides Facebook that I and you go out and bought all the advertisement, did you use any tool to help you manage the app?

 

Linda:             We tried to connect through our subscribers of our YoBelly fan page or business page on Facebook.  We also used Twitter, we are looking into I guess paid Tweets, but I don’t quite know how effective that is because we don’t have a strategy to actually track the installs that come through for Twitter.

 

Michael:         You mentioned earlier about the old methodology of matchmaking between person and food, and you saw some space for disruption with your new methodology, can you tell us more about why the old model doesn’t work and why you’re saying the new model should be the way to go?

 

Linda:             I’m not saying the old model does not work. What I’m saying is that it can be refined and it can be better. Because nowadays you have a lot of people with food restrictions, for instance; being vegan and as we get older we have certain dietary restrictions or we have to cut out lactose or we have to cut out carbs, some people have religious restrictions where they cut out pork or beef or whatnot.

 

I’ve come to identify the problem as to be whenever we try to go out to eat with someone or whenever someone tries to find the restaurant they have to look at the menu and that is what determines which restaurant they go to, and that determines you know how they eat.  I have a friend that is on a gluten-free diet, so whenever she goes to a Japanese restaurant she can only eat salad with nothing on it because there is gluten in soy sauce. And practically in most Japanese restaurants in America I would say 60%-80% of their menu has soy sauce in it so it’s very difficult.

 

With our model, because we’re allowing the restaurant to go in and profile their own dishes, and we’re talking about 8 different dimensions of looking at food from the cuisine type, dish type, preparation, presentation, flavor profile, texture restrictions, drive sensation, and then environmental aspect of the food.  So the consumer would know exactly what is in that food and what that food is about, and knowing that is kind of like matchmaking in a sense because once you have a profile for a dish you can pretty much find a similar profile of another dish under another cuisine. Like say for instance if you like barbecue fried rice in Chinese cuisine, and in your own consumer profile you like tangy foods, then whenever you walk into a Korean restaurant we’d naturally recommend for you to try our bi bim bap because the textures and the presentation and then the constituents of that particular dish is very similar.

 

Michael:         Okay, I see.

 

Linda:             Yes.

 

Michael:         Interesting, so you use a concept of Zodiac as an avatar for your customers, how did you come up with that process, and what is the idea behind it?

 

Linda:             It’s a kind of a play on Zodiac, we use a foodiac, kind of like astrology you know where you say whatever you know horoscope sign you are, like for me I’m a Sagittarius; Sagittarius have certain characteristics like outgoing, they get bored easily, they’re like fire signs, they’re hot tempered you know so whenever you’re talking to someone and you say oh I’m a Sagittarius then people kind of identify or they kind of know what being a Sagittarius means, right?

 

Whenever you have the foodiac where you try to apply the foodiac in your conversation about food, whenever you say whatever animal profile you are, based on how you eat and what you eat, people will know which category you fall into and they will be able to identify you know what you can eat pretty much.

 

Michael:         So lets say…

 

Linda:             It’s like this; it’s like whenever you go into YoBelly and create your profile it’s like going onto to a match.com or eharmony website and creating a profile on there. But instead of matching you to a person we match you to a dish.  Like for instance if you like someone that’s tall, educated, between a certain age or whatever, instead of putting down those parameters, you would tell me that you like to Japanese food, I like to eat French food. You know, I have whatever dietary restrictions, I like sweet foods, I like sour foods, I like crunchy foods, I like soft food that makes your nasals burn that have wasabi in it. I like stuff that is like locally sourced.

 

Depending on whatever your preferences are, and then for us within our database we try and filter out those dishes that match that particular profile. And that is on a very very high level of personalization, if you’re not into that kind of stuff, if you really just want to eat something sweet then you can go in and say you want sweet foods, and then we’ll show you all the sweet foods that are in your area, in your specified radius.

 

Michael:         I think I can relate to it, because every time I go to… I’m trying to find new place to eat, reading a tons and tons of reviews on restaurants, and at the end of the day I still don’t know what I should try.

 

Linda:             Exactly, you know another problem is that a lot of these reviews, you never know whether their paid for or not because it’s very easy for you to contact a company in a third world country and say hey I want you to write negative reviews about my competitor but write great reviews, raving reviews about me right?

 

So sometimes for me I had that problem which is why I was able to identify or the problem with the way I guess people find food nowadays.  So for instance if I’m looking for Shalom Ball or soup dumplings here or whatnot here in Dallas, Texas I could tell you there are 9 restaurants that have soup dumplings, so I would go on Yelp and I would try to find these 9 restaurants but then once you find those 9 restaurants that have it, you know it’s like who’s reviewing this stuff? Have they had a decent soup dumpling before to know what a soup dumpling is supposed to taste like?

 

And sometimes you know you don’t know who’s writing them so you don’t know the validity of it, but you know with YoBelly, you’d be able to see people who share the same palate as you, have the same preference in food as you, write and review dishes.  So for instance, you know if you go into a steak house and you see people go online, regular websites whatever and say oh well you know the food here is terrible, blah, blah, blah, whatever.  But then it’s like who’s reviewing it, maybe it’s a vegetarian who’s reviewing it, but why would you care what a vegetarian feels or how they feel about a steakhouse?

 

Michael:         So that’s why you use a Zodiac, let’s say I’m a dragon, and then people would more likely to listen to a dragon zodiac like me then listen to; a what’s the other zodiac you have again?

 

Linda:             We have pandas, we have gazelles, we have lions.

 

Michael:         There you go, panda or gazelle.

 

Linda:             Yes, I’m a bear I eat everything and anything at least once.

 

Michael:         I see, so that’s why they will find a review more helpful from YoBelly’s standpoint.

 

Linda:             Yes, they’ll be able to track the reviews, and see the reviews by people that share their palate, that eat like them and prefer foods like them.

 

Michael:         I see, I see. So what is your goal of let’s say I for new users when they download your app, what is the the dream come true experience that you hope your users will have after they used your app?

 

Linda:             The ideal user experience for when someone downloads the app would be for them to find the recommendations that we give them very useful.  Like know that whatever dish comes across their screen is gonna be a dish that is fitting for them on a taste and palate preference, or it meets all their dietary restrictions, and we’re not recommending I guess crap to them to say the least.  And they will continue to use it over and over again.

 

Michael:         How do you go against a trend that majority of like yelp is a popular company now and they have thousand of employees, and the review trend is dominating the whole food industry and restaurant industry.  How do you go against that review trend, and then use this Zodiac, I mean use another matrix to measure their experience instead of using the review.

 

Linda:             We’re not, we’re not going against the review trend. We’re actually giving them another mechanism to review it even better. Because right now Yelpers, the elite ones or what not. I mean they’re writing paragraphs. I mean, I don’t know if you’ve read them but I mean a lot of this is very, you know, labor intensive to write. It’s like 2 or 3 paragraphs at a time to review a restaurant. But, you know, whenever they describe their experience, you know, I mean they don’t really go into detail about the food itself. A lot of it is about the restaurant. And within YoBelly you can rate any, I mean you can review the restaurant but you can also rate and review the food as well, too.

 

Michael:         Wow.

 

Linda:             And it’s easy because when you go into the restaurant, you can select the dish and you can see the reviews about that dish as opposed to when you go onto Yelp, you see the restaurant. But if you want to find the reviews about a particular dish, you would have to scroll the pages and pages and pages of reviews to find one that is applicable to whatever dish that you’re thinking and you’re searching for.

 

Michael:         I see.

 

Linda:             So, this only gives the reviewer a better way to verbalize their opinion of their experience at the restaurant and this food that they had.

 

Michael:         Tell me about your plan to monetize the app. I know that it’s a free app and of course you want to monetize it in some way..

 

Linda:             Yes.    

 

Michael:         …or somehow so. Do you want to share with the audience?

 

Linda:             That would be ideal. This is a for profit company so it’s not a non-profit company. We have three constituents, three constituencies for YoBelly. We have the users, who are the consumers, we have the restaurateurs and then we have the advertisers. Our main source, or our primary source of revenue is going to be through in-app advertising. Our secondary source is going to come through the restaurateurs with the in-app services that we’re going to have.

 

Like for instance, menu management is going to be free of charge. They can just come in and manipulate their menu however they see fit; but they will pay a fee for posting deals, coupons, getting metrics, very, very informative metrics that can better tailor their marketing campaign and reach more consumers and better understand who their consumers are to be able to effectively manage their menu.

 

For the in-app advertisers it would be, because we have geo-location technology nowadays, it’s very easy for the advertisers and for us to see. You know, if you’re, if you love Italian food and if you’re within the vicinity of an Italian restaurant, you know, and say for instance an Italian restaurant is one of the advertisers, they can push to the consumer, you know, “Hey, don’t forget about us, we’re just right around the corner from you.” Or we can also push to people that like particular types of food like Chinese food. We can push those people, people that have like coupons and deals or whatever. It can be, you know, the restaurateur can also be an advertiser as well too, within the app. And they can push out their coupons and their deals, too. Which is happening right now with other apps but we’re kind of an all in one kind of app.

 

But those are projects and those are developments that are within the product road map that are going to be developed over time. So, we don’t have those functions just yet but when we gain enough downloads and we have a large enough user, I guess, database and we can begin to, you know, understand what the user wants and what to give them.

 

ichael: I see, and my favorite part of the show we brought in what we call a lightning round where we provide you with a series of questions and you come back at us success nation style with amazing and mind-blowing answers. Sound like a plan?

 

So, what was holding you back from becoming an entrepreneur then?

 

Linda:             Oh no, nothing’s ever really held me back from being an entrepreneur. I’ve always wanted to be an entrepreneur. I grew up in a family of entrepreneurs. I think sometimes, you know, you become complacent because you fall into a comfort zone. And that’s exactly what happened when I was in the finance industry. There was a lot for me to learn in finance. There was a lot of great opportunity. I did not step out of that to be an entrepreneur because I was too involved and too immersed into finance and trying to climb that corporate ladder.

 

So, it wasn’t something that held me back, I mean, I think after I stepped out of corporate America, that’s when I realized, you know, it’s time to do something for myself, you know, and have my own business.

 

Michael:         I see. What is the best advice that you ever received?

 

Linda:             The best advice I ever received. This is going to be from one of my mentors when I was a bond trader. And that was, “When the tough..” what is… What is it? How does it go, I forgot. “When the going gets tough, the tough get going.” That is like you know, when everything seems to be bleak and you’re feeling very pessimistic, just keep your head down and keep doing whatever it is that you’re doing and eventually, you know, things will start turning out right for you, eventually. But just don’t lose hope and just have faith in your ability.

 

Michael:         What was the experience that’s… Just share with the audience one of your examples about… About that experience using the best advice you had and then…and then you turn out… You turn around the situation and it came out good.

 

Linda:             Well, we’re going to have to apply this to the failure that I had in Asia. I think it was that… It was very, very difficult for me to communicate even though Vietnamese is my native language, I was not able to speak it as advanced and as well with the embedded lingo of a native Vietnamese person so that was very difficult for me.

 

And even then I heard that same advice again from the person that owned the company over there. And that was just to keep my head down and and just keep doing whatever I and just you know, not listen to all the noise that was going on around me. Because when I was there, I was a general director and it was very difficult to not, I guess to lose sight of the reason why I was there. I don’t want to say anything bad about a company but there was a lot going on. I know it’s very difficult to not to be involved with politics. But just to try and keep to myself and just try to execute my jobs and my duty to the best of my ability.

 

Michael:         Can you share with the audience one of you personal habits that you believe contributes to your success?

 

Linda:             I am a bit on the obsessive-compulsive side. Meaning that if I do something, I do it to the best of my ability and I kind of obsess over it. And that has, surprisingly, kind of paved the way for a lot of the opportunities that have come my way. And when I say that I’m obsessed about certain things, we’re talking about things like, following up with people, always being on top of doing, you know, diligent, diligent research with every industry that I step into. To the point where I have to learn it inside out. And when I say, inside out I mean inside out. As opposed to you know, laying low and just trying to get information here and there. I think that’s one of my best habits and also one of my worst habits. Because I would eat, live and breathe whatever it is that I’m researching or learning at the time.

 

Micheal:         Wow. So, the…so the power of… So, you’re very consistent then. You just keep digging and digging until you achieve the result that you set out in the beginning.

 

Linda:             Yeah. It’s an obsession you know, that if applied correctly it will yield some positive results. But you know at the same time it’s bad, because my health does suffer very, very often because you know, I don’t sleep because I spend too much time working.

 

Michael:         Do you have an internet resource like Evernote, that you’re in love with and that you would like to share with our listeners.

 

Linda:             My favorite internet resource is the same as a lot of people in the world and that is Google. I Google everything. Everything you can think of, I Google it. And that is, you know, because there’s Google that is how I’m able to find as much information and do my research and learn so much in such a short amount of time.

 

Michael:         Something like you bookmark. Some other resource, some other tool that you use and you bookmarked, something you can share with the audience beside Google? I don’t know… I know how to use Google as well.

 

Linda:             No, I think… I think that’s it. I don’t really use anything else that I really love, love, love. I mean I tried using Evernote, but I just… I never really latched onto it or liked it very much. You know previously, I was a PC girl and I was doing a tech start-up and they kind of condemned me for not having any Apple or Mac products, right?

 

It took me a long time to figure that out. It’s just like this is so difficult because for like 33 years I use a PC, and all of a sudden I convert to an Apple to a Mac book, and they’re like it’s a lot easier. And I’m like, no it’s not. So, since I’ve been on this Mac book and since I started this tech start-up, I haven’t really used anything else. But Google, I mean I don’t have that many applications on here. But the very basic ones. And as far like, you know, business is concerned… No, I use very basic tools. There’s really nothing that I can recommend. I’m so sorry.

 

Michael:         No, no, no problem. Well, usually because they have some set of tools and links that are really good or services that they use on the business end. I mean….

 

Linda:             What are some examples? I mean, I use a lot of different links and a lot of different tools. But, there’s not one that really stands out to me though; at all. I mean, what’s your favorite one? Evernote?

 

Michael:         For example, to.., before that I used to schedule my interview by hand and then I manually remind my guests when the interview is up. Maybe an hour, a day before or an hour before. But you know that I use a service called scheduleonce.com to help me do all the schedulings automatically.

 

Linda:             Really, you know I saw that. That was really interesting. No, you know what I use, I use a lot of all of the different products that are on Google. Ironically, Google docs was, I guess, you know kind of related to one of the companies that was sold or acquired by the engineers in my company called QuickOff. So I live and breathe for Google docs and I use their calendar, I just use everything all Google. All day, every day.

 

Michael:         Um, so if you could recommend that *34:13 someone speaking in background followed by dead air* So, if you could recommend a book to our listeners, what would it be?

 

Linda:             Oh my gosh, I have so many books. I am a book worm. I think one of my favorite books is… oh there is so many to choose from. I really like Tuesdays with Maury. I like The Alchemist a lot. Actually, you know what, that is probably going to be one of my favorite books. The Alchemist because it’s such a short read but the message is very, very, very powerful.

 

Michael:         The Alchemist?

 

Linda:             Yes, I’m a very big fan of Ayn Rand. So Atlas Shrugged. Those are like a little bit more to read because they’re about this thick. But they’re great, great books.

 

Michael:         Okay Success Nation, if you haven’t already, you can get the audio version of this book The Alchemist or any book you want for free by going to asiansuccessbook.com that is asiansuccessbook.com.

 

Linda:             Oh really?

 

Michael:         Okay Linda. This next question is the last question of the lightning round but it’s a kind of doozy.

 

Linda:             Doozy? That’s hard to imagine in the lightning round because like I was talking so slow…

 

Michael:         So, imagine if you woke up tomorrow morning…

 

Linda:             Okay.

 

Michael:         … in a brand new world,

 

Linda:             Okay.

 

Michael:         …identical to Earth, but you knew nobody, okay?

 

Linda:             Okay.

 

Michael:         You still have all the experience and all the knowledge that you currently have.

 

Linda:             Okay.

 

Michael:         Your food and shelter are already taken care of. But all you have is a laptop, your Mac, and $500.

 

Linda:             Okay.

 

Michael:         All you have is the laptop and $500.

 

Linda:             Oh, wow. Okay.

 

Michael:         So, what would you do for the next seven days?

 

Linda:             For the next seven days. I would try to look for the locals and live like the locals wherever it is I’m at. And that is actually my travel philosophy is to live like locals and eat like locals. Like try to walk a day in their shoes to see what they’re exposed to and what they’re environment is like.

 

Michael:         Alright so Linda Nguyen, enjoyed listening to your journey and all the stories you shared with our audience today. Give Success Nation one parting piece of guidance. And share the best way that we can find you and then we’ll say good-bye.

 

Linda:             A parting piece of advice, is that if you want to find food that is fitting for you and if you’re going to go out, please download YoBelly. We’re available in IOS and Android. I guess I missed that. www.yobellyapp.com. We’re also on twitter and Facebook using the YoBelly app handle. That’s my advice and that’s also my little plug.

 

Michael:         So, Success Nation is well aware that they can find links for everything that we mentioned in today’s episode by going to asiansuccessmagazine.com and finding Linda Nguyen in the archives. Linda, thank you so much for being generous with your time, your expertise, and your experience. Success Nation salutes you and we catch you on the other side.

 

Linda:             Thank you so much for having me. And also I want to leave the audience with my personal motto which is to eat, drink, live, laugh and be merry and then eat some more.

 

 

 

 

 

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