Career Relaunch®
Joseph Liu
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Changing Course with Youssef Salameh
What happens when the career you originally pursued is no longer working for you? In this episode of Career Relaunch, Youssef Salameh, shares his story of relaunching his career from running a family restaurant in NYC to becoming a realtor in Las Vegas. We’ll talk about the emotions of walking away from your career, the barriers that stop you from moving on, and the realities of leaping into a new industry. I decided to have Youssef on the show because his story is one that you might be relate to. Sometimes, we invest a lot into one path in our career, and even when we know we’re not completely happy, we keep hanging on. But as Youssef is going to describe, sometimes, when the writing’s on the wall, you just have to change course. During the Mental Fuel® segment, I also address a listener question about whether your next career move should be one that’s practical or aspirational. Key Career Insights Walking away from something you’ve built from scratch will inevitably involve a range of emotions including sadness, disappointment, anger, and fear. Even if you can see the writing on the wall about your need and desire to change careers, people tend to hold onto the careers they have to maintain the stability it offers them. Taking a mental break can actually be very productive and clarifying. Pride can often stand in the way of letting go of a career that is no longer working for you. Listener Challenge During this episode’s Mental Fuel segment, I talked about the importance of getting very clear with yourself on what specific metrics you’ll use and hurdles you’ll need to cross that will trigger you to pursue something else in your career and define where you’ll draw that line. Will it be a certain number of days each week you truly enjoy your job vs. dread your job? Or accumulating a certain amount of savings so you can feel comfortable weathering a temporary hit to your income? Or will it be something more personal? For example, the number of days each week you can actually tuck your kids in at night? Or the amount of time you feel energized vs. depleted? Decide what’s important for you to have, and if you cross that line from your situation being acceptable to unacceptable, make your bold move, knowing that your transition may be an emotional one as Youssef described earlier, but certainly one worth making. About Youssef Salameh, realtor Youssef Salameh was born and raised in New York City. He and his mother, originally from Lebanon, built a successful restaurant brand there named Wafa’s. And for 11 years, the restaurant did really well, featured at the top of most major publications’ food lists. But eventually, they had to close down their restaurant, and in early 2020, Youssef, his wife, and daughters moved across the US to Las Vegas to launch Wafa’s there. But then, the pandemic hit, and Youssef dropped his plans to open a restaurant there and decided to instead pursue a completely different interest of his–real estate. Did You Enjoy This Episode? Please Let Us Know! Tweet: If you enjoyed this episode and have a few seconds to spare, Tweet to let me and Youssef know! Tweet a thank you! Review: I’d also love for you to leave a positive review and rating for the podcast on Apple Podcasts, which helps my show reach more people who want to relaunch their careers. Subscribe: Be sure to subscribe to Career Relaunch podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or Android so you can automatically get each new episode on your device. Full instructions. Stay in touch: Follow Career Relaunch on Twitter and Facebook. You can also follow host Joseph on LinkedIn, Twitter, Instagram, and Facebook. Comments, Suggestions, or Questions? If you have any lingering thoughts, questions, or topics you would like covered on future episodes, record a voicemail for me right here. I LOVE hearing from listeners! Leave Joseph a Voicemail You can also leave a comment below. Thanks! Thanks to Grammarly for Supporting Career Relaunch Built by linguists and language lovers, Grammarly’s writing app finds and corrects hundreds of complex writing errors — so you don’t have to. Career Relaunch listeners can download Grammarly for free by going to GetGrammarly.com/relaunch. Episode Interview Transcript Teaser (first ~15s): I truly didn’t want to let go of it. It was all I know. We decided to sell it and just move on with our lives. It was probably the scariest moment of my life. It was more than a financial loss. It was a personal loss for me. Joseph: Youssef, thank you for joining me on Career Relaunch. It is great to have you on the show! Youssef: Thank you, Joseph. It’s great to be here. Joseph: Alright, so we have a lot to cover today. We’re going to cover your time working on the restaurant industry and then what you’re up to right now as a realtor. Could you just start us off by telling me a little bit about what you’ve been focused on in your career and your life? Youssef: Well, as of late, I’ve just been focused on the real estate industry as a whole and getting to know the ins and out of it. For me, the real estate industry is a people business. It’s a business that I’ve always been in whether it was cooking for people and now, finding people homes. I’m extremely grateful that I have time to spend with my wife and daughters now which I didn’t have much of before. Joseph: How may daughters do you have and how have things been going for them with everything going on with the pandemic? Youssef: I have 2 girls. One is going to be six next week, and one is going to be 10 in August. It’s been tough on them. They take it well on the surface but as a parent, I feel like it’s my job to notice the little things that are not the same anymore. I mean, don’t forget, they’re not really socializing. They might have maybe 2 or 3 friends on the neighbourhood over here that they get together with, but overall, I feel like children really need to be in a setting with multiple children on a daily basis. Joseph: Yeah, for sure. I think when we spoke before I mentioned I’ve also got a young daughter. She’s 3 and it runs through my head every day, this balance of trying to get her to socialize but also trying to make sure she’s staying safe and not socializing which is a really hard balance to strike. It’s an impossible situation. Youssef: It is. Joseph: Well, we are going to come back and we’re going to talk about your time as a realtor. I know that you recently moved to Las Vegas. We’re also going to talk about that transition. What I’d like to do is, first of all, go back in time and talk about your time—way back in the day—before you became a realtor, and you were working in the restaurant business. Would you mind just taking us back in time and telling us a little bit about your time in New York? Youssef: New York is my home. I was born and raised there. I’m a New Yorker living in Vegas now. I come from a family where it was the mother and her four kids, basically. My mother used to always cook these big, elaborate meals and invite friends and family over. Everybody would tell her, “Hey, why don’t you open a restaurant?” And she’d be like, “Nah.” Before we were in the restaurant business, my family was in the furniture business. All those big box stores came along and it got very competitive. So, one day my mom said, “How do you feel about opening a restaurant with me?” I said, “You know what? Let’s give it a shot.” So, we started in a—I call it the closet. We were cooking up shawarmas and felafels on an electric stove. That’s how small the place was. Joseph: We should probably mention a little bit about your background. You’re Lebanese and you mentioned to me before that your mother is originally from Lebanon. Can you tell me a little about her journey into opening up her first restaurant and what that was like for her as an immigrant in the United States? And this first location was based in Queens, right? Youssef: It was. You know, I was very proud of her because at that point, she had never done anything without my father. And then she just went up and decided instead of going to him, she came to her eldest son, which was me, and she was like, “How do you feel about this?” I said, “If you’re ready, I’m ready.” For her, it was amazing. I basically ran the place. I did learn to cook along the way, but I still cannot cook like her. I mean, she is…When she comes to visit me in Vegas, she’ll cook food for weeks and she’ll just put it in the freezer for me. She was here over the summer, and I just finished her last batch of meat pies a couple of days ago. It was amazing. Joseph: Can you just give me a glimpse of what it was like to start a restaurant. Because I’m just thinking, so many people out there, they start restaurants, but you never really understand what is involved with literally opening the doors on the first day. How did you guys find a place and how did you create the kitchen? What was involved with that? I’d imagine that was pretty complex process. Youssef: Well, that first little location wasn’t complex at all. It was literally done in under two weeks. We outgrew that place in under two years. We literally had people sitting on the outside on the sidewalk, on tables. They’d bring their own chairs just to make sure there’s room for them. It was nuts. And then, the city came to warn us, like, “Hey, you couldn’t do this.” So, we had to close up shop there, but we found a place just two blocks away which was a full-service restaurant. At this point, we thought we had some experience already, so we jumped in with both feet. Now, with this place, setting up the kitchen it’s very intricate. It’s very important to the flow of things. You have to set it up in a way that you start at A and you move in a certain directi
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