Friday Fun: Just released book I co-authored!

Oct 02, 2009 in Creativity

The secret’s out. Donald Miller’s new book, A Million Miles in a Thousand Years, has just been released, and I am credited as a co-author. Click the ad to see the write-up.

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A Million Miles in a Thousand Years, co-authored by Tony Chung

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Excess of success worse than failure?

Mar 14, 2009 in Strategy

One day, while out with my wife for our weekly coffee date, I read the quote on her grande white mocha two-bag refresh tea soy misto. I thought to myself, how poignant; it made so much sense. The next day, as I slowly enjoyed my triple-venti peppermint soy caramel drizzle latte macchiato, I was surprised to receive the same quote. That was simply too odd.

Still later, while out for lunch with my friend, a Starbucks shift supervisor, I told this story, and referred to the quote on the cup that I kept encountering. As if on cue, the sleeve from my grande sized beverage fell to the table, revealing the same quote on that cup as well.

I have since seen that quote several times in the past six months.

The way I see it #26: Failure’s hard, but success is far more dangerous. If you’re successful at the wrong thing, the mix of praise and money and opportunity can lock you in forever. ~ Po Bronson

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Tony Macchiato from Starbucks FTW!

Feb 04, 2009 in Creativity, Personality, Strategy

The Tony Macchiato ~ AKA the Triple Venti Peppermint Soy Caramel Drizzle Macchiato Style Latte

The Tony Macchiato ~ AKA the Triple Venti Peppermint Soy Caramel Drizzle Macchiato Style Latte

As the new year rolled around I thought I would stop drinking coffee, or rather, espresso—more specifically, my Triple Venti Peppermint Soy Caramel Drizzle Macchiato-style Latte, which I want to officially label as the Tony Macchiato. I first stumbled onto this drink the morning after my wife and I celebrated Christmas 2007 with the staff from a previous employer at a hotel in downtown Vancouver.

Starting from its humble beginnings as merely a Caramel Macchiato with peppermint syrup instead of vanilla, the drink evolved over the last year and a bit into its current incarnation. I have my barista friends, and even Starbucks itself, to thank for that.

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