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February 12, 2018 31 mins

In this episode of Art Of The Hustle, Grissini and Westmount Country Club owner, Tony Del Gatto shares stories about growing up in Hell's Kitchen, building businesses from scratch, growing Westmount Country Club's revenue to over $30M annually, and what his legacy is. Tony also shares tips on how Karate teaches one discipline, the best advice he has ever received, and why it's important to be a giver and not a receiver. Tune in now, to this episode of Art Of The Hustle.

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Speaker 1 (00:05):
You were listening to work radio partnership between I Heart
Media and we worked this episode of Part of the Hustle.
We're here at Grassini Restaurant with Tony Delgado. Uh. He's
the owner and founder of Grassini as well as Westmont
Country Club. You grew up in Hell's Kitchen you were born.
You've been doing this a long time. Obviously the landscape

(00:25):
of New York City and Hell's Kitchen has changed a lot.
Don't you tell us a little bit about what it
was like growing up back then? Growing up in Hell's Kitchen.
I guess the worst answer itself help. But we didn't
know that at the time because we grew up. Everybody
was in the same pot, so to speak. So if
you stepped down a fire escape, you have swam down

(00:46):
the Hudson River. We all did it. So we didn't
know how very poor we were, but we were richard
and love parents and friends And how did those experiences
help to shape your mindset or help you become who
you are now? I don't want to live like that
the rest of my life. So I used to see
my father how I had, how id going to work?

(01:08):
And Uh, I didn't want to be like that I
wanted to just make money. Money was on my mind
since I was nine years old. I wanted to make money. Wow,
So how did that affect you wanting to go to school?
I know. Uh. In your father's family there were seven
siblings and only the oldest got to go to college. Um.
And he wasn't the oldest. Um. And it sounds like

(01:30):
with money being on your mind since nine years old,
education was important to your father. He wanted you to go,
but you had other things in mind. So what happened there? Yeah?
He All he talked to I was go to school,
Go to school, go to school, And all I thought
about making money, making money, making money, And I went out.
I shined shoes, so shopping bags. I did whatever it

(01:50):
took to make money. I did go eight years to
grammar school. There's only one Catholic school in the neighborhood
and I went there. Then I went six months to
high school. At the six months in high school, I
said this is not for me because the subject I
was getting in high school I was I learned in
the Catholic school in the sixth grade. It was kind
of boring. Other than besides being boring, it was not

(02:13):
what I wanted to do. Every day I left my
house was zero money in my pocket, and I always
wanted to come home with at least a dollar, which
meant a lot to me. So I went out and
I hustled. I made money, I kept it, made more money,
kept going. I saw two shopping bags one day, and
four than six and eight. Ghine choose whatever it took

(02:33):
to make a dollar. I did. Worked in bingo halls
selling hot dogs and sodas. And it was a rough
neighborhood to begin with. So when you came out of
the house, there was no plan on what you're gonna
do for the day. It just worked out on its own.
It's what it was gonna do to you, not what
you're gonna do to it. So with you running around

(02:54):
doing all of this, where your parents supportive or did
they think you were in school or what did they
think was going on? I was in school. I mean
even burned the almost pointing the building down to drive it.
Burn lettuce that came from the school, and unfortunately, unfortunately
that didn't happen. But uh, when I realized I was
burning to my mother's mail that was getting bills from

(03:14):
electric telephones and stuff, like that, and started with the
phone to begin with, and the phone the inventions that
just came out. She thought. She used get phones from
the school phone calls, and then I used to in
the morning before she got up. I used to take
the magnet out of the phone, so I put screw
to magnet by the phone head back in, and then
when I was asked, the phone would ring, but she

(03:35):
said hello, but she wouldn't get a response, and she
kept telling me about these new inventions. They stink, so
I says, I used to tell him the phone works.
I put the magnet back in and said, I call
this one call that one. Of course everything works, so
everything's okay. But then I started to get lettuce in
the mail. So I knew if I got a letter
in the mail and my father, I heard my father's

(03:57):
footsteps going down the stairs then coming back go, I
knew I was going to get a beaten you know.
So there was something in the mail. So I said,
I can't have this happened. So I used to go
down there and I used to get a wig. I said,
light it up, and I said put it in the mailbox,
and the slat way dropped the mail and I said,
burn the mail down. So I did that for a while,
but then my mother's bills weren't being paid, and I

(04:20):
felt I felt terrible about that. You know, how can
I do this to my mother my father after all that?
How beautiful that the type of people they were so
ill call a friend of mine. I couldn't figure it
out what happened for the next step I could take.
So the best that I could have taken, I told
my friend made I made him call the school and

(04:41):
tell him that act as my father and told the
school that my son passed away. He died. So now
I had a free hand to do whatever I wanted.
I was running the streets doing anything I wanted to
do until I got caught sneaking in the movies and
I had arrested, and uh, they found out who I
really was. My mother had father had to come down

(05:04):
to get me. But I was already sixteen years old
at that time, so I had a couple of good
years under my belt without going to school. So my
parents found out about it. But at that time, being sixteen,
I was able to quit, and I quit, and then
I also I put my own push cart from the
old Who's and buggy carriages, took the wheels and the

(05:24):
axles off at him. I put my own cart on
top of it, and being my friend, this guy kid Frankie,
he's a twin, went down to market fifteen dollars apiece.
We got thirty dollars working fruit, vegetables, fruit, and we
had a pedal done night there with you, and paid
the cops of dollar here, a dollar there, just to
keep the push guards. And we used to get locked
up two every every couple of days. You had a

(05:45):
bad cop, I would say, all right, come with me,
take the push guard, wheeled down to thirty street, the
fourteen free sinct and if you came out and it
was a good copy, food will be on the on
the cart. Sometimes they would take the read the cart
and take all the food. But some cops would let
you sell out your foods at two rush hours, at
twelve twelve o'clock at five o'clock. And then once they

(06:07):
let your sell out, you said you had to go
to court at eight o'clock to night. They said you'd
better being court otherwise. So I used to go to
quot at eight o'clock, pay two dollar fine, and then
I did it again the next day. So my father
was making thirty dollars a week. I was making thirty
dollars a day, you know. But they had no idea
about school until I quit. And uh then I bounded

(06:29):
up in the army. You know, I got married, if sir,
if I got I went to you know, I pushed
up my draft because they were they were drafting married husbands.
Uh that we're married. And I pushed up my draft
so that I know a year after I got married,
I would be drafted. So I didn't want that to happen.
You know, I don't want to be married and then

(06:49):
go away. So I pushed up my draft. I went
into the army, started by two years, and uh I
got married. I wounded up coming out to Jersey. A
friend of mine and says, you want to look at
this place, it's the cameo. Yeah, I look at anything.
I don't care. I mean, if it took me thinking
about what I had to do, I would probably not

(07:11):
never done anything. But I saw an opportunity here. They
had a great cocktail. I was all I saw was
the cocktail. I was six four or six hundred people
into every night. Wow, this is great meantime. They had
five banquet rooms upstairs that I didn't know the first
thing about how to operate. So when I closed not
that my lawyer says, what what do you know about banquets?
I don't know anything, not even one thing you know.
I never did it, absolutely not, but I'll learned. I

(07:35):
took my beating for the first couple of years, but
then I learned. I kept going and kept learning. I
opened up a disco tech upstairs. I used one of
the ballrooms and the money started to come in. And
then I opened up a couple of other clubs, and
I wound up a year later. I got the Westbound
Country Club, which was in shambles, had to be reconstructed,

(07:55):
so to speak. And uh, that took some timing to
get that going. Of course, by the time my brother
was with me also, so when I at the west
Mount was a disaster waiting to happen, because they sold
it when the place was just crumbling down, when it
was at an optimum from that for them enough for us,

(08:17):
it was a disaster. But if I had to think
about what I was gonna do and plan something, I
probably wouldn't be where I am today. So I never
planned anything. Things just happened. Canby was supposed to be
a theater and around I was interested. I said, okay,
I'm interested. But then somebody went there to outbid me,
and I outbidded him. I wounded up with the place

(08:39):
and I kept it as catering in the cocktail lounge.
And then I paid off my mortgage and I was free.
And now I was mortgage free, dead free. And what
we did was take the money that we made and
we kept putting it back into the place. And we're
there now, I guess over forty two years. And it's uh.
We called it now the one and only west Mount
Country Club because it is a it is a him

(09:00):
a kind. They called the Jeweler New Jersey. Uh. You
about four hundred weddings a year. We can do up
the people, up the people parties and then uh in meantime,
while we were there, and then I opened up Graceining.
We actually we built this building. We had to raise it,
build it because it's non conforming use. So we raised
the building, put a new foundation under it, raised the

(09:21):
ceilings that we uh, we made a go of this
had five partners. We should spend four hours together talking
about making Linguini, my clamps to us. Everybody had an opinion,
which was horrible at the time. So a couple of
partners we brought out my one good part that passed away,
and then it was not just me and my brother.

(09:43):
So my brother is sort of retired, but he goes out,
goes up to the Westmount Country Club once a week,
take care of business up there, and I stay here
out here almost every day. I use it socially and
I use it business wise because there's a lot of
things that behind the scenes that people don't know about,
and I don't let them know about it. You know

(10:04):
the other day that the hood broke down, the fans,
busted pipes in the back, broken frozen. But I managed
to learn how to do things as I go. Like
I said, if I had a start now and know
what I know now, I probably I wouldn't try many
things that I did try. And the reason why I
tried because I had nothing to lose. When you broke,

(10:26):
you have nothing to lose. There's a lot of brilliance
in that. Well, let me ask you this, As you
tried all these things and these new business ventures, did
you have a vision that you know what something like Westmount,
which where you've been in business for over forty years,
could achieve kind of the standard, Like you said, the
Jewel of New Jersey and the financial success it does

(10:47):
over what thirty million dollars annually did. Could you ever
imagine that when you were doing when you were absolutely not.
I just wanted it to be successful. So my motto
is refused to lose. So I do that when I
play cards, I do that when I play golf, I
do that when I play anything. When I'm against someone,
I refused to lose. And I learned that from a

(11:09):
wise man. He says, always would put it into your brain,
refused to lose. So I used that model. I refused
to lose a lot of what I'm trying and what
I'm doing, I refused to come in second. And uh
I did all these things on a whim, on on
a chance, just taking a chance, and I never knew
what was gonna work out. Yeah, that's incredible. You mentioned

(11:32):
with your different partners when you were starting Grassini, everyone
had an opinion on the laguini. You actually get in
the kitchen and have some recipes yourself, right, Well, my
mother was a great cook, and uh I guess most
Italian families, the mothers are good cooks. You know. My neighbor,
everybody made a better meat ball than the next mother.
You know, I got a hundred friends and hundred friends

(11:53):
their mothers made the best meatball, you know, all of us.
And I said, my master makes the best people. No,
you have mother makes the best people. But I helped
my mother in the kitchen when I was younger, and uh,
she didn't had no much equipment to work with. Where
with cold water flats they were, you know, I mean
I was born in the cold water flat. I wasn't
born in hospital, so I knew what it was to

(12:15):
help her whenever I can, Whenever I wasn't out with
the guys, whenever I wasn't running around the streets, I
would help it. But I at my house at five
o'clock a five thirty, had to have dinner with the family,
so I'd help. But she she used to give the
recipes to my sisters, and uh they when they got married.

(12:37):
My sister in Flowers still has a recipe and her
pots and pants that she had. That's going back. And
my mother died about twenty years ago, you know, but
she still has all the recipes in a book. So
I came here and I saw Sundays being slow. So
I started making meat balls and stuffed all the chokes,
and I staid at peasant. A tally of food start

(12:57):
to really take off, and people who enjoyed it tremendously,
and then it just built up where now you know,
it's nothing to do to hun people on a Sunday
will be here. The Meetpos became so popular that I
saw him every night, also with meetpos and homemade spaghetti
and homemade pasta. There's all all pasta is a homemade
in this restaurant. Most of the bread's pasta's desserts. And

(13:19):
I pride myself on buying the finest quality when he
could buy, I don't care what it is. I mean
the troubles around three four thousand and pound, I buy it.
You know right now, I'm not in it for the money.
I'm in it to satisfy myself. My employees, they're like
I look at them like my extended family. They need
help buying a house, get mortgage, paying for a car.

(13:42):
The kids get some trouble, I get them out of
jail if that need be. So I I enjoy helping people.
Now you know that I don't have to do. I
could actually retire you. I could have retired twenty years ago,
but I chose not to. Two interesting questions out of
the things you just mentioned there, one of which is
obviously the Sunday sauce must be very popular. I read

(14:03):
somewhere that David Burke this is his favorite restaurant, David Burry,
and that he eats her often. He's a great chef,
well known, very well known. Who are some other people
that eat here over the years, over the past twenty years,
Oh taught English David Burke. He talked about chef she

(14:23):
talking about anyone our listeners might recognize their name. Eric
Bolin was in here the other night, and uh, actually
go puff Daddy p Diddy. What's his name? Yeah, Sean Combs.
I think I saw Paul Rosenberg, who's Eminem's manager in
the CEO of def Jam Remember seeing C. C. Sabathia

(14:45):
from the New York Yankees, Sylvia Rohne, who's CEO of
Epic Records, Um, Kelly Kelly and Conway. There you go
another one, Um? And I think was it who's the
Italian gen him? And we were just talking about he's
been in a couple of couple of movies. He was
in Good Fellas a buddy of yours, Frank Vincent. He

(15:08):
passed away, Yeah, Vincent Um. Interesting, Well, we hung out
a little bit with Joe Pesci and that crewel So
I knew the quite well from growing up and well
through my wife. She came from that area. The area
with Joe Pesci. He's playing a band I think the

(15:28):
Victorians or something. They used to do, an Italian stint.
And uh, even when they when they they went to
get him for the part that Robert de Niro wanted
her man when he called he was a maitre d
the restaurant in Long Island, and he had no idea
what they called him and told him who they were.
He hung up on him because he didn't believe it.
Then he actually went out there to get him and

(15:50):
he's pretty successful since then. Interest. The other thing that
you mentioned there is, you know, working with your brother
and family and the people who work at Carasini and
Westmount our extended family. Yes they are. So why is
that important to you to to work with people in love?
I tell you it feels good when you're in the
place itself and you feel like you have a big

(16:11):
supportive system. There's nothing like having backing. You know, it
feels terrific. You know you feel comfortable. There's nobody looking
to do it because I know this type of business
is a is a risky business. There's not many restaurants
that survived more than five years. I mean, it's probably
the biggest failure type of business there is is the
restaurant so as just becomes more successful. And it has

(16:33):
been getting more successful. We're doing more than we did
last year or the years before. I ain't had to
do more next year than I did this year. I
always strive for Uh, go up five ten percent if
I can, and I'll do whatever I have to do.
Any changes I have to make to do it, I
have to renovate it. If I have to change the menu,
no matter what it takes, I'll go out there. I'll

(16:54):
see something. I've belong to g r I, which is
a group of Italian restaurant tours. So we traveled to
Europe a lot, so I got a lot of knowledge
from traveling. They leave quite a few times, me and
my wife and UH, it's been a good run. Now
that I don't need the money. Well, it's incredibly interesting
to me that you know, such a fine dining establishment, um,

(17:18):
and you're providing the highest produce, the highest quality of food.
At the same time you're looking to get back to
your patrons. So you know, you just celebrate your twenty
fifth anniversary. There was a slew of items on the many,
many that were only twenty five dollars in different anniversaries.
It's different discounts, Um. Why is it important to you
to make sure that you know your customers feel that

(17:40):
family atmosphere in the same way your employees and family
do well Because me, my wife a lot of joy
when people come up to you and a compliment. The
compliments are unbelievable, you know. And actually I even feeling
bassort to embarrassed at times because what all these they
used to make complaints till years ago, you know. And
I'm going to transition periods, get rid of this chef,

(18:01):
high another chef. And so the consistency is what counts
in this business. And now that we have a constant
restaurant that runs the same servius wise and food wise,
it's all nothing but compliments and pie praises. I mean
Kelly and Conway made a statement from the White House
that this is one of the best restaurants yous I've

(18:21):
eaten in. Yeah, this is pretty good. You you made
a comment about how you're still involved in the nuances
and the intricacies of the actual restaurant and making sure
everything flows smoothly. How do you unwind with being so
involved with all this stuff? Well, I unwind, I think automatically.

(18:45):
It's it's automatically. I don't know when I un wine
because I'm I'm unwound and I don't know it. So
at the times I an wine and I realized he
I had a nice relax of night tonight. Now maybe
like after the fact though, while I'm online, I don't
plant online unless when I go on vacation and stuff
like that. You're also a black belt in karate, right, yes,

(19:08):
I am. How how did you get involved in that
and what do you appreciate about karate? Well, I was
in construction at the time, and uh, I started to
box and my friend says, come up to uh the
places karate karate. I'm not looking at a breakboards and
all that stuff I just see. But it wasn't all
about that, which I did not know it's a martial lot.
And I went to a hundred sixty eight street Broadway

(19:29):
and they were training up there. He brought me up
there and I watched. I mean he exercised alone. Before
you start learning and training would uh the endurance you
need was unbelievable. You can take your gear and you
can ring it out and fillip a pail of water.
That's how hard they worked you before you started to learn.
And it's something like they teach you to walk before
you run. You have to learn how to walk a

(19:50):
certain way, how to breathe a certain way. And I
kept seeing my I went in. I kept going constantly.
I was going going up. I was putting on exhibitions
on broad Way. I was there five days a week minimum,
maybe six. I show my body being able to do
what it never could do before. When I went out there,
I started working out, I thought I could do anything.
There's a lot of things I couldn't do. But I

(20:11):
started now seeing my body doing things that I couldn't
possibly have done when I first started, and it was
it was exciting to me. The only reason why I
really left. It became uh, very political. You know, these
I used to sit with the Buddhist monks or the
Black Belts. I went to some weddings, Japanese weddings, and

(20:32):
then it became political. My my, my sense I was
writing a book, and so I was teaching while he
was writing a book for about two years. And then
the politics got involved, like actually, we're It came to
threatening threats coming from other schools and stuff. You know,
you weren't doing this cata the right way. You did

(20:53):
this move wrong and coming from from you know, Japan,
you know. And that's another way I know. This Japanese
kid uh that used to I used to train with,
he said, tell me how many used to fight in
combat hand to hand and in Japan. And he said,
have the same mind thought like you know that guy
can't hurt you. Put it in your mind that guy

(21:14):
can't hurt me. He cannot hurt me, he says. I
used just walk right through him. It kicks and punches.
It didn't matter what I get hit with, how I
got hit. My mind was so trained that I couldn't
be hurt that I used to win every fight I had.
I used to go well, actually I learned. I learned
the laughing kara I learned when I was stressed out

(21:35):
at times, I knew how to handle the stress through breathing.
Certain exercises I learned and gave me a stronger mind
to think about things and analyze it. So I became
my own psychiatrist, so to speak. Yeah, yeah, that's requires
that an inordinate amount of discipline, and I'm sure it

(21:56):
helped you from a business perspective, as you know your
motto refused to lose. Yeah, absolutely, I live live. I
mean I that was a great part of my life
the years that I did study that martial art. It
was a very, very big part of my life. It
may be realized who I really was. You know. I
was kind of shy about talking to anybody. I wouldn't

(22:16):
talk to anybody in the street. I wouldn't talk to
anybody at a restaurant. You know. I kept a neighborhood.
We only talked to your friends, you know, yeah, all
any any outside your neighbor with the enemies. So I
had that instilled in me, you know, not knowing that
it was really wrong. There are a lot of nice
people around here, you know, but we were fighting in
the streets and all kinds of stuff. Having battles with

(22:38):
other other ethnic groups, you know, whether it be Irish
or another. Yeah. Actually my neighbor was the Irish end
the Italians. So and all of a sudden the who
married an Irish girl and who I became friends with
some real good Irish guys and they went on and
on like that. So then I started to be able
to loosen up and talk to people. You know, I

(22:59):
was very defensive against people. I know what I figured
that guy, that guy hates me, I used to think,
but but then I found out it doesn't hate. It's
like with two guys. Youre in the car, guys yellow screaming, right,
they get out, I'm gonna kill each other. It could
be two nicest guys in the world, but they get
that rage in them, you know, and when you grow up,
when you go up with it, it's hard to change. Yeah,

(23:22):
you are switching gears for a moment. You mentioned, uh,
you know the compliments you received and um you you've
obviously had a lot of great chefs who've come here
to dine. Which recognition are you most proud of? And
what oh how I've gone against the odds and I succeeded.

(23:42):
The deck was stacked against me the odds with totally
a hundred to one that I would fail. Which business
venture that you've done has been the one that you've
enjoyed the most wonderment. That's a hard question, because I
would have tried anything. So maybe there was another type
of business that I would have liked more than the

(24:04):
businesses I've I've been in about twenty businesses, and like
I said, they were like all my children. I like
them all. And I had the Cameo, and I had
the west Mount, and I had Racening. I put I
had a card with the three companies on on the
on the front of the card, each one company. I
looked at them and said, well my children, and I
treat them all the same. If one made ten times

(24:27):
more than the other one, but it was supposed to
make that much. A lot of guys can only run
one business and make it as big as they possibly can.
But if they had to run a business where they're
making like twenty million dollars a year, and then they
took another business where they're making a million dollars a year,
some people can't do that, you know, they can't even
comprehend it. But I don't care if I opened up

(24:49):
a store, I know it's supposed to make five dollars
a week, and I choose to open it, I'll settle
for that. I'll try to make it make more, but
I'll settle for that. So I have one business in
particular that I'm really really there's too many of them
that are liked once they became successful. Well that's interesting

(25:10):
because you know a lot of successful people. Um, they
always say, you know, enjoy the journey. You know, it's
one thing when you get to wherever you're trying to go,
But a lot of times, looking back, they enjoy what
got you to that place. Did you enjoy the journey
or no? I did not. I didn't. There was the
journey wasn't good for me. You know, it was a fighting.
It was a fight every day to get to a

(25:31):
certain place. And I mean every day. I mean I
went to thick and thin the government, state taxes. I
wasn't tuned and I wasn't used to being like with
the books and records. I would sloppy in that respect
because I didn't it didn't interest me. And then I
had some bad accountants, bad lawyers, so I had to suffer.

(25:54):
Take the month at that but I got out of
them one way or another. I still got out of it,
you know. So it was a fight every every day
of my life. And too I become successful, which I
could have says, then I could retire it, you know,
but to that point that day, it was tough. What
what's the difference between retirement for you and when you're working,

(26:14):
because it seems like you're still so hands on or
at least uh involved in the businesses. Well, I'm sort
of like a perfectionist, and uh, I know perfection doesn't exist.
Uh I think Socrates said that. Anyway, I still am
a perfectionist, and I strife it if a light bulb
just flitched. It bothers me if I see something out

(26:36):
that sounds not right. The bud is not right, the
balls aren't right, cleanness hasn't done, the bathrooms aren't right.
It just drives me up a wall and and my
all my employees know it. So they're prepared to do
whatever it takes and make me happy. And it's not
by a threat, by no means. It's it's a habit. Yeah.

(26:56):
So it sounds like you've always trusted your gut instinct,
but b also come across a lot of successful people,
whether through social or through dining. What's the best piece
of advice you've gone and who did it come from?
Refused to lose? Came from a very wise, very very wealthy,
successful man. And you've lived without mantra all your life

(27:21):
that at a young age, unless yeah, thirty or forty years.
And if you were going to pass down advice to
aspiring entrepreneurs people who listen to this program, what would
you share with them? Well, never say never. And when
something you think it's hard to get done, you work
harder and it will be done. And then you can

(27:43):
look back and say, wow, it wasn't as hard as
I thought it was. A lot of people give up.
You never ever give up. I never would do that
in life, no matter what what I was doing. Yeah,
And being that you know you're approaching your eightieth birthday
this year, really I am, Well, we'll change your birthday. Well,

(28:07):
you at least look sixty, so you um. You know,
you talk about your part of different groups and you
travel to try different food. Is that how you stay
current to make sure that you're on top of the
ever changing landscape of restaurants and hospitality? Well, I do.
I mean if a new place opens up, even in
New York or somewhere. When I go out, we go

(28:30):
out to eat, we go out to die, and we
don't go out to eat. And I go out and
I try to learn as much as I can in
any place I go to, whether I go to Florida,
I go to Europe, I'll see something that will catch
my eye and I'll say, I'm bring that back with me.
I'm gonna try to my restaurant, you know. And uh,
even if my chef can't understand it by the time

(28:50):
I'm trued him, he understands it when it's all said
and done. How do you want to be remembered? Why
do we remember that as Tony Delgado, who was one
that was a given, not a receiver. I like, I
like doing things for people whenever I can. Because be
great pleasure to see somebody in need, because I was

(29:13):
in need a lot of years of my life, and
I know what it is to be in need. So
it gives to someone it's good, gives me a lot
of pleasure. If you could trade jobs with anyone for
one day, who would it be? And why I should
say the president? We wish you would um why I

(29:41):
had dinner with him twice? Yeah? That fight a memory?
He does you remember from one year two years later?
Who I was? I was out of fight with him
one time. I mean see me fight waiting for Mayweather.
I was sitting right next to the front bow. So uh.

(30:02):
And then I did work on some of his projects too.
I got paid, said they didn't get paid. I got paid. Yeah,
what's the next chapter of your life? Consistent? I don't know.
I never did know, and I don't know, but I
know something's coming up. I have an extrasensory perception. Well,

(30:22):
I mean just knowing who you are and the energy
and the attention to detail. That's not my age. I
still have the energy though, I do have the energy. Yeah,
I go and go without sleeping days if I had to.
And is that just the refused to lose mantra that
has you that you go without sleep or is it
something else? Like I was born like that. I was

(30:43):
born like that. That's why my uncle's just gonna be butchery.
I was like a tough kid, you know. And uh,
I never backed down from anyone or anything. And I
always went full full force ahead, straight ahead. But they
went to trouble or not, that didn't matter. I know
at the other end, I come out okay. Did you

(31:06):
ever have any self doubt? No? Never. We would always
just work out. You believe that. I see when you
when you broke, When you broke, when you have nothing,
what could you lose? I keep saying, like, what, what?
What could you lose? What could have happened to me?
I still be broke if nothing worked out, but I

(31:26):
try something else. Song's gotta work out, and be trying
a hundred things something one thing I gotta work out.
We appreciate Tony Delgado for joining Art of the Hustle
um and we look forward to hearing from you soon
on whatever your next ventures. Thank you very much. Thank you.
For more about Art of the Hustle, go to I
Heart radio dot com slash Art of the Hustle
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