Stinky cheese: a lesson in adaptation

Strange title.
Short read.
Huge impact.

"Who Moved My Cheese?" by Spencer Johnson

This little book takes 30 minutes to listen to or read in one sitting, but it's impact can last a lifetime.

A lesson in taste

For years, I stuck to the big three: cheddar, mozzarella, and parmesan.

Blue cheese? No thanks.

It wasn’t until my 30s that I learned to appreciate the depth of flavors and the joy of eating Roquefort on steak, blue cheese crumbles on a salad, brie on a baguette.

The same thing happened in my career.

I got comfortable and I got cut ( pun intended).

Comfort vs. change

For over 17 years, I enjoyed the stability of working for a major corporations: the salary, the security, the structure.

But if you know oil & gas, you know the cycle: ramp up, wind down, repeat.

I had grown comfortable, until the cheese moved.

Today, I relate more to Sniff & Scurry than Hem & Haw.

I know change is inevitable, and I’ve learned to anticipate it and move quickly to profit from it.

Becoming a cheese connoisseur

Every business I run is a different cheese:
🧀 Cheddar → My construction company
🧀 Swiss → My fencing company
🧀 Pule (look it up) → The design company I run with my wife

I no longer chase just one type of cheese.

I’ve become a cheese connoisseur entrepreneur.

Get your running shoes ready.

There’s plenty of chatter out there, tariffs, labor shortages, market shifts.

I listen, but I don’t stay still.

Every morning, I do the same thing: lace up my boots and go find cheese.

Get out there and make things happen.