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The daily routine of 17 CEOs

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The daily routine of 17 CEOs

Jim Citrin at Yahoo! Finance set out to study the daily routine of 20 CEOs. Surprisingly, he received responses to his survey from 17 of the 20 CEOs polled. Jim’s questions were focused around their daily routines. There was overwhelming similarity between the daily routines of all the CEOs. The following are the most interesting to me:

Start early.

This is the part of your morning routine over which you have the greatest control. To fit it all in, it’s a must to start early. The latest any of the surveyed executives wake up is 6 a.m., and almost 80 percent wake up at 5:30 or earlier.

The early-bird-gets-the-worm award goes to Padmasree Warrior, chief technology officer for Motorola, who rises at 4:30 a.m., spends an hour on email, reads most of the news online, and then does an hour of either cardio or resistance training each morning. This allows her to get her son ready for school and drop him off, and still get to work by 8 or 8:30 in the morning.

Exercise every morning.

It’s often difficult to find a way to fit exercise into your busy schedule, but knowing that some of the most successful businesspeople do so might motivate you to find a way to work it into your routine.

More than 70 percent of the business leaders in my survey perform their exercise in the morning, while 15 percent find a way to do it during the day (one does it late at night before turning in). Only two of the executives admit to not exercising on a regular basis, although one said, “I know I should.”

The individual who demonstrates the greatest exercise discipline is the CEO of a high-performing global technology company (I promised him anonymity so as not to blow his cover). “I exercise at lunchtime,” he says. “I block the time every single day. This is because I’m a runner and that’s the best time to run outside all year long.”

Make family time.
Many business leaders find that the morning encourages important family time. Some have breakfast with their families or make taking kids to school a central part of the morning routine.

Clayton, Dubilier & Rice managing partner Kevin Conway lingers at home when he can to help send off all three kids to school. Greg Maffei, CEO of Liberty Media Corporation, says, “I try to talk one of my kids into going outside to get the paper, but end up getting it myself. I then have breakfast with my wife and kids, help the latter get dressed, and drive the older boys to the bus stop at 7:40 a.m.”

The CEO daily routine – [Yahoo! Finance]

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Last Updated on January 27, 2022

5 Reasons Why Food is the Best Way to Understand a Culture

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5 Reasons Why Food is the Best Way to Understand a Culture

Food plays an integral role in our lives and rightfully so: the food we eat is intricately intertwined with our culture. You can learn a lot about a particular culture by exploring their food. In fact, it may be difficult to fully define a culture without a nod to their cuisine.

“Tell me what you eat, and I’ll tell you who you are.” – Jean Anthelme Brillat-Savarin (1825).

Don’t believe me? Here’s why food is the best way to understand a culture:

Food is a universal necessity.

It doesn’t matter where in the world you’re from – you have to eat. And your societal culture most likely evolved from that very need, the need to eat. Once they ventured beyond hunting and gathering, many early civilizations organized themselves in ways that facilitated food distribution and production. That also meant that the animals, land and resources you were near dictated not only what you’d consume, but how you’d prepare and cook it. The establishment of the spice trade and the merchant silk road are two example of the great lengths many took to obtain desirable ingredients.

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Food preservation techniques are unique to climates and lifestyle.

Ever wonder why the process to preserve meat is so different around the world? It has to do with local resources, needs, and climates. In Morocco, Khlea is a dish composed of dried beef preserved in spices and then packed in animal fat. When preserved correctly, it’s still good for two years when stored at room temperature. That makes a lot of sense in Morocco, where the country historically has had a strong nomadic population, desert landscape, and extremely warm, dry temperatures.

Staples of a local cuisines illustrate historical eating patterns.

Some societies have cuisines that are entirely based on meat, and others are almost entirely plant-based. Some have seasonal variety and their cuisines change accordingly during different parts of the year. India’s cuisine is extremely varied from region to region, with meat and wheat heavy dishes in the far north, to spectacular fish delicacies in the east, to rice-based vegetarian diets in the south, and many more variations in between.

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The western part of India is home to a group of strict vegetarians: they not only avoid flesh and eggs, but even certain strong aromatics like garlic, or root vegetables like carrots and potatoes. Dishes like Papri Chat, featuring vegetable based chutneys mixed with yoghurt, herbs and spices are popular.

Components of popular dishes can reveal cultural secrets.

This is probably the most intriguing part of studying a specific cuisine. Certain regions of the world have certain ingredients easily available to them. Most people know that common foods such as corn, tomatoes, chili peppers, and chocolate are native to the Americas, or “New World”. Many of today’s chefs consider themselves to be extremely modern when fusing cuisines, but cultural lines blended long ago when it comes to purity of ingredients.

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Black pepper originated in Asia but became, and still remains, a critical part of European cuisine. The Belgians are some of the finest chocolatiers, despite it not being native to the old world. And perhaps one of the most interesting result from the blending of two cuisines is Chicken Tikka Masala; it resembles an Indian Mughali dish, but was actually invented by the British!

Food tourism – it’s a whole new way to travel.

Some people have taken the intergation of food and culture to a new level. No trip they take is complete with out a well-researched meal plan, that dictates not only the time of year for their visit, but also how they will experience a new culture.

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So, a food tourist won’t just focus on having a pint at Oktoberfest, but will be interested in learning the German beer making process, and possibly how they can make their own fresh brew. Food tourists visit many of the popular mainstays for traditional tourism, like New York City, San Francisco, London, or Paris, but many locations that they frequent, such as Armenia or Laos, may be off the beaten path for most travelers. And since their interest in food is more than meal deep, they have the chance to learn local preparation techniques that can shed insight into a whole other aspect of a particular region’s culture.

Featured photo credit: Young Shih via unsplash.com

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