“Something that is a part of your history or that remains from an earlier time.” – Cambridge Dictionary
When we speak about a legacy, it is often in the context of when someone has passed away. One may hear “George was an amazing husband, father and family man.” or “Andrea was so selfless to the needs of others and gave so much back to her community.” Not only do we leave a legacy when we leave this earth but also in the workplaces we inhabit during our lifetime. Whether one has spent their entire career in one organization or moved around from place to place, everyone of us has a work legacy we leave behind.
Will people miss you or will they be happy you are on your way out the door? Will you be known as a brilliant business person, a deal maker, a teacher and facilitator, a backstabber, a hard-worker, bully, one of the mean girls or guys, a manipulator or micro-manager, coach, confidant, collaborator, someone who includes other, who is inclusive, makes people feel at home, a team player, a peacemaker or relationship builder.
No matter what ones role in an organization is, we all leave it with a legacy – positive, negative or indifferent. If you left today, what would your legacy be? Is this something you would be proud of? If not, what are you doing to change it?
Remember YOU and your actions have the power to decide what legacy you will leave others with. What do you think your legacy will be? What do you hope it will be?
Memories of an evening with Oprah circa 2013. AHA moments – Who are you in the moments of quiet and stillness? Listen carefully to the whispers and um’s. Listen to your inner voice, follow your instincts and find greatness in service.
The Junior League of Toronto‘s Chef’s Showcase with Host Christine Cushing is an evening culinary event held at George Brown School of Hospitality and Culinary Arts, in partnership with the College.
The price of admission ($90) allows all guests to have an interactive experience by getting up close and personal with George Brown Alumni Chefs as you taste the results of their culinary skills and enjoy wine parings from Noble Estate Wine and Spirits. It is a cocktail format from 6 to 9 pm and features a silent auction of unique food themed items. The event will also introduce and fund the JLT Culinary Scholarship*, in partnership with the George Brown Foundation, as well as fund other JLT programs and initiatives.
This year’s event will be on Thursday May 3rd. TICKETS ARE $90 and can be purchased at http://www.jlt.org.
Toronto – we hope you will join us!
“A cloudy day is no match for a sunny disposition.” ~ William Arthur Ward
This is the ultimate in simplicity for those days you are craving pasta but don’t want to spend a lot of time cooking. Martha Stewart’s One Pot Pasta to the rescue.
I was never really a fan of beets until I had this amazing Arugula Salad with Roasted Beets, Squash & Shallots by Gwyneth Paltrow. I was happy to find the recipe online via Bare Beauty and have made it many times since. It is a go to salad for a friend of mine who luckily made it for a friend’s 50th birthday dinner. I loved the roasted beets so much that I now incorporate them regularly into my homemade meals. It truly was love at first beet.
Meet York Region’s first luxury hotel Toronto Marriott Markham now open in the heart of Downtown Markham. A stunning lobby and Draco Markham a perfect place for a glass of wine, speciality bourbon cocktail or dinner without having to travel downtown. A lovely addition for residents, businesses and visitors to the City of Markham.