"It’s Not Your Niche." That's the name of the upcoming mastermind I'll be having in @The Skool Cat's community Hoomans, this Friday May 9th, 7PM CET :) It's not your niche... It’s the fact people still don’t get what you do (or why they should pay for it.) I’ll help you find the real value behind your offer… and explain it without overthinking every word. You’ll walk away with: - A better way to talk about your skills - A first draft of your unfair advantage - The #1 reason your message isn’t landing This is for people who know they can help, but feel stuck proving it. See you there? 🤗

- Gary Vee posted 1,000 wine videos with no audience 🍷 - The Beatles were rejected by 4 labels and played 1,000+ shows before they became stars 🎶 - Michael Jordan missed 9,000 shots in his career 🏀 - Spielberg got rejected from film school 3 times 🎥 - Mr. Beast uploaded 450+ videos before going viral 📹 - Oprah Winfrey was fired from her first TV job for being "unfit for television" 📺 - Sylvester Stallone was rejected by 1,500 agents before Rocky got made 🥊 - J.K. Rowling was rejected by 12 publishers before Harry Potter 📚 …and the list goes on. Winners don’t succeed despite failure. They succeed because of it. Failure isn’t the opposite of success, it’s part of the game. It’s the price of entry. The tuition fee. The best teacher. The most rewarding grind. It’s a numbers game after all. If I double my rate of failures, I should double my rate of success. And along the way, I learn what works (and what doesn’t.) No, I’m not (and probably never will be) comparing my journey to these giants, but when I feel down, this is what I hang onto. If they managed to build huge things, then surely I can build one small thing. So no. I’m not quitting. What keeps you pushing forward when quitting feels like the easiest option?

[UPDATE: MAP IS BACK] => https://www.skool.com/freelancers/-/map Where's the next meetup ? 🌏

Everyone please welcome @Keith Berg to the group :) Super happy to have you here, please introduce yourself in a post so we can get to know more about you (and you'll unlock my Ideal Member Worksheet at the same time😊). I'd love to know what goals you have and see how I can help you get there! -> Where do you see yourself in 1 year ? 👀 -> What would you say your main skill is ? PS:📞 Make sure to book in your Strategy call with me if you haven't already!

We'll be baking together, with @The Skool Cat's community, on Sunday, March 2nd, 5PM CET :) We'll bake a Tarte Tatin (caramelized apple pie) and some chocolate moelleux (check pics ^^) Recipes are easy to follow and don't need many ingredients or material. The pie dough can be bought for easier/faster process, I'll bake mine beforehand and leave the recipe here too. Just buy the ingredients and I'll guide you through the recipes process live 😊 Tarte tatin's ingredients: - 1 puff pastry - Golden (or Fuji) Apples: 1 kg → 2.2 lbs (about 4-5 medium apples, depending on size) - Butter: 100 g → 7 tablespoons (or ½ cup minus 1 tbsp) - Sugar: 200 g → 1 cup -> 1 pie pan Chocolate moelleux' ingredients (for 6 people): - Flour: 75 g → ⅔ cup - Powdered sugar: 125 g → 1 cup - Butter: 175 g → ¾ cup + 1 tbsp - Chocolate: 250 g → 8.8 oz (or about 1½ cups of chopped chocolate or chips) - Eggs: 5 -> 6 individual ramekins -or a big one-) For the real OG who want to bake their own puff pastry (I'll do mine :) ) WARNING: it takes a long time, and is not easy - Flour: 180 g → 1 ½ cups (T55 is similar to all-purpose flour) - Fine salt: 5 g → 1 teaspoon - Cold water: 128-132 g → ½ cup + 1 to 2 teaspoons - Tourage butter: 120 g → ½ cup + 1 tbsp (If you can’t find tourage butter, use a high-fat European-style butter like Plugrá, Président, or Kerrygold) Process Equipment Needed: - A stand mixer with a dough hook (optional) - A rolling pin - Parchment paper or a Silpat baking mat Preparing the Dough (Détrempe) Mix the flour, salt, and water at low speed in the stand mixer. Adjust the amount of water as different flours absorb water differently. The dough should form a ball but should not be sticky. Stop the mixer just before the ball is fully formed and finish kneading by hand. The goal is not to develop too much gluten in the puff pastry dough. (This step can also be done entirely by hand, reducing the risk of overworking the dough, making it an excellent alternative.)