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Negotiation is everything—whether it’s business, personal relationships, or just everyday life, knowing how to get what you want is a game-changer. In this exclusive sit-down, I’m breaking down how to negotiate like a pro, using real experiences from my past life and the high-stakes deals I had to make.

From intense sit-downs to high-pressure deals, I’ll share the mindset, strategy, and tactics that can help you take control of any situation. Whether you’re asking for a raise, closing a business deal, or handling tough conversations at home—these lessons apply to everyone.

This is one of the most valuable videos I’ve ever shared, and until now, it was only available to members of my private community. Don’t miss it. Watch now and let me know—what’s the toughest negotiation you’ve ever had to make?

Former Mob Boss Explains How To Negotiate: Get What You Want EVERY TIME

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00:00 – Start: Fired for asking for a raise?!
00:31 – High-stakes negotiations in my life
01:22 – My toughest negotiation ever.
02:25 – You’re always negotiating—here’s why
03:03 – Applying negotiation strategies daily
05:38 – The mindset you need to win
06:21 – Negotiating when the stakes are high
07:17 – My deal with John Gotti
08:35 – Forced vs. strategic negotiations
09:46 – The biggest key to negotiation
10:53 – Know who you’re dealing with
12:02 – A raise gone wrong—learn from this
13:25 – How I got a bank to say yes
15:14 – How I made millions in real estate
17:07 – The power of using the right tools
19:29 – The negotiation that saved my life
22:20 – My plan A vs. my plan B
25:25 – When to walk away from a deal
27:06 – A powerful lesson from my father
29:37 – Why sometimes waiting is the best move

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#soup #recipe #howtomake

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Ginger in a tomato soup sounds unusual. It works beautifully though, bringing a really nice fragrant warmth. Give it a go.

600ml Vegetable Stock
12 Vine Tomatoes
400ml Coconut Milk
Knob of Ginger
5 Cloves of Garlic
2 Red Onions
1 Red Chilli
Bunch of Coriander
Loaf of Sourdough
1 Tbsp White Wine Vinegar
Salt
Pepper
Olive Oil

Step 1.
Preheat your oven to 180°C/356°F.

Step 2.
Halve the tomatoes and place on a baking tray (chopped sides facing upwards). Drizzle olive oil over the tomatoes. Add the garlic cloves (skins on) to the tray along with the ginger (skin on). Sprinkle a pinch of salt over the tray. Roast in the oven for 20 minutes.

Step 3.
Remove the baking tray from the oven and move the tomatoes over to one side of the baking tray.

Step 4.
Slice up your onions, add them to the tray along with whole red chilli. Drizzle olive oil and salt over the top and place back into the oven for 25 minutes.

Step 5.
Take the tray out of the oven and peel the skin off the ginger and squeeze the garlic out of the skins.

Step 6.
Add the contents of the baking tray to a saucepan, followed by the coconut milk and vegetable stock. Blend until a smooth orange colour. Add a drizzle of white wine vinegar and a pinch of pepper. Mix together.

Step 7.
Remove the soup from the heat and ladle into bowls. Top with a drizzle of olive oil, a few drops of coconut cream and a scattering of chopped coriander. Serve with two slices of toasted sourdough and enjoy!

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ABOUT MOB
Mob has always been built around one key principle: food you’ll actually cook. Join us as we create delicious recipes, show off kitchen tips and tricks, and give you the best product and restaurant recommendations around.