Austin Johnson knew he would always work: at 14 the supermarket, in the kitchen of a local restaurant, cooking on the ocean, Europe and Michelin-star chefs. Gaining on-the-job experience, Chef Austin shares his journey to his own Michelin Star restaurant.

The 7th Degree Black Belt Taekwondo Grandmaster John Buran talks about family - immigrants to America, Pennsylvania coal miners, Black Lung disease, living in Queens, Brooklyn Tech, NYU, banking experiences, and people who have contributed to his career.

Aaron Jungreis talks about the Kastner Train, bringing Jewish families to safety in 1944 and his own determination to achieve success. As founder and CEO of the award-winning Rosewood Realty Group, Jungreis attributed its growth and success to hard work!

Robert Grossman MD, CEO, NYU Langone Health, dean of the NYU School of Medicine, talks about growing up poor, working, and the positive effects of "hard-times" on him and his career. Grossman highlights NYU Langone Health's growth in NYC, Brooklyn and LI.

At 9, Bess saw Bella Abzug on stage, calling the event life changing. As a state prosecutor, she saw power and love help people with no voice. Freedman as CEO, has grown Brown Harris Stevens into one of the largest private real estate companies in the US.

Henry Meer's father and grandfather were good cooks but Henry Meer wanted to be a chef! A dream come true, Mr. Meer served - for 18 years - as sous-chef at La Côte Basque and Lutèce - two of New York's elegantly beautiful and best known French restaurants. Meer's story continues as owner/operator of the Cub Room, City Hall, and now, the Pure Liquid Wine & Spirits shop.

"..they had a passion for education," is Dr. Fritz François' description of his parents, Haitian immigrants, and how an education was provided. Dr François with an NYU team, went to Haiti with medical assistance after the devastating earthquake in 2011.

Bishop Victor Allen Brown, World Council of Independent Christian Churches and Senior Pastor of Mt. Sinai United Christian Church describes his calling to the ministry at 12, and his work, as a volunteer with the NYPD Clergy Police Liaison Program.

Ed Brown wanted to cook-to be a chef, to work in food services! Growing up, he worked in a luncheonette-went to CIA-to Paris- and was awarded Michelin Stars. Brown discusses good and bad of his own business and his relationship with Restaurant Associates.

A child of holocaust survivors, Jack Kliger, with his mother's photo, taken at 14 in the Budapest ghetto, and his daughter's Bas Mitzvah picture, discusses the vast differences in their lives, and his personal commitment to the Museum of Jewish Heritage