On The Subject Of Me & This Site…
Hi, and welcome.
“Faciendo Discimus.” (we learn by doing).
Paul Mindra here from Southern Ontario, Canada.
I will be your host and guide here on this site The Forensic Affiliate and other sites that I have in development for the worldwide web.
Currently, I am a one-man show with a huge community of support.
May we all live long and prosper.
If you are looking to build a future for yourself in the online world then my #1 recommendation to you would be to go here and try it free for 7 days.
I openly and actively promote the Wealthy Affiliate Platform. I am proud of what is being accomplished there.
I have been with Wealthy Affiliate since 2016 so I can share with you first hand what is offered on their platform through experience.
The courses at Wealthy Affiliate are Step-By-Step by design and are delivered to users through video and written instruction. Users learn how to build websites using “WordPress.” Those that take these courses seriously, will find that they will be served well.
Quote from the owners of Wealthy Affiliate:
“When you approach success with anything you do in life, you need to make a concerted effort to make tomorrow a more brilliant day than you experienced today. We treat our service like that at Wealthy Affiliate. Our motivation is getting others to feel the same way about their situation…
“…A brighter day is always ahead.” – Kyle Loudoun and Carson Lim, the creators of the wealthy affiliate concept.
The Wealthy Affiliate Philosophy:
At Wealthy Affiliate we are taught to “First Learn,” and then remove the “L”.
The Wealthy Affiliate Foundation is built on the following:
- Anyone can achieve success online;
- Anything NEW can appear to be overwhelming at first;
- Very little Technical or Prior Business Experience is required because these skills can be taught and learned; and,
- Success is a life long journey.
I created this “About Paul” page as a mini autobiography to share with you what I have been through and why I am here today. I am certain that you will have a story of your own to share with the world.
Click on the links provided below to learn a bit about the platform that I will be promoting to you before I get started about my story.
Like most of us, we all have a history and a story to tell.
Below the Errors and Omissions Excepted (E&OE) label you will find a “Quick Navigation – Table of Contents.”
My story is a long one.
Quick Navigation – Table of Contents – About Paul Mindra
- Meet Auguste Escoffier [Video – Run Time: 3.00]
- Paul Bocuse – Our Founder, Our Inspiration [Video – Run Time: 3.43]
- My Kitchen Nightmare [Video – Run Time: 3.35 – ‘Warning, Coarse Language’]
- My Most Respected Modern Day Chef
- Tribute To The Late Anthony Bourdain [Video – Run Time: 10.32]
- Do I miss Cooking Professionally
- Almost 40 Years In The Hospitality Industry
- Owning My Own Restaurant
- The Sutton Place Hotel – Toronto
- Back To Wine Country
- The Old Stone Inn – My Personal Kitchen Nightmare With Great Results
- Winding It Down At Liberty Grand
- Starting Back As An Independent Contractor
- “Get Rich Quick” – The Syndicate
- “Scam World” [Video – Run Time: Approximately 15.00 (It’s worth it)]
- Tony Robbins & The Syndicate [Video – Run Time: Approximately 7.00]
- My Saving Grace
- Click Bank
- “Ryan’s Story” [Video – Run time: 1.17 (Must watch)]
- Ikigai – Japanese for ‘What Is Your Purpose?
- Paradigm Shift
- Wealthy Affiliate Overview [Video – Run Time: 28.06]
My experiences in the Hospitality Industry had spanned almost 4 decades coming to an end around 2010 for reasons we rarely take seriously or simply ignore…our health.
I learned my basic cooking skills at a very early age from my Mother.
Mum and Dad (both now dearly departed) had two restaurants throughout their working careers specializing in Northern Indian Cuisine. The first one was when I was just 10 years old and the other when I was about sixteen. See the picture above.
By that time, I had become very well versed in both the front and back of house operations.
I always worked part-time in our restaurants while attending school under the wings of both mother and father to earn extra spending money. Our family also had a farm in the Holland Marsh Landing to supply our restaurants and the growing East Indian Community with many things that were not yet readily available in the markets way back then. You can say that ‘Food’, ‘Beverage’, and ‘Hospitality’ are in my blood.
I did not carry on the family tradition with Indian Cuisine but instead went with something that was trending ‘big time’ at the time…Classical French Nouvelle i.e French Cuisine New Wave.
I had always been interested in and enjoyed eating leisurely at places like The Windsor Arms Hotel which was just around the corner from our restaurant.
I did not know it at the time but some superstar chefs like Michael Bonacinni and Micheal Ewing were carving out the beginnings of their futures there. Really wonderful that our paths would cross later on in our lives as I had a chance to work with both of these very gifted individuals.
As far as ‘Cooking Professionally,’ I went through the school of hard knocks. I established myself as self-taught so I always had to go through a rigorous interview process to get the jobs I wanted. My learning was based on the history of the founder of modern cooking, Auguste Escoffier and the practical and trending works of Paul Bocuse.
I read and I followed their recipes, I learned their techniques and I used Mom’s Kitchen on Yorkville Avenue to do the testing. For further guidance, I would reference “The Chef’s Compendium,” to verify what I was learning and doing.
We had a loyal following of regulars that would never hesitate to taste some of the things that I was testing.
Some of the fondest and most unforgettable memories in my life are those of me cooking alongside my mother and serving guests out front with my father.
I left our family business in 1980 to pursue my own direction. Instead of going to culinary school, I jumped right into the workforce with a Multi-Unit Chain Concept that was specializing in Multi-Unit French Cooking, more specifically Crepes. This chain of restaurants was known as ‘The Magic Pan.’
I think of my parents all the time and miss them even more. They had to go through many hardships as immigrants to bring their children to modern-day today. I am grateful to both of them and may they always rest in peace.
Here is a picture of Mom & Dad on their wedding day many, many years ago.
Meet Auguste Escoffier.
A legendary chef who popularized traditional French cooking methods.
Run Time: 3. 00
Our Founder, Our Inspiration – Cuisine Nouvelle
Run Time: 3.43
My Kitchen Nightmare…
I ran my kitchens in the same style as Chef Gordon Ramsay i.e. as a brigade. A Brigade is a system of hierarchy found in restaurants and hotels that employ extensive staff, and this structured team system delegates responsibilities to different individuals who specialize in certain tasks in the kitchen.
The video below is completely representative of the conditions I was once faced with when I took over The Old Stone Inn back in 1997 (Click here to see further down the page).
Run time: 3.35 (Warning: Coarse Language)
My most respected Chef.
We shared very similar pasts. We were not blessed with the Internet back then so Chefs had to ‘know their stuff.’
We both started very young, we both worked very hard, we became very talented, we worked in some very ugly places and we worked our way up. Chefs from that era were ‘A Band of Brothers.’
There was very little qualified talent and finding the talent to help us run our kitchens was scarce. We relied mostly on ourselves and sometimes one key other to watch our backs and babysit the rest.
Today, anyone can become an excellent cook just by following the direction on the Net. Things were way different back then.
On June 8th, 2018, I felt as if I had lost another brother from our band. I learned that Chef Anthony Bourdain had taken his own life.
Anthony’s claim to fame came when he wrote a book for fellow Chefs called ‘Kitchen Confidential’ which unexpectedly, became a New York Times Bestseller.
Released in 2000, Free Download Here, this book is not only a “behind the scenes” look at restaurant kitchens but it is also his memoir.
“The commercial kitchen is described as an intense, unpleasant, and sometimes hazardous workplace staffed by what he describes as misfits. Bourdain believed that the workplace is not for hobbyists and that anyone entering this industry without a masochistic, irrational dedication to cooking will be deterred.” – Source Wikipedia.
In the video below, Anderson Cooper of CNN pays tribute to Anthony Bourdain.
You can also read my tribute here at my WAU blog.
Anderson Cooper (CNN).
Pays Tribute To Anthony Bourdain.
Run Time: 10.32
It is very strange how the mind works. Why would a man like this who embraced and was passionate about so much in life, take his own? RIP Anthony Bourdain, Paul Bocuse, and Auguste Escoffier.
Enough Videos For Now…Back To My Story.
Do I miss cooking professionally?
Not really. It is a very demanding line of work. The passion for food will never leave me, but I do not have too many problems with letting all the other aspects go. I still dabble with some private catering from time to time and continue to enjoy making fabulous meals for the family, loved ones and friends.
I am a well-mannered individual who excels at everything offered his way and at one time even owned and operated a ‘Fine Dining’ restaurant with my now Ex-Wife, Rosemary. Divorce happens a lot in our industry.
I am the proud father of one grown son attending University where he is currently pursuing his Masters of Physical Therapy in Sports Medicine. My Son and Ex-Wife now live in Alberta, Canada.
I have also been blessed with one older brother, one older sister, four nephews and one niece. Dad passed away in 2013 and Mom joined him in September of 2018.
I now live a simple lifestyle without too many distractions in a humble and quiet setting in Southern Ontario, Canada. I, like many baby boomers, am quickly approaching retirement age and to be completely honest with you I have not planned my final years properly.
In my spare time (when I have it), I enjoy gardening, watching sporting events, the occasional movie, playing chess, and spending time with those that I love and those that love me back.
January 2020 – Corona Virus Comes To Canada
COVID-19 is changing the world as we have known it. Call it fate, call it whatever, but I am fortunate that I am still not in the Hospitality Industry which has been decimated by this worldwide epidemic.
I am so glad that I came across The Wealthy Affiliate platform and that I can control my own destiny from the comfort of my home.
Starting a successful business online can be done, but it requires effort.
Thank you Wealthy Affiliate.
1980 – Aahh, Once upon a time there was a [Creperie] Tavern…
“…Where we used to raise a glass or two. Remember how we laughed away the hours and dreamed of all the great things we would do….” – Famous lyrics ‘Those were the days my friend….”
The Magic Pan
The Magic Pan was a subsidiary of The Quaker Oats Company for over a quarter-century with 110 crepe restaurants in most major cities in the U.S. and Canada. This wonderful speciality concept was the launching pad for many of us who remain in the hospitality industry today and also for those that moved on to bigger and better things.
“…The Quaker Oats Company acquired Magic Pan from the Fonos in 1970 and it became the company’s primary restaurant chain. Quaker Oats sold the company to an Oakland, California-based company, Bay Bottlers, in 1982.” -Source Wikipedia
I was with the Magic Pan between 1980 and 1984 working as a Production Cook and later was groomed into a Back Of Houe Manager. I met my now ex-wife (Rosemary) there and in Early 1984, we moved to her home town of St.Catharines, Ontario where we opened our own restaurant called ‘The Old Bank.’ We also married in the same year.
The Old Bank
My now ex-wife Rosemary and I occupied a three-story building that was formerly a ‘Canadian Imperial Bank of Commerce.’ We did the renovations and launched “The Old Bank Restaurant.”
Rosemary ran Front of House Operations and I ran all Back of House Operations. We had always been a great team.
Our restaurant was a welcome addition to the community as there really weren’t any higher-end dining establishments in St. Catharines at that time. People had to travel to Toronto to get really good quality food. We had a very successful business but it was a lot of really long hours and a lot of work.
Our only child was born in 1993 and we decided that it might be a good idea to sell the business and move back to Toronto for a while because I had been offered a very good position with a very well renowned Hotel there. This way, Rosemary could devote her time to raising our son and I could put Hotel Experience on my resume. So we arrived back in Toronto in the Fall of 1994 where we rented a house in a community called Leslieville.
The Old Bank I believe, is now an Irish Pub.
The Sutton Place Hotel
In its heyday, The Sutton Place Hotel was the Home of Royalty and hosted numerous celebrities and dignitaries. It was also a major destination for actors during the Toronto International Film Festival.
I was hired as a Sous Chef and placed as head of the Banquet & Catering departments.
Once dubbed “one of the best in the World” by the TV series Lifestyles of the Rich and Famous, notable guests included Pierre Trudeau, Sophia Loren, Elizabeth Taylor, Stevie Nicks, and Ted Danson to name a few.
It was a great job and I was getting the Hotel Experience that I needed on my resume.
But Toronto had changed a lot since Rosemary and I was there last when we met over ten years ago. We mutually decided that Big City was not where we were going to raise our son and looked for options.
I listed with a head hunter and looked at various opportunities in smaller communities and came across one that was ideal for our family. It was in ‘Wine Country’ just on the outskirts of Niagara-On-The-Lake.
Wow, how ironic. Back to the area where we had just left a couple of years ago and I’d be working with a Chef that I had moonlighted with before.
The Sutton Place, by the way, came to its end in 2012 and has been restructured into a luxury Condominium Complex. Here’s the latest:
Hillebrand’s Vinyard Cafe
In 1996, we moved back to St.Catharines and bought our first home complete with a Lake Ontario view. On a clear day, we could see the Toronto Skyline on the other side of the lake.
I took the position of Executive Sous Chef at Hillebrand’s Vineyard Cafe and worked side by side with a very creative and talented Chef named Antonio DeLuca.
I met Tony while I was in Toronto and did some part-time work for him when he needed extra hands.
He later went on to open his own restaurant nearby and is currently winding down his lifelong cooking career teaching Apprenticeship Programs at Niagara College Canada.
Hillebrand’s Winery history dates back to 1979 when the estate was originally established as Newark Wines. Like the Ontario wine industry, it has evolved over the years. In 1994 the Peller Family who also owned Andrés Wines acquired Hillebrand Estates Winery, which at that time was Canada’s largest producer of VQA and premium wines.
I had a really great time at Hillebrand.
Ours was one of the first Winery restaurants in Canada, and we had set the standard as a World Class destination. I did not stay too long at Hillebrand as another opportunity surfaced for me in nearby Niagara Falls.
“Historic Boutique Hotel In Niagara Falls Requires an Executive Chef.”
Hillebrand’s Vinyard Cafe is now called “Trius Winery Restaurant.” If you are ever in the Niagara On The Lake Region in Canada, I highly recommend you check out all the wineries there and go on the Tour’s and Tastings that are offered.
The Old Stone Inn
Niagara Falls was only a fifteen-minute drive from where we lived and this opportunity would be a huge increase in my salary plus medical & dental benefits for me and my family included. I also negotiated a percentage of sales incentive bonus to be paid monthly into a future investment account.
The owners, a father and daughter team had been operating this 114 room Boutique Hotel since 1977. The hotel itself was seeing a respectable ‘Occupancy Rate’ but the Food Operations were in complete shambles. Actually, it was disgusting, and the food being served was not safe.
This was my first ‘Kitchen Nightmare’ and is represented by Chef Gordon Ramsay here. I kid you not. The only reason that this place had not been shut down was because of the connections this father and daughter had. Did you know that Niagara Falls has a very shady ‘Mafia’ base? Let’s not go there.
Anyway, this place was frozen in time and the menu was still from the late seventies. The only thing that had changed on the menu were the prices.
This was going to be the biggest challenge of my career so far. Why, because the owners were not willing to let go of what worked twenty years prior and were suffering from a rare case of Metathesiophobia (the fear of change).
During the first six months, I basically lived at the hotel. It was a tough go. The entire establishment needed to go through a wash. The kitchen was a mess. Support to the kitchen was a mess. Food handling and safety measures were a mess. Shipping & Receiving was a mess. Front of the house was also a mess. Did I say that everything was a complete mess?
The owners could see my dedication and slowly started to accept change. I actually convinced them to increase the Dining area and revamp a very neglected kitchen. The costs of change were in the hundreds of thousands of dollars.
It’s not like you see on TV with Chef Ramsay getting it done overnight. This took months of 24/7 days with very little rest and sleep in between. It was kind of weird that although I only lived a fifteen-minute drive away, the only time I saw my son and wife was when they would come and stay with me at the hotel. Even then, I did not have time to spend with them.
It was novel at first…wife and son enjoying all the amenities that a 3-4 star hotel offers. I did not know it at the time, but our family was growing apart.
I always kept the dining room open even during the reconstruction phases. Yes, it got a little noisy at times, but the people, especially the locals were loving my food and the changes that were being made.
To make a long story short, by the middle of 1998, the renovations were complete and it was time to relaunch the new and improved Old Stone Inn.
The relaunch was a complete success. I had established a good reputation for myself so getting some desperately needed media coverage ahead of time was not that hard.
The dining room was fully reserved until 11 pm that night. Niagara Falls is a Tourist Destination and people do tend to eat at odd hours. But this was a special night and reservation preferences were given to the locals.
The picture above is of the key personnel that had contributed to the changes that had taken place. I’m the guy in the middle with the white hat. The real ‘victors’ of this change (my crew in the kitchen) chose to remain behind the scenes.
Success came at a price though. I was spending so much time at my work that I did not realize that I had alienated my family. All I could see was the forest and not the trees.
In 2001 Rosemary asked for a separation and the divorce was finalized in 2004. We settled amicably as most responsible adults should do and she later moved to Calgary with our son and I went back to Toronto and took a Sous Chef Position at Liberty Grand. Cooking professionally was all I knew at that time.
I understand how important money and success are in our day to day lives. Unfortunately, I was ‘Living to Work’ instead of ‘Working to make a Living.’ I had definitely missed out on something very important…quality time with family.
I urge you not to make that particular mistake that I made way back then. Also by now, the aches and pain that I had neglected prior were moving forward at their own pace into fully blown Arthritis.
Let’s keep going…
Moving forward…back to the GTA.
Liberty Grand has been Toronto’s Premier Special Events Facility since it opened in 2001 and can accommodate up to 3000 guests at any given time.
This place is huge. The aerial view to the left shows the magnitude of what I mean.
I had done some work with the Chef in Charge many years ago so the welcome was very warm. I was placed in charge of ‘All Hot Food’ operations. I had never worked in a kitchen of this size and magnitude before but the experience will remain unforgettable. The below-ground main kitchen was bigger than a football field complete with ‘satellite’ kitchens on the main floor.
If you are ever invited or would like to host your own event at Liberty Grand, you will not, and I guarantee that you will not be disappointed. Yes, it is expensive, but you will get what you pay for. Here is their website. Check out their wedding menus and meet Chefs Michael Ewing and Daniel Ponte. Probably the best of the best people that I have ever worked with. I think that they are still at Liberty and are loving their Journey.
I officially left the Hospitality industry in around 2010 with a few failed attempts at trying to keep my career going but soon realized that I needed to find something that I could do on my own terms because my health was getting worse. So the next few years were spent ‘looking’ for opportunities that would not require 100% attendance in a ‘Brick & Mortar’ environment.
My last memory of cooking professionally are those from the Oliver & Bonacini group where I spent a few months before wrapping things up completely.
Starting Back As An Independent Contractor
After leaving the Hospitality Industry for good, I took some time off to reflect. What had I really accomplished working the majority of my life for others?
Sure, I had some savings, but nowhere close to what I would need for my retirement years.
The only reality was that through making others prosper, I had alienated my wife and son and now stood not knowing where to go or what to do next.
I looked into some Accounting Courses at nearby colleges, thinking that after completion, I could set up a small practice working from home. The courses were extremely expensive and there was no way that I was going to go into ‘Student Debt’ at this stage of my life. I thought about teaching cooking at one of the local cooking schools, but I knew that my health would get in the way.
I scoured the Internet looking for jobs to work from home, but the majority of them fell into the category of ‘Scams,’ or simply did not pay enough for the time involved. The only option I could see at that time was to use my ‘Communication Skills’ and ‘Vibrant Personality’ (so I had been told by many throughout my cooking career) to look for lucrative ‘Independent Contractor’ opportunities.
I worked in the ‘Loans’ industry as a certified mortgage agent, I sold residential Water and Air Filtration Units and even did some business to business sales in the ‘Clean Energy’ industry for a company owned by a close friend.
Those activities kept my mind busy and the cash flow active, but commission-based jobs are either ‘Feast or Famine’ resolves. I still, however, maintain a passive role with these activities because lucrative opportunities do often pop-up from time to time and one solid deal can become a life-changer.
MLM and Network Marketing opportunities were fairly popular back then as they are today and I had some friends that were apparently doing well with them. I, unfortunately, was very naive about the entire industry but was willing to learn.
I’m sure that we have all been approached at one time or another to join this or to join that to make money fast. Let me tell you, for the majority of people out there, the only way to get rich quick is to do it slowly.
Get Rich Quick…
Over the next few years, I followed my ‘leaders’ from one program to another not quite understanding why they would not just stick to one or two things and ‘work’ them. Did I mention that I was very naive back then?
One thing that I can say though, is that maybe I was lucky because I did not ever lose any substantial amounts of money in these schemes and actually made some decent money in others.
I recall a Bitcoin program back in 2015 that was basically a recruiting game dressed up as a crowdfunding platform but it did allow me to slowly acquire a few bitcoin during its life and opened my eyes to new technology. Call it luck because back then I knew nothing about Bitcoin and Blockchain Technology.
What I did learn was that “Get Rich Quick” schemes and MLM/HYIP programs had mutated into an online Monster, and the offers were becoming more and more sophisticated.
I learned that a very well organized network of ‘Pitchmen’ and self-proclaimed ‘Gurus’ were using the Internet and the ‘Fear of Failing Economies’ to play the ultimate ‘Long Con’ and ‘Confidence Games’ on unsuspecting people all around the World.
One of these networks is known as ‘The Syndicate,’ and I only mention it here because I am familiar with some of the names associated with it. Perhaps you are too.
The Syndicate (Business Group)
The video below gives a good insight of how the syndicate operates.
Running time is approximately 15 minutes (it’s worth it).
Internet Marketing as described in the video above is not ‘Internet Marketing’ in the pure sense.
Yes, Internet Marketing is the process of promoting a business or brand and its products or services over the internet using tools that help drive traffic, leads, and sales. And yes, it does involve lead capture, building lists, landing pages and sales funnels.
But, the ultimate goal of ‘Internet Marketing’ or ‘Content Marketing’ is and should always be to deliver true value to the end user or buyer and also to not exploit (sell) that user or buyer’s valuable information to someone else for further exploitation.
True Value, not hype and exploitation will take you to Internet Marketing success.
There seems to be a common aspiration among many naive people that making money online quickly through Internet Marketing is a real possibility. Don’t feel bad, Been there, done that.
The term Internet Marketing used in the context of the above video fulfills this aspiration quite brilliantly. The ‘A’ teams in these groups are very good at what they do. It describes a business model used to get the ‘B’ teams to sell substandard and often fraudulent products and services Online, to the community or subculture that embraces the psychology of the ‘A’ team.
Don’t fall for it. It is a vicious circle.
I don’t know how deep the rabbit hole goes but here’s another video linking Tony Robbins to the Syndicate.
What! Tony Robbins? No way, Can’t be. You are wrong, Paul!
Tony Robbins and The Syndicate
Running time is approximately 7 minutes.
Even though these videos are not current, they are still very relevant. These schemes operate out in the open, with poorly developed websites, tacky infomercials and outrageous claims designed to scare off the wary (people like me now) and draw in only the curious, desperate and naive (like I was back then).
I’ve fallen for a few of these CB & JV products and courses in the MMO (make Money Online) Niches. I’m not going to be specific because I am embarrassed but you know the ones I’m talking about. They all end in a 7.
$7, $17, $27, $47, $97 etc…. The promo will start at $297 for example and then through the pitch, the price goes down to $27. And of course, you have to hurry because there are only so many left or the offer is only for the first few, and the one I like the best…there is a countdown timer on that really tacky website or landing page.
Give me a break!!!! I can’t take any more…
In almost all cases, the products arrive incomplete, lack any value and require you to purchase huge upsells to then again, be a letdown. As I said before. it is a vicious circle. The products are outdated recycled garbage. Some marketers actually give away these products to get your contact information.
Listen, Don’t get me wrong. I am not knocking any structures or formats out there, or the people running them. And I’m not saying that all of the affiliate programs offered out there is junk. I’m just warning my readers to be careful of the ones being offered in The Make Money Online Niches. The Internet and Internet Marketing can be predatory, to say the least. I speak from experience.
My Saving Grace -2016
By late, 2015 and early 2016, I had had enough of the instability of MLM recruitment Ponzis, High Yield Investment Ponzis and ‘Get Rich Quick’ push button Schemes. I was also tired of all the ‘well to do leaders’ that were taking advantage of those below them.
I found that one of the reasons that these leaders were continual ‘Jumping Ship,’ was because they were receiving some really good perks and bonuses for migrating their down lines to the next best shiny thing.
Again, don’t get me wrong. These programs work for a lot of people, but for me, they are ‘Hit & Miss,’ and possible ‘high risk’ and very seldom long-lasting.
Somebody that I had met through all of this asked me if I knew anything about ‘Affiliate Marketing.’ He was having some success in promoting Click Bank and Joint Venture products. Being eager to learn new things, I answered that I would look into this.
When I googled ‘Affiliate Marketing,’ I got these following ads:
I also got some really good links as of July 2019 to share with you:
I then Googled ‘Click Bank’ and I got this:
When I looked into this, all that came to mind in most cases was what I had seen in a video titled Scamword a few years back. I did find, however, that its’ a great place for finding Niche Ideas.
Click Bank is an online digital marketplace which allows people to sell their product and take payment through ClickBank.
ClickBank is mainly an affiliate marketing programme.
ClickBank sells digital products worldwide as a top 100 online retailer with over 200 million customers.
For more than 20 years, ClickBank has a vast library of over 6 million unique products.
Here’s what others are saying:
Clickbank is an arena that I will pursue moving forward.
When And How Clickbank Started
“In 1998, Tim and Eileen Barber started ClickBank from a Garage in San Diego, California….”
“That time, the founder observed that the rapid growth of the internet was creating an outburst of website and digital content which could make it difficult for people to find the products they needed…”
“So, they thought that it could be a great idea if they found one Digital Marketplace for the buyer, seller and earner. From this thought, ClickBank was Born…
“…Now from all those discussions, I found Yes ClickBank has some weak points in the way of products… but still ClickBank is the most known online Marketplace where anyone- either product seller or affiliate marketer could make money.”
If you’re looking to buy or sell items through affiliate marketing, then Clickbank affiliation can be one option. It actually probably works well for those that have their own platforms to promote from.
It guarantees safety to both buyers and sellers. Most importantly, it aims at creating more revenue-generating activities to businesses as well as ordinary people.
Ryan’s One Minute Story Is Next.
I came across a video from 2014 that was published online by Ryan. Let me share with you what led up to it.
In February of 2016, I had just taken a ‘FREE’ 14 day ‘Project Breakthrough’ course (which was not actually FREE) that was going to show me how to make my first Dollar Online in fourteen days presented by Vick Striezeus & Jason McClain.
Wow! The presentations were impressive.
But you know what? This ‘Project Breakthrough’ was going to cost me over $5,000.00 (upsells) to benefit completely from the program…and the Kicker was that it was leading into yet another MLM Program. Needless to say, I did not proceed and ‘Project Breakthrough’ is no more.
Through my research, I came across a video that has changed my life around quite a bit and has put me on a path that I like and enjoy to follow. Wealthy Affiliate has become a daily routine for me and I hope it will become one for you, too.
It was a Youtube Wealthy Affiliate Review but done in really good taste.
Watch it below.
Video Run Time: 1.17
Thank you, Ryan, for making this video that has changed my perspective on how the Internet can actually create a future for me based on my own accomplishments through the Wealthy Affiliate Program.
The six courses Online Certification Program that Ryan mentions is now a Ten Courses Certification program that is still available to all for Free.
Not only that, Wealthy affiliate since Ryan’s time of making his great video has added a 10 lesson Wealthy Affiliate Bootcamp course that is also available for free for those that want to try their hand at making referral commissions from Wealthy Affiliate.
Free starter members now receive 1 and not 2 websites complete with hosting and security.
What is Purpose?
I am a firm believer that everyone has a ‘Purpose In Life,’ and that we embrace the idea that our ‘Purpose In Life’ is to love life fully by putting ourselves into life.
Throughout time and human history, there has been a constant fascination about what the purpose of life is. Much has been said on the topic, entire books have been written about it, and yet no one seems to agree or fully understand what it all entails.
It’s not only just the greatest minds of their times who have thought about what their true purpose in life is, everyone has mulled it over at some point or another.
As an experiment, I recently took a Quiz online where I inputted select responses posted based on how I perceived certain images that were presented. This was some kind of visual IQ test.
Here’s what it said about my master purpose in life-based on my perception of the pictures:
I’m quite happy with the results that the quiz put out because it does basically describe my nature and the image to match the description is a very beautiful thing.
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A paradigm shift, a concept identified by the American physicist and philosopher Thomas Kuhn, is a fundamental change in the basic concepts and experimental practices of a scientific discipline. Kuhn presented his notion of a paradigm shift in his influential book The Structure of Scientific Revolutions. Wikipedia
My paradigm changed on the first day that I arrived at Wealthy Affiliate.
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Wealthy Affiliate Overview:
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