PZ 71: More Coaching, More Profits, with Luka V

The Poker Zoo Podcast

It’s our holiday podcast. When we last checked in with TBR member Luka Vitasovic, he was settling into a long “coaching for profits” contract with Nick Howard’s Poker Detox program. Today, in a continuation of our CFP series, we find out how that’s gone. Is Luka crushing or mushing?

Here’s the rest of our Coaching for Profits series.

PZ47 with Alvin Lau

PZ43 with Luka

PZ40 KYT and the Adam Jones Academy

PZ36 Francois, aka DLF/Blackbaron

The argument for coaching for profits, by Jason Glatzer

There are two major coaching dilemmas that students have encountered when paying for poker coaching.
1. Many great players are often horrible coaches.
2. Many coaches that sound good, but what they teach simply does not work in real life. The same reason why many “economy professors” are teaching but have never made any money in the real world.

It can be debated which strategy is best and on paper no strategy or business plan has ever failed. However, when rubber meets the road, real life happens.

This is why only paying a coach based on your profits is the most fair system and any coach that is confident enough in their skills should offer coaching for profits.

Of course, the contrary argument is that there are many more types of coaches… and students, for that matter.

Before we pause for the holidays, a sincere thank you to all our listeners: Merry Christmas and Happy New Year!

Cheese Ball:
16 ounces cream cheese , softened
2 cups freshly grated sharp cheddar cheese (avoid pre-shredded cheese)
2 green onion , chopped
1 teaspoon Worcestershire sauce
1 teaspoon hot pepper sauce
1 teaspoon dried parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano leaves
dash freshly ground black pepper
2/3 cup pecans , finely chopped / Almonds / walnuts / chipped dried beef.

Hot Pepper Jelly:
3 cups green bell pepper chopped or mixture of green / red / yellow bells
¼ cup seeded & chopped jalapeno
1 cup apple cider vinegar
1.75 oz powdered pectin
5 cups sugar
6 – 8 oz canning jars

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