Greg Secker, the CEO and owner of Learn To Trade had an interview with the CEOCFO and this is what he had to say on various matters that he was addressed on. Concerning his philosophy, he said that he always accept things and find out the details as he pursues them.
Though he studied agriculture and food science, but now he is in the field of finance. Greg Secker explains that while he was pursuing his degree, he was also building and selling computers, something that gave him ample time to learn to code the older programmers. After gaining enough knowledge in the field, he got a partner who offered him a job as Virtual Trading Desk, and that is how he made a switch.
About the interest in the Forex and his innovations he said that from working on the Virtual Trading Desk, it is where he got the interest in the Forex trade. As he had to code all the functions of the trading strategies, he gained the knowledge of how they work. What inspired him is the profits that he saw being made, therefore he also took the action. He went ahead to borrow $ 5,000 of which in the span of one year, he turned it to $ 60,000. From that experience, he learned that you have to approach each trade with a risk-managed attitude, be disciplined and maintain your trading plan.
Concerning sharing his knowledge and passion, Greg Secker said that once he made a decent earning he retired. He went on to trade from home but after he was bored to transacting from his home, Secker started to attend seminars. From 2003, he began addressing people in seminars and says that he has done it on the stage for about 6,000 times on so many platforms.
Greg Secker went to University of Nottingham and graduated with a bachelor in agriculture and food sciences. He worked as a trading technologist in the 1990’s. In 1998 he was awarded with British Telecom Award for creating the Virtual Trading Desk. In 2010, he founded The Greg Secker Foundation. The main aim of the organization was to enhance the quality of peoples’ lives around the globe.
Across the world, consumers are increasingly looking to develop a better understanding of where the food products they consume on a regular basis are sourced from as issues including sustainability and conservation take on an ever more important role in this global dialog. The OSI group has become a world leader in the development of sustainable food stocks for its meat and poultry-based products which have been developed and sold across the planet; Davis McDonald has been a key part of the development of a range of strategies and new developments designed to localise production of the products developed by the company.
David McDonald was educated at Iowa University where he completed the Animal Studies program before deciding to begin his career in the food production industry with a role with the Australian subsidiary of the OSI Group. McDonald has been an integral member of the OSI Group for a number of decades and has been rewarded for the success he has achieved in his career with his becoming the Chair of the North American Meat Institute; the role given to McDonald with the North American meat Institute reflects the success he has achieved as a developer of new products and expert in developing sustainability programs.
One area of importance for David McDonald and the OSI Group has been the need to develop a new way of exploring the markets in different parts of the world and not simply bringing the same products to different regions. Over the course of the last few years, David McDonald has overseen a new development program at the OSI Group which is looking to explore the different tastes in products and production processes allowing the company to develop a modern production program.
Not only is David McDonald looking to create a modern and up to date OSI group, he is also developing the company as a leading local producer of meat and poultry-based products in new markets across the planet. In recent years, David McDonald has overseen the development of new production plants in India and Poland to keep the processing of meats as close to the customer as possible. Another area of development has been the expansion of the line of products to reflect the local tastes and popular meals in markets including Hungary, India, and Switzerland.