I very recently watched the documentary Jiro: I Dream of Sushi, and learned some very interesting lessons from it on what it takes to be the best. Here’s some brief notes I took:
· An obsession instead of motivation:
“What defines ‘deliciousness’
Taste is tough to explain,
isn't it?
I would see ideas in dreams.
My mind was bursting with ideas.
I would wake up
in the middle of the night.
In dreams I would have
visions of sushi.
Once you decide
on your occupation...
you must immerse yourself
in your work.
You have to fall in love
with your work.
Never complain about your job.
You must dedicate your life
to mastering your skill.
That's the secret of success...
and is the key
to being regarded honorably.”
· The magic of simplicity can never be exaggerated:
“How can something so simple
If you were to sum up Jiro's sushi
in a nutshell...
“Ultimate simplicity leads to purity."
· Self-discipline and analysis of yourself and your techniques is critical to success:
“I've seen many chefs
who are self-critical...
but I've never seen a chef
who is so hard on himself.
He sets the standard
for self-discipline.
He is always looking ahead.
He's never satisfied with his work.
He's always trying to find ways
to make the sushi better,
or to improve his skills.”
· A great chef has the following five attributes.
1. First, they take their work very seriously...and constantly perform
on the highest level.
2. Second, they aspire to improve their skills.
3. Third is cleanliness. If the restaurant doesn't feel clean,
the food isn't going to taste good.
4. The fourth attribute is...Impatience.
They are better leaders
than collaborators.
They're stubborn
and insist on having it their way.
And, finally...
5. A great chef is passionate.
· To reach the top, we must forget to see the top:
“All I want to do
is make better sushi.
I do the same thing over and over,
improving bit by bit.
There is always a yearning
to achieve more.
I'll continue to climb,
trying to reach the top...
but no one knows where the top is.
Even at my age, after decades of work...
I don't think I have achieved perfection.”
· The master is merely a performer, the true work is done behind the scenes:
“They think that the staff
in the kitchen have it easy.
And they think the master
making sushi has the hardest job.
But in reality, the sushi
is 95% complete
before the fish is brought out to me.
So, the guy who is doing the least work
gets to take all the limelight.
I entrust all the preparations
to these guys.
I'm in the luckiest position right now.
But if you think about it...
They're all just doing
what I taught them.
The person making the sushi
is almost like a performer.
It's like the sushi chef is on a stage.
· Always strive for improvement:
“Always...
look ahead and above yourself.
Always try...
to improve on yourself.
Always strive to elevate your craft.
That's what he taught me.”
