What can photographers learn from a sushi chef’s devotion to craft?
Passion, pride and persistence according to the Japanese.
Nothing in the world can take the place of persistence. Talent will not; nothing is more common than unsuccessful men with talent. Genius will not; unrewarded genius is almost a proverb. Education will not; the world is full of educated derelicts. Persistence and determination alone are omnipotent. The slogan Press On! has solved and always will solve the problems of the human race.
Calvin Coolidge
If you’ve seen the fascinating documentary Jiro Dreams of Sushi, you will have noticed the fanatical devotion that restaurant owner Jiro Ono applies to his craft as a sushi chef.
For Jiro, owning a sushi restaurant is not about paying the bills. Rather, it is a means for him to be able to do what he loves on a daily basis and do it exceedingly well.
His restaurant, Sukiyabashi Jiro, only seats 10 patrons. It was the first sushi restaurant in the world to be awarded three Michelin stars — although this has since been rescinded.
The restaurant is booked out months in advance and diners can expect to fork out around $US300 for the 20-piece set menu.
