Good Monday morning,
I have the recipe for success and it’s really simple.
I grew up in a Irish home where the most exciting kitchen invention ever introduced was the microwave. For most people, microwaves have their place reheating leftovers and making microwave popcorn. I don’t believe they were ever intended to cook a meal, but they can bake a decent potato.
Cooking is both an art and a science, and those who become the very best at it are recognized by Michelin stars. The name Michelin makes me think tires and not food… but I admit, I’m more of a car guy.
My first experience learning to cook, like many others, was following the instructions on the side of a box of Kraft Dinner. This was followed by learning to make lasagna. One of the key elements of great pasta sauce is fresh garlic. I remember, growing up in my (pre-Google) Irish home, the day that I discovered that a “clove” of garlic was not the entire head. Needless to say that was a memorable meal.
Over the past few years I have had the opportunity to eat at some excellent restaurants, and my appreciation and respect for the master chef’s craft continues to grow. This summer, I was in Sweden and was fortunate enough to be able to eat at Fäviken. This restaurant is featured on the Netflix series Chef’s Table, is considered one of the top 50 restaurants in the world in addition to being one of the world’s most isolated restaurants, and has the honor of being a Michelin 2-star restaurant.
Magnus Nilsson is the head chef of Fäviken and is recognized as one of the most talented, creative, and resourceful next generation chefs. Magnus’ book, The Nordic Cook Book, is an in-depth research project regarding the history and science of Northern European food. It took him three years to complete. So what’s the difference between a guy like Magnus and the average chef?
Take mushrooms, for example. What breed are they? In what substrate and what climate were the mushrooms grown? When were they harvested? How fresh are they? How were they stored? Fermented? Cooked or uncooked?
This is the way Magnus approaches all of the ingredients for his dishes. This is the way a master chef approaches each element within the dishes being created.
What about you? Do you have a “master’s mind” when it comes to the work that you do? To what extent do you dig deep into the elements of your profession, industry, sector, service, and products? To be frank, how much do you really really care about what you do?
I mentioned at the outset, I have the recipe for career success:
- 1 cup of deep interest
- 1/2 cup of talent
- 2 tbsp of persistence
- 2 tsp of great guidance
- 2 tsp of great support
The recipe is really quite simple, and the quality of the ingredients make all the difference.
Are you looking for your unique recipe for career success?
Leading along the road with you,
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