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Jiro Dreams of Sushi. It shows the mentality behind creating something great. Jiro is a Michelin 3-Star sushi chef.
Jiro doesn't buy discount fish from the lowest bidder. He doesn't use frozen ingredients. He doesn't refrigerate yesterdays food to serve today. He doesn't cut corners to improve margins. He doesn't serve whatever happens to be cooked up by his cooks. He had his cook prepare over 200 egg omelette deserts before he deemed it good enough to serve to customers. He doesn't half-ass food prep. He doesn't sit in the back on the phone talking to his hookups or out spending afternoons out at the golf course. He's there everyday teaching, guiding, instructing, and supervising quality control. Everyday he even sits down and feeds his own workers to show them what proper sushi should taste like so they can make it better.
Jiro is obsessive about the any avenue he can increase quality. He personally hires his workers. He inspects all of their work. He serves the sushi himself and stays to watch his customers' reactions. He sources his ingredients only from the best suppliers. He works with rice suppliers to ensure he gets the best rice from the best rice grower. He trained his workers to identify the best fish at the market. He does not buy fish unless they are fresh and of great quality even if it means cutting things from his menu. He does not keep fish overnight. Everything is bought fresh that morning. He doesn't just use only the best fish, he only uses the best parts of the best fish...and only if they are properly cut and prepared to the highest quality.
A finished product has hundreds of decision points from the moment of inception to the final product. Jiro never compromises on any of these decision points along the way. He always chooses quality no matter the cost, hassle, or personal inconvenience.
Jiro did not become a 3-star chef by accidentally stumbling upon a great recipe or offering trendy weird avante garde menus like edible soil. He earned the stars through decades of dedication to improving his work with obsessive detail down to the tiniest detail, yes, even the exact temperature of the rice.
Jiro doesn't buy discount fish from the lowest bidder. He doesn't use frozen ingredients. He doesn't refrigerate yesterdays food to serve today. He doesn't cut corners to improve margins. He doesn't serve whatever happens to be cooked up by his cooks. He had his cook prepare over 200 egg omelette deserts before he deemed it good enough to serve to customers. He doesn't half-ass food prep. He doesn't sit in the back on the phone talking to his hookups or out spending afternoons out at the golf course. He's there everyday teaching, guiding, instructing, and supervising quality control. Everyday he even sits down and feeds his own workers to show them what proper sushi should taste like so they can make it better.
Jiro is obsessive about the any avenue he can increase quality. He personally hires his workers. He inspects all of their work. He serves the sushi himself and stays to watch his customers' reactions. He sources his ingredients only from the best suppliers. He works with rice suppliers to ensure he gets the best rice from the best rice grower. He trained his workers to identify the best fish at the market. He does not buy fish unless they are fresh and of great quality even if it means cutting things from his menu. He does not keep fish overnight. Everything is bought fresh that morning. He doesn't just use only the best fish, he only uses the best parts of the best fish...and only if they are properly cut and prepared to the highest quality.
A finished product has hundreds of decision points from the moment of inception to the final product. Jiro never compromises on any of these decision points along the way. He always chooses quality no matter the cost, hassle, or personal inconvenience.
Jiro did not become a 3-star chef by accidentally stumbling upon a great recipe or offering trendy weird avante garde menus like edible soil. He earned the stars through decades of dedication to improving his work with obsessive detail down to the tiniest detail, yes, even the exact temperature of the rice.
