It is truly amazing and inspiring to hear his story of dedication, attention to detail and passion to work with the best; whether it be his source of rice, the fisherman he buys from or the 10 years of training for his apprentices, Jiro strives for perfection. During the documentary, a Japanese food critic revealed what he felt separates Jiro and other great chefs:
- They take their work very seriously and consistently perform at the highest level.
- They aspire to improve their skills.
- Cleanliness. If the restaurant doesn’t feel clean, the food isn’t going to taste good.
- Impatience. They are better leaders than collaborators. They’re stubborn and insist on having it their way.
When I look at the food critic’s list of qualities, I realize that those are the same qualities that can apply to any craftsman. Entrepreneurs that put a high value on design, like most notably Steve Jobs, seem to fit that list as well.
What qualities make a great craftsman?