Jiro Ono: How to become an expert in the industry?

They began to do one thing from the beginning of their career, repeatedly tempering, not changing careers, not jumping ship, not having a career plan, not competing with others ... Suddenly one day, they became famous and became masters. Jiro Ono, is such a person. 20 1 1 Japan made a documentary called "The God of Sushi" and told his story. Jiro Ono returned to China after World War II and began to learn how to make sushi. He has been doing this for more than 60 years and is now 86 years old. His sushi restaurant is next to the Ginza subway station in Tokyo, with only ten seats, and the minimum consumption per meal is 30,000 yen (now about 3,694 yuan). His sushi restaurant was rated as a three-star Michelin-a restaurant "worth arranging a national trip for". You should reserve your seat one month in advance. Xiaoye's restaurant is also the smallest among more than 40 Michelin-starred restaurants in the world, and the chef is also the oldest among these restaurants. At that time, some people protested how Michelin Samsung could give a restaurant with only ten seats. The jury explained: You'll know when you've been there. I'm naturally slow on food, and I'm a person who can satisfy Chengdu snacks. The description of sushi making in The God of Sushi aroused my respect rather than my appetite. Xiaoye's sushi restaurant arranges guests' seats in advance every day, so that diners can adjust their positions according to their age and gender. In this way, when serving sushi, the chef can pinch out sushi with different food intake according to the order of men and women. "This will not disturb the rhythm of eating sushi," Xiaoye said. If you notice a guest holding sushi with his left hand, Jiro will serve sushi from the other side next time. What is the hardest step in making sushi? It's not the kneading at the front desk, but the preparation of food. Xiaoye sushi rice is refined rice purchased from a professional rice vendor, which is pressed by high pressure and kept double flowers with vinegar. Finally, put it into a heat preservation tank, and the temperature of sushi particles should be kept at human body temperature. Seafood merchants who cooperate with Xiaoye and sushi restaurants all "only sell this"-those who sell shrimp only sell shrimp, those who sell octopus only sell octopus, and those who sell sea eels only sell sea eels. "The whole market only has about three pounds of wild shrimp every day, so I will leave it all to him." A boss selling shrimp said. "The best tuna has only one tail, so we will sell it to him." Tuna boss said. There are 6 people in Xiaoye Sushi's team, and the new apprentices have to learn how to deliver towels to the guests by hand. Only when you can twist a towel can you learn to touch the knife and fish. It will take you ten years to learn to fry cakes. Jiro's eldest son, Shinichi, is 62 years old and has not started his career yet. "at first I thought I was ok, but I screwed up at the beginning ... I did it for three or four months and made more than 200 failed products. When I really made a qualified product, I cried with joy. " Senior apprentice Nakazawa Tomohide has been an apprentice for more than twenty years. Ono stood at the sushi table and pinched sushi for each guest. He designed the best taste order of sushi: the first movement is classic sushi such as salmon and flounder. Then improvise the second movement, according to the seasonal solar terms of seafood, such as needlefish and octopus. The last chapter is about some traditional dishes, such as eel and fried cake. After all the guests had finished eating, Jiro, 86, and Yizhen, 62, stood at the door together and bowed goodbye to every guest who left. "Once you choose a career, you must devote yourself to your work. You must love your job, and you must use your life to hone your skills. This is the secret of success and the key to making others respect you. " "Look ahead and surpass yourself. I have been working hard, striving for perfection, and making unremitting efforts to improve my craft. He taught me this, "my son Yizhen said. Jiro is not going to retire. He has no other way to relax. He gets up at five o'clock every morning and goes home after ten o'clock at night. He wants to go on until he can do nothing. He thinks he can make better sushi. People who pursue professional depth concentrate on one point, but they can reap the whole world from this point. Yoshihiro Yamamoto, a food writer, said that a great chef like Jiro has the following five characteristics: First, he takes his work seriously and maintains the highest level of performance. Second, concentrate on improving your skills. Third, love cleanliness. Fourth, they are leaders, not collaborators, and they are opinionated. Finally, they are very enthusiastic. Not only great chefs, but all career seekers are working according to the above creed.