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Passionate

In the sushi world we have a word for passionate chefs... It's 'shokunin'

You'll find in Japanese dictionaries that it's defined as 'artisan' but the

connotation implies so much more. A shokunin comes to work and does the same

task every religiously. Relentlessly trying to improve his technique. He cares

only for perfection. Where other people see 'work' he sees 'duty.' He wipes his

knife clean after every cut. When he cooks rice he removes or adds half a

tablespoon of water at a time to ensure the amount of water is correct. He

sharpens his eyes over years and carefully learns to identify and pull

parasites from fresh fish, making them safe to eat. He cooks perfect folded

eggs in a square pan never allowing it to burn at any place and ensuring each

layer is evenly folded and cooked. He takes no breaks until the last customers

is served. He works because, more than money, more than fun or pleasure, he

desires to be better. Not only does he practice the physical techniques, he

sees socializing with the customers over the counter as a skill to be

practiced. His conduct and comportment do not waiver inside or outside of the

restaurant (his temple) At my restaurant I may hire an average sushi chef to

make rolls or to prepare fish in the back. But the person I hire for working

behind the bar, unless he's my personal apprentice that has learned to work the

way I had to, I would only hire a shokunin. When he works there he represents

my business and my restaurant and I know he will outside of work in his daily

life as well. Passion is important. But I would never pretend to say that

passion was required for the easier and less formal jobs, some people just need

a paycheck and as long as their work is good, I can respect that. The person

who's responsible for putting a face to the company must be a master.