To become the best chef
Korean famous chef Han-song said something that really resonated with me during his lecture.
He mentioned that every day, he prepares ingredients, cooks, and finishes the day with cleaning to open his restaurant in the early morning.
These repetitive tasks go on for years, day after day, 365 days a year.
He emphasized that to become the best chef, one needs the patience to endure such monotonous tasks.
But is this only true for chefs?
He also talked about how one's favorite job often requires payment, and one earns money through doing what they are good at.
Few people have multiple things they are good at, so they end up making a living from what they excel at.
Thus, jobs entail daily routines, and within the larger framework, the content is often similar.
Whether it's the third year, fifth year, tenth year, twentieth year, or thirtieth year...
During this time, there's a desire to escape the inflammation felt from doing the same thing every day.
And it's at this time that companies often offer promotions.
It's quite delicate, isn't it?
The only way to overcome this monotony is through one thing: the challenge of novelty.
By challenging oneself with the integration of new skills and technologies from different fields within the existing framework, one experiences the expansion and widening of that framework.
Instead of complaining about doing the same thing every day, adopting the perspective of new challenges and integration will make each day much more splendid.
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