What a rookie mistake new chefs make
Why a 3-star chef loves to make mistakes
The French chef Alain Passard, owner of a 3-star restaurant in Paris, said in an interview in the Süddeutsche Zeitung magazine in 2017: “We [mean: in our restaurant] are looking for mistakes. ... To be able to correct us. A cook who no longer corrects himself loses his magic. I love to make mistakes. There is no other way to develop your art. When everything is perfect, there is no progress, you stay in the status quo and then get bored very quickly. "
Star chefs are said to be as afraid of nothing as losing their stars. Because the stars that the hotel and restaurant guide Guide Michelin awards each year as a rating for restaurants are considered the highest distinction for the head chef and the kitchen.
Now if a star chef prefers to make mistakes in order not to remain in the status quo and thus risk his stars: how about a little experiment? How about if you consciously try to make mistakes? Of course not in an area that is a matter of life and death or on which your relationship, your job or something else important depends.
Creative experiment: making mistakes with pleasure
- Look for a project that is due in the next few days and on which nothing vital depends.
- Take a piece of paper and write down what the project consists of, what the result should be and what steps are necessary to achieve this.
- Now, for each of these steps, consider what you could be doing wrong.
- Identify two steps that you could be doing wrong. Make a note of the mistakes you could make on purpose here.
- For each of these mistakes, make a mental picture of what could happen then.
- The consequences you envisioned in step 5 were likely more negative. Now think about who the mistakes could have positive consequences for. Make a note of who benefits from the mistakes and how. There can also be funny and fake consequences.
An example: "If I slip and tear my pants, my girlfriend is happy because I'll finally throw away the worn corduroy pants."
The article is an excerpt from my book "Gut Enough Instead of Perfect", which was published in September.
The cover photo is from Johnathan Macedo on Unsplash.
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