An influential quote that stuck with me was when Chang stated (when referring to Walden by Thoreau) that "if you really try and you want to do something, then go for broke". This means a lot to me because while growing up I was always told that you can never put all your eggs in one basket. So, accordingly, I focussed on developing a wide breadth of skills, but subsequently I never felt like I had mastered any to the point that I could develop a profession in. At twenty two I am starting to realize this fact and while scary, I am glad that I still have time to narrow my focus. I am on my last year of college so it is late to be prodigious in any field, but that does not mean I cannot be the best. I just wish I was told to go for broke growing up rather than to "not put my eggs all in one basket" because now rather than feel I have nothing to fall back on, I feel scared to dive into one particular field (but maybe that just comes with the age and the crossroad I am at in my life).
The greatest thing that you can grab from this interview, though, is the parallel (not implied) between why he stopped playing golf at such a young age and the ethos that he runs his restaurants by. Claiming to be a fairly competitive individual, he said that he stopped playing golf for mostly two reasons, 1.) it was no longer fun to do competitively and 2.) he knew that he would not be the best. Whether he acknowledges this or not, he has gone the other direction with his restaurants. He was asked by Rose if he desires to have a restaurant that is "Michelin Star" caliber but strongly stated that he did not wish to do so. The laid back demeanor and attitude reflects the way he runs his restaurant. The moment you strive to be the best, the fun and enjoyable elements can disappear quite fast (I can speak from personal experience myself playing competitive golf as well). He has simply worked hard at his trade with the focus of doing well and living by a few simple principles (not to mention a little luck thrown in). You have to decide yourself whether it is worth sacrificing some happiness to reach the end goal you desire (Chang had said that attaining a Michelin would come with a stress level they do not need).
"We must learn to reawaken and keep ourselves awake, not by mechanical aids, but by an infinite expectation of the dawn, which does not forsake us in our soundest sleep. I know of no more encouraging fact than the unquestionable ability of man to elevate his life by a conscious endeavor. It is something to be able to paint a particular picture, or to carve a statue, and so to make a few objects beautiful; but it is far more glorious to carve and paint the very atmosphere and medium through which we look, which morally we can do. To affect the quality of the day, that is the highest of arts. Every man is tasked to make his life, even in its details, worthy of the contemplation of his most elevated and critical hour. If we refused, or rather used up, such paltry information as we get, the oracles would distinctly inform us how this might be done."
Trying to be the best at something is a tournament, which is a zero sum game in some ways... only one person can ever be the best. Trying, instead, to create value and good things in the world is not a zero sum game - many people can do it.
"Going for Broke" must resonate deeply for anyone with an entrepreneurial spirit.It's really hard to get anywhere fast without taking 'unreasonable risk', like quitting a well paid job in a bad economy in order to pursue your dreams. I've had the balls to do that once. My entrepreneurial endeavor did not really succeed but I ended up learning so much along the way that I landed a 'fantastic' software engineering position. If you have the stomach for it 'going for broke' is a quick way of changing things around you.Think of it this way, you will either Win big or Fail fast.Either way you won't get bored.
The greatest thing that you can grab from this interview, though, is the parallel (not implied) between why he stopped playing golf at such a young age and the ethos that he runs his restaurants by. Claiming to be a fairly competitive individual, he said that he stopped playing golf for mostly two reasons, 1.) it was no longer fun to do competitively and 2.) he knew that he would not be the best. Whether he acknowledges this or not, he has gone the other direction with his restaurants. He was asked by Rose if he desires to have a restaurant that is "Michelin Star" caliber but strongly stated that he did not wish to do so. The laid back demeanor and attitude reflects the way he runs his restaurant. The moment you strive to be the best, the fun and enjoyable elements can disappear quite fast (I can speak from personal experience myself playing competitive golf as well). He has simply worked hard at his trade with the focus of doing well and living by a few simple principles (not to mention a little luck thrown in). You have to decide yourself whether it is worth sacrificing some happiness to reach the end goal you desire (Chang had said that attaining a Michelin would come with a stress level they do not need).