The documentary "God of Sushi" tells the story of an 86-year-old sushi chef, Jiro Ono, who is the oldest Michelin-starred chef in the world and has been focusing on delicious sushi for more than 55 years. This sushi restaurant is small, with only ten seats. It is still in the basement of an office building, but it has won three Michelin stars for two consecutive years. Everyone who has eaten it has a good evaluation and thinks it is worth waiting for a lifetime. Why can the god of sushi do this? I think this has a lot to do with his attitude towards his career. He also tells the secret of his success in the play: "Once you decide on a career, you should devote yourself to your work, love your work, don't complain, and spend your whole life honing your skills." I think as ordinary people, we really have a lot to ponder. Jiro Ono is also an ordinary person and engaged in the service industry, but he never belittles his career and is willing to serve others. In this position, he finally won the respect and admiration of customers. How do we treat our profession? Can we also hone our work into a proprietary skill? Is it supercilious and regards work as a kind of enjoyment?
In the play, Jiro Ono also tells his experience. At the age of 7, I began to work to support myself and began to learn art as an apprentice. In his sushi restaurant, the days of being an apprentice are long, hard and sometimes even boring. It is difficult for ordinary people to persist, which is why his shops are basically some older apprentices. Nowadays, young people are impatient, and most of them are eager for success. Few people pay attention to details, think about the importance of every detail, and work lacks innovation. I think, if we all have a passion to take our work seriously, won't we succeed? Besides, we started higher than the sushi god. At least we received more education and knew more than him at that time, but we lacked that tenacity and persistence.
In business, when dedicated people and enterprises get together, it will produce magical power. Jiro is not alone. He is prepared by experts in the food industry, tuna is provided by fishmongers who only provide the best tuna, and the best rice is provided by rice suppliers. If all the departments of the enterprise and every partner of the enterprise can strictly control, exercise their rights and ensure the quality of work, just imagine, will this enterprise be unsuccessful?
After reading The God of Sushi, I think some of Jiro Ono's spirits are worth learning. We don't have to imitate him blindly. On this basis, we should innovate, constantly explore and change, find a way of our own, and strive to be stronger and bigger in our own industry.