The article “Thomas Keller on Why Passion Shouldn’t Drive You” at Fastcompany.com got me going today. It discusses Thomas Keller’s opinion on how passion is very different than desire. The author, Mark Wilson, does an excellent job describing it as “haunting– in a good way!”
Thomas Keller is an amazing and world famous chef and one of my mother’s favorites. His name stuck out because I vividly remember the food at his restaurant “Bouchon” in Las Vegas. The thing is I could only describe the food as passionate, it was all delicious, perfect, and the service was impeccable making it one of the best dining experiences I’ve ever had.
Keller states that “passion ebbs and flows. To me, it’s about desire. If you have constant, unwavering desire to be a cook, then you’ll be an excellent cook.” The point is valid, and I tend to agree. It seems that if you desire something enough you never stop moving away from that goal. Passion seems a little more fleeting.
The previously described restaurant seems to contradict what he says in this article, “Bouchon” has survived and thrived in a difficult Las Vegas food scene. I would personally say you have to have a lot of passion to make food taste the way this man does, or at least the way his chef’s do, and to survive in the places that he has built restaurants.
I know this applies to food, but it is an interesting take on motivation that could very easily be applied to almost anything you put your mind to doing, even improving customer service! I feel as if I could go back and forth on this, but I will listen to Thomas Keller based on his passion or desire to provide excellent food and some of the best service I have ever experienced.
Please follow the link below to read the full article and tell us what you think.
Business Development Manager