Monday, September 03, 2007
The Price of Passion
Every morning Gracie and I walk past an area called "cookspace," a building where professional pastry chef and savory cooks can rent space to prepare food. They mostly supply corporate accounts, catering services and large parties. The front wall is composed entirely of clear glass windows, so we see them working day and night. Once a year they hold a delicious Open House, where I collect enough desserts for a month.
Nearly every morning, even Sundays and Holidays, we see someone rolling dough in the early morning. We see people there in the evenings too. Usually they're alone and they're always working alone. I don't know if they've got music piped in. They certainly wouldn't have dogs or cats for company.
As I walk by. sometimes we exchange waves - they like Gracie. I'm reminded of a little book, The Dip, by Seth Godin. It's the counterpoint to Tim Ferriss's 4-Hour Work Week.
When starting along the pathway to passion, or following the admonition to "do what you love," we're excited at the beginning. Then, says Godin (p. 17-18), "the Dip happens. The Dip is the long slog between starting and mastery...the long stretch between beginner's luck and real accomplishment."
For a pastry chef,living the dream means working alone at a long table, on cold winter mornings.
Nearly every morning, even Sundays and Holidays, we see someone rolling dough in the early morning. We see people there in the evenings too. Usually they're alone and they're always working alone. I don't know if they've got music piped in. They certainly wouldn't have dogs or cats for company.
As I walk by. sometimes we exchange waves - they like Gracie. I'm reminded of a little book, The Dip, by Seth Godin. It's the counterpoint to Tim Ferriss's 4-Hour Work Week.
When starting along the pathway to passion, or following the admonition to "do what you love," we're excited at the beginning. Then, says Godin (p. 17-18), "the Dip happens. The Dip is the long slog between starting and mastery...the long stretch between beginner's luck and real accomplishment."
For a pastry chef,living the dream means working alone at a long table, on cold winter mornings.
Labels: hard work, living the dream, seth godin, the dip, tim ferriss
# posted by Cathy Goodwin @ 8:44 AM 
