Focus on the Work
Several years ago, I watched a documentary that changed my outlook. I was not interested in the subject at the time, as it concerned a cuisine I hadn’t tried yet. I am not entirely sure what made me want to watch it, but I read the film’s synopsis, and it was intriguing.
“Revered sushi chef Jiro Ono strives for perfection in his work, while his eldest son, Yoshikazu, has trouble living up to his father's legacy.”
If you haven’t guessed, the documentary is called Jiro Dreams of Sushi.”
It follows Jiro daily as he prepares his restaurant for service: the shopping for fresh fish, the preparation, the attention to detail, the rice cooking method, the way each serving is perfectly crafted for the consumer, and the legacy he will leave his son. Jiro is not a young man. At the time of this movie, he was 87 years old and still working a full day, doing all he needed to ensure his food’s remarkable quality.
His restaurant earned three Michelin stars, a testament to his work. At 99 years old, he is now retired from his business, and his son was finally able to take over and continue the tradition of excellence.
I highly recommend this film because it showcases Jiro’s dedication to his craft, which has made him one of the most respected sushi chefs the world has ever known. The time, effort, and experience he cultivated have made his restaurant a pilgrimage for sushi aficionados.
This type of dedication is admirable; the lessons I learned from this film have stayed with me.
The work is the process
When we think of the work, we often forget how critical it is to be present with what we are doing. In training and nutrition, that presence is essential as we minimize distractions when we train.
Do you rest too long between sets and scroll social media?
Do you rush the exercise because you are pressed for time?
Do you use the gym as a social hour?
I like to look at training as work. This concept took quite a few years to hammer home, and it only truly happened when I decided to compete in Men’s Physique. I have a lot of opinions about my time as a bodybuilding competitor and how the dieting process made my body dysmorphia worse. Still, I cannot deny the impact this focus had on my training.
My sessions were shorter and more intense. I was in and out of the gym every training session in less than an hour. This was a godsend for a person (like me) who seeks to spend LESS time in the gym.
This doesn’t mean this work is tedious; it means you focus on the job, pursue excellence in execution (thank you, Bret Hart), and spend less time working and more time enjoying the fruits of your labor.
Enjoy the work
Do you think Jiro worked until 2023 because he didn’t like his job? Consider this: The man was 98 when he decided to retire.
Ninety. Eight. Years. Old.
Most people do not live that long, but this man is still working at 98 years old. It is remarkable.
Since you are reading this, I assume you enjoy lifting weights or training. You might think, “Of course I enjoy the work; this is my hobby.”
Do you enjoy the work outside of the work? Do you enjoy life or sequester yourself into a shell of fitness so much that you can’t enjoy what your work produced?
What does this mean?
It means the gym - while being a part of your life - isn’t your life.
Lifting weights and being healthy was never supposed to be simply about the activity; it was supposed to be about the benefits it provides you in life.
More energy. Strength and vitality. Better cardiovascular fitness. Self-esteem and confidence.
These are the fruits of your labor. These are what you should enjoy about the work. The activity helps you lead a better life.
Be consistent
Jiro’s restaurant is world-renowned not just because he enjoyed his work but also because he consistently applied his principles to it.
When you have a reputation as one of the world’s greatest sushi eateries, you have a gold standard to live up to; what you do matters. How you shop for your raw materials, prepare them, and serve them matters. The cleanliness of your restaurant matters. The professionalism of your staff matters. None of the accolades Jiro received would be possible without consistency.
The Michelin star system is a testament to this consistency:
Build culinary knowledge: Understand cooking techniques, ingredients, and dietary restrictions from around the world.
Develop a culinary style: Showcase local ingredients and cultural influences.
Create memorable dishes: Push culinary boundaries while balancing flavors and presentations.
Provide an exceptional dining experience: Offer impeccable service, personalized attention, and a distinctive ambiance.
Maintain consistency: Be committed to excellence and maintain high standards.
The fifth one is the most important because it means you have developed the consistency to become a master at your craft.
Think of it as a one-game playoff game. Anything can happen in one game. Villanova v. Georgetown in 1985 is the epitome of the one-game scenario.
On paper, Georgetown was the superior team. They had it all, but in one game, Villanova shot 78% from the field and pulled off one of the greatest NCAA championship game history upsets.
One game where anything can and did happen.
If they played that game 50 more times, Georgetown would have won most of them, but in that one game—the one game that mattered—they lost to Villanova for the title.
This is why consistency matters when dealing with a lifetime of work.
You don’t create excellence without consistency in work.
Without consistency, you don’t create a healthy life, a stronger or leaner body, or improved performance. Without being consistent, you will not achieve your goals.
Training hard and eating well for a month isn’t enough. It is more important to train consistently over time. This concept is where people trip up.
Why?
Let’s face it, this shit is hard work at times. It can be frustrating, long, and tedious. It is easy to throw in the towel and eat whatever you want. It is easier not to exercise but to relax on the couch and watch Netflix. After a stressful work day, gathering the energy to hit the gym on the way home can be tough.
I understand this fully. I am that guy sometimes, but I know I can still get the work done in some capacity because every little bit counts. Maybe I am not hitting PRs every training session, and perhaps I am a little more tired on certain days, but I enjoy the work and know the consistency pays off.
This is a lesson I learned from my years of sports and lifting, and I saw it in action when I watched an 87-year-old man share his process of creating and serving some of the most well-regarded sushi dishes the world has ever seen.
As a coach, I strive to help people develop that consistency, not perfection. Seeking perfection is a fruitless and disappointing task. Why waste your time chasing a rainbow when you can spend time being present, enjoying the work, and being consistent enough to see the results of your hard-earned work?
I am not asking you to be the best at your craft.
I am not asking you to be the strongest person in your gym.
I am not even asking you to have the perfect body.
I ask that you be more consistent with your work so that you can enjoy the life you have created for yourself.
Sometimes, we need a little help to be more consistent. If that is you, contact me, and we can discuss it.
Enjoying the process is what makes the results so much sweeter.
