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What term or phrase best describes those who are on the path of excellence: unrelenting, finesse, culinary pride, make a dent in the universe, pursuit of perfection, make a difference, total commitment, or focused drive? Some portray the result while others – the process, but in all cases, they embrace individuals or teams in pursuit of something unique and memorable – a cut above the rest. Some may view this as obsessive, while others see it as inspired – which is right? Maybe both are correct.

Historically, those who fall into this silo of “excellence seeker” are worthy of our attention and in some cases benchmarks for our own performance. “This is how I want to be, how I want to be perceived”. There are plenty of examples in every type of business: IDEO for incredible product design, BMW, Mercedes, and Lexus for automobiles, Apple for computers, McIntosh for audio equipment, Steinway for pianos, Brooks Brothers for men’s suits, and Michelin for tires. Each of these companies are successful using a variety of metrics, but all are in this position because of their commitment to excellence and to pushing the bar a little further every day. In the restaurant business we turn to individuals whose name and reputation have become synonymous with a pursuit of excellence: Keller, Meyer, Nieporent, Crenn, Bocuse, Boulud, Bastianich, Ducasse, Achatz, or Robuchon to name a few. These may not be the largest players in the restaurant business, but they are the ones that turn heads. It is often the pursuit of excellence sought by a few that define how the majority will act and what they will try to emulate.

When I watch former students, co-workers, or friends actively seek this path and find their groove along the way – I am proud and inspired. Like a parent who is thrilled to see a child move forward with passion and commitment, the chef in me is just so moved. In recent months I have been awed by a number of individuals who are benchmarks for the rest of us: EPIC Restaurant in Columbus, Georgia – Restaurateur of the Year (Chef Jamie Keating and his wife Melissa – both former students of mine); Tailor and the Cook Restaurant moving to its new, larger, elegant setting as one of the top restaurants in the country (Chef Tim Hardiman – transitioning owner and founder – former student); Chef Warren Leigh, Holyoke Community College Culinary Arts – Educator of the Year Award from The Center for Advancement of Foodservice Education (friend and colleague) and many more who impress and revitalize me every year.

So, what is it that drives these individuals on the path of excellence? Here’s a Baker’s Dozen “Traits of Excellence Seekers”:

Excellence Seekers are:

[]       NEVER SATISFIED, NEVER COMPLACENT:

They are their own worst critic. Whatever they accomplish is viewed as “not as good as it could be”. This drives them to constantly improve and change. Change to them is a way of life – something to be embraced, not avoided.

[]       HUNGRY TO LEARN, ANXIOUS TO TEACH:

To most people it is safe to say that they don’t know what they don’t know. To excellence seekers – what they don’t know is a mission. They hunger and thirst to find out how to, why, and why not. Each day is an opportunity to learn something new and a day without that is seen as less than satisfying. They are not protective of their knowledge. As much as they want to learn, they are even more compelled to share it – to teach others.

[]       EXCITED TO FACE THE DAY:

Find a way to view each day as a cup not only half full, but one with loads of opportunity to be filled to the top. They are thankful for the opportunity to contribute something and jump out of bed to do it.

[]       WILLING TO TAKE A CHANCE:

Comfort is not comfortable. “What if” seems to be at the forefront of their thinking. Unlike most who view “taking a chance” as dangerous – excellence seekers see it as a natural process to be sought after and relished.

[]       FAILURES ARE JUST BUMPS IN THE ROAD:

Failure is not a negative – it is a sign that a person is trying. They know that failure is just another way to learn and grow. No pain, no gain.

[]       PUSH THE ENVELOPE:

They look at what they have accomplished and find the strength to move the needle just a bit further. “Okay, so that worked – now let’s try to step on the gas and break that barrier we thought was there.”

[]       NOT DRIVEN BY TRENDS:

They don’t follow the pack or relish the chance to do what everyone else thinks are the next great thing. In fact, they make other’s scratch their heads and think: “Why would they do that?” As Steve Jobs once said (and I paraphrase): “We don’t make what people want or need – we make what people WILL want or need. They just don’t realize it yet.”

[]       OBSERVERS OF THE HUMAN CONDITION:

They watch, listen, and learn. “What would make our patrons happy, excited, fulfilled, energized, smile, uncomfortable, inspired, or complete?”

[]       NO SHORTAGE OF IDEAS:

They know that ideas are cheap – they are important when they are implemented. To this end, they push for hundreds of ideas and then go through the process of fleshing them out, combining them, discarding them, or using them to drive creative thinking.

[]       ONE IS BRILLIANT:

They know that the law of averages points to at least one of the hundreds changing everything.

[]       LOOK OUTSIDE THEIR BOX FOR INSPIRATION:

They aren’t stuck in their industry for ideas or inspiration. Success and innovation can be sourced from anywhere and anyone. Remember, it was the drive through window at banks that inspired quick service restaurants to pass a hamburger through your car window.

[]       HANG OUT WITH OTHERS IN PURSUIT OF EXCELLENCE:

Look at their friend base, the people they go to and hang out with. Odds are, they share the same excellence seeker traits listed above. Their friends push them to stay the course and keep their foot on the gas.

[]       KAISEN:

Even as a great idea comes to fruition, the excellence seekers are tearing it apart and trying to figure out how to make it better. At the same time, they are working on ways to make that idea obsolete – replaced by something all-together different and more exciting. It was General Motors who once declared they weren’t in the automobile business – they were in the people movement business. This simple declaration helped their team look beyond four tires and an internal combustion engine. In the meantime, the car keeps improving incrementally knowing that someday it won’t exist.

Check out this video clip from EPIC Restaurant as they relish earning the title of Restaurateur of the Year for the state of Georgia. And if you are ever in Utica, New York – make sure you make a reservation at Tailor and the Cook – tell Chef Tim Hardiman, I sent you.

https://www.facebook.com/epiccuisine/videos/695935575850006

PLAN BETTER – TRAIN HARDER

“HELP STAMP OUT MEDIOCRITY – STRIVE FOR EXCELLENCE”

Harvest America Ventures, LLC

Restaurant Consulting

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