I am an adamant sushi lover and was thrilled to be watching a documentary about how sushi is created. Just seeing the opening scene made my mouth water as I quickly planned out my next sushi meal. I always announce with every sushi bite I think that I should have been born in Japan. But, as the movie began to progress, I realized this film was about so much more then sushi.
Jiro is an eighty-five year old man who is so passionate about his work it inspires you to do and become better. He explains that to fully immerse yourself in your work you must love it. You must work hard to improve over time, and have self discipline along with set standards. Leslie Felperin of the Rotten Tomatoes claims, " An appetizing portrait of 85-year-old Jiro Ono, the oldest chef to win three Michelin stars (for his 10-seater, sushi-only Tokyo restaurant Sukiyabashi Jiro), pic is as clean and simple as one of its subject's creations" As I continued to watch I could not help but wonder if his passion for his work was an inner passion or something his culture had engraved into him?
Watching this film and seeing how his Japanese culture played a major role in his work ethics it reminded me of my own culture and family. I am a Greek girl surround by a family of chefs, diner owners, and just overall people extremely passionate in the kitchen. Jiro reminded me a lot of my Papou (grandfather in Greek) in not only his looks but his attitude towards what he does. I come from a long line of restaurant owning chefs. My father started working in the kitchen at his family's restaurant around the age of twelve. It was beat into him the skills in which he is proud of today.
When I think back to my childhood and only remember the times my dad was not there I wondered how much harder it was for him. My Papou was extremely hard on him and wanted to install all the appropriate skills for him to be the best possible chef he could be. My dad tells countless stories of working in the kitchen under his dad, getting yelled at, not being able to do things with his friends, and all the hours he worked slaving away in the kitchen. This reminded me of Jiro's sons. Jiro says how he was harder on them than any other apprentice simply because he wanted the best for their future. I believe Jiro was this way because of his culture and their expectations, just like my family.
As Confucius says, "Choose a job you love, and you will never have to work a day in your life" which I found so completely fitting for Jiro but also my family. Both Jiro, and the men in my family love what they do, and they are proud. They work daily to improve and know that creating food is so much more then a task, it is an art. Any night you find yourself in Sea Isle City, wonder into The Lobster Loft and you will find my dad, the head Chef, slaving away in the kitchen creating beautiful masterpieces, but also always making time to greet customers and wondering around the dining floor checking to see how people like his food.
"Jiro Dreams of Sushi." (Official Movie Site). Magnolia Pictures, n.d. Web. 08 Feb. 2014.
"Jiro Dreams of Sushi Reviews." Jiro Dreams of Sushi. Rotten Tomatoes, n.d. Web. 08 Feb. 2014.