What’s the Downside to Being Goal-Oriented? (NSQ Ep. 16)
How does a cook become a chef? With Gabrielle Hamilton.
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Relevant Research & References
Question #1: At the end of your life, will you wish you hadn’t worked so hard?
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Question #2: What is the difference between an art and a craft?
- Angela speaks with award-winning chef and writer Gabrielle Hamilton. Hamilton is the owner of Prune restaurant in New York City, the author of Blood, Bones and Butter: The Inadvertent Education of a Reluctant Chef, and a columnist for The New York Times Magazine.
- Hamilton tells the story of a party for chef Wylie Dufresne, which she describes as an “unreal ‘who’s who’ of the greatest chefs in the world.” She recalls that Danish chef René Redzepi was in attendance, along with Swiss chef and co-owner of Eleven Madison Park, Daniel Humm, as well as the “chef of chefs,” French restaurateur Daniel Boulud. You can read more about the event here.
- Angela refers to two contrasting motivational tendencies — approach motivation (working toward a desired outcome) and avoidance motivation (working to avoid an undesired outcome). If you want to learn more, we recommend checking out the research of psychologist Andrew Elliot, author of the 2008 Handbook of Approach and Avoidance Motivation.