This book – Like a Virgin offers a glimpse beneath the mane. Great business mind, kind heart, likes to break the rules (for good), empowers his employees to take exceptional care of customers. An all-around Rockstar who is not afraid to take risks. And he owns his own private tropical island.
Yeah, that last bit kind of gets me. The risk part, not the island part. I could take some lessons from Sir Richard’s example and dismantle my own aversion to risk. One of his mottos after all is “Screw it, let’s do it!” I could definitely benefit from more of that attitude in my life, more courage to go for it and pursue what interests me and what I find personally fulfilling. Damn the consequences! And… that tropical island bit wouldn’t hurt either.
i chafe at being told what or how to do something. i quit my full time job in favor of mercenary work that allows me control of my time. i avoid flu shots when i can get away with it. my way to get “there” may be different from yours since i drive for work and typically know 3 or 4 alternate routes. i don’t like punching a time clock so i have consistently avoided jobs where my punctual presence for a prescribed amount of time is required. and you already know how i feel about recipes.
some rules make sense to follow though. traffic lights are good. i wear my seatbelt. avoiding mixing bleach with ammonia is a solid idea. ignoring ikea directions is probably not a recipe for successful furniture building. theft, rape, murder – i’m ok with rules prohibiting those.
wisdom is knowing the difference.
i ignored grammar rules and avoided using capital letters in this entire post – did that affect the conveyance of my meaning? sorry to my 7th grade teacher mr whipple, but the answer is no.
I am so not following the recipe in my working life right now! And I say that not so much in a proud way (at least today), but more in a scared shitless and totally uncomfortable way. Ugh.
I’ve managed to go from having a solid, regular, full time job in a niche in my field where I excelled to now a part-time position in a different, nichier niche where I have no idea what the fuck I am doing! And it shows!! Expert to novice is definitely not how the recipe for professional success is written, but here I am.
And how am I doing with that you ask? Not well! I like being the one who knows, the one who people look to for guidance, the one who can do the work and do it well almost in her sleep. It is so much more comfortable to have all of the answers rather than to be asking all of the questions. I don’t want to traverse this sea of mediocrity again damn it! I’ve already made that journey plenty of times! But this time the distant shore is really where I want to be: self-employed in a creative way on my own terms with plenty of time to spend with my kids while they are still at home. Guess I better suck it up and stay the course.
There is no substitute for experience though and that just takes time. Trying to force something to cook faster won’t turn out well. It will be burned on the outside and raw on the inside. And I just keep reminding myself that cooking without a recipe was not easy at first, but now it is effortless and fluid, like breathing. I’ll get there.
And I think this is a good metaphor for life as well. We all are just trying to figure out what makes us happy, or in cooking, what tastes good. Recipes offer a promise that things will turn out well. The problem is, what tastes good to you or what makes you happy may not follow the recipe. Recipes are safe, predictable and offer a tested and trusted way to a specific result. But what if that is not the result that suits YOU? Or, what if the act of cooking, or living life your way is the reward in itself?
For much of my life I have stubbornly proclaimed that I am not a baker. Why? Because baking is more science-y and requires following the rules. Unlike other cooking, I couldn’t see a way to improvise to my heart’s content and also produce baked goods that were actually edible. I resisted baking for years and I lived down to my own expectations every time I did try it. I could not find any joy in the process of following a recipe.
Then something changed. I gave myself permission to screw around with baking recipes, treating them more like suggestions as I routinely do with my general cooking. Two things happened; I learned I could do it my way with good results and I was a whole lot happier baking. Now I turn out homemade pizzas, focaccia, muffins and cakes like nobody’s business. And they are uniquely, imperfectly, deliciously mine.
Now I’m applying that same found wisdom to my life. I have jumped ship and departed from the generally accepted recipe for a happy life. I no longer have a leash (steady job), but neither do I have a recipe to follow either. I am making this up as I go along, finding work that suits me and fits into the rest of my life. I’m a little (sometimes a lot) scared about it, but I just keep telling myself that I don’t have to follow the recipe and everything will still (probably) turn out ok. And I am already much happier in the process.