I love a good culinary documentary. If you have seen the Chef’s Table, Pizza series on Netflix, you may have seen this story unfold. Yoshihiro Imai decided to open a pizza restaurant. In a small town in Japan there are no other pizza restaurants. He started on a path to learn in the culinary world, and he realized expressing himself through food was a place of passion for him. His parents judged his decision and did not understand. He struggled with his focus for a while as he got a job at a hotel and went through this experience with incredible monotony and lack of focus. His interest was sparked again when he ran into the same people from Norway who had initially sparked his creativity in the culinary world. Seeing them again made him realize he should not stop, and if he was going to really do this, he had to start his own place.

When he began his restaurant he determined to do this from a place of rest. He said, “ If I moved even one centimeter by working each day, I could keep moving forward.”

I can deeply relate to this sentiment and journey. As you are starting something new, and staying in a place of determination there are inevitably many obstacles in the way. To remain focused and not lose heart, its important to not operate out of pressure and also to keep a steady perspective of hope that each centimeter will make a difference. Artists sometimes crumble under the pressure of creating something new, so they stop. We don't need to stop, just to remove the weight. Let it be that we continue at least a centimeter every day.