Performing minor miracles for 16 years
You may already know London chef Mark Kempson. He’s been awarded a Michelin star every year for the last 16 years - a remarkable achievement in such a demanding industry - which means he’s been performing minor miracles, every day, for longer than most.
For many chefs, winning a Michelin star is both a blessing and a curse. Some describe it almost like elite athletes describe Olympic pressure - once you’ve got the title, your whole life becomes about not losing it. Which makes Mark’s achievement even more impressive. Cooking at this level requires a broad skill set: artist, technician, business manager, teacher, mentor, host and much more.
And the secret to Mark’s longevity? He puts it down to having a genuine passion for what he does. “If you’re doing what you love,” he told me, “the work feels easier.”
It also just happens that the kind of cooking Mark loves is also a hit with his customers and the critics. And that’s the holy trinity. It’s the same with photography and any of the arts. If you can please your clients (who pay your wages), the critics (who champion your business) and yourself (who has to deliver the goods), you’ve hit the jackpot.
