Michelin Star Chef vs. Golden Corral Cook
THE HEALING RECIPE
Everything in a Michelin Star chef’s kitchen follows a recipe and system. They can’t afford to make things up on the fly. They’d very quickly lose their star and then all their customers.
Every plate they put on the table must be perfect, and it must be done quickly and efficiently. Customer expectations are very high (and so are the prices).
Focusing on a singular great experience for each and every customer is how they meet those lofty expectations, justify the high prices, and keep those vaunted Michelin Stars.
You won’t find a Michelin Star restaurant serving Mexican, Italian, and Thai food.
Compare that to a buffet.
The Golden Corral has every kind of food you can imagine, but none of it is going to win any awards. Producing mass quantities means sacrificing focus and quality for volume.
Personally, I’d rather be the Michelin Star chef over the Golden Corral cook.
When it comes to healing chronic pain, find where you’re going in too many directions that don’t work and cut back. Focus only on specific methods that have the highest chances of completely curing your condition.
Instead of just going from one treatment to the next - that offer only temporary improvement at best - try focusing only on actions that promise completely curing the pain in a very limited time.
A restaurant gets a Michelin Star because they aren’t afraid to create extremely high expectations and then deliver on that promise night after night without fail.
The medical industry (on the other hand) has lowered all our expectations so we believe that the Golden Corral and their terrible salad bar is the best we should expect.
That’s not true. You can and should expect exceptional results.
Your Coach,
John
