7 career-inspiring quotes from top chefs around the world

Chefs have an unwavering passion that’s hard to come by. The hours are rough, the work is physically and emotionally draining and the industry will try to knock you down. But the hard-earned life lessons you learn from working in the restaurant industry can translate to any field where your passion always seems to outweigh the consequences.

Once you find what you’re good at, stick with it and try your absolute hardest to make a living doing it.

Here are seven quotes on life advice from top chefs around the world:

1) “Be careful what you wish for – getting to be a successful business and maintaining it is so hard. Anyone can be good one night. Being good over several years is incredibly difficult.” — David Chang

2) “Once you decide on your occupation, you must immerse yourself in your work. You have to fall in love with your work. Never complain about your job. You must dedicate your life to mastering your skill. That’s the secret of success and it’s the key to being regarded honorably.” — Jiro Ono

3) “It’s continuously humbling to work hard, you know? As long as you’ve got a good work ethic and a sense of humor, I don’t think anybody can become too much of an egoist under those circumstances.” — Rachael Ray

4) “The minute you start compromising for the sake of massaging somebody’s ego, that’s it, game over.” — Gordon Ramsey

5) “It’s not about perfection, it’s about the joy of striving.” — Thomas Keller

6) “Assume the worst. About everybody. But don’t let this poisoned outlook affect your job performance. Let it all roll off your back. Ignore it. Be amused by what you see and suspect. Just because someone you work with is a miserable, treacherous, self-serving, capricious and corrupt asshole shouldn’t prevent you from enjoying their company, working with them, or finding them entertaining.” — Anthony Bourdain

7) “Just speak very loudly and quickly, and state your position with utter conviction, as the French do, and you’ll have a marvelous time!” — Julia Child

This article first appeared on Swirled.