Law Of Success

Law Of Success
2006.04.07 3:06

One of my co-worker is a University student, he is in senior now, a year ahead of his commencement, usually almost all students in their four grade have already decided where they go after they graduated - usually a company they are going to work, so as is usual I asked him whether he has already decided the company he will be engaged in. 99.5% students go to workforce soon after their graduation. He said 'No, I am not going to be engaged in a company, I want to be an actor.' Immediately I replied, 'You know there's a law of success?' 'I don't know' he said. ' You are sure to succeed. 99.5% students are going to be engaged in a company, that means majority people are out of course from success. You are one of .5% people already. This is a law of success.'
List all Journal entries
This discussion has been archived. No new comments can be posted.
Law Of Success Preferences Top 5 comments Search Discussion
Display Options Threshold: -1: 5 comments 0: 5 comments 1: 5 comments 2: 3 comments 3: 0 comments 4: 0 comments 5: 0 comments Flat Nested No Comments Threaded Oldest First Newest First Highest Scores First Oldest First (Ignore Threads) Newest First (Ignore Threads) Save:
The Fine Print: The following comments are owned by whoever posted them. We are not responsible for them in any way.
Reminds me of a Japanese Chef I once knew(Score:2)
by Marxist Hacker 42 (638312) * <seebert@aracnet.com> on 2006.04.07 3:41 (#15078473) (http://www.informationr.us/ Last Journal: 2006.04.29 1:56)
He's retired now, but he used to have a Mom&Pop restaurant in Beaverton serving American/Japanese fusion cooking (his Chicken Cheese Katsu on Fried Rice was to die for). He went by the name Crazy Chef Sato. On his menu was the following explaination of the name:8 out of 10 people are normal.1 is a genuis, 1 maybe crazy.I don't like to call myself a genius, so that leaves only one choice. I've duplicated *some* of his recipies at home- but I've yet to get good enough at knifework to duplicate Chicken Cheese Katsu, despite knowing the full recipie (Thaw a chicken breast. Butterfly slice it. Stuff in a slice of American Kraft Cheese. Close and bread in traditional Katsu crumbs, then deep fry at 400F. Serve with Tonkatsu sauce.) I just can't seem to get my hands to slice a chicken breast the thin way....
--Admiting that you don't know everything is the begining of wisdom- or the lack of broadband internet.
Re:Reminds me of a Japanese Chef I once knew(Score:1)
by mercedo (822671) * on 2006.04.08 2:45 (#15086036) (http://mercedo-compl.../2006/04/zen-ya.html Last Journal: 2006.04.28 3:11)
This is a post personally I feel it difficult to reply. Since many people call me I'm genius since I was a child, I know I'm genius and I don't hesitate to call myself a genius.
He should have said that many people call him a genius or he knows he's genius.
Genius has much to do with creativity. Genius has to challenge something new perpetually. That's what I think it's genius, not just that someone who shows extreme skill.
Many people call me a genius and I myself knows I am, but only history can tell who was genius. Unfortunately we can't live that long.
As to the difference of insane people and genius. Genius has got similar mentality as insane people have. But he overwhelmed his insanity and is able to handle with his insanity completely. While insane people were just overwhelmed by the darkness of their mind.
Should I post this?
I do and I shall wait for a judgement of history.
--Ancient Greek Philosophers -18c Enlightenment Thinkers -Slashdotters
[ Parent ]
Re:Reminds me of a Japanese Chef I once knew(Score:2)
by Marxist Hacker 42 (638312) * <seebert@aracnet.com> on 2006.04.08 3:05 (#15086222) (http://www.informationr.us/ Last Journal: 2006.04.29 1:56)
I'd call him a genius, his creativity in his chosen profession was quite obvious, he was the one who introduced me to the whole concept of fusion cooking- a concept I've taken to my own extremes in an amateur way (at a yearly church social for making pasta sauce, mine are always named after, and inspired by, the nationality of Popes. Pope John Paul The Great sauce was an Alfredo with Kielbasa, extra Parmesian, and Saurkraut. Pope Benedict XVI is a egg and bratwurst in Hollandaise. Neither of these are strictly Italian- or strictly German or strictly Polish.)
--Admiting that you don't know everything is the begining of wisdom- or the lack of broadband internet.
[ Parent ]
Re:Reminds me of a Japanese Chef I once knew(Score:1)
by mercedo (822671) * on 2006.04.08 3:36 (#15086509) (http://mercedo-compl.../2006/04/zen-ya.html Last Journal: 2006.04.28 3:11)
I never met him so I'm not sure though. Probably he is a genius guessing from your description.
Geniuses are not here and there, but once I met guys who showed an extreme skilfulness in painting and writing a novel. I was able to tell they were very skilful in painting and writing since it was apparent for anyone to judge so to see their works. The problem was, however, we were unable to tell whether their works showed sheer creativity or just met the standard. For laymen it is sometimes hard to tell the level of professionals. Only professionals can tell how exquisite other professional's works are.
--Ancient Greek Philosophers -18c Enlightenment Thinkers -Slashdotters
[ Parent ]
Re:Reminds me of a Japanese Chef I once knew(Score:2)
by Marxist Hacker 42 (638312) * <seebert@aracnet.com> on 2006.04.09 0:33 (#15090886) (http://www.informationr.us/ Last Journal: 2006.04.29 1:56)
One of these days I'm going to find where Crazy Chef Sato retired to- and try to get him on Iron Chef America to find out. It's only by going up against Morimoto that I'd truly find out if he was genius, or merely crazy. But either way- I'd bet the ingredients for his creations would cost less.
--Admiting that you don't know everything is the begining of wisdom- or the lack of broadband internet.