Jiro Dreams of Sushi

I took this Monday off so we can have a three-day snowboarding vacation :) And last night we casually flipped through Netflix and watched a great movie: Jiro Dreams of Sushi
This is a documentary about Jiro Ono, a master sushi chef who dedicated his whole life to make perfect sushi. When the documentary was filmed in 2011, he owned a michelin three-star restaurant, he was 85 and still oversaw every single detail of the restaurant everyday. From the quality of ingredients, customer seating, atmosphere etc, he loved his work so much he detested holidays. For someone who just ran away from work, the movie gave me the right dose of motivation I needed.

To Master Jiro, he doesn't work for money, nor fame, but to strive for improvement, and perfection. He started as a sushi apprentice when he was 9, and at 85, he still does not think his sushi making has reached perfection yet... and he is thrilled to challenge that goal everyday.
Apart from having a motivating message, the movie also have enticing food scenes, featuring his works of art. Many friends or classmates from my old marine biology class know I have a connection with the tuna, I am passionately in love with the animal, for its speed, size, robust structure etc. Because of my love and respect for them, and also knowing it has been severely overfished in the past 3 decades, I refuse to eat it, even though I know it's delicious. Watching that movie torn me apart, the lean tuna sushi, aka akami nigiri, glistering soy sauce, looked like a shining red ruby. I have never seen anything like that before, and I can't get that image out of my head. Oh! The temptation...
So after watching that movie, I'm inspired to give my all in everything I do, one of them is becoming a chocolate connoisseur. I know it sounds like a joke, but in my case I think it would take some work. I wasn't born with a sensitive palette, there are people who gravitate towards good food since birth, I eat everything. I remember when I was an adolescent we went to army camp, and during mealtime one fellow commented that the food sucks. I don't remember how I responded but I'm pretty sure I just shrugged my shoulders and kept eating. I wasn't aware of taste until I started eating out with my friends. Then when I started cooking, I started being more sensitive to flavors, smell, and texture. Obviously, my sense of taste is a result of learning and training rather than a natural talent. And so I think it's time to eat more chocolates!