For many prodigies, focus comes naturally. For the rest of us, it takes a large amount of work.  For this 15 year old chef, his focus is set on the highest attainable and yet the most difficult goal possible in his field: have the best restaurant in the world by the time he’s 19. While easier said than done, the article lays out a plan for how he might do so.  A sense of urgency stood out the most to me as the advice from other chefs emphasized patience.  On the other hand, they did not have the best restaurant at 19 years old.

Article here:

http://www.nytimes.com/2014/03/30/magazine/the-chef-at-15.html?rref=magazine&module=Ribbon&version=context&region=Header&action=click&contentCollection=Magazine&pgtype=article