Justin (a fictional person for this article) considers himself to be a very good designer. He trained at a local college, discount got decent grades, and even landed a respectable job at an agency in his area. But Justin feels that he can do more with his skills as a freelancer, or perhaps move on to a more well-known studio for work. Unfortunately, he can’t seem to get the attention from those who will ultimately help him achieve his long-term goals.
Part of the problem is how easily Justin becomes frustrated when he sees work that is superior to his own. He begins hitting creativity walls and starts asking the wrong questions, like “Why can’t I be that good?”, or “Why don’t people see me for my worth?”, or even “Do I suck at this?”.
You might be Justin, or you might know someone who is. I’ve had days where I feel just like this, and so have you. We all know these feelings, because deep down inside, we all kind of like the idea of being mini-rockstars in our own circle of what we do, yet we also have days where we feel that we don’t deserve it when seeing what our peers are up to.
The obvious response would be to tell the Justins of the world to just keep at it. “Work hard and never give up!”, “Be strong!”, and “Hang in there!”. I know I’ve heard that more than a few times in my life. And even though it’s the pure truth of what needs done, there’s so much more to it than that.
Let’s say that there’s a chef who is looking to really make a culinary impact on his city. To make something that people would want to come to his restaurant for. He makes a killer dish, but his food turns out tasting much like that prepared by 40 other chefs in his area. So, he has an idea: to alter his recipe into something that few other chefs are doing. He creates his own blend of flavors.
At this point, something very interesting happens – his audience begins to divide into two primary groups: Those who criticize his cooking skills, and those who rave about it. All eyes (and taste-buds) turn to our chef to see what he’s been up to. Even people reading the critics turn up, generally out of curiosity – because most people are a little nosy. The raving reviews even earn him a couple of mentions in the local newspaper, which he appreciates.
Now, our chef is becoming locally famous, is bringing attention to his area (and his restaurant), and is beginning to make some of his dreams really come true, all because he stopped trying to make everyone happy, and started specializing in something truly unique. By altering his recipe just a tiny bit, he was able to move forward in his career.
Back to Justin
The one thing that keeps Justin from “good” versus “great” at this point is being afraid of creating something that some people will not like, by trying to make something that everybody will like. It’s nearly impossible to pull this off, but yet there he is, over and over again, creating designs that look like everyone else’s because trying something different is too high risk.
Justin probably has one thing in his skill set that he’s good at, more than anyone else, because it’s something he loves personally. By learning to focus his attention on this, channelling his design energy into that skill, he will, in point of fact, be creating his own chef’s recipe.
If we all learn one thing from Justin, it’s that we can’t be afraid of creating something that may potentially not be liked by everyone. When we design with our hearts, with passion, people recognize that, and follow you on your own path to greatness. We don’t need to be better than everyone else, we just need to be better than ourselves.