"The law of diminishing returns is something I really believe in"

The law of diminishing returns is a principle often invoked in economics, but its reach goes far beyond the bounds of finance or agriculture. At its core, it suggests that after a certain level of input, the incremental gains from continued effort begin to wane. Thomas Keller’s assertion reflects a deeply pragmatic and philosophical perspective—recognizing that relentless pursuit, repetition, or resource investment in any craft, including cooking, may eventually yield lesser rewards.

For a chef, this idea resonates in the kitchen's rhythms. Early efforts, such as learning a basic technique or an ingredient’s properties, offer huge leaps in skill and understanding. But as knowledge accumulates and mastery grows, further improvement requires greater input for smaller progress. This can mean hours dedicated to refining a dish only to produce subtle enhancements that might even go unnoticed by most diners. The prospect of perfection can become a trap, leading to exhaustion or creative stagnation, rather than delight or innovation.

Understanding the law of diminishing returns cultivates balance. Keller’s embrace of this law suggests an awareness of when to push for refinement and when to stop, when to demand more and when to appreciate what has already been achieved. It is a recognition that value lies not only in maximizing effort but in optimizing it—choosing smartly where energy and resources will turn into genuine excellence and where they fade into mere marginality.

Moreover, this approach applies to life well beyond cuisine. Whether learning, creating, or leading, it prompts reflection on where efforts are best invested and where well-placed restraint yields greater happiness and sustainability. Ultimately, believing in the law of diminishing returns isn’t a call to settle for mediocrity, but a call to persist with wisdom—to strive not for the impossible, but for the sublime balance where effort, joy, and reward meet.