Ap Dijksterhuis

It was a, you know, working class family, no frills, just work in the kitchen.

And Marco...

started to work in a professional kitchen and he said the first time i saw it it was like stepping in a jewelry box he loved it he thought it was absolutely fantastic and within two years he was the pastry chef in one of the best restaurants in the north of england and within a few years he had his first michelin star and he was he was very much intrinsically motivated he loved to cook and he was very creative wonderful chef

And then a few years later, he had three Michelin stars.

He was the most successful young chef.

And then he continued for a while.

And one day he just woke up and he didn't like it anymore.

And he realized that he had been too focused on extrinsic rewards like the three Michelin stars.

And that gradually his intrinsic motivation increased.

Slept away through his fingers.

And his extrinsic motivation became more important.

And actually what he did is he just stopped.

He basically gave the three Michelin stars back to Michelin.

He said you can have them.

I don't need them anymore.

He later in the interviews he said the problem was also that...

Up until he had these three stars, he loved cooking and he did everything he could to become a better chef.

He wanted to improve himself.

He wanted to challenge himself.

And then he had these three Michelin stars.