The Olive Tree Redemption
Insights to a possible path of growth for an Enneagram Type 1, based on the documentary “André and his olive tree”, a film by Josiah Ng
If you are someone who has OCD tendencies, whether clinically diagnosed or not, you would find comfort and even kindredness when you watch the documentary of two Michelin-star chef André Chiang. Don’t let the warm, earthy sounding name of “André and his olive tree” fool you into thinking that the protagonist is merely a sentimental being with an attachment to a tree. It is that, and more. From the film, we could see how the quest for perfection and high standards has been tempered by the need to stay authentic to the self.
In this article, I will share my observations that lead me to believe that Chiang is a Type 1, and from there on, show how his life example may offer certain helpful growth strategies for Ones who wish to be a better version of themselves.
Throughout the movie, Chiang’s quest for perfection was made evident. The length of the cloth that hangs over the table’s edge, the gap between furniture and walls, the sound that the air-conditioner emits, etc. His obsession over them speaks of the One’s desire to exert control over his environment and to rise above blame, by making sure standards are met. In fact, he sounded almost proud of his “OCD” behaviour when he spotted a chipped wine glass and pointed it out to his visitors, who did not notice it at first glance. This “perfectionist” trait seems to be the key ingredient for his success, at least based on how it has been portrayed in the movie.
And like most Ones, in particular the Social Type 1 subtype, there is a desire to want to role model the right behaviour, so that others could follow the example set. Chiang did this in ways small and big. Firstly, he shaved his head, weekly. Those of us who yearn for a full head of thick hair would probably scream, ‘Why!?’ Well, simply because his hair was a distraction and unnecessary to the work that he does in the kitchen. That’s work ethic, Type 1 style. By doing so, he was implicitly (or perhaps explicitly) showing his team the kind of focus and dedication he expects from them too.
Secondly, he made it a point to stand outside the restaurant every day, from the start of the evening service time until 8pm, just to greet and welcome guests to his restaurant. Those of us who have low One traits would probably wonder, ‘Is that utterly necessary?’ But to a One who wanted to make a show of the right attitude to have towards guest, it was a given.
Ones also tend to gravitate towards behaving in a virtuous way. When Chiang went to France to learn how to cook, he was willing to work from the ground up, cleaning dishes and washing the floors, etc. All he asked for in return was a chance to work in the kitchen. In fact, when the Pourcel brothers asked him what was the salary he was looking at, he told them to pay him what they thought he was worth. This is indicative of a One’s strong sense of integrity. As Helen Palmer puts it, Ones want to be “evaluated on their skills and merit”. And thankfully, that was a quality appreciated by the Pourcel brothers who thus took him in.
Chiang was also not interested in gaining a third Michelin star, hence his decision to close his restaurant. While this was shocking to the people around him, through the Enneagram framework, we could understand where this comes from. Chiang, whose quest for meeting the perfect standards of the Michelin awards, has come to realise that he has already met the standards that he has set for himself, and that in itself was enough. The confidence he had in his skills by then was what made it easier for him to give up the competition for a third star, because after all, the virtuous person need not prove his skill to anyone but to himself. (If you know you are good, you are good.) No longer was there a need for a panellist to tell him so.
And as always, you can count on a One to be practical in the way they carry out their decisions (aka the “right” way forward). They may even be viewed as almost “heartless” in the process. The announcement of the restaurant’s closure had understandably shocked the staff. In one scene, Chiang’s wife, Pam, teared up from the emotional weight of it all, especially the impact of the closure on the staff, Chiang’s response to her was, “Why are you crying? There is no need to cry. This is a good thing.” Such was the conviction that he had in his decision, despite it being a difficult one. In fact, that decision was good to him because his desire was to next use his restaurant, RAW, as a platform to pass on his skills to the future generation of Taiwanese. Yet another One trait of wanting to teach and reform others.
So now that I have explained my reasons to believe that Chiang is a Type 1, let me now point out certain scenes that revealed Type 4 and 7 traits, both of which are paths of growth for a One. These traits have helped Chiang to be a One with higher self-mastery.
Firstly, despite his practical attitudes, Chiang allowed some sentimentality in his life by transporting an olive tree all the way from France to Singapore. He said that the tree reminded him of his time in France and that he enjoyed seeing the olive tree as he looked out of his restaurant window. It almost felt like he was back in France. This is a crucial trait for a One to have as it puts warmth and authenticity into his character. That he is not just a soul-less being pursuing perfection for the sake of it.
Secondly, this ability to stay true to himself is also what led him to say the following: “The best compliment I could receive for the food (when I served it to my mentors for the first time) was, ‘This is André. This is you!’” No longer was he pitting himself against industry standards. Now he is on an enlightened path of presenting his own interpretation of good food to the world. This helped to add meaning and purpose to his task, and unwittingly increased the lifespan of his career.
Finally, by spontaneously agreeing to marry Pam, after just three months of dating, Chiang displayed the ability to break conventions. This is usually hard for Ones to do, because they would much prefer following the norm than to break them. However, I suspect that his time in France had taught him how taking a chance in life can sometimes reap unexpected rewards. (Besides, Pam is beautiful.)
The existence of the Four and Seven traits allowed for Chiang to be a One that is authentic to himself and at the same time, able to break away from the rigidity that standards and expectations impose. I felt that these qualities were perfectly depicted when he decided to create an entirely new menu for a guest, impromptu (Seven), based on his octophilosophy, which was uniquely his creation (Four).
In fact, an interview that he did with The Peak, revealed certain key events that have allowed the development of his One, Four and Seven traits. Namely, the experience of seeing his brother being punished daily, the opportunity to discover who he was during his two-year stint at Seychelles, and the attempt at creating a new dish for the Pourcel brothers, respectively.
Just to be clear, I cannot be a hundred percent sure that my profiling is accurate (after all, the Enneagram looks at motivations, rather than behaviours and appearances depicted on the silver screen). Maybe one day, I will get to ask him some typing questions just to profile him. In fact, if he is truly a One, I would like to find out how has he managed the Inner Critic that exists in many Ones.
Nevertheless, there are still worthwhile lessons to be learnt from this man’s journey, regardless of his Enneagram profile. Personally, I have learnt the importance of staying true to the self, in the midst of pursuing standards. Authenticity is a far better inner compass than the capricious tastes of the world.
