Does the cheflife have to be this way?
About Love Letters to Chefs
Love Letters to Chefs is a platform founded by Ishwariya Rajamohan to help passionate chefs navigate the challenges of our profession. This is for you if you believe that:
- The old ways of being a chef are no longer serving us: Our kitchen culture prescribes that everything else besides cooking takes second place, but you know that your work suffers when your health (both mental and physical) is compromised, your relationships are strained, or your kitchen doesn’t offer a supportive work environment. You feel a sense of urgency around creating a sustainable career for yourself.
- But what’s the new way? Even if you have taken steps to bring positive change into your cheflife or your kitchen, the path is far from easy. Because the industry and our ways of working are not going to change overnight. You have to stay connected to your values in order to navigate the status quo. You will need to get creative and make the most of your circumstances. This is where Love Letters to Chefs comes in – providing support, resources and inspiration to help you forge the cheflife or team culture that serves you and your future.
- What you will find here: Guidance, tools, workshops and inspiration to support you, so you can show up to the work you love more powerfully. Why Love Letters? Because this work comes from a place of genuine caring for the welfare of chefs. Join the Community today!
About Ishwariya Rajamohan
Ishwariya gave up a career in architecture to train as a pastry chef and pursue her childhood passion for baking. What she encountered during her experience in pastry kitchens in London was that chefs did not always value themselves or each other. This seemed to influence every aspect of what it meant to be a chef (whether that’s chasing perfection in the kitchen or neglecting our recovery after a shift) and consequentially, brought about many of the problems that we struggle with today as an industry.
Early on in her career, she found herself at a crossroads when at one point she developed a complete distaste for food – a visceral reaction to what she knew to be an unhealthy culture that she was being initiated into. Her choice was to leave the industry, but she found she couldn’t turn her back on what she encountered there. She founded Love Letters to Chefs to find answers to the question that arose for her: “Does the cheflife have to be this way?”
Ishwariya holds a Bachelor’s degree in Architecture, a Master’s in Environmental Design and a Diploma in Intermediate Patisserie from Le Cordon Bleu, London. She has relentlessly pursued personal development since her teens and has been fortunate to study with many renowned teachers and coaches.
Through her writing, Ishwariya addresses the aspects of our kitchen culture that we need to re-evaluate – especially those outmoded ways of being and doing that are possibly doing us more harm than good:
We’re Chefs, Not Misfits: Anthony Bourdain perfectly articulated that feeling of being a misfit that so many of us identify with. Now it’s time to rewrite that narrative.
Seeking Stars, Seeking Validation: The headlines about chefs returning their Michelin stars is our call to examine our relationship with validation.
New Millennium Chefs: While our industry struggles with staff shortages, this is hardly the time to polarise chefs based on age or experience.
Dear Restaurant Customer: We need to talk about no-shows.
Will Anyone Stand Up For Female Chefs: What do male chefs stand to gain from not supporting their female colleagues?