What many of us infer from our culture is the either-or choice we have to make around working and “living”: focus on either one but expect to compromise on the other. Maybe approaching it any other way is still a bit of a stretch for us; maybe our circumstances simply do not allow for anything other than an intense focus on our work. But some of the most creative minds in our industry hold a different perspective:
Fergus Henderson shared in a 2014 Financial Times interview, “There is a common misconception that chefs need to sleep under the restaurant tables with their apron rolled up as a pillow. This is not the case. You need to breathe fresh air, read books, see your loved ones. Eat other people’s food, drink well, and keep an open mouth as well as an open mind.”