When you’re trying to grow your professional capabilities, it’s worth paying attention to what the successful people in your industry are doing. If you have read anything about chefs Daniel Humm and Massimo Bottura who scored No. 1 & No.
What does it mean to be a leader?
A leader is one who knows the way, goes the way, and shows the way – John C. Maxwell Over the next few Thursdays, we’re going to take a look at what it means to be a leader in the
Detach from your emotions
How well do you manage your emotions at work, chef? Kitchens are environments where passions ride high, and this is actually a bigger topic than one blog post can cover. Maybe it’s not easy to process what goes on inside of you
Show up
Show up fully to your work, chef. Show up and perform your magic even when no one is raving about your food. Show up even when you’ve tried everything and nothing works. Show up even when you’ve had enough.
Chefs in 2017: Do you feel worthy of your goal?
You can put in all the hard work to achieve your goal. You can shout your wishes and intentions to the world loud and clear. You can feel excitement and anticipation when you envision that end result. But if you’re not
Cake International exhibition
I spent a morning researching trends at the Cake International exhibition at London’s lovely Alexandra Palace: do you now see why I love what I do? There’s such an amazing array of tools and materials available to cake decorators
Doing what you love
That’s what the office looked like during the Easter break. Yup, deserted. But even on a day like that, I was fired up to be there, working on Love Letters to Chefs. My story is that I only get to give
Do you take care of all your people?
The strength of the team is each individual member. The strength of each member is the team – Phil Jackson In today’s team dynamics post, I want to ask you if you look after everyone on your team. Do you
Look after each other
Without a sense of caring, there can be no sense of community – Anthony J. D’Angelo It’s ironic that in an industry that’s all about feeding people, chefs often go without a substantial meal during the day. Staff food is the probably
Get clear on your ‘NO’
Yesterday’s post showed you the outcome of examining the real price you pay for staying where you are. To summarise, you get clear on what you’re no longer willing to tolerate. You gain clarity on your ‘no’. Do you realise that