I’m reading a powerful book by Tara Sophia Mohr called Playing Big. She introduces a concept that I feel is important to share in an industry where we tend to sometimes take feedback personally. Yes, it can sting. Our customers

What’s emerging?

What’s emerging for you this spring?  What’s been taking root over the past few months – that change of attitude, a new way of doing things, a new passion project, getting out of a challenging phase? For me it’s a sense of agency.

Speak Kindly

If speaking kindly to plants helps them grown imagine what speaking kindly to humans can do – Unknown I kept coming across this on Facebook and it seemed so apt for our kitchens. This message is not only for those

Focus: Practice

Third and final post helping you be more focussed on your goals in the busy cheflife: today, we’re looking at how to build your focus step-by-step. Because it’s not easy to be more a more focussed person overnight. It can happen if

Focus: Reflection

You may have read yesterday that this series of posts is aimed at helping chefs improve their focus in a busy professional life that’s full of distractions. This is my current experiment: to spend a few minutes at the end of each

Focus: Intention

One of the hardest things about the cheflife has to be staying focussed when you’re constantly reacting to what the kitchen brings your way. That doesn’t exclude us from achieving our goals, but things often take longer without a laser-sharp focus. Over the next three days,

What fuels you?

What if we believed we would get what we deserved? Would we still compete so fiercely with everyone else? If we could trust that there was enough to go around, would we still fight for our share? If we could see that we’re all