Month: September 2018

Today I want to share the heartwarming story of a railway station porter in Kerala, India who found an ingenious way to prepare for the tough, highly-competitive civil service exam: he used the station’s WiFi to listen to online courses

If you lead a kitchen, are you modelling good work-life balance yourself, for your staff to follow, chef? Because those around you are not just paying attention to your direction. They’re also picking up on the more subtle aspects of who you’re

I recently heard the coach David Neagle ask, “Who is setting your goals?”. It gave me the chills, because about a year ago, I was forced to find answers to that very difficult question. And my #BetterCheflife programme has evolved from that enquiry. At a

Kaizen, the Japanese concept of making marginal improvements has been popular for decades in both the corporate and sporting worlds. When you’re a peak performer, even a small advantage can give you the edge over competitors of a similar calibre. It’s a worthy goal

We’ve all encountered, either personally or through the experiences of our colleagues, what a poor work-life balance can lead to. We match our personal rhythms with the kitchen – never stopping to breathe or to take stock of our lives,

I loved Chef Suzanne Barr’s suggestion at MAD 6 that chefs could think about incorporating a crèche into their restaurants to support team members who are parents. She had to find a solution of her own – we got to

Find out who you are and do it on purpose – Dolly Parton If you’re looking for a little more balance in your life, it’s important to know who you are and own it, chef. Because then you don’t have to

Love Letters to Chefs is going to devote the next few weeks to exploring what a #BetterCheflife looks like. Specifically, through the lens of a better work-life balance. I’m excited about this project and I look forward to working 1-1