Month: October 2018

  No conversation on work-life balance in the industry would be complete without addressing what could be possible if more employers took the chance of building work-life balance into the team culture. For this, once again I turn to Ben Shewry’s talk

  Out of all the talks at this year’s MAD Symposium, this one by Chef Rosio Sanchez was my favourite. Because she has lived some of the principles that are at the core of #BetterCheflife and it was great to see that

I’m very proud to introduce Cooks Who Care founder Chef Maria Campbell who shares her tips on how chefs can nurture connections with those who matter to them. Her solution is to use video-messaging, because unlike text, it offers much more

For the past few weeks, I’ve been calling on you to create your #BetterCheflife. This is a very personal project because I’ve been through the process myself. Hence my reason for creating it for you. And I can honestly say the hardest part in committing to

You’ve been there. You’ve gone through those really busy phases where balance is totally out of the question. And you feel scattered with all that’s going on. What I know will help in this situation is first finding something to help you ground yourself, chef. There are

I refuse to accept the idea that man is mere flotsam and jetsam in the river of life which surrounds him – Martin Luther King, Jr. I’m celebrating this line from Martin Luther King’s 1964 Nobel Peace Prize acceptance speech. Because I believe the

I created the #BetterCheflife workshop because I believe it’s not merely enough to think about what you want to do to achieve a better work-life balance. The action has to come from a deeper place or it just ends up

A simple reminder today to be kind to yourself if you’ve yet again let yourself or someone else down because of your hectic work schedule. Put aside any regret and guilt that you’re feeling for a moment, chef. Because those feelings

We draw a sense of identity and belonging from the tribes we’re a part of: our families, our communities and even our workplace. Teacher Caroline Myss asserts that the tribe enforces a code of conduct that members have to adopt. You

I’m asking this knowing fully well that as chefs we’re predisposed to giving, always ready to lend a helping hand to someone who needs it: how good are you at saying no, chef? It’s highly likely that your answer to that question