The pressure of an increasingly demanding work culture in the UK is perhaps the biggest and most pressing challenge to the mental health of the general population. The cumulative effect of increased working hours is having an important effect on
Reflection
We always hear the warning signs when we’re neglecting our wellbeing, But we tell ourselves that it’s only going to be this way until the next deadline, or until Christmas, or until our children finish school. We carry on and
What’s in store for our industry?
For my Staff Canteen article this month, I look at those trends that are creeping up on us – the ones we’re not quite so keen to incorporate into our kitchen culture: The earliest of chefs went above and beyond
The writing is on the wall
From the Centre for London report: “But work-life balance is a major push factor and one of the main drivers of the sectors’ retention challenge, alongside pay and working conditions. There are many skilled chefs in London who have chosen
Chef Network Ireland workplace charter
Chef Network Ireland have taken a stand for change in the workplace by creating a charter offering best practice guidelines for restaurants, notably addressing work-life balance. These are their recommendations: Being Considerate and Recognising Needs Rostering that is fair &
Centre for London Kitchen Skills report
Commissioned by the Mayor, the Centre for London recently undertook a study to explore what measures could encourage more young people to take up our profession and also retain experienced chefs. I was privileged to inform their research, as well as to
Be intentional about every second
Let’s face this reality: the nature of our work is not going to change overnight. For now, we’re going to have work at work-life integration. Time is our most precious resource and the simplest thing you can do is get intentional
Will anyone stand up for female chefs?
I often get asked if my work is in support of female chefs, but I quickly point out that is not my fight. I advocate for a better quality of life for all chefs and never felt I could turn my back
Identity: Who are you?
Who are you? We attach so much of our identity to being a chef, that our culture makes it sound like everything else takes second place. It’s a great tactic that helps us perform at our best in the kitchen, but
What chefs can learn from bees
What can chefs learn from bees? Today’s feature comes from the highly creative Johan Mostert of Tretsom, manufacturers of artisanal chopping boards and culinary accessories in South Africa’s Western Cape. He’s setting up his own bee hives and this is what he found: “Even bees