Chefs, starting next week, I will be holding weekly Fireside Chats for us to gather together and stay hopeful during this challenging time. We are the kind of people who will cook six days in a row and still feed
Our work is key
On Thursday, the UK government “those involved in the production, processing, distribution, sale and delivery of food” as Key Workers. I cannot confirm whether that list includes chefs, but I know that a number of businesses are still getting food
Our work is the light
For everyone in the Hospitality industry who is facing uncertainty over their livelihood, I want to share the higher truth: that our work is the light. Serving people requires an opening of the heart, which is the polar opposite of
Respecting creative energy
To conclude this series on creativity and spaciousness, I will leave you with this image of Mahatma Gandhi. During his imprisonment by the British in the early 1920s, he would spend part of his day spinning yarn on a wheel
Respecting creativity
“The courage to be happy also includes the courage to be disliked” – from the book I am currently enjoying called The Courage to be Disliked (by Ichiro Kishimi and Fumitake Koga) From its earliest days, our profession has been
Acknowledging that we are here
To all the women who work in kitchens: I hope you fully appreciate what you bring to the industry through your presence. Whether you strive hard to strike a balance between your work and raising a family, or whether a
Time to lean
There’s a purpose behind the maxim “If there’s time to lean, there’s time to clean”, but we have to be careful about the meaning we take from it. It can reinforce the idea that we are only valid when we
White space
In the creative arts, white space is just as important as the elements that make up a painting or a design. It brings context and clarity to its creator’s work. To the viewer or the person enjoying the artwork, white