I had the opportunity to interview Melinda Dorn of CulinaRecovery, which offers peer-led mental health training & support for the restaurant industry. She beings by sharing her thoughts on how dealing with work life balance is never modelled to us.
“When we make heroes of women, we often sidestep or mute their sexuality and capacity to give birth (as in the case of Buffy the Vampire Slayer) and render them essentially masculine.” (from this LA Review of Books article by Sarah E. Bond
We need our feminine energy: to succeed as leaders, to excel in our work, and to thrive by balancing our careers with our lives outside it. And we also need our masculine energy – make no mistake about it. But
Many of us women working in Hospitality have been made to feel somewhat ‘less than’ the others on the team. Then there is the expectation to behave a certain way, in order for us to be recognised, valued or even
This all-important topic is back in focus at LLTC: originally a webinar, it has now been expanded into an hour-long workshop. The chef culture makes it clear that only certain qualities belong in a professional kitchen. By challenging the mere presence of women in
In this section of our conversation, Nalini Mehta and I discuss the energetics of cooking. What is the energy that we actually put into the food that we cook for our customers? I have said it before on this platform
Ayurvedic chef Nalini Mehta of The Happy Chef Project shares her wisdom on the importance of inner discipline when it comes to work life balance, and how this relates to our ability to nourish others through our work. And that
In Thursday’s post, I reminded you that balance can also come from the small things. But the important thing is that you make a choice to experience that state of balance. In this industry, we have been conditioned to think