When it comes to leadership, women in kitchens are expected to adopt an essentially masculine style. Leading from the front, dictating what needs to be done, organising people and their actions, etc. But as women we can bring in a
A sense of not belonging
Even with the opportunities we get to enjoy today, many women in our industry are still made to feel like they do not belong. That they are more of a liability than an asset to the team. That they and
Why does feminine energy matter in our work?
Why does feminine energy matter in our work? Especially when we are led to believe that it has no place in the kitchen? At the most basic level, feminine energy is at the heart of what we do: the essence
It matters when we are not treated well
It matters when women are not treated well. This is why I always treat work life balance as a very nuanced subject. A 40-hour week, in-house yoga classes, the new workout trend: none of these will fix the problem. If
It was never only about us
This is my message for every woman in Hospitality who has ever faced a challenge because of who she was: it was never only about us. There is more to the brigade system and how it was set up, than
IWD2022: Work life balance for women in Hospitality
As women working in professional kitchens, we are often made conscious of our place in a profession dominated by men, and what it takes to survive and thrive in it. We can, therefore, lose touch with the power that feminine
Rest? What rest?
We work in an industry where, more often than not, we have to prioritise what needs to get done over our own needs. We learn those ways of being and doing that seep into our personal time outside the workplace.
The Work Life Balance Conversations: Kris Hall, The Burnt Chef Project
During our 20-minute conversation, Kris Hall of The Burnt Chef Project spells out what we all instinctively sense about our industry currently: that without addressing mental health, work life balance and toxicity in our culture, we will only compound the
Our culture of firefighting
We are all about ‘now’ in Hospitality: constantly putting out the fires that arise in every moment. Ironically, that is probably one of the draws of this work: when you are dealing with emergencies especially during service, you have no option but to give it your
The Work Life Balance Conversations: Zia Sheikh, Restaurant After Hours
In my interview with Zia Sheikh of Restaurant After Hours, he talks about how and why he set up the organisation, and why we should take care of our wellbeing as Hospitality workers. He also raises the point of how