So much of our work requires short-term thinking, especially when we’re firefighting to conquer the immediate challenges in front of us each day. We’re always looking for ways to get through this one shift. And because that requires creativity, we end up glorifying that aspect of our kitchen culture because it shows us what we are capable of when the odds are against us.
And then we transfer that attitude towards ourselves. After all, someone who is trying to get through one shift is little inclined to think about the longevity of their career.
My invitation to you, chef, is to practise long-term thinking when it comes to your own career. In other words, do what you need to do so that you can keep doing the work you love.