They always say time changes things, but you actually have to change them yourself

– Andy Warhol

If the past year has taught chefs one thing, it has to be that we could really improve our relationship with time. We went from being starved for it to being inundated with empty hours to fill during the lockdown. And not knowing what to do with them.

Do we lean? Do we clean? The truth is that our identities and our sense of worth are tied up in that notion of busyness.

We believe that our rotas play a big part in determining the quality in our lives. Of course, there is no denying that we are time-poor professionals. But how well we would use a more spacious schedule is decided by how we currently use the precious moments that we can call our own.

Today I invite you to reflect on this question: Does the way you use your personal time serve your best interests, chef?

More time?

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