It is only natural to miss your work or to encounter boredom during this lockdown – you are simply adjusting to a very disruptive change in routine. What is a little more difficult to reconcile with is not feeling useful or helpful. Especially when our work is to be of service.
In my research on work-life balance, I found that the need to be useful impacts our lives as chefs in more ways than one. For example, many in leadership find it hard to step away from their responsibilities at the cost of their own wellbeing.
Join me for a Fireside Chat on Monday 20th April at 3pm London (UK) time as I explore how this lockdown teaches us that service is not only about productivity.
More info here.