Our kitchen culture might demand ‘presenteeism’ – that you show up to your work at any cost or in whatever state you are in. That goes for whether you are recovering from an injury, whether or not you have rested as much as you should have after your shift or whether your personal life is greatly challenged. This is understandable: the work has to get done.
But the truth is that how you show up to your work will be compromised when you neglect the aspects of your life outside it. Yes, you might do whatever it takes to get through that one shift, but you know you will not be operating at your full potential.
We very much need to address this as an industry. But when it comes to your own part, my question to you is : how can you better support your career by looking after your wellbeing, chef?