“The courage to be happy also includes the courage to be disliked” – from the book I am currently enjoying called The Courage to be Disliked (by Ichiro Kishimi and Fumitake Koga)

From its earliest days, our profession has been about impressing and delighting our customers. Even though we satisfy a very functional requirement – everyone needs to eat. In our very efforts to outdo ourselves, our customer’s expectations and each other, we have set something of a trap for ourselves.

Now, with our food being under more scrutiny than ever before, creative burnout is becoming a reality for many in this industry. This is a topic that requires a series in itself, but one thing is clear: as chefs we need to learn how to respect our own creativity.

Respecting creativity

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