As I suggested in yesterday’s post, work-life balance is less worthy and less achievable a goal than the pursuit of that feeling of balance in your life. I would say that you need to attain it at two levels: the micro and the macro.
At a micro level, you seek balance on a daily or weekly basis. You do the activities and practice the habits that help you step away from your work and its stress, even if it is only momentarily. And you stay consistent with those activities and habits, no matter what obstacles come your way. The macro level, on the other hand, is where you seek to harmonise the various aspects of your life – your career, your relationships, your health, etc. Again, you need to break that intention of harmony down into small, doable, actions.
You do not let things slide when work gets all-consuming. You do what little you can to nurture all those other aspects because you know that to be the best chef you can be requires you to show up whole for service every day, and not fragmented by challenges from neglecting your personal life.