My latest article for The Staff Canteen:

Many chefs who started new wellbeing habits during lockdown are now challenged with sustaining those habits after returning to work. Although there is no dearth of wellbeing resources that can help them achieve that, the obstacle here is not simply a lack of solutions. Two years after I first wrote about work-life balance on The Staff Canteen, I now recognise that in the first instance, we as chefs need to review our very perception of work-life balance.

– Ishwariya Rajamohan, Love Letters to Chefs

You can read the rest of the article here.

The Staff Canteen article: Rethinking work-life balance

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