In 2006, the professors Greenhaus & Powell defined work-life enrichment to be “the extent to which experiences in one role improve the quality of life in the other role.”
This concept calls us to rethink the usual approach: many people tend to look at work and their personal lives as two separate things that are not easy to reconcile, especially given a profession like ours. Maybe this is one of the reasons they are less driven to pursue balance.
But there is cost that goes with not considering the interplay between work and life. Focussing on your wellbeing can positively impact the quality of your work. Do you see that it could make you a better chef?