These are some of the wonderful words of encouragement shared by members of the Love Letters to Chefs Community. You have no idea how much it means for me to be able to read that this work is impacting you,
Intro to LLTC – III
Today we go behind the scenes at Love Letters to Chefs. This is our HQ in North London, which I am fortunate to share with some amazingly talented creatives from other industries. Since the pandemic, the office is now a
Intro to LLTC – I
Hello everyone! This is an introduction to Love Letters to Chefs for those who have recently joined and also for those who have been longtime supporters. Thank you, firstly, for following. Love Letters to Chefs is now an educational platform
Three questions for reflection
Wherever you are – actively preparing to return to work, or still contemplating life after lockdown – you will have noticed that our thoughts are now future-focussed. But let us make sure that we take with us powerful lessons: the
Go lateral
You get to choose the direction you want your creative sabbatical to take. You can further your professional development, or you can choose to go lateral: explore a completely different field to yours. I encourage you to choose the latter,
Creative sabbaticals for chefs
What really counts as a creative sabbatical in our industry? For sure, closing your restaurant to run experiments six months per year. Even a single day spent with your team cooking for a good cause counts. Anything that interrupts the
Fireside Chat 3: Creative sabbatical
Earlier this year, I posted a series on creativity that looked at, amongst other things, creative sabbaticals. Now I extend an invitation to you to join me in crafting your own mini creative sabbatical for the month of May, chef.
The Need to be Useful
Empty space is always rich with potential. This is the same for the breaks during our shifts and also unexpected breaks in our careers like this lockdown. What will you use this precious time for? Do you have to use
Time to lean
Our culture informs how we view our service: some of our beliefs imply that a chef can only add value to the kitchen by keeping busy. How we relate to productivity could possibly be both the cause and the effect
Pause
It is only natural to miss your work or to encounter boredom during this lockdown – you are simply adjusting to a very disruptive change in routine. What is a little more difficult to reconcile with is not feeling useful