When our industry culture doesn’t prompt us to pay attention to our work-life balance, it can take courage to take a stand for your own wellbeing. And it’s probable that you’ll face resistance or criticism when you do.
But in that moment, you’re not only doing a great service to yourself, chef, but also to the rest of your colleagues. Because your commitment to your own welfare will encourage them to re-evaluate how they’re looking after themselves. And that’s how we move forward as an industry – when we give each other safety and permission to fully honour our most precious resource – ourselves.