In my latest article for The Staff Canteen, I question the image of invulnerability we project as chefs, where it comes from and alternative ways of being that would serve us better:
Was it chosen by the earliest chefs to sharply distinguish our profession from ‘domestic’ cooks or our mothers who lovingly cooked for us? Or was it because we modelled our brigades on the army and the call of duty demands nothing other than expressions of strength? Perhaps it’s just been drawn in from the patriarchal culture we live in. Whatever the reason, masking our vulnerability has been doing chefs more harm than good.
You can read the rest of the article here.