This month my article for the Staff Canteen is built around three questions that will help you think about what kind of impact you want to make as a chef. Our journey as chefs might last for decades, but often one shift blends into the next and we don’t often get opportunities for that kind of reflection.

I suggest taking some time with the process: to think deeply about your answers. You might be a small part of a huge industry, but you can never underestimate how much of an impact you make. Even with something as simple as a kind word.

What impact do you want to make?

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