This week I want to talk about some things that get in our way, as we seek to manage the stress of working in a kitchen.
As always, I start with what is in our control. Part of that is being mindful of how we show up in the kitchen. One of the things we can look at when it comes to stress is this: how we manage our energy.
To serve well in Hospitality, we are trained to bring high energy to the table.
And that high energy has to be projected outwards – you are almost expected to demonstrate it in every second. But did anyone teach us when we could switch it off? Or how to? Or better still, how to manage our energy?
I would love to hear your thoughts about your own experience after reading this – please leave a comment below.
It’s all about energy, chefs