Once an older Chef I was working with told me I will never be a good Chef because after 12 hours, I wanted to leave work to go home to my family! My reply was “you wait and see”. There must be a balance in your work and life; just as the gas needs changing and the stove that needs servicing so to your body, mind and soul needs recharging.
By Paul Sorgule, M.S., AAC
Working 80 hours a week in a restaurant and viewing this as a badge of honor is misleading and not sustainable. I know many old-school chefs, such as me, will scoff at this statement with such a response as, “those who can’t invest the time will never make it in this business.” What many seem to lose sight of is the distinction between “living life and making a living.” Passion and commitment are cornerstones for effectiveness in any profession. However, passion sometimes is used as a disguise for an unhealthy lifestyle that physically, emotionally and mentally drains an individual. I have been there and many of my friends would likely smile and point to my own unhealthy commitment to a career in food. So be it. With age comes wisdom, and I hope that this is true for me as well as many of…
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