Hey Chef Talk Family!
How are we doing today?
Before we get stuck in a little background on me,
I have been a Pastry chef and chef for 10+ years, trained in London and worked mainly in Patisseries, Michelin star kitchens & 5 star hotels
I love our industry. Seen, felt and experienced the whole nine yards from the super highs of the tail end of the "old school" era and the super lows of the violence and abuse throughout the kitchen life that we as chefs see day in day out 100+ hours a week. fast forward to 2018 i opened a restaurant and severely Burnt out and tried overdosing and ultimate attempting suicide because there was "no way out". this was the wake up call that enough was enough. we hear all too often about chefs dying and overdosing and we think no it'll never happen to us or in our peers we cant show emotion because its perceived as weak. well it blindsided me and I ended up in hospital for 4 weeks.
This post is not about me though and I am not a victim.
Since then I've stayed within the industry I felt I needed to help people and work with people I cared about helping such as the health and wellbeing of chefs so I trained as a Personal Trainer and Nutrition coach. Our industry has been hit massively due to Covid-19 and suicide rates in our industry are at an all time high. There is a stigma around mental health in our industry. and it needs to reset so we can create a better positive culture within the industry. This is where my purpose comes in, I aim to help as many chefs as I can coaching online and in person. I want to reach as many chefs as I can and build a positive community to show its ok to not be ok and create coaching to help them take on adversity and provide a game plan weekly checking in on progress. Both physically and mentally create and form positive habits and kick all the bad habits that we as chefs know happens all to often. create longevity and help chefs stay long term in the industry and ultimately save themselves from self destruction. If I can Help chefs and Potentially Save Lives through this then that's a big Win against this problem our industry faces.
This is a way of life and I want to gauge with you what your thoughts and feedback are on this wherever you are in the world and what problems you may be facing, so I can gauge a consensus of the current pressing issues worldwide.
thank you for your time I know it was a long one.
love you all and I welcome all opinions.
T.
How are we doing today?
Before we get stuck in a little background on me,
I have been a Pastry chef and chef for 10+ years, trained in London and worked mainly in Patisseries, Michelin star kitchens & 5 star hotels
I love our industry. Seen, felt and experienced the whole nine yards from the super highs of the tail end of the "old school" era and the super lows of the violence and abuse throughout the kitchen life that we as chefs see day in day out 100+ hours a week. fast forward to 2018 i opened a restaurant and severely Burnt out and tried overdosing and ultimate attempting suicide because there was "no way out". this was the wake up call that enough was enough. we hear all too often about chefs dying and overdosing and we think no it'll never happen to us or in our peers we cant show emotion because its perceived as weak. well it blindsided me and I ended up in hospital for 4 weeks.
This post is not about me though and I am not a victim.
Since then I've stayed within the industry I felt I needed to help people and work with people I cared about helping such as the health and wellbeing of chefs so I trained as a Personal Trainer and Nutrition coach. Our industry has been hit massively due to Covid-19 and suicide rates in our industry are at an all time high. There is a stigma around mental health in our industry. and it needs to reset so we can create a better positive culture within the industry. This is where my purpose comes in, I aim to help as many chefs as I can coaching online and in person. I want to reach as many chefs as I can and build a positive community to show its ok to not be ok and create coaching to help them take on adversity and provide a game plan weekly checking in on progress. Both physically and mentally create and form positive habits and kick all the bad habits that we as chefs know happens all to often. create longevity and help chefs stay long term in the industry and ultimately save themselves from self destruction. If I can Help chefs and Potentially Save Lives through this then that's a big Win against this problem our industry faces.
This is a way of life and I want to gauge with you what your thoughts and feedback are on this wherever you are in the world and what problems you may be facing, so I can gauge a consensus of the current pressing issues worldwide.
thank you for your time I know it was a long one.
love you all and I welcome all opinions.
T.