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Run : Talk : Cook

I’ve found myself sat in a cafe writing about how running is so bloody great. I could not be happier.

The big difference this time is that I’m writing after having not run for about a month. I’ve had a tough summer of work and found that adding running into the equation was just too much. Fortunately I have Yoga though but that’s for another post.

For those of you who know me you’ll know I like to run a lot. I ran the Brighton marathon and raised money for CALM last summer which is one of my fondest memories and greatest achievements.

During my darkest of days around 3 years ago it was running that offered me the most. It offered me focus and something to be positive about.

The feeling of calm and of freedom from running is a wonderful thing and one I would recommend to anyone who can be prone to worry or anxiety. When you run things become clearer and in perspective. If you have a problem or a big decision to make I assure you it will seem a little lighter during and after a run.

Today I’m thinking a lot about whether or not running regularly is a good idea for an overworked stressed out chef?

I’ve been torn. Was I right to decide to not run this summer through the most stressful of my career?

During the busy times I think you have to be very careful to look after yourself physically. Any form of over exercise could be really dangerous, great for the mind but physically worrying.

So, balance is the key I think. I would have still benefited from a couple of low intensity runs but as I said before I replaced this with an ever developing yoga practice which enabled me to get the benefits but without spending more time on my feet. Balance I think.

I miss running though. A lot. My brother is taking on a half marathon in the coming months and I couldn’t be prouder but also couldn’t be more jealous.

My point to the cheffing world is that running is a wonderful thing to be doing. It makes an almost immediate difference to the stress and anxiety you feel from the kitchen. But what you do need to do is be careful. If you have worked a 12 hour day on your feet and feel physically exhausted then a high intensity run probably isn’t a great idea.

For me it also leads on to thinking about that good old work life balance. If you cant find the energy to run then perhaps that balance is a bit off? Below is a link to my discussion about this going into a bit more detail.

Is this the right job for you?

There is a lot more to be said about running and it will be in the upcoming months. I’ll report back how much I am loving it to be back on the stomp.

x

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Thinking like a team worker.

In simple terms there is no way that as a chef you can achieve everything you want to on your own. As an individual you will always achieve more as part of a team than on your own.

On a practical level this could mean simply that each member of the team can focus on what they are good at. Different chefs have different strengths and weaknesses so managing this will always work out best for the team.

I’ve always known that but I wanted to dig a little deeper. When I’m working as part of a team I feel stronger, like I can achieve more. I wanted to look at why.

I started by thinking about how I have felt working alone. Even though the workload suits working alone I have never felt as productive. Going into it I felt it would be the opposite, that I would be so productive as I didn’t have to put time into managing anyone.

So, I knew there had to be more to it.

Kitchens are very tough places. Even at the best of times there is a pressure to be perfect, to not make any mistakes and to achieve a specific goal. Sharing this strain can really make it feel more manageable.

When I’ve been alone in the kitchen and something goes wrong I have found it far more challenging than when with a team of chefs. You can get brought down by a mistake or stress and then not be able to pull yourself out of it. That feeling of stress can stay with me and become anxiety.

During any day there will be times when the stress gets to a specific member of the team. Its more than possible that at this time other chefs could be on the high of the wave. There to help the one struggling. A couple of hours later the favour can be re-payed.

That to me is the fundamental reason why being part of a team will always be important.

Suddenly the importance of building a strong team in the kitchen takes a new level of importance.

So find your place or build your team and don’t take it for granted.

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Simplify

I’ve only realised over the past few days that for the last month or two my brain has been racing at about a million miles an hour with ideas, plans and ways to change the world for me and for others. The realisation I have had though is that I haven’t been able to put any detail to any of those thoughts because there are simply too many.

My brain then tries to tell me that Ive failed. The spiral needs to stop.

But how?

A very good friend of mine Dan Keeley from AREWEOKUK got me thinking about this last week.

Firstly, take a breathe. Take a breathe and think about how far you have come.

Secondly, Simply Simplify Simplify

When you feel inspired it is very easy to end up with a huge list of ideas, to-dos or plans. They could be 1 week, 1 month or 1 year plans. You can tell yourself that you have a good plan but its so easy to get lost in it, like i did.

Think about what is important to you right now.

As a chef it could be:

  • Learn a new skill
  • Get a promotion
  • Find a new job
  • Spend more time with your family
  • Take up running

Think about what is most important to you and work on it with all your focus. Of course don’t forget about the other things that are important to you but don’t try to make too many changes all at once. Simple

As ever, fancy a chat?, hit the contact me button.

Until next time

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Focus Focus Focus

This week I’ve been thinking a lot about how we cope in the kitchen when things aren’t going to plan for us. This could either be in reality or in our own worlds and thoughts. How you help your way through it could well be the same either way.

Whether you’re running a kitchen or a station your day can get very overwhelming with a multitude of different elements to think about. This will become even more extreme when things aren’t going well. To get something straight here, there is no shame in things not going well. It will happen, the sooner you face it the better.

If you try to change everything at once then it will only make things worse. You’ll overwhelm yourself even further and wont solve anything.

So, how do we get things back on track?

We focus. We focus on little things which we can do to make things seem better.

We prioritize the problems and pick the one on the top.

How does it help?

Well, by focusing on one area you have a real chance of fixing it and quickly. The visual changes will make you feel more confident and could well take the heat off if you’re in trouble with your boss!

To make this work right now

If you’re having a hard time at the moment this is what you do. At the end of your day sit yourself down and really go through what it is that isnt working out for you. Then, prioritize them.

Then think of one small achievable thing you can do tomorrow to work towards fixing the problem on the top.

How will this make you feel

Firstly, you should feel great because you’ve taken a huge step in facing the problems. Be proud of that. A lot of chefs simply wont care to fix anything

Feel confident as you know its going to make a difference

Feel safer as your boss will come off your back once they see you’re being proactive

You got this chef x