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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




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A cuppa at the start, a jar at the end

A big part of cooking in mind is helping chefs to manage their kitchens better so that everyone in their team feels their best.

As a head chef I have worked very hard to develop ideas and routines that will give my chefs a chance to be their best.

In this, my first management tip I want to start with a lovely basic routine which every kitchen in the land could implement straight away. I think most kitchens do this in some form or another but it is important to understand why you are doing it so that you can get the most from it.

Start every day with a morning cup of coffee with your chefs. It is important to separate this from a briefing or formal meeting. It should simply be getting the team together for a slow mindful start to the day. A discussion about what everyone will be doing and what it would be great to achieve. Remember, keep it casual. Any formal briefing can wait.

Why?

  • It sets the standard for a calm mind and kitchen.
  • Encourages focus for everyone without pressure or stress
  • It builds the team. People getting on as people rather than as chefs

End the day with a pint (or just a chat during the clean down)

This routine can be a little more difficult as people might want to get out as soon as possible but it is vital as a technique to promote good mental health. Again, it should be casual, not a de-brief, do that first if needed. It could be during the clean down if everyone needs to get going at the end of a shift. Done at its best, its a wind down for everyone. A chat about how the day went, to go through the day and put it into the past. A day in a kitchen could be tough but its vital to discuss what went right and what went wrong with no pressure or stress.

Why?

  • One of the most dangerous habits for a chef is to take home a mistake they made. It could spiral into anxiety and could be hugely detrimental for mental health. By casually chatting about any mistake at the end of a shift it is a chance to put it into perspective so that the chef can let it go and come in fresh the next day.
  • Sets up for a relaxed night. Sleep could be better and the next day is already looking better!
  • Helps develop the team by talking as people, not as chefs

So lets try this in all our kitchens and be mindful of why we are doing it and what we are getting from it.

Until next time.

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Spotting the signs you are working with anxiety or depression

It really is possible to work through some of the most dangerous and unpleasant feelings and emotions. As chefs we seem to be programed that this is somehow strong and all part of the journey as a chef.

What a load of ********

Its about pushing ourselves to the pinnacle of what we can achieve, its actually very different. Anxiety in the kitchen can only lead onto bad things. Whether that is drinking, depression or anger you most definitely wont be your best self and not the person you deserve to be.

The signs

  • Quick breathing.
  • Twitchy, uneasy, quick to become anxious or irritable.
  • Not eating or drinking water.
  • Paranoia. Am I doing OK? Am I in trouble? Is the food terrible?
  • Shoulder or neck pain.
  • More tired than you feel you should be – caused by excess worry.

Remember, anxiety is there for a reason. Its what our bodies do to tell us there is a problem. Avoiding it won’t help.

What could the anxiety be telling you?

  • You are being too critical on yourself or putting too much pressure on yourself to succeed or be perfect.
  • You’re being put under too much pressure with workload and/or expectations.
  • You’re doing a role that is above what your experience is capable of (its happening more during this current chef shortage).
  • You don’t have the needed support from above or below.
  • You are in a hostile or bullying environment.

So you’re starting to understand how you feel and why.

What can you do?

  • Learn to understand the message. Learn to make life and career decisions from these magical messages. Even if at the time you don’t like what the message is saying.
  • Talk. Talk to whoever will be there for you. Friends and family
  • If the kitchen has the right dynamics, talk to your boss. I hope this is an option. Its often the most beneficial
  • Try to break the problems down. Little blocks are easier to fix. Just like mis en place.
  • Lastly, if you’re in a hostile or bullying environment, get out. Get out now and deal with it from outside the situation. There is ALWAYS another option.

These are the solutions for when you feel in control. I have been at the point where it doesn’t feel like you’re in control anymore. You may feel like your feelings are out of control and there is nothing you can do.

If you feel like this there is help out there. See the help tabs on the top of our site. There is help out there. Fancy some advice, send us a message on the contact us tab.

Be safe everyone

Steve x


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Summer Season is here.

This week I want to talk about how we can cope when it gets difficult in the Kitchen. The answers are very different for everybody so I’m hoping to break it down in a way that relates to everyone and can be applied to you all.

As ever, it is so important that you tell me what you think guys. Do you agree with what I’m saying? Do you your own ideas to add?

For me the summer season really starts now and its more important than ever to make time to look after ourselves. The reality is that we are now going to be working long days in very difficult conditions. What can we do to look after ourselves so that we can thrive rather than sink in the pressure?

At Cooking In Mind we have broken it down into three topics. They are simple and potentially obvious, but how many of us don’t work on the simple things?

DIET

This is thinking about what we put into our bodies. What we eat and drink will fuel us and will make up the cells in our bodies that then in turn will dictate our moods and emotions.

The reality is that if we are working a 10 or 12 hour shift that we are not going to able to eat a structured three meals at regular times with all the food groups we need. Its time to face that.

Firstly, water water water water water. It really is the most important thing you need in the kitchen. If you cant do anything else, make sure you are drinking at least 2l of water a day. Give you mind and body a chance.

My way to look at it is to ensure that one meal a day is nutritious. In your day, make sure you have one good meal set in stone. The time you’ll have it and what it is. Then do your best with eating for the rest of your day.

Cooking In Mind will be introducing a staff food project in time. Watch this space. We should be providing that important meal for our chefs.

EXERCISE

This is quite the conversation for chefs. We may cover up to 10km a shift on our feet in one shift. Isn’t that enough? Well yes, it is but it isn’t exercise that will help our minds. What it means is that you want to think carefully about what exercise will suit you best.

A simple walk in the fresh air on our brakes will help our minds more than you know. Studies have been carried out all over the world and have shown that an hour a day in nature is as effective as taking anti-depressant meditation at increasing mood.

For us, we will always suggest running. It builds strength and energy levels which will help you with being on your feet all day. Of course it needs some thought and might not be the best option if you will be covering a lot of distance on your feet. Be careful not to overdo it. And be very sure to up your water and food intake when you are running or exhaustion could be a real problem

I believe yoga could be the future answer for chefs. It offers us everything we need whilst taking the pressure off our bodies. It can build strength in both body and mind.

OUR THOUGHTS

Other than what we consume and how we look after our bodies, at times there isn’t much else we can control about our day.

Stoicism teaches us that we should only worry about the things we have control over. Obvious right?

We don’t have control over what happens in the kitchen. We don’t have any control over how people will treat us. But we do have control over how we react to them. We can control whether sometimes makes us feel anxious or scared. It might not seem it sometimes but we do.

How do I take control of this?

Well we are huge believers in meditation. Apps like Headspace have made meditation available for all. I can confirm that by learning to take control over your thoughts for 30 minute periods daily, you can carry this on when times get difficult in work. It is the simple process of focusing on your breath and redirecting your thoughts to it whenever they wander. When I first tried this I could last around 40 seconds before getting too frustrated and having to stop. After a few weeks however, I was managing 15 minutes. I am starting to see a real difference in how I process problems. Slower, calmer.

As ever, if you have read this far I thank you from the bottom of my heart.

x


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Is this the right job for you?

As part of cooking in mind I think its important to be asking difficult questions. Questions that could cause division and conflict to begin with. I have a huge fear of confrontation, I always have so this question has always been a difficult one for me. I have always asked it.

Asking this to yourself is important in all professions but as a chef I think it is particularly important. A chef role can take over your life.

Being in the right job can be magnificent for your mental health. You can feel energised and motivated a good proportion of the time.

Being in the wrong job can be very dangerous for your mental health.
Am I in the right job for me? now?

To guide you I’ve made some points below. Some things to think about when trying to answer the question

Don’t base this decision on whether it is ‘hard’.

When you are doing meaningful work then hard work is empowering and rewarding. Work is the wrong kind of hard when you don’t feel engaged in what you are doing.

Do you feel you thriving on the pressure of what you are doing?

When times get hard perhaps during a busy service do you feel a rush of adrenaline? When this happens you can actually feel a high. On the other hand, do you feel heaviness in your stomach or a tight chest. These are warning signs that you need to listen to. What is your body telling you?

It is a dangerous environment for your mental health, but is it leading you to where you want to be? Can you focus on the end to get you through the now? Can you side step safely?

This is a huge question. A complicated question. Long term goals can help you when things get very tough. However, you need to learn where your line is. In simple terms life is short and you should never put yourself through too much for any long term idea. Never push too hard however, you could endure a tough year if you can see the light at the end as a powerful motivator and focus point rather than the present struggle.

Does the business match your values?

These values could be linked to your long term goals. Are you vegan and working in a steak restaurant? Do you agree with the way your owners run the business from an ethical pint of view? This can effect your engagement to your role and how much you can give.

Does the business want what is best for you?

Are they nurturing you? Are they working towards you being your best self? Or are they simply bleeding what they can from you? This could be through regular progress meetings or simply getting regular feedback as to how things are going. Do they discuss long term goals for your progression. Some businesses do this very well and others simply see you as another face.

Are you being developed? Are you learning?

You will never know everything. you should always feel you are learning.

Does the kitchen have a mental health policy?

Right now this is unlikely but it is a question we should all be asking. For now, perhaps think about what would happen if you went to a manger and explained you weren’t coping very well. Would they be supportive? Would there be mental health sick days?

If you felt anxiety within your job, could you speak to anyone?

Leading on from the last question really, do you have a good relationship with your managers. Could you talk to people about your concerns and / or anxieties.

Having long term goals are important. Is the job directing you towards them?

Think big. You only have one life. Don’t waste it. Knowing where you want to be will make you happy in the present when working towards that point.

I’m looking for chefs to join me in a focus group to discuss how we can have all chefs in the right roles. If you are interested please get in touch through social media or the contact me page. Id like to discuss these issues from the side of chefs and from owners.

Until next time x

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Whole Food for a Calm mind

What we eat can of course have an effect on our moods. Deep down I think we all know this. We are being bombarded with different super foods to fix different problems.

It needs simplifying, stripping back and made accessible to all. Agree?

Whole foods are an easy way to try to do this. Whole food carbohydrates in particular. White flours for example will give you a quick hit of energy but then leave you tired again. This high and low can be a huge cause of anxiety in the kitchen. Much the same as if you drink coffee as a diet.

Check out my recipe for a delicious quinoa tabbouleh. Get it on the menu so that staff food can offer something wholesome!

http://stevenmercer.co.uk/recipes/autumn-red-quinoa-tabbouleh/
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Have we lost connection to what really matters in the kitchen?

Over the past week I have read Lost Connections by Johann Hari. A book that has changed mine and millions of others’ take on what depression really is.

The book talks about how depression could be caused by lost connections to what really matters rather than a chemical imbalance. I found it to be utterly inspirational. For a number of years I believed I was ill and sure, I was but the most terrifying part of it was believing it was out of my control. A chemical imbalance does indeed feel out of your control.

This got me thinking about my depression and anxiety in relation to my work.

Two of the major connections Johann talks about are community and meaningful work as being connections which can make a huge difference. If you feel part of a community and have meaningful work Johann says you are significantly less likely to suffer from depressions.

Being a chef can give you both of these things in abundance if you are in the right job for you. But how many of us have lost this connection. I know I did.

So, what I am saying it perhaps it is time to re-frame how we see elements of our work. Connect back to the ingredients. As chefs, we should see a carrot and connect with it, the story of that carrot and what magical and meaningful things we can do with it. Its why you wanted to cook in the first place, right?

And community, I spoke recently to a friend of mine and he said to me that the community of the kitchen saved him during very difficult times. When you connect with your team and achieve great things it makes you feel warm and joyful. Embrace it.

But of course, remember, that looking at these connections is one part of how you can feel better. It is not always a solution on its own, however take control of what you can. How you frame and appreciate things is in your control. So next time you are working with someone who you see as a friend and that amazing mozzarella is delivered, stop and appreciate the moment. Connect with it and then perhaps the stress and pressure to come will feel more meaningful.

If you want to read more I highly recommend the book and I’d love to hear abut how you can connect it to the kitchen.

Lost Connections: Uncovering The Real Causes of Depression – And the Unexpected Solutions

Until next time.


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Where does Cooking In Mind start from?

Lets be honest about where the industry is now.

Read my bio and you’ll see what I want to achieve, see what we have to achieve.

I thought my first blog post should be simply looking at where we are now. A big part of the reason I want to write this is to see if my thoughts are the same in a years time.

I’ve very much only started the conversation.

Is working in a professional kitchen a mentally healthy thing to do?

The extreme is to simply say no. I have spoken to many a chef who has answered with that. I wouldn’t shoot them down but I definitely don’t think that it is always the case and it simply cant be like that. What if all chefs stop being chefs? Where will you take your mum out for mothers day? Where will you get a burger when you’re hungover and couldn’t possibly cook it for yourself?

Right now we are in a place where the food industry is growing, however the popularity of being a chef is going down.

The simple reason that being a chef is becoming less popular is down to the fact the jobs being asked for by employers are not very appealing. They are demanding a level of commitment not matched in other industries.

“Its always going to be long hours, anti-social hours, limited holiday opportunities, no breaks, low pay; that’s what being a chef is”

How long do we really think this will last? I hear it compared to being a nurse for example. Really? The commitment from a job that saves lives cannot be compared to a job that offers somebody a plate of food which lets be honest, you could make yourself. It should be compared to a builder, where breaks are enforced and where you would only work a weekend for double pay.

I love the industry is my truth. I have been addicted for a lot of years. But I know that the conditions have become too much for me. My mission is to get everyone talking about how we can make this better. It is not in any way to talk to chefs and tell them to run away and leave the industry. Being a chef is fulfilling and gives you everything you need from a job. However, it has to evolve so that the best chefs stay as chefs.

If we can do this, not only will the industry be a wonderful thing for its workers but on the other side…

The food coming out of professional kitchens will get better!

The food that comes out of kitchens where the chefs are in control and happy is so much better. Ive witnessed it. Its fairly obvious really isn’t it? We used to believe that if chefs were scared then they wouldn’t make mistakes and the food would be great, right?

Its not true! This myth needs to be busted. I make mistakes when I’m anxious and scared of the consequence of a mistake. If chefs feel empowered, safe and respected then they will always give 100% and their focus will be on great cooking rather than the fear of failure.

Pressure is great, fear is bad.

At the moment I don’t think most head chefs or managers would know how to put pressure on one of their chefs without that becoming fear. I feel a lot of chefs would say that they spent years being scared of making a mistake and would therefore think it is their right to pass this onto their team. I’m here to fight myth.

I am aware that I will come across some very motivated, focused chefs who will say to me that we need to ‘Man up’ or ‘Toughen up’ and if this is you then I’d like to talk to you about it. Are there elements of this can use to give focus? Should we replace it with a better rhetoric?

I am interested in how many chefs would recommend to their children that they should follow in their parents steps? Not many I would think.

Lets talk about it chef.