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Wellbeing

Wellbeing could mean safety. It could mean calm. It could mean community.

It could be internal to you. It could be in the environment.

In my first post I wanted to put that thought out there and to talk about what it means to me and what its meant to me in the past.

When do you feel well?

For me, in the kitchen, a feeling of wellbeing is there when I feel like I am being my best self. When I feel safe in myself and safe in the environment that I am in.

For some I know it is in the midst of service. When adrenaline is flowing and they feel part of the team. The brigade. With a feeling of being in that moment.

It used to be the case for me. Not anymore. For me I enjoy a calmer, more balanced environment.

Which are you?

It can be a rhetorical question or one we talk about, but its invaluable to know. To know yourself. To know what wellbeing feels like. To know what you need in your life to feel it.

The Chefs Wellbeing program and the Chefs Union as a whole are here to say that this DOES matter.

The days of the hospitality industry being stoic and tough and putting up with a life without wellbeing are OVER.

Your Wellbeing MATTERS. And the wellbeing of your friends and colleagues matters.

Its in our hands.

I just want to leave this here.

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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.