Take care of what really matters in your kitchen

We need to embrace our people and look after our teams. Many of them are young and it’s our responsibility to support them. Leaders are in a position to create a culture that will do this. Your priority is not the bottom line. It's not good reviews. It's the mental health of your own team. That’s why you need to look after your staff first, then look after your customers. I know everybody thinks the customer is king. No, your team is king. Take care of them first.

Asma Khan
Chef and owner, Darjeeling Express

The power of talking about mental health

Pre-shift and post-shift meetings, so service runs well, are normal in our industry. It’s equally important to have An Hour For Us, to check in with staff about their wellbeing. This conversation allows us to express our internal struggles, understand one another and feel connected. These free and open conversations break through stigmas because people feel safe to let out their emotions without being judged. When we are seen and heard, it can help us to heal. 

Art Ledda
Chef, US Foods

Download your free An Hour For Us poster and get the conversation started.

Be an empathetic leader to support your chefs’ mental health

My advice for new leaders is to think of your own experiences when you were coming up the ranks. Remember how you felt when you were stuck in the weeds or when you thought your team didn’t have your back. Do your best to not make anyone else feel that way. Just because somebody stepped on you doesn’t mean you get to step on somebody else. Help your team feel better by seeing them as people. Be the brightness for them.

Jessica Tiffany Luevano
Private chef

Ask for help if you need it

Take care of your mental health. It's essential for you and your team, so it’s important to admit when you are struggling. It isn’t a sign of weakness. In this industry, we give so much of ourselves to create memorable experiences for others but this can take a toll. Recognise when you need a break. If you overwork, it can lead to mistakes, lost passion and sometimes worse. Prioritise your mental health so you can bring your best to the table. 

Romain Avril
Restaurateur and chef, Romain Avril Inc

Remember to look after your own mental health

Be open with your staff that they are more important to you than your profits. Treat them as humans first, not just employees. Encourage the team to be themselves. They don’t need to lose their identities when they are at work. Get to know them through regular check-ins about personal and professional matters. Be understanding and forgiving if they make mistakes. You also have to focus on your own mental health. Be open about what you are going through instead of bottling things inside. 

Naama Tamir
Co-owner, Lighthouse BK

Protect your emotional wellbeing with boundaries

There are many ways we can protect our mental health. We have to prioritise self-care. Do this by intentionally setting aside time for activities that bring you joy and help you relax. Learning to say no when appropriate helps protect your emotional wellbeing, so be clear about your boundaries. We also have to look after our health. We only have one body so nurture it by taking breaks and eating healthily. Be open with your kitchen family about your experiences. Sharing will help you and others feel less alone.

Aaron Davis
Pastry lead, Chateau Luxe

Put the mental health of your chefs first

Prioritising mental wellbeing means that it’s our goal every day to be emotionally healthy. This focus is essential because it helps to prevent the burnout that often comes from working in such a high-pressure environment. It’s important to show your team that we all fail sometimes, and that’s okay. With success, there will always be some failure. We can’t avoid it, but we can choose how we react to those set-backs.

Chad Philips 
Instructor, Arc Broward

Watch Chef Chad talk about this important topic in this edition of A FAIR CHAT.

Use communication to nurture wellbeing

Communication is essential for leaders to create a healthier working environment. Talking about issues like mental health helps to remove the stigma associated with it. An open-door policy with your staff promotes communication in your kitchen. It makes it easier for your team to approach you when they are struggling. Always be willing to listen when they come to you. 

Danielle Venter
Chef, Unilever Food Solutions South Africa

Mental health hacks for chefs

As soon as you get up in the morning, look out the window and breathe as deeply as you can to centre yourself. Look after your diet. Eating healthy food can help your body and brain function better. Another way to look after your body is physical activity. Walking, stretching or even doing push ups can boost your mood. Even if you are stressed, you can signal to your brain that you are happy by smiling. 

Adam Schihab
Chef and cookbook author

By focusing on a positive working culture, growth and training, we can show young chefs the incredible career opportunities awaiting them in the industry. When they see a clear path for long-term success and fulfilment, they’re more likely to stay, grow and thrive in this dynamic field.

Are you ready to become a leader who engages and retains talented staff? Sign up today for the free FairKitchens leadership training.

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