Centering the Chef's Mind: Changing our thought patterns to find lasting peace

A chef’s life is consuming. It’s an adrenaline-laced restaurant experience that is gratifying and incredibly fulfilling. When the restaurant is moving at its frenetic pace, we jump in and move with it, griding out plate after plate, until we are both happy and exhausted. We end the day on a high, fulfilled with our job well done. Still, there remains another side, a darker side, which very few choose to talk about; mostly, it does not fit the expectation of what a chef is based on the current narrative we see in network television shows.
A working Chef is not what it looks like on TV shows, we must master our stress during work hours to perform at top levels. But what happens after work? At the end of the night when the kitchen service is over? As we finish our shift and the kitchen is closed, the restaurant becomes quiet and unusually still, but the stress of the night keeps our adrenaline and cortisol pumping. The nightly choices based on our thoughts take a toll on our well-being, with many chefs using alcohol and drugs at the end of the night.
This book carries a game plan to conquer our negative thoughts and behaviors, to live healthy fulfilling careers