Why Addiction is Everyone’s Problem Caution: the following contains frank, raw and vulnerable language. If you’d rather keep your head in the sand about one of the most important issues facing our culinary fraternity and industry population today, please turn the page. Disclaimer: This article is based loosely on data. I say loosely because, curious …
3 Ideas to Embrace for Less Chef Stress – Part 3 A Three Part Series Read the original post in German @ www.resmio.de/blog “What really frightens and dismays us is not external events themselves, but the way in which we think about them. It is not things that disturb us, but our interpretation of their …
3 Ideas to Embrace for Less Chef Stress – Part 2 A Three Part Series Read the original post in German @ www.resmio.de/blog Now that we’ve set the table, metaphorically speaking, let’s start cookin’ on some ideas for reducing stress and start really enjoying the challenging position that we’ve chosen. This is probably as good …
3 Ideas to Embrace for Less Chef Stress, Part 1 A Three Part Series Image Attribution: Bob Carlos Clarke Read the original post in German @ www.resmio.de/blog The recent news of the self-inflicted death of Benoit Violier of the Restaurant de l’Hotel de Ville in Crissier Switzerland came as a shock to most of the …