The trades of the restaurant business are only suitable for passionate professionals; they are jobs that can only be compared to music or artist roles or highly vocational and service roles.
It’s no secret that, as in the music business, only the people in our sector truly understand the level of commitment inherent in our work. Work sometimes becomes the backbone of our existence, subjecting all other activities to its times and dynamics.
Nonetheless, a paradigm shift seems to be taking place and lately, chefs and business owners are paying more attention to their staff’s well-being. Below are three examples of chefs who have restructured their businesses in favour of work and private life reconciliation.
The Peruvian chef decided to try and establish a new working dynamic in his new restaurant “Mil” where everyone would have time off to rest and enjoy their free time, which would ultimately make them enjoy their work more. In fact, Martínez himself was consumed by the fast pace of his work in wanting to be “occupied” at all times.
The owner of Asia’s best restaurant (four times in a row!) has decided to close his restaurant “Gaggan” and implement a different work dynamics in the restaurant he is to open in Tokyo in 2020 whereby staff will work every other month.
The Roca brothers
The Celler Can Roca bunch noticed some time ago that a change was needed. For this reason, one of the measures they took was to double the workforce so that there could be more rotation and everyone could rest more and enjoy life outside the restaurant, not burn themselves out, and thus enjoy their work