New generation of UK chefs taking the heat out of the kitchen

A work-life balance may have been unheard of in high-end kitchens in the past, but restaurants are now having to make changes

Heavy eyes, scalded hands and shattered nerves: such was the norm for chefs working in high-end kitchens in years gone by. But a new generation of industry leaders say they are swapping these “abusive” working practices for four-day weeks and a better work-life balance.

Even the old guard are taking heed of the shift. Last Friday, Michel Roux Jr announced he was closing his renowned two-Michelin star London restaurant Le Gavroche in pursuit of a “better work/life balance”.

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from The Guardian https://ift.tt/2RWxH5i

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