厨师分享了10种寻找难以捉摸的工作与生活平衡的策略

在五月的一个阳光明媚的早晨，this year's class of Best New Chefs聚集在桌子上Loring Placeto snack on omelets topped with plump fried oysters, crisp pastries, and smoked salmon pizzas. Despite the lavish breakfast spread right beneath them, the young chefs had their eyes glued elsewhere: by the windows, where Extra Crispy senior editor Kat Kinsman led an intimate discussion on self-care with chefsNancy Silverton，，，，Seamus Mullen，，，，and丹·克鲁格（Dan Kluger）。

这次聚会是BNC指导计划课程中的第一次（以及两次奢侈早餐中的第一次），持续到午后，停在Beatrice InnandEmpellon Taqueria，包括行业领导者在内Gail Simmons，，，，Angie Mar，，，，Alex Stupak，，，，迈克·索洛莫诺夫（Mike Solomonov），，，，安德鲁·卡梅利尼，，，，梅利莎·罗德里格斯（Melissa Rodriguez）andVicki Freemanopened up to the chefs about the lessons they learned, sometimes later than they would have liked, from years of working in restaurants.

可以预见的是，一个反复出现的主题和痛苦点是工作与生活的平衡。作为厨师或餐馆老板，您如何在不做任何牺牲的情况下管理自己的个人生活和业务？那甚至可能吗？面对管理厨房和餐厅的不懈要求，您如何抽出时间离开一切并呼吸，即使只是短暂地？

下面，我们的小组成员必须分享有关在混乱职业时保持理智的最佳技巧。

"I remember ten years of coming home every night pissed off, talking about work. It takes time, but now I’ve gotten to a point where even on a bad day, I’m able to separate everything. I live in the suburbs, so I have an hour commute every night, drive home, put on an audible book. I think that ability to shut off for an hour is really helpful, and then I walk in the door and I’ve forgotten about work."- Dan Kluger

"I have a very small group of very good friends, and they’re my friends from high school. I’ve always tried to have friendships outside of the industry as much as possible. I know in my own brain, when I obsess over something, I’ll get caught in it and get stuck in this vicious cycle ... Oftentimes it becomes this of thing of just complaining: Can you believe the labor laws? I can't find cooks! The rent is too damn high! etc. For me it's been helpful to have friends outside of the industry because they have no concept of what it’s like. And I tend to not want to explain it to them."- Seamus Mullen

"I don’t go out anymore. I understand that a lot of times after work and certainly after a hard night, a lot of our cooks like to go grab a drink, I do understand that and I was young once too, but that’s one thing I really stay away from. When I’m done, I go home."- 南希·西尔弗顿（Nancy Silverton）

“对我来说，从球员到教练真的很难。我习惯于在厨房里跑我的员工。然后，必须离开，雇用总经理并让他们雇用和解雇人员...委派是我最大的问题。我仍在学习。在过去的两年中，它一直找到我可能可以经营厨房，运行我的地板，经营我的酒吧，运行我的葡萄酒计划的最好的人 - 比人更好亚搏电竞I could ever be—hiring them and creating value for them here, because they’re better at all of those things than I will ever be. Being able to say: I trust you, and letting them go do their thing. That’s whats made this restaurant strong, is me letting go of some control. It’s a scary thing. My name is on the door. It took me a few months to realize I couldn’t do it by myself, and I’ll never be able to do it by myself."- Angie Mar

"We learned how to get along as business partners and as husband and wife. It's still not perfect, there are still those moments, but we learned to listen to each other, and put ourselves in the other person’s place. I had to put myself in the chef place, and he had to put himself in the front-of-house place ... Surprisingly enough, we actually see less of each other now. Now that there’s four restaurants, it's fun to come home at the end of the day and go, 'How did things go for you?'"-Vicki Freeman

"We still get together every Sunday for Sunday supper, and we don’t talk about work." -Angie Mar

"I work out five days a week, two days with a trainer. I use that as kind of my counseling session: to spend time not just talking about work but having someone to talk to as you’re working out and talk about other things."- Dan Kluger

“我开始天每天一个小时的步行。I walk with weights. It’s the time of day that I really clear my head. Even though it’s in the beginning of the day, it gets me in the mode to deal with the rest of the day."- 南希·西尔弗顿（Nancy Silverton）

"We talk a lot about illness being contagious, but I think health is even more contagious. We have to make positive decisions in your own life, and that starts to radiate to the people around you. I’ve watched a number of my staff stop smoking cigarettes and start going to the gym. I go to the gym with some of my cooks every week. When you start to do that self care, it encourages other people to do it themselves."- Seamus Mullen

"I indulge in two luxuries. One is getting a facial every month, and the other is getting a manicure every two weeks. Just looking at my hands – no polish – but just not having the cuticles. For so many years I was such a wreck, and had no time to do anything for myself. So I'm making it up on the backside. By doing the little things that give me a little bit of pleasure." -Nancy Silverton

“我们常常忘记，只需休息一下即可，或给自己一点时刻，这确实很重要。小过失对您的健康产生了非常有力的负面影响。”- Seamus Mullen

"For too long we’ve encouraged people in the kitchen to be one dimensional. What makes really great cooks are people who see art in art, art in nature, art in craft—outside of the kitchen and in other disciplines. Whether going to Gucci Garden or staging with a cobbler—I have a cook who is really into leather work. The more well-rounded you can be, the better. Cooking is complex; it's also very simple. We often get too hyper-focused. For a long time I was so concerned with what's the next restaurant that’s opening, what dish is so-and-so doing, but as I got older, I stopped caring about that."- Seamus Mullen

"If you’re not into it, don’t do it. I learned to walk away from things when I easn’t ready to do them. I can’t walk away from work, but I can walk away from that point in time. Sometimes I have to just separate myself for a few minutes."- Dan Kluger