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”.
