Really interesting reflection ….and I particularly like the call “it’s up to us to change the mentality that a kitchen is a brutal environment “…. We believe that this must also be part of culinary education, which is very much the ethos of ‘The mindful kitchen module-health & wellbeing for chefs’, at TU Dublin(Tallaght Campus). Educating chef students in positive kitchen culture and their own well-being is an investment in future kitchen leaders.
I was interested to read about your interest in the parallels between the kitchen and the operating room. I've previously been worked in kitchens - including as an assistant development chef at The Fat Duck - and am now a surgical trainee. The historical issues of abuse and megalomania exist in both spheres, and both chefs and surgeons face similar levels of pressure at the upper echelons. There is a lot that could be brought from the kitchen into the operating room, and vice-versa. You may be surprised at how relaxed operating rooms feel compared to a professional kitchen, though there is certainly a move towards quieter kitchens these days. It's something I'm fascinated-by and will hopefully be doing some work in to investigate what we could learn from each other. Food for thought...
Rob, thank you so much for your comment. This is fascinating. It's so interesting to hear this from you, especially now that you have witnessed both industries. Admittedly, my conversation with the surgeon was no more than pub talk, in a fried chicken joint, in Downtown Louisville, Kentucky. And I haven't had researched much further into your newly acquired field. It was interesting to find the parallels though, as at the time, I had no concept of what operating theatres might be like. If I can help you in anyway, don't hesitate to ask!
Really interesting reflection ….and I particularly like the call “it’s up to us to change the mentality that a kitchen is a brutal environment “…. We believe that this must also be part of culinary education, which is very much the ethos of ‘The mindful kitchen module-health & wellbeing for chefs’, at TU Dublin(Tallaght Campus). Educating chef students in positive kitchen culture and their own well-being is an investment in future kitchen leaders.
Hi Annette, completely agree! You guys are doing a great job!
I was interested to read about your interest in the parallels between the kitchen and the operating room. I've previously been worked in kitchens - including as an assistant development chef at The Fat Duck - and am now a surgical trainee. The historical issues of abuse and megalomania exist in both spheres, and both chefs and surgeons face similar levels of pressure at the upper echelons. There is a lot that could be brought from the kitchen into the operating room, and vice-versa. You may be surprised at how relaxed operating rooms feel compared to a professional kitchen, though there is certainly a move towards quieter kitchens these days. It's something I'm fascinated-by and will hopefully be doing some work in to investigate what we could learn from each other. Food for thought...
Rob, thank you so much for your comment. This is fascinating. It's so interesting to hear this from you, especially now that you have witnessed both industries. Admittedly, my conversation with the surgeon was no more than pub talk, in a fried chicken joint, in Downtown Louisville, Kentucky. And I haven't had researched much further into your newly acquired field. It was interesting to find the parallels though, as at the time, I had no concept of what operating theatres might be like. If I can help you in anyway, don't hesitate to ask!