The recent and untimely passing of Anthony Bourdain and – closer to home – Sydney chef Jeremy Strode, caused many of us to stop and reflect upon the mental pressures of life in the kitchen.
Beginning to emerge from those reflections are conversations that will, in time, ultimately help to improve the quality of life for hospitality workers here in Australia.
One such conversation occurred on the latest Back of House podcast, where Time Out Australia MD, Michael Rodrigues, along with Sydney hospitality veteran, Luke Butler, spoke with Time Out Sydney's Chef of the Year 2018, Josh Niland.
Josh says of his restaurant, St Peter (Time Out Sydney's Restaurant of the Year 2018), “Its got to be sustainable for years to come both the choices that you make with the fish… but also sustainable for the industry and making sure people are mentally and physically sound to do their jobs.”
That’s a whole lot of wisdom for young chef, whose own resilience was drawn on early when he successfully confronted a cancer diagnosis, at just 8 years old.
This episode of Back of House is a must-listen for anyone with an interest in food sustainability and for anyone who runs a business with responsibility for the welfare of employees, whether in the hospitality industry or not.