To some, work-life balance may seem like an oxymoron, but having both is possible. And while they might not always be in balance, consider taking the time to find some moments of equilibrium in your day (or week). We asked hospitality leaders how they are finding a bit of balance in their day-to-day.
1
"I’ve learned to create a healthy work-life balance by learning to take my time and delegate work where I know I can't be productive. Just because I can do inventory by myself doesn't mean I should; in fact, I use these opportunities as teaching moments to provide someone else who hasn't been privileged enough to be able to understand the full scope of the position that I do, and to also show them how these systems can benefit them in the future - whether it be inventory management, computer skills, or something that seems as simple as note-taking or spitting during tastings."
Miguel de Leon, General Manager and Wine Director at Pinch Chinese
2
"Discipline to make a balance is a daily commitment. This industry is a constant, needy one that can literally strip you of any life, if there isn’t a daily practice of finding even the smallest ways for balance, like eating lunch sitting down!"
Michelle Herndon, Director of Diversity & Community at Boka Restaurant Group
3
"One thing I've learned is that work-life balance is less like two even scales and more like a pendulum that swings back and forth. It is critical to be intentional with the time we are given especially with family and to take advantage of the time we have in between the long hours."
Philip Tessier, Chef / Partner of Press Restaurant
4
"I work really hard at understanding the difference between my work and my life. I love them both, and they blend a lot of the time. One thing I have been very successful at is declaring time zones where I won’t accept work calls or emails. I’ve been good about blocking out Sundays for family time!"
Sarah Webster Norton, Executive Director at Serving Those Serving
5
"Maintaining a work-life balance is something I work harder on now more than ever. Personally, I find it difficult to believe I can truly show up as my best self for others at work if I don’t set aside time for myself outside of work. It’s completely healthy to have hobbies, a workout routine, and time for loved ones outside of our professional roles. In some ways, it makes us stronger and more empathetic leaders to continue to make room for life experiences and relationships alongside our work dynamics."
Aisha Ibrahim, Executive Chef at Canlis
6
"Trying to create a rhythm in my daily life makes a big difference in finding a healthy work-life balance; waking up consistently at the same time and carving out the first hours of the day for “me-time” allows me to rejuvenate and prepare for the day in a zen fashion, before I am consumed by work which usually goes well into the evenings. During those early hours I take the time to do things like listen to podcasts, practice yoga and call my family."
Marc Farrell, Founder & CEO at Ten To One Rum
7
"It's critical to set goals and find communities outside of the kitchen. I've personally found that through CrossFit and by competing in races and triathlons, including Chefs Cycle for No Kid Hungry - all great outlets for gaining perspective."
Hillary Sterling, Executive Chef at Ci Siamo
