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“You must work long hours?”

That’s the usual response I get when I tell people that I’m a chef, but thankfully, due to navigating my own path to where I am now, I can now reply with:

“Yes, sometimes, but I just got back from Bali last week and next week, I will be on the beach in the Algarve, Portugal. Oh, and then next month I will be in the Romanian mountains!”

*cue surprised, wide-eyes*

The majority of my work day will be no further than 100 meters away from the beach of a glistening pool that I can take a quick dip in during my breaks. That’s pretty cool, isn’t it?

It’s easy to see why chefs have developed a bad reputation for working long hours under intense conditions and how it often impacts on their health. Sadly, many chefs have turned to drugs and alcohol to help sustain their work life and get through the day.

I just wanted to take some time to reinforce to you that whatever it is you’re doing or want to do then you can do it. Other people do it, I did it and there’s no reason why you can’t too. I’m going to focus particularly on chefs, chefs-in-training or foodies who have been put-off by the way chefs work to venture into a career in cooking.

 

The view from an amazing time cooking for @prestigebootcamp and then with my awesome friend @thesarahjanegriffiths.

You may have seen or read about “designing your own life”, “digital nomads” or “living by your own rules”. Guess what – so can you! Cooking will always be a physically demanding job but it doesn’t mean that needs to be spent in a kitchen with no natural light for 12 hours a day, 7 days a week. The amazing thing about food is that every singe person in the world needs it – every person, in every location and every single day.

Welcome to Portugal! Green Smoothie ✅ Fruit Platter ✅ Peanut Butter Balls! Refreshed and ready to go.

As a chef you can be the creator of delicious food and design your life around it to where you want to be. You don’t have to conform to the stereotype, trust me with this. Come and join the new age entrepreneurs who value time, freedom and experience over money and instead live doing something you thought only existed for ‘other people’. Break the mould and embrace your creativity and allow your creative side to run wild with your life; where you work, live and experience your life. You can help change the perception of a chef. What you do is an art, so be your own artist and design your life accordingly.

Sometimes things are easier said than done, right? Well, I’m going to let you in on a little secret…

Creating the next generation of chefs

The world of food is changing and the next generation of chefs are going to change with it to create what people want and need.

I’ve said it before but to change the world of food we need to change and educate the creators. The chefs as creators of food have the responsibility and the power to change and educate people on what and how they are eating and this needs to be the future. As an industry, we need to move away from fast-food that pumped full of ingredients our body doesn’t recognise and instead fuel it with foods that not only nourish our bodies but tastes good too!

I predict that people will begin to return to how we used to grow and cook foods; homegrown and cooked from scratch – it will be the new black!

The desire is there; people are keen to cook and are being inspired by food again for the good of human health and food the benefit of our planet so that we can live in a better more beautiful place!

Are you ready to join the food revolution?

Do you want to be a creator with the power to influence and decide what and how people are eating then you may be keen to learn more about The Global Chefs Academy. Our courses are launching soon and are set to implement everything we have discussed here and so much more.

 

Join the waiting list! Enter your email address below to be notified about the launch of the Global Chef Academy Courses.

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Author Jay Halford

Jay Halford - Professional Michelin star trained chef and real food fanatic. I’m on a mission to re-educate people back into realising how easy it is to make the transition into feeding their body what it so desperately craves.

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