A celebrated French chef wants to cook food without constant scrutiny and performance review. Managers and workers, take note
Maybe life is too short to stuff a mushroom after all. That is one conclusion to draw from the news that Sébastien Bras, a three-star Michelin chef, has decided to renounce the usually longed-for accolade and choose a simpler existence in the kitchen instead.
“I want to give a new meaning to my life … and redefine what is essential,” he said earlier this week in a Facebook video message. He still wants to cook, it seems, just not quite so much of the fancy stuff and not under the pressure of constant scrutiny.
Motivation and satisfaction in doing a job well is shattered if you feel disrespected, menaced or taken for granted
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