Back in 2000, Anthony Bourdain lifted the lid on the debaucherous underbelly of the professional kitchen in his, now infamous book, Kitchen Confidential.
Even allowing for poetic licence and the inevitable exaggeration of his rock n' roll lifestyle, there was plenty in there that I could relate to, having started working in restaurants in the late 1980's. Back then, chefs and restaurant staff liked to work hard and play hard. Alcohol and recreational drugs were used and abused, but it was widely accepted in the industry and once everyone turned up for work on time with a clean uniform, nothing was ever said.
It stands to reason that productivity in kitchens during this time must have been well below par. Creativity must also have been stifled, perhaps contributing to the decades of mediocrity which Irish diners had to endure.
Having seen the worst excesses first hand, I find it really interesting to note the seismic shift which is now happening in the industry. My social media timelines are increasingly filled with Irish chefs training for marathons, triathlons etc, and many simply exercising to keep fit.
Across the water, many of the UK's top chefs are seasoned marathon and triathlon competitors. In my opinion, it's no coincidence that many of the chefs who push themselves physically, also push themselves creatively. Chefs such as Marcus Wareing, Michel Roux Jr, Tom Aikens, Phil Howard, Jason Atherton, Sat Bains, and many others, seem to have found that balance which enables them achieve success in all areas of their lives.
I started running marathons the year before I opened a restaurant, and I found the positive energy which came from the process to be hugely beneficial. The synapses in the brain seem to spark faster and fuel the motivation to get creative and follow through on good ideas.
The fact is that it's very difficult to perform at a high level in any job if you don't look after yourself. This is magnified in professional kitchens due to the physical, as well as creative demands of the job.
For me, the message is clear. If you're an ambitious chef, you are far more likely to achieve your goals if you have a positive mindset. If you look after yourself physically, that positivity will follow naturally.
This message has clearly clicked with many of our young chefs, given the sheer numbers out there pushing themselves. I'm intrigued to see what long term impact this will have on the industry here.