The association Ambassadors of taste and the psychologists of Lazio will work on a document to prevent stress and promote the well-being of catering professionals
That of the chef it is certainly one of the most popular and coveted professions of the moment, but often one is not very aware of how much the rhythms of this profession are stressful, not to mention the amount of work hours required, until late in the evening, including holidays.
There fatigue, but also the pressure to always live up to the expectations of brigade, of customers and food critics, they can play bad jokes on the nerves of a chef. All that glitters is not gold and, indeed, in a kitchen there are many dark aspects, also told in books and documentaries.
Chefs and psychologists together to deal with stress
Now, for the first time in Italy, the problem is being addressed with a scientific approach: the Italian Association “Ambassadors of taste"And theOrder of Psychologists of Lazio in fact they thought to sign a memorandum of understanding to pay attention to the stress levels experienced by owners and employees in the world of hospitality and catering.
During 2020, the project working group, made up of psychologists belonging to the Order and the Taste Ambassadors from all over Italy, will carry out a study through a special search path, analyzing the factors that contribute to creating stress within the different work environments of the sector and the consequent results, with the aim, in the medium-long term, of photograph the psychic working conditions which many professionals are subjected to.
Good practices for prevention
The research results will then allow the drafting of an innovative document, a sort of list of good practices, scientifically founded and available to the community to be used as one information and prevention tool for the category represented by chefs, restaurateurs, pizza makers, bakers, sommeliers, pastry chefs, ice cream makers and waiters.
"Work stress is a recognized pathology and a very current alarm signal even in the world of catering which we Ambassadors have always been a spokesperson for," said the chef Cristina Bowerman, president of the Italian Association of Ambassadors of Taste. "Our commitment is to be able to return to the whole category a panel of useful information in the daily management of work, single and brigade and a concrete tool also for the new generations, increasingly exposed to this type of pressure".
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