00:00Veteran chef, Neil Perry, with 47 years under his belt, worries about the challenges facing
00:09younger chefs.
00:10You know, you can just pick up a phone, take a few photos, and if you've got enough followers
00:15you're an expert.
00:16While most reviews are positive, Jackie Chaloner says it's the negative and unfair ones that
00:21haunt you.
00:22Worst steaks, rancid seafood smell, overpriced, magical, long may it rain.
00:29It was sending me crazy, I just couldn't, it was hurtful to see it.
00:34After struggling with mental health issues, Jackie's psychologist gave her an important
00:39tip to help her staff.
00:41I think what we've started trying to do is, for every bad review that we might bring up
00:48with a team, I encourage to sandwich with two good reviews.
00:53In the last eight years, Ben Shuri has lost two friends, both chefs, to suicide.
01:00The pressure that comes from being reviewed several times a year for eternity by food
01:06reviewers and that kind of make or break mentality that comes with that, is not a good thing
01:14for a person's mental health.
01:16It's not just the barrage of reviews that causes anxiety and distress, the long hours,
01:21the misuse of alcohol and the treatment of women are causing young chefs to think twice
01:27about a career in hospitality.
01:30It's still very, very, very tough for women in kitchens.
01:33We hear terrible stories every year.
01:37The Good Food Guide has now introduced a new cultural change champion award to foster safe
01:43and empowering workplace cultures.
01:46We need to set a higher standard today, so that in the future, the people who we're training
01:52and the kids that are going to come into our industry, actually have an industry that's
01:56worth inheriting.
01:59Trying to take the heat out of the kitchen.
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