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12min chapter
Too much heat in the kitchen
EI at Work
Emotional Intelligence in Culinary Culture
This chapter discusses the crucial role of emotional intelligence in enhancing the culinary and hospitality industries, especially in high-pressure environments like kitchens. It highlights the challenges faced post-COVID, such as talent retention and the need for supportive cultures, while emphasizing a new program designed to foster leadership and emotional management skills among chefs. Through case studies and continued learning, the chapter advocates for a positive shift in workplace dynamics to combat stress and promote team cohesion.
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Discover
highlights
Listen to the best highlights from the podcasts you love and dive into the full episode