Stress in the restaurant, the chef psychologist arrives

(ANSA) - Working tired, reminds us of a collection of poems by Cesare Pavese. Tired even more if, in the kitchen brigades, it is possible to cope with fast rhythms in the preparation of dishes, night shifts and holidays, maintaining a high quality offer so as not to succumb to the pressure of critics, food and wine and the individual customer .

For the first time the world of chefs together with health care pay attention to the levels of stress experienced by owners and employees of reception and catering facilities.

The Italian Association "Ambassadors of taste" announces that it has signed a memorandum of understanding with the Order of Psychologists of Lazio to pay attention to the levels of stress experienced by owners and employees of the hospitality and catering world. In 2020, a research project will start on the levels of work stress in the catering sector and a consultancy service will be set up for members. The working group, made up of psychologists adhering to the Order and the Ambassadors of Taste from all over Italy, will specifically carry out a study analyzing the factors that contribute to creating stress within the different work environments of the sector and the consequent outcomes, with the in the medium-long term, it aims to photograph the psychic working conditions to which the professionals are subjected. The research will allow the drafting of an information and prevention document for the category.

"Work stress - says the president of the Italian Association of Taste Ambassadors Cristina Bowerman - is a recognized pathology and a warning signal that is as timely as ever even in the catering world of which we Ambassadors have always been spokesmen. Our commitment - the chef concludes - it is that of being able to give back to the whole category a panel of useful information in the daily management of work, single and brigade and a concrete tool even for the new generations, increasingly exposed to this type of pressure ". (ANSA ).