Best practice from Ireland: The Mindful Kitchen

The Mindful Kitchen is an innovative project focusing on the wellbeing of chefs, with training aimed at Culinary Arts 1st and 2nd-year students at the School of Culinary Arts and Food Technology at Technological University Dublin. The project, through applied learning modules, aims to bring awareness to the importance of building a positive and respectful work environment in kitchens, as well as generating a creative space for students and developing skills related to such self-awareness, relationship building, communication skills, creativity, social gastronomy and food sustainability.

Background information

This best practice started in 2019 with a teaching module with a mindfulness approach in the Tallaght campus at Technological University Dublin designed by Senior Lecturer Annette Sweeney with the support of the entire teaching team. Mindfulness was introduced into the curriculum in response to some young chefs’ feedback on the emotional impact of working in fast-paced and demanding kitchen environments. Using an innovative methodology in the undergraduate program, Annette and colleague Denise Murray designed a module with new techniques to promote self-reflection, self-care and creativity. The aim is to empower chefs to cultivate positive habits and personal sustainability in professional kitchens. The approach proved successful with the result that now mindfulness, social gastronomy and sustainability underpin many elements of the undergraduate culinary programme. Both Annette and Denise were awarded the Jennifer Burke Award for innovation in Teaching and Learning 2019 for The Mindful Kitchen ’Health and Well-being for Chefs’ module . Annette won the ‘Highly Commended Innovator of the Year award 2022’ in the Food & Wine Restaurant of the Year Awards with this project.

Key principles

The Mindful Kitchen Project uses positive psychology and mindful teaching methods to engender a mindful and awareness approach to produce innovative professional culinarians. The mindful approach seeks to strengthen positive emotions in classes to promote awareness of the best practices in professional kitchens and food businesses. The modules also focus on skilling chefs to embrace cultural changes in the kitchen environment. The project connects with the social gastronomy movement, where organisations and people use food to transform communities and create positive social changes. Sources of inspiration for the programme were Food on the Edge international chef symposium, The Chef Network, in which many chefs share best practices on social gastronomy, sustainability and good practices in kitchens. Because new generations of chefs are looking for employers that care for wellbeing, leadership in kitchens and the urge to change negative perceptions of some kitchen work environments were also sources of reflection.

Examples and case studies

With an innovative approach in culinary education, encompassing applied learning and co-creation, the module was developed with two perspectives: Firstly, how students can create a mindful space in the kitchen. A ‘mindful toolkit’ containing tools, such as breathing exercises, use of music, relaxation, focus on photography and nature was used. From this, students are encouraged to be mindful in preparing, cooking, presenting food. Sustainable kitchen practices are promoted, ie. provenance of food, and waste management. Using mindful pedagogy for creativity is a key component of teaching and learning activities. Secondly, students discuss and debate professional kitchen leadership styles and chef self-care within the modern kitchen.

Potential pitfalls and challenges

Potential challenges are fundamentally related to changing a work culture that has been regarded since the 19th century as high-pressure and hierarchical, to a new positive mindset with techniques and skills development that value meaningful and respectful relationships. This puts the student/young chefs in the centre of a cultural transformation that is needed and welcomed today in the food and beverage sector.

Benefits and outcomes

Looking at developing a positive kitchen culture, this university module promotes new habits and zero tolerance for bad habits/unfavourable practices in the kitchen environment. Equality, fairness, respect and teamwork skills are key aspects of the learning process. Students also create self-awareness, and realise new skills such as creativity, self-awareness and self-confidence. Building meaningful and positive relationships, how to respect others, and how to work as a team member are also benefits of the project. This benefits graduates as a new culture in the kitchen is welcomed to ensure the attractiveness of the profession.

Measuring success

This project was piloted for the first year, and because of its success among students, with positive feedback reviews, another module was co-created by students and lecturers. Currently, a 3rd module is being developed, which is related to kitchen sustainability, engaging sustainability and creativity. The project is also linked now to more university modules on a Master’s degree, and other external dissemination activities are being developed about the topic. These modules can be applied in any hospitality space. Evidence on the impact of the ‘health and wellbeing for chefs’ module is currently being measured as part of a PhD dissertation.

Responsibility and accountability

This best practice was originally developed, coordinated, and piloted by Senior Lecturer Annette Sweeney with colleagues from the School of Culinary Arts and Food Technology at Technological University Dublin, and since its launch in 2019, it is entering new phases of development. TU Dublin fully supports these programmes, and now it has also been externally funded for further development of activities. Through new actions, partnerships and with Food on the Edge (which is now a patron of the project), the Chef’s Network activities and partnerships, further actions are being envisioned by Annette and the lecturing team on the Tallaght campus.

References and external resources

About Annette Sweeney and the Mindful Kitchen Project:
Read about The Mindful Kitchen
Read about the industry recognition for Annette Sweeney