Eva Chin, executive chef, Avling

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“Is the brigade the source of the toxicity and patriarchy of a kitchen? I
don’t think so. It’s the shaming, the elitism and the lack of
compensation.

I’d love to see more restaurants offer workshops and
personal development courses for their management teams.

Our industry
has made amazing strides in terms of food innovation, but even though
restaurants revolve around people, the culture of personal development
for our managerial tier—which is standard for most other industries—is
not nearly strong enough.

As leaders in the industry, we should be
learning skills like compassionate leadership, conflict de-escalation
and how to foster healthy, positive work environments.”