On World Mental Health Day, Chefs Share How They Navigate The Pressures Of The Kitchen, From Precision And Planning To Passion And Pause

Behind every perfectly plated dish lies a symphony of coordination, creativity, and control. The kitchen can be one of the most exhilarating yet high-pressure environments, demanding focus and resilience in equal measure. On World Mental Health Day, we spoke to chefs across India to understand how they manage stress, find balance, and sustain their passion in a field that rarely slows down. These chefs show that the secret ingredient to longevity in the kitchen isn’t just skill, it’s self-awareness. From meticulous planning to mindful pauses, their words remind us that even in the heat of service, mental well-being deserves its place on the menu. 

Chef Afshaa Rajqotwala, Head Chef, Pomodoro

Chef Afshaa Rajqotwala of Italian restaurant Pomodoro borrows from the French when it comes to managing stress, "The French term mise en place, meaning “everything in its place,” is more than just a culinary principle; it’s a way of life in professional kitchens. Managing the pressure of a fast-paced kitchen relies on strong organization, delegation, and communication, all backed by a great team."

"There’s a lot that goes into the backend to make service look smooth from detailed checklists and solid pre-preparation to ongoing training. Everything is built on discipline and trust, and that’s what makes it look effortless the outside."

She knows when to work hard and when to go off the grid. She says, "Switching off is key. I try to put my phone on Do Not Disturb mode at least once a week to disconnect and reset."

"Regular breaks and some form of physical activity are what keep me going they help clear the mind and allow it to reboot when needed. And yes, for me, Monday is the new Sunday!"

Chef Eric Sifu, Head Chef, KOKO Bengaluru

Chef Sifu isn't new to the game. He says, “The kitchen thrives on controlled chaos,” describing the heartbeat of KOKO’s bustling Bengaluru outpost. “For me, it’s about transforming that intensity into flow. Preparation and precision anchor us, but what really keeps things smooth is trust in the team, in the process, and in the craft.” 

His mornings are sacred, a ritual of calm before the storm. “Mornings are my reset, a quiet coffee and time to plan the day before the noise begins. Outside of work, I find calm in food that’s simple and honest, and time spent with people who ground me. In the kitchen, I try to bring that same balance, encouraging mindfulness, laughter, and respect for the process. When the team feels centred, the food reflects it.” For Sifu, mindfulness isn’t separate from the kitchen; it’s infused into every service, every plated dish, every laugh shared between the team.

Chef Amit Ghorpade, Aragma, Pune

For Chef Amit Ghorpade of Aragma the only way to manage pressure in a high-intensity kitchen is to consistently do the basics right. “You need to maintain the right kind of working environment for everyone and complete the daily mise en place on time. Keep extra backup produce if needed. Once you’re in service, you have to keep up with the flow with a calm and composed attitude. Things can go wrong at any moment, but you must be able to fix them without disturbing the flow of service.”

He says, “I’ve developed a habit of jogging four days a week to keep my body fit and healthy,” he shares. “It’s also important to keep track of your calorie intake and eat mindfully in order to stay in shape.” He adds that compartmentalising work and personal life helps him maintain balance. “You have to make sure they don’t negatively affect each other. And let’s not forget—maintaining complete focus while cooking and plating consistently over time is a true sign of a great chef.”

Chef Mohit Singh, Otoki

“For me, planning and keeping processes ready solves the stress part of the job,” says Chef Singh. “I'm personally driven by passion, which does not let stress come as an obstacle in this process of managing a kitchen.” His idea of a break isn’t about stepping away, but rather coming together. “Breaks for me are mostly when we sit down as a team with a plan of action or when we’re trying something new for the menu. To keep my team motivated, we do a lot of research online to understand the craft better.” Singh’s approach reveals a quiet philosophy that preparedness and passion can coexist with peace of mind, even in a fast-paced kitchen.

Chef Vivek Salunkhe, Chef & Partner, Crackle Kitchen, Bengaluru

For Chef Salunkhe, mental well-being begins with passion and physical strength. “A great team and a clear business strategy keep everything streamlined and organised,” says Salunkhe. “At the end of the day, it’s all about teamwork. When everyone pulls together, the pressure turns into performance.”

“First, I truly love what I do — that passion itself keeps me mentally strong and happy. Physically, the demands of this job can be intense, so I rely on my gym sessions. Training for core strength, flexibility, and agility helps me stay sharp and balanced inside and outside the kitchen.” His approach mirrors the modern chef’s mindset: discipline and devotion, both to the craft and to oneself.

Chef Vividh Patil, Executive Chef, Sofitel Mumbai BKC

Chef Patil’s leadership style embodies the art de vivre, a reminder that excellence and empathy can thrive in the same kitchen. “Managing a high-performing kitchen is about balancing precision, passion, and people. While the pace is naturally demanding, I maintain calm through structured processes, strong teamwork, and clear communication. Trusting my brigade and delegating effectively ensures smooth operations, even during peak service hours,” he says.

He emphasises the importance of micro-moments of mindfulness. “I encourage my team to take short pauses, stay hydrated, and maintain positive energy. Personally, I start my day with reflection and end it by celebrating small successes. Outside work, I recharge through family time and simple routines,” he concludes.