“You don’t have to be a martyr for the business,” he says. “Be there when it counts.'
. He believes that work-life balance is a prerequisite for a successful career in the kitchen. And across his restaurant group’s seven locations, the New York City–based chef encourages senior leaders to have open conversations about addiction,Mastering the art of delegation, he says, has proven to be one of the most critical lessons in his career. “If I could give my younger self one piece of advice, it would be to trust the people around me,” he reflects.
In time, Colicchio says he realized that micromanaging and hovering in the kitchen just to ensure everything was done right meant he had less time for himself and his family, which, in turn, meant he had less of himself to give to his staff in terms of support and training. “You don’t have to be a martyr for the business,” he says. “Be there when it counts. Show up when you’re needed. Don’t stay just for the hell of it.
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