{"id":21849,"date":"2025-01-29T20:04:36","date_gmt":"2025-01-29T19:04:36","guid":{"rendered":"https:\/\/www.meritxellobiols.com\/?p=21849"},"modified":"2025-07-19T15:19:45","modified_gmt":"2025-07-19T14:19:45","slug":"cuidar-al-equipo-tambien-es-salud-liderazgo-consciente-en-la-cocina-desde-madrid-fusion-copy","status":"publish","type":"post","link":"https:\/\/www.meritxellobiols.com\/en\/cuidar-al-equipo-tambien-es-salud-liderazgo-consciente-en-la-cocina-desde-madrid-fusion-copy\/","title":{"rendered":"Taking care of the team is also healthy: conscious leadership in the kitchen from Madrid Fusion"},"content":{"rendered":"<h1 data-start=\"252\" data-end=\"336\">Taking care of the team is also health: reflections from Madrid Fusi\u00f3n<\/h1>\n<p>&nbsp;<\/p>\n<h3 data-start=\"338\" data-end=\"690\">Today I had the privilege of participating in a round table at the gastronomic congress par excellence in our country: Madrid Fusion. A meeting where, beyond culinary creativity, we have put the focus on something equally important but less visible: the emotional and mental health of those who work in the kitchen.<\/h3>\n<p>&nbsp;<\/p>\n<p data-start=\"692\" data-end=\"910\"><strong>A luxury panel for a crucial topic<\/strong><br \/>\nThe round table, entitled \u201cHealth in the restaurant\u201d, was moderated by the gastronomic journalist Esperanza P. Navarrete and counted on the participation of leading voices such as:<\/p>\n<ul data-start=\"911\" data-end=\"1077\">\n<li data-start=\"911\" data-end=\"989\"><strong>Diego Guerrero<\/strong>, chef at DSTAgE restaurant (2 Michelin stars)<\/li>\n<li data-start=\"911\" data-end=\"989\"><strong>David Seijas<\/strong>, former sommelier at elBulli and founder of Gallina de Piel Wines<\/li>\n<li data-start=\"911\" data-end=\"989\"><\/li>\n<\/ul>\n<p data-start=\"1079\" data-end=\"1311\">Together we shared our experiences and perspectives on a topic that is already present and will undoubtedly be key in the future: <strong>how to transform restaurant environments into healthier, more sustainable and humane spaces<\/strong>.<\/p>\n<p data-start=\"1079\" data-end=\"1311\">\n<p data-start=\"1313\" data-end=\"1599\"><strong>Beyond the stove: leading with a conscience<\/strong><br \/>\nProfessional kitchens continue to be high-pressure scenarios: intense workdays, dizzying rhythms, constant demands. However, they can also become spaces where talent can flourish without sacrificing health.<\/p>\n<p data-start=\"1313\" data-end=\"1599\">\n<p data-start=\"1601\" data-end=\"1635\">During the meeting, we talked about:<\/p>\n<ul data-start=\"1636\" data-end=\"1839\">\n<li data-start=\"1636\" data-end=\"1697\">How to implement a more <strong>conscious and empathetic leadership<\/strong><\/li>\n<li data-start=\"1636\" data-end=\"1697\">Strategies to <strong>manage stress<\/strong> within teams<\/li>\n<li data-start=\"1636\" data-end=\"1697\">The need to foster a <strong>more humane and sustainable work culture<\/strong><\/li>\n<li data-start=\"1636\" data-end=\"1697\"><\/li>\n<\/ul>\n<p>Because taking care of the team <strong>is not a luxury<\/strong>, it is a necessity. It is a bet for the permanence of talent, for the coherence with the values of the sector, and for a restoration that evolves towards more responsible models.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>From Gastrocoaching, we facilitate this change<\/strong><br \/>\nAt <a class=\"\" href=\"http:\/\/www.gastrocoaching.food\" target=\"_new\" rel=\"noopener\" data-start=\"2118\" data-end=\"2175\">www.gastrocoaching.food<\/a>, we accompany leaders and teams in this transformation process. We know that it is possible to cook with excellence without leaving your health on the way.<\/p>\n<p>&nbsp;<\/p>\n<p>Thanks to <strong>Fundaci\u00f3 Al\u00edcia<\/strong> and <strong>Toni Massan\u00e9s<\/strong> for being the driving force behind this type of much-needed conversations. May Madrid Fusion continue to be not only a platform for culinary innovation, but also for the well-being of those who make it possible.<\/p>\n<p>&nbsp;<\/p>\n<p>#MadridFusion, #HealthInTheKitchen, #ConsciousLeadership, #WorkWellBeing, #Gastrocoaching, #SustainableRestauration, #HumanKitchens, #MentalHealth, #Fundaci\u00f3Al\u00edcia, #LaborTransformation, #EmotionalLeadership<\/p>\n<p>&nbsp;<\/p>\n<p><img fetchpriority=\"high\" decoding=\"async\" class=\"size-medium wp-image-21846 aligncenter\" src=\"https:\/\/www.meritxellobiols.com\/wp-content\/uploads\/50fd6303-fda8-42ba-b36b-7bb1b4a4dae0-300x190.jpg\" alt=\"Mesa redonda en Madrid Fusi\u00f3n con cuatro ponentes sentados, dialogando sobre salud en la cocina, con el cartel \u201cdreams. Madrid Fusi\u00f3n\u201d de fondo\" width=\"300\" height=\"190\" srcset=\"https:\/\/www.meritxellobiols.com\/wp-content\/uploads\/50fd6303-fda8-42ba-b36b-7bb1b4a4dae0-300x190.jpg 300w, https:\/\/www.meritxellobiols.com\/wp-content\/uploads\/50fd6303-fda8-42ba-b36b-7bb1b4a4dae0-440x278.jpg 440w, https:\/\/www.meritxellobiols.com\/wp-content\/uploads\/50fd6303-fda8-42ba-b36b-7bb1b4a4dae0-480x302.jpg 480w, https:\/\/www.meritxellobiols.com\/wp-content\/uploads\/50fd6303-fda8-42ba-b36b-7bb1b4a4dae0.jpg 640w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Taking care of the team is also health: reflections from Madrid Fusi&oacute;n &nbsp; Today I had the privilege of participating in a round table at the gastronomic congress par excellence in our country: Madrid Fusion. A meeting where, beyond culinary [&hellip;]<\/p>\n","protected":false},"author":10,"featured_media":21846,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[392],"tags":[669,455,397],"class_list":["post-21849","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-profesional-en","tag-conscious-leadership","tag-emotional-leadership","tag-gastrocoaching-en"],"_links":{"self":[{"href":"https:\/\/www.meritxellobiols.com\/en\/wp-json\/wp\/v2\/posts\/21849","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.meritxellobiols.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.meritxellobiols.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.meritxellobiols.com\/en\/wp-json\/wp\/v2\/users\/10"}],"replies":[{"embeddable":true,"href":"https:\/\/www.meritxellobiols.com\/en\/wp-json\/wp\/v2\/comments?post=21849"}],"version-history":[{"count":4,"href":"https:\/\/www.meritxellobiols.com\/en\/wp-json\/wp\/v2\/posts\/21849\/revisions"}],"predecessor-version":[{"id":21914,"href":"https:\/\/www.meritxellobiols.com\/en\/wp-json\/wp\/v2\/posts\/21849\/revisions\/21914"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.meritxellobiols.com\/en\/wp-json\/wp\/v2\/media\/21846"}],"wp:attachment":[{"href":"https:\/\/www.meritxellobiols.com\/en\/wp-json\/wp\/v2\/media?parent=21849"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.meritxellobiols.com\/en\/wp-json\/wp\/v2\/categories?post=21849"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.meritxellobiols.com\/en\/wp-json\/wp\/v2\/tags?post=21849"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}