Two Michelin star chef Sat Bains talks chefs shortages and four day weeks

Sat Bains from Restaurant Sat Bains, the two Michelin-starred restaurant in Nottingham, talks about the demands of running a top restaurant, the challenge that all restaurants face in terms of chef shortages and how he is tackling this with a four day working week. Plus the impact this will have on his business both commercially and the environment they provide for their team.

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[deltronzero]

Sat is a chef's chef. Love this guy. I'd would love to stage at his place, but its a shame I live in the States.

[byronfinnerty]

wow love this, I wonder how many amazing chefs we would still have in the industry if all restaurants had taken up this ethos 10 years ago. Massive props @SatBains

[haroldgntlman]

I love Sat! The industry needs more chefs like him!

[flaviutothazan]

A genius. A great chef. A strong personality. But most of all, a great MAN!

[jaketowler]

Fantastic. A boss and owner in the hospitality industry that genuinely cares about their staff.

[paulfitzgerald]

i worked for this man and he is full of it he only ever cared about himself and this was before he got famous

[johnsmith-rsvk]

He used to work on a North Sea oil rig, putting huge pieces of paprika goulash on plates with a pair of tweezers .

[jonnysiddle]

The way forward in modern Michelin starred restaurants!

[daniilselitsev]

Legend, wish had chance to work with chef like him.

[oldmate]

Chef shortages are due to the lack of respect the experienced chefs give the apprentices. They don’t get paid enough to turn up into a kitchen where they will slave away for 12 hours a day for $15 an hour.
Gordon Ramsey’s attitude on television has rubbed off on “inspiring” chefs who use his attitude and standards as their own. No one wants to work for someone who wants to live in someone else’s shoes.

[hadersnffc]

I would love to work for Sat! if only I knew what I wanted to do sooner in life!

[stevenlamb]

If I was 20 years younger I’d go and work for him!

[anthonyoneill]

We have a national chef shortage because unfortunately we do have hotel and restaurant owners who think because you work in the industry your not entitled to a life .paid for 40 hours and you do over 60/70/80/90 hours. No work life balance

[johnsmith-rsvk]

i know this guy, used to work as a doorman .

[anthonyaman]

Not that they're the be all and end all, but I will never understand how Sat Bains doesn't have 3 stars in Michelin.