Why Quitting Smoking Was the Best Move I Made as a Young Chef

One of the most pivotal decisions I made early in my culinary career was quitting smoking. It was not easy. Like many young chefs, cigarettes felt woven into the fabric of kitchen life, a quick escape between services, a stress reliever, and a ritual shared among the brigade. But the reality was clear. Smoking was holding me back from reaching my full potential.

The moment I quit, everything shifted. My taste buds reawakened. Flavours became sharper, more nuanced, and infinitely more vibrant. The difference was tangible. Alongside that, my energy and endurance in the kitchen and out surged. Suddenly, I could push harder and recover faster, which is crucial in a demanding profession.

More importantly, I began respecting my body with the same dedication I gave to perfecting my craft. This shift in mindset was transformative. Cooking at the highest level is not just about technique or flavour. It is about the physical and mental stamina to sustain excellence every day.

The culinary industry itself is evolving. Smoking is no longer as entrenched as it once was. Instead, a new culture centred around wellness, fitness, and mental clarity is taking hold. This change is vital because the next generation of chefs is watching. How we show up, the habits we embody, and the standards we set matter far beyond the kitchen.

I aim to lead by example, training hard, eating well, resting intentionally, and living with purpose. Yes, I still enjoy the occasional cigar, but never as a means of escape or excess. It is about balance, discipline, and respect for one’s body and craft.

Today, being a great chef means much more than mastering recipes or plating dishes. It is about how we carry ourselves, the energy we bring, and the legacy we leave behind. Your habits do not just shape your health. They shape your palate, your stamina, and your mindset.