Business · Economy · 7 hrs ago
Jordi Cruz says Spain’s restaurant workers are moving towards shorter hours
Jordi Cruz, a chef and MasterChef judge in Spain, says work culture in the hospitality sector has changed in recent years.
He says younger workers are moving away from shifts of up to 14 hours and aiming for a better balance between work and personal life.
Cruz describes this as a generational change in how people view long hours and sacrifice in professional kitchens.
He says the shift has also challenged his own habits, as he trained in a culture that treated total commitment to a restaurant as part of the job.
Cruz has also faced difficulties balancing his restaurants, television work and family life.
He says he has sometimes felt alone while adjusting to the change.
His comments highlight the sector’s effort to reduce very long working days while maintaining high standards.
The sources do not describe any specific next steps.
Chef Jordi Cruz says Spain’s restaurant industry has shifted away from very long working days towards shorter hours and greater work-life balance.
He says the change has been especially noticeable among younger generations.
Cruz described a move from 14-hour days to an approach centred on working eight hours.
He said the shift has also required him to reconsider his own work habits.
Cruz said balancing his restaurants, television work and family life has brought difficult moments.
- Who
- Chef Jordi Cruz.
- What
- He says restaurant workers in Spain are moving away from very long hours towards shorter working days and better work-life balance.
- When
- He says the change has taken place over the past five years.
- Where
- Spain’s restaurant and hospitality industry.
- Why
- Younger generations are seeking a better balance between work and personal life.
This story does not have two clearly opposing sides.
We have gone from being Spartans, putting in 14 hours and seeing it as something noble and sacrificial, to seeking balance, doing just eight hours and understanding it in a totally different way.
There has been a generational change.
In five years, the way of thinking in our profession has changed.
You see everything as very strange, and you are stumbling around, and you are doing it alone.
Cruz says the profession was shaped by 14-hour days that were seen as noble and sacrificial.
Cruz says the way people think about the profession has changed.
- Chef
- Jordi Cruz
- Earlier working day described by Cruz
- 14 hours
- Shorter working day described by Cruz
- Eight hours
- Period of change
- Five years
- Work commitments mentioned
- Restaurants, television and family life
Sources
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