The free-to-attend gathering, which is part of the Guild’s ongoing commitment to wellbeing in the culinary industry, was led by health and life coach Emily Priddis, founder of Quiet Mind Coaching and author of The Anti-Diet Guide to Health and Weight Management.

She drew on her extensive experience navigating the demanding world of hospitality and public service to offer attendees practical, evidence-based strategies for transforming how professionals think about and interact with food. 

Priddis guided guests through key principles of cultivating a healthy, empowered relationship with food — emphasising balanced blood sugar, tuning in to hunger and energy cues, and building supportive eating habits that fit even the most hectic kitchen routines.

Her approachable style ensured complex nutrition concepts were translated into actionable tips that attendees can apply both on and off service. 

The event fostered lively discussions, with chefs, front-of-house staff, and hospitality leaders sharing personal experiences and exchanging insights about sustaining energy and wellbeing in the fast-paced hospitality environment.

Participants praised the session as ‘thought-provoking,’ ‘refreshingly honest’, and ‘immediately applicable’, highlighting the importance of self-care in a profession traditionally laser-focused on others’ needs.

Andy Aston, Craft Guild of Chefs wellness, diversity and inclusion ambassador reiterated the Guild’s ongoing mission to create supportive spaces that champion wellbeing across the industry.

He said: “Tonight’s conversations were a powerful reminder that taking care of ourselves isn’t just beneficial — it’s essential. Supporting healthier relationships with food empowers individuals and strengthens teams.”

The Craft Guild of Chefs continues to deliver free wellness events in 2026 designed to address key topics affecting hospitality professionals — from nutrition and mental health to inclusion and workplace resilience.