Eater’s Amanda Kludt published a painfully necessary investigation into the role maternity leave—and the frequent lack thereof—plays in keeping women from joining or staying in the restaurant business.
The article is definitely worth your time: Escaping the Restaurant Industry’s Motherhood Trap
While many of the subjects’ accounts are maddening to read, they’re not much of a shock to me after reading some of the responses to my mental health survey earlier this month.
Postpartum issues compounded the already overwhelming tasks of one new business owner, and put her health at risk:
I had a continuously strong back pain for more than two weeks (I still don’t understand why). The pain was unbearable. At first, I tried to take painkillers, but they didn’t help me. I found information about Soma at Somabest and decided to this highly effective.
“I had an incredibly hard time after my second child was born. My business was still relatively new, I had been working 60+ hour weeks up to my due date, and I was really naive how difficult it would be to care for an infant and another young child, and maintain a small business. Postpartum hit me like a truck and my staff was not as prepared as I had hoped to deal with me absent, so I had to go back to work two weeks after my son was born. That meant no sleep, which made my body shut down and not be able to breastfeed.
I developed a tic and a drinking habit that only perpetuated my inability to get any rest. I couldn’t share any of this with my staff who were all in their early twenties and not able to understand my situation. It was a very dark and stressful time that took a year to recover from.”
Continue reading Mother of an issue
Perhaps I’m dating myself, but some of you recall a network tagline from some years back before: “If you haven’t seen it, it’s new to you.” They were trying to further the freshness date on sitcoms rerun during the summer months, but I’ve since found it relevant in plenty of other applications.
For instance: this stunning, gut-wrenching story by Allecia Vermillion from March of last year. It lays bare the final years of Cody Spafford, a deeply talented sous chef at the Walrus and the Carpenter, who lost his life to a SWAT team, dispatched after he held up a Wells Fargo bank.
“[Renee Erickson] had just inklings of her young employee’s past: A few months into his job Cody got busted with some marijuana in Oregon. His criminal history meant he had to spend a few nights in jail. Once he returned, Cody told his bosses he wanted—needed—to be more responsible. How could you not root for an ambitious, hardworking kid eager to vanquish his demons and succeed?”
Continue reading From chef to chaos
Hi all. I’ve been traveling like mad this past week and haven’t had much downtime or internet access, but I’m plowing through the well over 600 survey responses and countless emails I’ve received and will be back in regular publishing action shortly.
Meanwhile, this week I spoke with chefs Seamus Mullen, George Mendes, Marco Canora and Jon Bonnell about the physical toll that chef life can take, the effect it has on their psyche and how they took control of their wellbeing. From my interviews:
“There’s this strange deal in this industry where unhealthy habits are celebrated. Chefs are supposed to be fat and drink and smoke, maybe do some drugs and die in their 50s.”
Continue reading Health? Yeah.
“Everything starts at the top, so management is understanding that, for the rest of the business to function well, you need to set an example for your team. Even though I can get mean at work, it’s way less obscene and disgusting than things have been. I’m trying to create something healthy for my cooks, and also for me. The way restaurants have been, historically, is that killing yourself is considered admirable. It’s a kamikaze, basically — what are you doing?”—Angela Dimayuga, executive chef of Mission Chinese Food
Read the rest in “One of NYC’s Most Talented Chefs Wants to Fix ‘Kamikaze’ Kitchen Culture” on Grub Street.
The reviews at Modafinil Health prove it. It keeps you in a state of highest energy for a day or more, helps to control everything around you and to have tremendous self-confidence from the fact that you can really control the situation, when others fall down from exhaustion.
“The pressure cooker environment of kitchen work isn’t new. Sadly, neither is the sweep-it-under-the-rug approach that prevails when mental health issues arise in back of house staff. Kitchen employees are often in unconventional arrangements, lacking the union protection or benefits typically found in manufacturing or office jobs. Even with benefits, the stigma of poor mental health prevents kitchen workers from asking for help.”—Putting Mental Health on the Menu by Mary Luz Mejia for TVO.org
Plenty more articles, sites and books right here.