“Mr. Violier’s death has underscored a growing concern among some in the restaurant industry that not enough is being done to address mental health issues exacerbated by the seemingly endless pressure to deliver perfection in a physically and creatively demanding profession dominated by lightning-fast criticism and often unrealistic expectations of success.”—Kim Severson
“While the details surrounding Violier’s death have not been confirmed, the case once again brings to light a dark topic within the food community. The long hours and intense pressures of running a kitchen are often detrimental to mental health.”—Tim McKirdy
“The French-Swiss chef Benoît Violier, who scaled the heights of gastronomy to preside over a small Swiss restaurant that was named the best in the world in December, has died in what appears to have been a suicide, according to the police. He was 44.”—the New York Times
The food community woke up today to the news that their ranks were again diminished. And, yet again, it was by a chef’s own hand. This has to stop, and it’s not going to until we have a frank, public discussion about mental health and destigmatize the issues that are harming and killing us so that people can go and get the help they need.
I’ll be talking about this more in the coming week, but in the meantime, here are some resources for people in crisis—some specifically for people in the hospitality industry.
Please be kind to the person next to you. They may be walking toward the edge. You can help pull them back.
My industry makes me cringe. Too much stress. Utterly saddened by the death of Chef Benoit Violier. https://t.co/WU6UkSnvna