“At the supposed peak of my career, with a James Beard nomination and a string of other awards in hand, I broke. Except this time I couldn’t keep going. My restaurant was failing; in spite of the immense press we received, we remained mostly empty, often cooking for just a handful of people each night. I had been battling a lawsuit brought by a former customer, and I had eaten myself alive with self-doubt. I possessed no coping skills. I had abandoned my friends and family. I’d completely tuned out the advice of teachers and mentors. What played out over the next few months was a cliché: The restaurant closed, I filed for bankruptcy, and I took stock of my life and saw nothing.”—Ari Taymor
Read: I’m a Chef Who Walked Away From a Dream Restaurant. Here’s Why.
[Sean Brock] he has a new mission. Forget cooking shrimp and grits, he said, using a much stronger verb. “Anybody can do that,” he said. “I have this opportunity in front of me. If I can inspire people to take better care of themselves in this industry, that will be my greatest contribution.”
It’s not just about alcohol, he said. It’s about teaching people in the restaurant business how to ask for help.
“Suffering is suffering,” he said. “It doesn’t matter if you are addicted to porn on the internet or you’re codependent or you’re addicted to gambling or if you’re addicted to ‘The Real Housewives of Atlanta.’ You’re suffering, and that’s what gets us into trouble.”—Kim Severson
Read: Chef Sean Brock Puts Down the Bourbon and Begins a New Quest
The care and feeding of the people who feed us