Grub Street: Meet the People Working to Improve the Lives of Restaurant Employees

“There are several well-established outlets for chefs and other restaurant workers who need to deal with the crushing stress and demanding hours of their jobs: Alcohol and illegal drugs are big. So are screaming fits, or simply walking off the job in the middle of service. Those are the clichés, anyway, and they aren’t exactly healthy or sustainable methods for coping. Now, though, a growing number of people working within the industry say it’s time to pay attention to this problem and give workers access to programs that actually promote mental and physical wellness.”—Keenan Steiner

Read “Meet the People Working to Improve the Lives of Restaurant Employees” at Grub Street

Buzzfeed: A Top Chef’s Suicide Has Prompted A Rethink In Kitchen Culture

“Violier’s death has rattled the world of haute cuisine.

‘Without a doubt, one of the most gifted chefs of his generation left us yesterday,’ Gault & Millau said in a statement.

But the chef’s apparent suicide has also prompted discussion across the Atlantic about what the U.S. culinary industry is doing to assist those struggling with mental health.”—David Mack

Read “A Top Chef’s Suicide Has Prompted A Rethink In Kitchen Culture” on Buzzfeed.

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Timeline: The restaurant business has a centuries-old suicide problem

“Suicide has been part of the food industry for a long time. In 1671, Francois Vatel, the maître d’hôtel for the Prince of Condé, was instructed to arrange a meal fit for the Sun King, Louis XIV. The dinner party was for 3,000 people and the prince’s relationship with the king rode on the outcome of the evening. After 12 sleepless days of preparation, Vatel was told that the fish he planned to prepare for the king had not arrived in time. He retreated to his quarters and stabbed himself to death. A few minutes later, the fish delivery arrived.”—Maham Javaid

Read “The restaurant business has a centuries-old suicide problem” on Timeline

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New York Times: The Death of a Star Swiss Chef Underscores the Profession’s Stress

“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

Read “The Death of a Star Swiss Chef Underscores the Profession’s Stress” in the New York Times.

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