pointed out that one in five adult Filipinos suffer from a mental disorder and that the Philippines has the highest number of depressed people in Southeast Asia.
His days began at three in the morning in which he had to finish marketing in a span of two hours; prep work at the restaurant began at seven; operations commenced a few hours after that, and, if he was lucky, he’d get to take a half-hour break before service ended at 10 in the evening. He would get home at about one in the morning, only to follow the same cycle the next day. There were no holidays , and the job was as emotionally grueling as it was physically demanding.
The string of adversities preceding that dark time—set against Ortega’s daily encounters with verbal bullying, sharp knives, hot pans, long hours, and serious competition—began as having to close one of his restaurants due to some logistical concerns that cut down their sales by half. This was promptly followed by a disagreement with one of his“I was supposed to work as the executive chef of this new hotel in Makati, but my business partner didn’t like the idea of me working somewhere else.
“Cooking is the best part. There are good things in the kitchen, maybe even more than bad ones. And sometimes it’s really just about how well you deal with the pressure.” The kind of relationship cooks form with their colleagues—forged in a very heated environment, and in a matter of intense, long hours—has a kind of high-stakes, ride-or-die quality to it.
Though, again, this kind of culture may be too common as to be deemed particularly problematic, that doesn’t mean that it’s not liable to elicit any alarm. The British trade union Unite reported in alast year that because of long hours , poor mental well-being is common among chefs. The same survey also found that a sizeable percentage of chefs use alcohol to help them through a shift. Soriano says: “If the pressure got too bad and I felt really bad, a shot of some drink helped a lot.
There’s still a long way to go, clearly, as no official records that document the incidence of mental health problems in the restaurant industry exist; long, consecutive hours of working are still the norm in most kitchens, and, of course, there’s still the stigma that surrounds the matter. But that shouldn’t be an excuse to not do anything about it.bakery café
Her breaking point came at a rather unlikely time. “I decided, on my birthday, to seek a psychiatrist.” She was put on medication then—she felt a lot better, like “a cloud had been lifted off me.”“Don’t Eat Before Reading This,”
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