On a recent Tuesday morning, about two dozen people gathered around a long table in the old brick building that houses the Jacobsen Salt Co. in Portland, Ore. All were somehow connected to the restaurant industry: chefs, line cooks, servers, bartenders, a bouncer, a sommelier, a retired restaurateur. All were also committed to somehow staying sober.
“I had a come-to-Jesus moment that I could be a bad role model, I could be no role model, or I could be a good role model. It could go beyond foie gras and pork short ribs,” said Rucker, who has been increasingly public about his sobriety.
“It’s got to be for the restaurant industry specifically; there are too many people that we’ve lost,” Mulvaney told me. The catalyst for him, he said, was having four colleagues die in four weeks. “We’re really good at hospitality. How do we turn that around and focus on ourselves?” It’s not just those in the kitchen who are raising the flag. Kat Kinsman of Food & Wine started the online site, which provides a platform and resources for mental health issues in the food industry.
“Being very vocal about my sobriety was a way of proving myself,” Gourdet said. “In the old-school AA you didn’t talk about it that much, but doing media was a part of my story after ‘Top Chef.’ You get more comfortable speaking about it.”
Waitressing in high school/college is absolutely where I had my first lessons in vices. The work is just too stressful and intense, customers can be so awful.
No surprise here if you know folks who work in that industry.
We need them, too
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