Do you remember what you were doing 25 years ago? Do you remember who you were back then, what you were like and who your friends were? It’s a long time and most of us look back and see how much we have changed. 25 years ago, during the summer of 1997, I started what would be some of the best and worst times of my life as I began working as a seasonal, floating cook. For five years I moved around, working at private country clubs and large resorts everywhere from Maine and Massachusetts to Florida and California. I was on top of the world, getting paid to live where people vacation. I was working 60-70 hours per week, partying just about as much, and living by a strict, “work hard, play hard” motto. Everyone did. It seemed like the entire kitchen would go out to relieve the stress of the day.
Luckily for me, I was able to walk away from those habits before they became too destructive to myself or others. I have been sober for the past 20 years. Living in sobriety in this industry is difficult. Most everyone goes out for a drink after work. I had to learn new ways of winding down after a busy night. Now, one of my biggest challenges is putting together special dinners and having to rely on tasting notes to come up with wine and spirit pairings. Even so, sobriety is 1,000% worth the extra work.
The dark truth is that not everyone comes out unscathed. A nationwide survey indicates that the food and beverage industry has the highest heavy drinking rate of any occupation, and 19% of workers report having used illicit drugs in the past month. These statistics are based on people willing to talk about their addictions. The real numbers may be a lot higher. It’s not a surprise, though, especially to anyone who has worked in a kitchen. We are the food & beverage industry. We are outcasts, creative geniuses, tattooed and temperamental prima donnas and OCD perfectionists. Many of us are workaholics and passionate about food, and many of us fell into this industry when it seemed like there were no other options. We can spot one of our own by walking through any grocery store and hearing the word “behind” come out of the aisle as a fellow F&Ber passes by.
The kitchen often attracts people that don’t think they can make it in other career paths. Don’t get me wrong, we all love food. I for one developed that love of food over the years in this industry. I wasn’t born with a tasting spoon in my mouth but had to develop it and a mindset for this business. I came to this business because I had nowhere else to go.
I got into this business many years ago washing dishes as my first job. The adrenaline and the fast pace of the workplace kept me from finding another job during my high school years. In high school, I wanted to be some sort of engineer or architect. During my first (and only) semester of college, I was not focused on my studies. I was focused on beer and girls, and I had a 4.0 in that category, but my actual grades didn’t measure up. This was the first time out on my own without rules and boy did I abuse it. Coming home with my tail between my legs after only one semester, I went right back to work doing the only thing I knew how, slinging food at the restaurant I grew up in.
There are plenty of movies out there that highlight different aspects of this industry. “Burnt” can fire me up to want to cook really great food and “Chef” will make anyone want to own a food truck. But these highlight just some aspects of working in a kitchen. I find I can relate more to a show like “The Bear.” The people, the language, paying your dues, the pressure of the rush and the overall rawness of the characters and environment are real to me. This was the kitchen of my youth.
Today, I am the elder statesman in the kitchen. I get to hear the stories from the younger generation and, I admit, I do get sucked into telling some old war stories from time to time. However, I am glad to have put most of my demons to bed. It’s taken hard work, sacrifice, self-reflection and dedication but I’ve been able to grow into a stronger person. I’m grateful to have found peace and happiness through a happy home and a work-life balance.
As the chef, I am a leader, a babysitter, a counselor and a mentor. This is not my first time around the block, and I can use my experiences to make my kitchen and my staff stronger. I hope that you can do the same.
