How does being a chef affect your mental health?
Over the weekend The Guardian posted a piece about how the pressures of being a chef can take its toll on mental health.
According to the news site, a survey conducted earlier this year from the country’s leading union site, Unite, shows that almost half of professional chefs in London worked between 48 to 60 hours a week with more than a quarter of chefs surveyed drinking to make it through a shift and a staggering 56% were using painkillers. Further stats also showed 78% had had an accident or near miss caused by fatigue and 51% said they had been depressed through overworking.
In the press release from Unite London, Unite regional officer, Dave Turnbull said: “Our survey paints a devastating picture of life for chefs in professional kitchens with one chef saying that his 14 hour days with no breaks led him to being diagnosed with depression and anxiety.”
Emma Mamo, head of workplace wellbeing at the mental health charity Mind said, “We do know that if someone experiences extended periods of stress in the work place that can lead to anxiety and depression,” according to The Guardian.
The article also expressed how despite the charity having some success surrounding the stigma of mental health in the work place, the hospitality trade was one industry slower to address the topic.
Restaurant critic and feature writer for the Observer, Jay Rayner, shared the piece on his Twitter profile which generated numerous comments and debate from the restaurant industry.
Thought about this a lot, the top & bottom of the matter is too few of the dining public aren’t prepared to pay the true cost of their meals, therefore chefs & foh can’t command the salaries & conditions they deserve.
— David Mooney (@GobbyChef) 26 November 2017
Heidi Hewitt argued it wasn’t just chefs that were suffering from the long hours and small pay expressing how different areas of the trade were also being effected.
Not just chefs! working front of house 16 hrs aday smiling like a loon and grovelling to customers & chefs alike for less than minimum pay
— Heidi Hewitt (@HeidiHewitt14) 26 November 2017
What other industry allows its staff to work 60-70 hours per week and only pay them for 40. The hospitality industry hit a brick wall 20 years ago and hasn’t addressed the issues. That’s why there is a shortage of skilled chefs and foh
— Steve Harris (@stevenha65) 26 November 2017
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