Behind the Line: Substance Abuse in Professional Kitchens

⚠️

The Unspoken Addiction

No one tells you this when you’re learning how to julienne an onion: kitchens have a drug problem.
Not just coke in the bathroom kind of problem — though that happens.
We’re talking burnout, broken sleep, and bottle-under-the-station kind of problem. Pills in the locker. Lines before service. Numbing out just to keep moving.

But you wouldn’t know it from the outside.
Because we’re good at plating. Good at performing.
And even better at hiding.

🔥 Why It Happens: The Perfect Storm

The environment breeds it.

High stress: You’re slammed, the docket’s endless, and someone’s yelling your name every 10 seconds.
Long hours: 12–16 hour shifts with no proper breaks.
Easy access: Alcohol flows freely. So do stimulants.
Culture of silence: No one wants to look “weak.” You’re expected to push through.

Now add in personal trauma, poor pay, and no HR support.
That’s not just a rough job — it’s a setup.

📊 The Numbers Don’t Lie

80% of hospitality workers say they’ve worked a shift while hungover or high.
Substance use disorder in culinary pros is estimated to be double that of the general population.
Suicide rates among chefs are among the highest in the workforce (UK ONS, 2018).

This isn’t a fringe problem. This is everywhere. From Michelin-starred restaurants to your neighborhood bistro.

🗣 Real Talk: Stories from the Industry

“Coke was like water in that kitchen. You weren’t cool if you didn’t do it.”
— Line Cook, Berlin

“I used to stash mini bottles in the dry store. One before prep. One after service.”
— Sous Chef, Cyprus

“It wasn’t just the booze. It was the way no one cared why you were drinking. Only that you showed up.”
— Pastry Chef, NYC

If you’ve ever whispered “I can’t do this sober,” you’re not alone.

❤️ Breaking the Cycle: It Starts With Us

We don’t have the luxury of pretending this doesn’t affect us.
And no, “just drink water” isn’t enough.

Here’s what we can do:

Talk openly. Normalize conversations about mental health and burnout.
Watch out for each other. That quiet cook who stopped eating? Ask.
Change the culture. Lead kitchens with empathy, not ego.
Respect rest. Tired cooks make dangerous cooks — physically and mentally.

And most importantly:
If you’re struggling — you are not weak, and you are not alone.

✅ Resources & Help

If you or someone in your brigade is in it deep, reach out:

Ben’s Friends – A support group for food & bev professionals
SAMHSA – Confidential help line (USA)
Alcoholics Anonymous – Local chapters worldwide

✊ Final Words

Behind every “Yes Chef” is a person trying to hold it together.
Substance abuse doesn’t make you weak.
But staying silent? That’s what keeps this beast alive.

Let’s rewrite the kitchen story — with honesty, support, and real talk that could save lives.

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