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Chef's and alcoholism/drug abuse
Posted on 7/12/15 at 4:01 pm
Posted on 7/12/15 at 4:01 pm
Every good chef seems to have a pretty big issue with substance abuse. I know a lot of artists have a the same problems, but does anyone wonder if the abuse helps the chef's talent?
I mean, someone who is drinking a shite ton of wine and liquor and is predisposed to having a good palate will notice things that others don't and make that leap in food.
What do others think?
I mean, someone who is drinking a shite ton of wine and liquor and is predisposed to having a good palate will notice things that others don't and make that leap in food.
What do others think?
11
Posted on 7/12/15 at 4:06 pm to mahdragonz
By all means, have another beer, just please be careful and don't burn yourself on the fryer when you get the next batch of fries out. 
Posted on 7/12/15 at 4:09 pm to mahdragonz
I sip beverages when cooking.
Posted on 7/12/15 at 4:10 pm to mahdragonz
quote:
I mean, someone who is drinking a shite ton of wine and liquor
Why do you think this helps?
Posted on 7/12/15 at 4:13 pm to mahdragonz
The restaurant industry has always been drug and alcohol fueled. I dont know why though
I dont think drinking a lot helps your palate by the way
I dont think drinking a lot helps your palate by the way
This post was edited on 7/12/15 at 4:14 pm
Posted on 7/12/15 at 4:15 pm to Gris Gris
quote:
I sip multiple bottles when cooking.
Posted on 7/12/15 at 4:25 pm to Ole Geauxt
You probably do, OG.
Posted on 7/12/15 at 4:32 pm to mahdragonz
I think the lifestyle of the whole industry is conducive to the partying lifestyle. Getting off work right when the bars are at their best, not having to get up early for work, shift drinks, etc.
Posted on 7/12/15 at 4:35 pm to mahdragonz
Genius, whatever the form, tends to enjoy and benefit (to a certain point which often impedes return) from the consumption of substances.
Posted on 7/12/15 at 4:39 pm to Tyler9258
I have made some of my worst meals when drunk as crap.
Posted on 7/12/15 at 4:50 pm to Gris Gris
Naw, imma single bottle feller, gg. I find that if I have 2 bottles going, the artist inside of me has pallatical problems.
Posted on 7/12/15 at 5:03 pm to Dandy Lion
quote:
Genius, whatever the form, tends to enjoy and benefit from the consumption of substances.
Maybe so, but I've worked in a few restaurants and never once known a genius that worked in any of them. Mostly just average people with a higher tendency to get loaded.
This post was edited on 7/12/15 at 5:04 pm
Posted on 7/12/15 at 5:09 pm to BottomlandBrew
No shite huh? OP seems to have The Thomas Kellers of the world confused with the "chef" at his local haunts.
Posted on 7/12/15 at 5:48 pm to mahdragonz
Proximity to alcohol is the catalyst.
Not many other lines of work have a full bar at your disposal as soon as you come off of a 12-15 hour day.
Not many jobs do you work that many hours either.
It's really a lot of factors that cause some to go overboard though.
I don't find that drugs are as prevalent as 10-20 years ago(or more perhaps).
I know many chefs that drink very little or not at all.
The artist comparison isn't relavent IMO, those professions suffer from a lot of idle time, which the restaurant biz does not have.
My .02
Not many other lines of work have a full bar at your disposal as soon as you come off of a 12-15 hour day.
Not many jobs do you work that many hours either.
It's really a lot of factors that cause some to go overboard though.
I don't find that drugs are as prevalent as 10-20 years ago(or more perhaps).
I know many chefs that drink very little or not at all.
The artist comparison isn't relavent IMO, those professions suffer from a lot of idle time, which the restaurant biz does not have.
My .02
Posted on 7/12/15 at 6:03 pm to BocaJared
Right. A chef and a cook are very different. Almost every cook I know is a frick-up by civilian standards. Chefs? Not so much.
Posted on 7/12/15 at 7:19 pm to mahdragonz
It's stressful and you need to keep moving. Hence, blow was really big in the kitchen for awhile. I assume it could be now, but don't have first hand info these days.
As far as servers are concerned, they're getting off work after a night of serving other people and they have a pocketful of cash. Bars are open. They want to let loose.
Simple.
As far as servers are concerned, they're getting off work after a night of serving other people and they have a pocketful of cash. Bars are open. They want to let loose.
Simple.
Posted on 7/12/15 at 7:25 pm to mahdragonz
being a professional chef is be of the most stressful jobs in the world. substance abuse problems aren't really a shock.
This post was edited on 7/12/15 at 7:25 pm
Posted on 7/12/15 at 7:27 pm to Tyler9258
quote:
I think the lifestyle of the whole industry is conducive to the partying lifestyle. Getting off work right when the bars are at their best, not having to get up early for work, shift drinks, etc
um maybe for a waiter, but not when your name is out in front of the restaurant.
Posted on 7/12/15 at 7:34 pm to mahdragonz
Lots of chefs work long, odd hours. They really don't have to "hide" drinking in the profession either. Cooking is basically an "art". It goes hand and hand with the profession.
Posted on 7/12/15 at 7:49 pm to TH03
quote:
um maybe for a waiter, but not when your name is out in front of the restaurant.
shite, some owners are the worst when it comes to drugs, staying out late, chasing women etc
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