Drug Usage and Chefs

[DanBrown]

Ma Facon - You sound like you are ex-military or practicing Amish. The idea that you can take a facist approach to controlling the lives of your employees outside of work rings of a level of control which one human should not take over the life of another human. If you have never taken any drugs, which is certainly the way your posts read, then I commend your personal fortitude, and lament the lack of knowledge you have regarding addiction. Every user is not an addict, and every person who uses substances is not destined to abuse them. And lastly, it doesn't matter what your "view" is when you are drinking, you're still using a drug.

[Ma Facon]

True, Using [once or twice in the year ] not abusing. Like I said I don't care what othere do with there life, When it effects them in a negative way it will effect there performance on the job and in there personal life, That is there choice. I don't set out to control othere but rather set positive examples for them, What they decide to do, I can't control and wouldn't want to. But at least I don't set bad examples for my co-workers or follow there destructive ways. Yes I am firm, Focused, and able to complete any task at hand in a timely and orderly fashion with time/energy to spare Just in case I have to pick someone elses slack or get ahead of the ball as to expedite the next task. I am just being the best that I can be.

This can go back and forth all day long. So this is my last post on this subject. I would rather swim on that tread these waters.

I have been cheffing for 30 years and I know what goes on in kitchens and I also know what should go on in kitchens, Not to mention I know a little about life itself.

[Headless Chicken]

I've never used the stuff nor do I ever intend to regardless the fact I'm relativily new to working in a kitchen. Its become like a sort of bar I'll never jump.
My mother's bf was cavalier with drugs in his ealier days up until roughly 10 years ago, or so he says. Whatever he took just wreaked havoc to his head. Hes naturally insecure and the drugs he took just made it worse, boarderline paranoia. His drug addiction had caused us so many problems, we're still paying for it now (we as in me, my mother, and half my maternal family). Because of him, I lost all my inheritance from my grandmother, had far too many sleepes nights to count, and turned violent when kicking him out (I'm not a violent person to begin with). Hes my roll model of someone I don't want to become.
I don't care for any drugs even if its something light weight like weed, it all plays on your mind. Its so irresponsible of my mothers bf for dragging us all into his problems and extreamly stupid of my mother for allowing it to happen.

[shahar]

I believe the original question was wether and why (if it's true) is there more drug use and/or more vices among chefs and cooks, than many other respectable professions.
I have my opinions but I would like to see some of yourses.

[Frizbee]

Why does it seem like people in this business use/abuse more drugs?
Some of the famous reasons I have heard…..
1. The stamina it takes to get the job done over many hours. Some take certain drugs for the adrenalin/speeding effects…i.e., coke, meth, speed, etc. Feeling they can’t do another close/open without something stronger than coffee. I have certainly popped a few Vivarin after working all night and having to make a 6:30am lab for school on more that a few occasions. Legal yes. Same effect? Basically, and infinitely cheaper.
2. Some people do it because they want to escape some form of pain they encounter in this business. i.e., alcohol, pot, heroin, acid, dust, etc… (Although I don’t know many heroine addicts that last too long. The drug slows them down and makes them sleepy for the most part in my observation). The emotional pain of working such long hours, you have no time for friends, spouses, or children, or sleep. The pain of losing the aforementioned people because of the choices they made in this business while trying to build a career. Or other miscellaneous personal emotional issues.
3. Some people are just simply burned out in the business and it keeps them going and makes them “happier” to be there. They may like the biz…and have no interest in changing professions…but they are not “happy” about going to work.
And there are about 1,879, 467 other stupid reasons people choose to use or abuse drugs. I am no stranger to drug use I did in my younger days. I would wake and bake because it made standing in the heat and being in the rush more doable if you will. I learned to get of of the pure adrenaline the stress gives me now. I no longer feel I need to escape my day to day reality. I like me and my life now, so being in the present is a good thing! Back then I really didn’t.
I take nothing away from anyone who has kicked a habit be it alcohol, nicotine or drugs legal or not. However I believe that all decisions to use drugs/alcohol are exactly that choices, weather you have been labeled an addict or not….and we as employers have the choice to employ or not employ anyone for almost any reason. We can institute a drug policy if we are so inclined.
I agree with the poster of live and let live. As long as it’s not on my clock (and as a former user I can spot active users on my watch. Dilated pupils? Sweating profusely, lip licking, swishing of the tongue, constant sniffling and your not sick…I know most of, if not all the signs and keep my eyes on staff for frequent bathroom breaks, running out to the car and the like). I am however not their parent or keeper. I make my statements when I can, because maybe, just maybe something will get through. But I leave it at that. I don’t preach just simply encourage in a mentor-ish way.
No one is saying that we should allow such behavior….I think overall what is being said is we are not their parents or guardians. What they do on the off time is theirs; just don’t bring it to work. And yes for the most part use or abuse catches up with everyone one way or another. It’s inevitable.

[Frizbee]

Oh I worked for a completely coked out lawyer (very popular and successful in his area as well).
Alcoholic sales managers (who ranked in the top 5% of the company)
I have known a couple of Dr’s who were addicted to weight loss pills, known a few who were alcoholics too.
Known of Dentists that were speed and coke freaks.
Mother’s who were heroin addicts.
We all know what happened to Rush Limbaugh and many other celebrities who have abused drugs or alcohol, legal or not.
I don’t think it’s unique to food service, I just think we have gotten the rep because people are more connected to what they eat than who is acting in the latest movie, or who they buy their insurance from.
Our industry has also had a spotlight on it the last 10 years or so, and more is becoming known about it.
Prior to the last decade or so most anyone could have walked into many food service establishments and gotten a job with little or no prior skills. Unskilled labor typically tends to be people living unstable lives. It’s like that with day laborers and other unskilled job markets. To say it’s exclusive or rampant with food service is native and ignorant. Most high stress jobs draw many people into unhealthy behaviors.
Frizbee

[panini]

Just my thoughts. no barking.
This industry has accepted use at work. There are not to many others that do. Therfore, exposure. I think the numbers are off.
Users will not usually put their business in the street. Abusers often will by signs, actions,verbal etc.
I have sat and chatted with chefs while watching the sautee, broiler etc. strongly working the dinner push, while using or abusing.
Chefs usually proud. Me, can't help think how good he or she would be clean.
PS please, lets not judge people by what they post.
opinionated posters help rid the gray area for some.

had to chuckle:""Sweating profusely, lip licking, swishing of the tongue, constant sniffling and your not sick…I"" I'm guilty of all these when it's summer here in Tx.

[Jim]

Why does it seem like people in this business use/abuse more drugs?

It is funny that you mentioned that. I was watching a program about substance abuse and (what else..?) rock stars! So, my wife and I were discussing what industry doesn't have substance abuse? You mentioned doctors (the long hours, the pressure...) How about mechanics ('party with the guys')? How about plumbers (... just a quick escape from the dirt and grime...)? How about _________ fill in the blank?!

I don’t think it’s unique to food service, I just think we have gotten the rep because people are more connected to what they eat than who is acting in the latest movie, or who they buy their insurance from.

You said it! It is everywhere... sometimes more public than other times. Look around... how many people are currently abusing or recovering from abuse? It is not industry-specific. Certainly there are 'environmental' factors that may make participants more apt to partake.

We could spend days, weeks, months debating the role of our industry in substance abuse, but it really does come down to your own definition of abuse as well as your own morality.

[David Chenelle]

I have been in this industry since 1975. I started very young and I have noticed that this industry does have its more then fair share of addicts and users. I for one, was one. Whether it was smoking a joint in the freezer, doing lines, drinking an ample supply of booze provided by the Chef, popping any number of speed pills, snorting crystal, etc. I never felt that I was an addict. Chefs have available to them some of the finest booze this world can offer and it is fully available to them. This is why alcholism was so prevalent and still is in this industry. As far as drugs are concerned, before '87 this industry was way out of control. Then the big hotel chains started to have a zero tolerance against drugs. There were to many unexplained accidents happening and the cost of workmans comp insurance was flying out of the roof. By '93 I finally grew up and had to completly give up on controlled substances. I was a single dad and I was left with both of my kids to raise. SO with this on my lap I had to change. I still drink but it is far less and more controlled then It ever used to be. Drinking and driving were a norm for me when I got off of work due to drinking on the job before '93.
For the past twelve years I have adopted a zero tolerance against controlled substance in the business and I don't allow drinking on the job unless the owner has given his express consent and has provided the crew with a beer. I have fired employees due to constant drug use or alcholism and the resulting bad job performance that is garaunteed. I have heard every sob story, excuse and amazing tales from abusers. They are never at fault because they lack the guts to take responsibility. You may see a kid or sous Chef that is a "talent" and an abuser; but I can stake my reputation on this, they are no more then flashes in a pan. Soon to be put out and forgotten. Is this the life for you? I have seen it over and over again, more times then you care to know. When you are on my dime and on my time I expect you to shine. If you play then you pay. I have had the joy of handling terribly hungover employees. It only lasts once or maybe twice. The employees find out they never want to come to work hung over on my time again. I have special duties for them and I drive them hard. I basically have taught them to respect my work place. This in turn teaches them to be responsible citizens after work so they don't show up to work totally stupid and dangerous the following day. They can quit. This acton gaurantees that they will not get another respectable job in this town. I am well known and people that quit on me due to there abuse is a red flag for other Chefs in town. They simply won't be hired for any responsible job in a kitchen. I don't say anything to anybody but other Chefs know that when an ex-employee is slamming me at an interview then that means that it wasn't me rather it was the employee that was the problem. I am also very easy going but I have my rules. You follow the rules and I am happy. It is just that simple.
As far as telling your Uncle. Believe me, if he participates in drug use even if it is just "recreational" then he already knows that the sous Chef is lit. It sounds that it is fine with him so you would be wasting your breathe with him and losing the trust from fellow employees. If I were you I would stick around for awhile, keep it low. Don't participate with any of the drugs that the sous chef offers to you. (He is setting you up), learn what you can and then quit for a better job. Don't burn your bridge with your uncle but if he comes to you asking what and why then you can inform him that you don't feel comfortable working in an environment that condones drug use. Don't point the finger at anyone, don't say any names because he already knows who is at fault. The ball is in his court to change things around but as far as you are concerned you are headed to a better job. If he does change things around and wants you back then you have gained his respect. The other employees don't know what has happened because they think you have quit so you haven't lost anything with them nor have you pointed the finger at anyone so you are in the clear with them. If you do come back then you should be working for a supposedly cleaner work environment. This is when you set a good example of yourself by being that good example to follow. In due time you should be acquiring more responsibilities and generally earning the respect of your co-workers. You mentioned that you were just a prep cook. You still need to pay your dues to this industry. Being a sous chef is not going to happen next week or next year. Just keep with it and always study the industry.
Sincerely,
David

Hi folks ! I have considerable experience concerning most of the issues discussed in this thread and figured I would add a little of my own infinite wisdom... lol. I have been in the hospitality industry for almost 40 years and I am a recovering alcoholic and drug addict so there is not much I have not seen ,heard or experienced concerning all this stuff .

Hi lukeygina ! To address your question: During the course of the evening in most restaurant environments things start to pick up at a certain point and the pressure along with it . The way our bodies tend to cope with this is with secretions of adrenaline. Then when you get off work some individuals find it extremely hard to shut it off so to speak. This in my mind causes many to succumb to many of the ills of society that abound outside the work place. I was one of many of those individuals . This is not an excuse ....just one of the many reasons why it happens. I am proud to say that I am alive and well and alcohol and drug free for almost 14 years now !!! I am disappointed that many choose to comment on and judge others without any personal experience...

Trying to explain to someone about the dynamics of addiction who has never experienced this is like trying to explain what the color red looks like to someone who has been blind since birth or explain what the flavor of peach tastes like to someone who has no taste abilities and no reference points. There are not very many of us walking around today who set out from the get go with there first joint or beer to become addicted...The success rate for people who try to quit the consumption of alcohol for instance on their first try is in the single digit % percentile. Not an easy task .

I resent someone insinuating that these individuals lacked the guts to do something about there problem . Whoever maintains this point of view is IMHO a little naive and uninformed about the dynamics of addiction in general and the word power trip comes to mind........ This whole arena is much more complicated then meets the eye. We do make the choices yes but have no idea at the time how difficult things may become later on down the road. Will power is only one small factor here. Enough said there for now. I worked for a chef who had some patience with me when I first tried to quit and I owe him my life because without his sense of humility and compassion for his fellow man I probably wouldn't be here !!!

Lukeygina....as for your interest in the food business and it's relationship to drugs I would say if you want to be the best at something surround yourself with the best minds and your time with these people will rub off on you in a positive way that you won't notice until your at your next job ...Most top professionals will create a work environment void of all or most of this mumbo . This would IMHO be your best move !

I think it is more a societal ill than a professional one . I went to the CIA in Hyde Park NY in '73-74 and it was basically my first long trip away from home to speak of (I was 20 and kind of naive about the ways of the world) This was my first exposure to the professional part of the culinary profession. For those who know I stayed in "A" building ! I was appalled at the volume of controlled substances available on campus to anyone who wanted it . I mean students or locals (including 12 and 13 year olds from the local middle school looking for blotter acid)??????? I stayed one year and left . I think the school is a great place ....I just don't think that the administration was aware of the extent of the problem at the time....I have seen many careers destroyed by abuse over the years....I'm one of the lucky ones who squeaked by to the other side ! Just do your homework when on a job search and if you work for quality people then you will be better off! Good luck!

[rasputin1072]

To be honest I really didn't use or abuse drugs until I started working in a restaurant. By the way, I am just turning 19 in Feb. It only took me a year as a line cook before the life took affect.

[Laprise]

Hey,
drugs are everywhere, but yes because of the stress involve in our trade, drugs are common.

Number one, drugs are bad for you and will only slowdown you career. Yes, this is a great book, but keep in mind, this is an exception, Bourdain made it OK, but how many don't... You may only take drugs outside work, but trust me it shows in your performance. I have hired hundreds of cooks in my 20 years career, and eventually it shows. Late days, slow thinking, behavior stuff like short temper, etc... IT SHOWS!

So, best advice I can give you, your advancement has nothing to do with drugs, but everything to do with your performance. Tell or don't tell, but you should stop and apply to your trade if you REALLY want to make it good. Now, if you want to be an average cook for the rest of your life, it really does not matter that much what you do on your own time. Great chef have a personal life that reflect their professional life.

If you want to read something interesting after "Kitchen Confidential" try my book:
www.thechefinstead.ca/beachef.html

Ciao, and goo luck,

Laprise

[Bennytat2]

Drugs are pretty common, and are a problem for a lot of people. I have watched people that are so called "better" with a hit of something really mess themselves up. It seems to me that peoples talent and skills overcome there problems or there problems overcome them. There is nothing productive of drug use in the kitchen. You cant cheat the devil, getting better and stronger takes time and dedication (and a lot of pain). Not pills.

[Bennytat2]

PS

After being in a few kitchens that have had these problems, and a few that haven't, I learned more in places where drugs weren't apparent.

[DanBrown]

"Loud music and moderate drug use make boring and stressful situations infinitely more tolerable"