Podcasts about chefs with issues

Danny Lavery welcomes Kat Kinsman, the executive features editor at Food & Wine, author of Hi, Anxiety: Life With a Bad Case of Nerves, and founder of Chefs With Issues, an ever-evolving project that addresses the mental health crisis in the hospitality industry. Lavery and Kinsman take on two letters. First, someone who believes their partner is wasting their time, studying for a career they are not qualified for. Another letter writer is wondering how to talk to her brother about his sexual assault of her when they were children.  Support for people recovering from sexual abuse RAINN (Rape, Abuse & Incest National Network) - https://www.rainn.org/ Survivors of Incest Anonymous - https://siawso.org/ Hidden Water - https://hiddenwatercircle.org/ If you enjoy this show, please consider signing up for Slate Plus. Slate Plus members get an ad-free experience across the network and exclusive content on many shows—you'll also be supporting the work we do here on Big Mood, Little Mood. Sign up now at Slate.com/MoodPlus to help support our work Need advice? Send Danny a question here. Email: mood@slate.com Production by Phil Surkis Learn more about your ad choices. Visit megaphone.fm/adchoices

Danny Lavery welcomes Kat Kinsman, the executive features editor at Food & Wine, author of Hi, Anxiety: Life With a Bad Case of Nerves, and founder of Chefs With Issues, an ever-evolving project that addresses the mental health crisis in the hospitality industry. Lavery and Kinsman take on two letters. First, someone who believes their partner is wasting their time, studying for a career they are not qualified for. Another letter writer is wondering how to talk to her brother about his sexual assault of her when they were children.  Support for people recovering from sexual abuse RAINN (Rape, Abuse & Incest National Network) - https://www.rainn.org/ Survivors of Incest Anonymous - https://siawso.org/ Hidden Water - https://hiddenwatercircle.org/ If you enjoy this show, please consider signing up for Slate Plus. Slate Plus members get an ad-free experience across the network and exclusive content on many shows—you'll also be supporting the work we do here on Big Mood, Little Mood. Sign up now at Slate.com/MoodPlus to help support our work Need advice? Send Danny a question here. Email: mood@slate.com Production by Phil Surkis Learn more about your ad choices. Visit megaphone.fm/adchoices

The restaurant and hospitality industries are high-paced and high-stress—and have some of the highest rates of mental illness in any field.Jenn talks to Food & Wine Magazine's Kat Kinsman, MIDA Boston's Douglass Williams, and McLean Hospital's Ipsit Vahia, MD. Together they discuss mental health in the restaurant and hospitality industries, cover ways to recognize crisis in yourself and others, and share methods to have constructive—and productive—conversations about mental health.Kat Kinsman is senior editor at Food & Wine Magazine, author of “Hi, Anxiety: Life With a Bad Case of Nerves,” host of Food & Wine's Communal Table podcast, and founder of Chefs With Issues. She is a frequent public speaker on the topics of food and mental health, won a 2020 IACP Award for Personal Essay/Memoir, and has had work included in the 2020 and 2016 editions of The Best American Food Writing.Douglass Williams earned a degree from The Academy of Culinary Arts at Atlantic Cape Community College. In his culinary explorations, he has traveled through Southeast Asia, working at an entirely sustainable resort in Chumphon as well as Sardinia. Following working in Michelin-starred restaurants in New York and Paris, he opened MIDA, an Italian influenced neighborhood restaurant, in Boston's South End.Ipsit Vahia, MD, is a geriatric psychiatrist, clinician, and researcher. He is the associate chief of the Division of Geriatric Psychiatry and director of Digital Psychiatry Translation at McLean Hospital. He is also director of the Technology and Aging Laboratory. Dr. Vahia serves on the American Psychiatric Association (APA) Council on Geriatric Psychiatry and the Geriatric Psychiatry Committee of the American Board of Psychiatry and Neurology.RELEVANT CONTENT:– More about the episode: mclean.link/nfv– Read the episode transcript: mclean.link/4bc- - -The McLean Hospital podcast Mindful Things is intended to provide general information and to help listeners learn about mental health, educational opportunities, and research initiatives. This podcast is not an attempt to practice medicine or to provide specific medical advice.© 2022 McLean Hospital. All Rights Reserved.

From her Chefs with Issues program to her personal consultations with countless people in the restaurant industry to her myriad writings and her own Communal Table podcast, Kat Kinsman is a leading voice for mental health among hospitality professionals. Kat and Andrew discuss coping mechanisms traditional and non- and how they might be employed at this challenging time, and manage to have an unlikely laugh or two along the way.Also, on the day we lost chef Floyd Cardoz, Plate magazine's Chandra Ram shares a few thoughts about this important chef.Our great thanks to S.Pellegrino for making these special reports possible.Please visit our support organization of the day, Kat Kinsman's Chefs with Issues.LINKSAndrew Talks to Chefs official websiteCommunal Table (Kat's Food + Wine podcast)Industry United Facebook groupA Balanced GlassCHOW (Colorado)Calm appPersonal Mise en PlaceInsight TimerHeadspaceCramer Care

On this week s show, we look back on the lives of some extraordinary people we lost in 2018. We begin by revisiting our 2011 conversation with the late, great Anthony Bourdain. We had the opportunity to speak with Anthony after he was hired as a scriptwriter for the HBO series, Treme. Seven years later, we were absolutely devastated when we heard of Anthony s suicide and remembered that long ago conversation. We also hear from Anthony s friend and associate, Kat Kinsman, author of Hi, Anxiety Life With A Bad Case Of Nerves. She joined us for a frank and honest conversation about anxiety and depression. Kat has created an online forum for the industry, Chefs With Issues, that today is both a website and an active closed group on Facebook. Since Anthony Bourdain s tragic death, Kat has been traveling the country, creating safe spaces for open, raw, and thoughtful conversations about the industry s mental health and substance abuse issues. Next, we remember the late French chef Rene Bajeux, who shared his culinary heritage with New Orleans for more than 20 years. Back in 2011 when Bastille Day rolled around, there was no better way to celebrate than to sit down with Rene for a taste of how he celebrates the holiday. On May 31, 2018, legendary restaurateur Ella Brennan passed away in her Garden District home surrounded by loving family. For over seven decades, the matriarch of the Brennan clan influenced and elevated American hospitality like no other. In the spring of 2015, Ella welcomed us into her home for a conversation about her life and thoughts on the restaurant industry. Finally, we couldn t end this year s tribute show without remembering some, sweet furry guests a herd of alpacas who made an appearance earlier this year on our Pet Show. No one was more horrified than the Louisiana Eats crew when we woke up on July 14 to learn about the escape of Valerio the jaguar and the subsequent deaths of the alpacas. We ll always remember the family of alpacas who made a guest appearance with us this year. Join us as we say goodbye to old friends and bid adieu to 2018 For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Why do so many restaurant workers struggle with mental health issues and what can be done to help? Food and culture writer Kat Kinsman of Time’s Extra Crispy and NYC restaurateur Will Guidara (Eleven Madison Park, NoMad, Made Nice) talk to host Billy Shore about hospitality and mental health challenges in the food world. Kinsman launched the website Chefs with Issues in 2016 to help bring attention to this problem. “I always tell people, ‘either you have your line cook cry in front of you, or you cry at their funeral’,” she says. Guidara agrees. “Our industry struggles with embracing vulnerability… that’s what gets us,” he says. Kinsman’s book, Hi, Anxiety! Life with a bad case of nerves, tries to show the reality of what anxiety looks like. “It’s real, it’s pervasive, and has affected every area of my life,” she shares. Guidara talks about the conditions in restaurants that can bring out stress, anxiety and more serious mental health conditions. “Any time you combine… relentless intensity - not only in expectations but in the number of hours you’re working - with an environment where it’s not cool to look weak leads to this situation,” he says. “Our profession needs people doing the things you’re doing now more than ever before,” he tells Kinsman gratefully. Listen to this critically important conversation that explores mental health and what is being done to help the people who nourish us.

The suicide of Anthony Bourdain in June sent shock waves through the world, but especially the industry he loved. Since then, the conversation about mental health in the hospitality community has come into sharp focus. On this week s show, we speak with individuals close to the issue who gathered in New Orleans in July as part of Tales of the Cocktail s new Beyond The Bar initiative. Intended to help the hospitality industry take care of its own, Beyond the Bar offered compelling seminars on wellness and recovery. We begin with bartender and former brand ambassador Tim Etherington Judge, who was inspired to create Healthy Hospo following a mental breakdown and subsequent recovery. The not for profit wellness platform is designed to help bring a new healthy atmosphere to the industry he loves. We ll also sit down with Kat Kinsman, author of Hi, Anxiety Life With A Bad Case Of Nerves, for a frank and honest conversation about anxiety and depression. Kat has created an online forum for the industry, Chefs With Issues, that today is both a website and an active closed group on Facebook. Since Anthony Bourdain s tragic death, Kat has been traveling the country, creating safe spaces for open, raw, and thoughtful conversations about the industry s mental health and substance abuse issues. Then, we ll hear from Charlotte Voisey of William Grant and Sons about Tales of the Cocktail s first ever non alcoholic party at the annual spirits convention. And Don Lee tells us about the Tales of the Cocktail Foundation s first ever grants program, which allocates funding to organizations that strive to better the global spirits community. We re taking a hard look at the industry we all love and the people who are in the trenches fighting for a better way on this week s Louisiana Eats. There is help, 24 hours a day, no matter where you are. Call 1 800 273 TALK. When talking isn t possible, text the Crisis Text Line at 741741 to reach out.

Kat Kinsman believes that "An Awkward Conversation Won t Kill You". In fact, often, it may actually save your life. Since the suicide of Kat s friend and associate, Anthony Bourdain, the conversation about mental health and substance abuse in the hospitality industry has come into sharp focus. After all, it s the hospitality industry that takes care of everyone else while no one is taking care of them. Often, with little access to health care, long hours and never ending lists of demands, Anxiety and depression are rampant. Some self medicate, some isolate as they enter what s become known as the "Empty Hour" that time after a shift, when the party often ill advisedly ramps up just as the scary feelings roll in. I first met Kat when she headed CNN.com s food centric site, Eatocracy, where her work garnered a James Beard nomination and where in 2014, she was first encouraged to write a blog about her own life long struggle with anxiety. That blog eventually became a very personal, very brave book Hi, Anxiety Life With a Bad Case of Nerves. Today, as senior food and drinks editor at Extra Crispy, Kat continues to report on the industry she loves while bravely tackling the mental health crisis that recently has come so sharply into focus. Kat s created an online forum for the industry, Chefs With Issues, that today, is both a web site and an active, closed group on Facebook. Since Anthony Bourdain s suicide, Kat has been travelling the country, creating safe spaces for open, raw and thoughtful conversations about the industry s mental health and substance abuse issues and how to find a better way forward. Kat was in New Orleans recently as part of the new Beyond The Bar initiative from Tales of the Cocktail, an entire new division dedicated to the health and wellness of the cocktail community. While she was in town, we had the chance to sit down together with for a frank and honest conversation about her recent work. There is help, 24 hours a day, no matter where you are.Call 1 800 273 TALK. When talking isn t possible, text the Crisis Text Line at 741741 to reach out. If you found this Louisiana Eats Quick Bites podcast helpful, stay tuned for an upcoming Louisiana Eats broadcast, where we will continue to explore the industry s issue with mental health and what the possible solutions could be. Subscribe to our podcast to be sure you won t miss it. Kat Kinsman believes that "An Awkward Conversation Won t Kill You". In fact, often, it may actually save your life. Since the suicide of Kat s friend and associate, Anthony Bourdain, the conversation about mental health and substance abuse in the hospitality industry has come into sharp focus. After all, it s the hospitality industry that takes care of everyone else while no one is taking care of them. Often, with little access to health care, long hours and never ending lists of demands, anxiety and depression are rampant. Some self medicate, some isolate as they enter what s become known as the "Empty Hour" that time after a shift, when the party often ill advisedly ramps up just as the scary feelings roll in. I first met Kat when she headed CNN.com s food centric site, Eatocracy, where her work garnered a James Beard nomination and where in 2014, she was first encouraged to write a blog about her own life long struggle with anxiety. That blog eventually became a very personal, very brave book Hi, Anxiety Life With a Bad Case of Nerves. Today, as senior food and drinks editor at Extra Crispy, Kat continues to report on the industry she loves while bravely tackling the mental health crisis that recently has come so sharply into focus. Kat s created an online forum for the industry, Chefs With Issues, that today, is both a web site and an active, closed group on Facebook. Since Anthony Bourdain s suicide, Kat has been travelling the country, creating safe spaces for open, raw and thoughtful conversations about the industry s mental health and substance abuse issues and how to find a better way forward. Kat was in New Orleans recently as part of the new Beyond The Bar initiative from Tales of the Cocktail, an entire new division dedicated to the health and wellness of the cocktail community. While she was in town, we had the chance to sit down together with for a frank and honest conversation about her recent work. There is help, 24 hours a day, no matter where you are. Call 1 800 273 TALK. When talking isn t possible, text the Crisis Text Line at 741741 to reach out. HYPERLINKS If you found this Louisiana Eats Quick Bites podcast helpful, stay tuned for an upcoming Louisiana Eats broadcast, where we will continue to explore the industry s issue with mental health and what the possible solutions could be. Subscribe to our podcast to be sure you won t miss it.

Catering is hard work. Chefs like Gabrielle Hamilton earned their stripes doing large corporate catering events and if you read her memoir, "Blood, Bones, and Butter," you know doing the job of caterer is no joke. There are long hours, unpredictable circumstances, and anxious customers hell-bent on having everything absolutely perfect. Ever watch Restaurant Wars on Top Chef? Well, a caterer builds a pop-up each time they do a job. Which can be multiple times a week in the busy season. How does the magic happen? Welcome to my FANTASTIC conversation with someone well aware of catering's triumphs and possible pitfalls. Meet Gay Beery of A Pimento Catering, a Charlottesville institution. "You build a restaurant for a night, and then you make it go away." Gay's life parallels Gabrielle's in many ways beyond food. Both women grew up in theatrical families with mothers who were dancers. Both fathers worked IN THE SAME CIRCUS! The story of how her parents met is one not to be missed. Gay credits her theatrical background with giving her the ability to perform Culinary Theater. A beautifully choreographed dance to make sure the food arrives hot and beautiful and perfect. No matter the location. Catering is theater and her employees are culinary actors and performers. At times it can be a circus. Many plates have to spin literally and figuratively in order for the magic to happen. And it's not just events! Gay also hosts once-a-month wine dinners at her beautiful space within The Glass Building. Phew! People sometimes complain about catering's cost. But imagine you take a group of folks to a restaurant. Now imagine that restaurant coming to you. Do the math. For an extra special event folks will remember, hiring a caterer beats plopping down a credit card at a restaurant hands-down. This is not, "Choose Beef, Chicken, Or Fish," catering. Gay and her team sit down with each customer, creating a unique menu from scratch based on the event itself, as well as their budget, wishes, and dietary needs. For those folks who can't tolerate gluten, Gail creates colorful, tasty dishes with vegetables, and REAL food folks can enjoy. No substitute flours or meats here people, because her beautiful vegetables and stunning crabcakes are something she's known for. "The jobs are like my babies." Birthdays, anniversaries, graduations, or the ever popular wedding, any reason you have to do a gathering, A Pimento can work with you. Catering has changed so much over the years. In the past customers were pretty hands off giving the caterer carte blanche to create whatever they wanted. Now customers are much more knowledgeable and opinionated about food, beverage, even fabrics. With price points, design choices, and multiple menus, hiring a caterer can be daunting. How does Gay make the process easy? And what about customers who walk in the door, Pinterest in hand, with no idea that what they envision is completely impossible within their budget? Pro tip: no ice cream cakes or croquembouche in an unairconditioned tent in July, please. THAT story made me do the ugly laugh. #sadbouche "My guiding practice has always been to always put myself in the seat of the client. What would make the client happy? That's what I want to do. What would make me happy? What would I expect? That's my guideline. If we can't meet that, then something's not right." Like a restaurant, catering does have busier seasons than others. Mid-March through June is crazy. July and August can be busy or not, but come September things ramp up again. Back in the day when Gay was first starting out she actually closed for a few weeks every summer because it was so slow. But the wedding industry changed that for good. Now she works year round. She moved here from DC almost 30 years ago, bringing with her catering experience she'd earned at a fancy grocery store. Initially, she couldn't even make a living in food. But that has certainly changed dramatically. What does she think of the changes? When you're the pre-eminent caterer in Charlottesville and the 2nd most popular wedding destination on the East coast, you've got more work than you can handle. How does Gay find balance? You don't want to say no, but you don't want to overwhelm staff either. Again, like a restaurant, Gay has to weigh staff needs and her own high standards in order to produce the most dramatic event possible. "Catering is the land of Shit Happens. And you have to embrace that from the beginning and be up for that, or it really isn't for you. Because we are building a kitchen in a tent...Anything can happen, and it usually does." What does A Pimento do when there are epic challenges? How does Gay make sure the performance still appears flawless if someone flubs their lines? How does behavioral psychology come into play? Any good Bridezilla stories? Where does she source her products? Does A Pimento have a signature dish? How does she navigate and work with the other folks doing the events like planners and florists? And what are Gay's tips for throwing a party on a weeknight for no good reason? Because we NEED that right now! What are her thoughts on the new Charlottesville Women in Food group? How can we help the young women just starting out? We spend a great deal of time brainstorming how business owners can share experiences. As Gay says, there are many of us, "...who suffer in silence." We enjoyed a nice rosé from Corsica during our conversation with some clementines and shortbread while the sunlight poured through her floor-to-ceiling glass windows. I could get used to this. Sure hope there's a second course sometime. Cheers! Stay edacious! SHOW NOTES – Links to resources talked about during the podcast: "Anything can happen and it usually does." - We couldn't remember how we knew this quote. Turns out we're showing our age! ;) The video that started it all. Watch what prompted Charlottesville Women in Food to get motivated to start their own Facebook group, which is quickly becoming a movement. Chefs With Issues. If you work in food and find yourself struggling, make your way here. Kat Kinsman is good people. Subscribe to This Podcast. Stay Edacious! - Come on, after this episode? You know you want to. Subscribers get new episodes instantly, while non-subscribers have to wait a few hours or days depending on the iTunes gods. Never miss a chance to be edacious! Subscribe to the 3dacious newsletter! - The Top 3 listings for food writing, events, and food I forked delivered weekly to your inbox with minimal fuss in a nice and neat to-go package. Leave a review about Edacious! - Click the link, then "View in iTunes" then "Ratings and Reviews". Whether you think it's great, or not so great, I want to hear from you. I might just read your review on the air! Whoa! #famousforahotminute This episode is sponsored by Teej.fm and listeners like you who donated their support at Patreon, who wants every creator in the world to achieve a sustainable income. Thank you.

Dan Saladino investigates current pressures on chefs and the darker side of the restaurant kitchen. From breakdowns to addictions, is it a profession with more problems than most? Dan hears from a range of chefs who open up about the way their chosen profession has affected their lives, including Mark Hix, Rene Redzepi, Matty Matheson, Paul Cunningham, Shaun Hill and Philip, who works through an agency cooking in the kitchens of pubs, chains and restaurants on our high streets. Giving an over view is Kat Kinsman, a journalist who came out about her own experiences with depression when she was working for CNN in the United States. After meeting a succession of chefs who spoke to her in confidence about their own mental health problems she set up a website "Chefs With Issues". She's now head from thousands of chefs around the world who have spoken out about the impact the restaurant world and kitchen life has had on their mental health. Mark Hix talks about his friend, the late chef Jeremy Strode who took his own life after decades of cooking in Sydney. Jeremy had invested much of his time raising awareness of mental health issues and had supported a suicide prevention charity, RUOK. Mark opens up about the impact Jeremy's death has had on him, as well as the wider pressures facing people in the hospitality industry. Chef Paul Cunningham, describes how he woke up one Sunday afternoon and realising he couldn't move his left arm. A stress related blood clot was the cause and he ended up spending five weeks in hospital recovering. He describes the addictive quality of kitchen work, and also the stresses and strains it can bring. Penny Moore, Chief Executive of Hospitality Action, the benevolent organisation set up in 1837 to provide help for people working, or have previously worked in the hospitality industry, explains that the hospitality workforce of more than 3 million, has higher rates of alcohol and drug abuse. The main issues they also deal with is bullying and harassment in the workplace. Penny believes a culture shift is underway in the industry with chefs, including Sat Bains, reducing working hours and opening times to improve the work-life balance of staff. Philip, a 63 year old agency chef describes his working life in the kitchens of pubs and restaurant chains, saying a just-in-time work culture is making the profession a tougher one to survive in. Shaun Hill, the celebrated chef at the Walnut Tree Inn in Abergavenny provides a reminder of why so many people love to work in kitchens and why he's loved spending his working life in restaurants.

Kat Kinsman, author and editor, is taking on the subjects rarely discussed in the food world, namely depression, addiction, and burnout. In her talk entitled "Feeding the Beast," presented at this year's Cherry Bombe Jubilee conference, Kat shared her thoughts on helping, healing, and finding a way forward. Kat was welcomed to the stage by her friend, the writer Jordana Rothman. We're sharing both Kat's talk and Jordan's heartfelt introduction on Radio Cherry Bombe today. Kat is doing more than just speaking up. She launched the "Chefs With Issues" website to help others share their stories and find resources. The book about her own struggles, Hi, Anxiety, will be published this November. This talk was part of our third annual Jubilee conference, which was held earlier this year at the High Line Hotel in New York and featured interviews and talks with some of the most interesting women in the world of food. More than 300 guests attend the sold­-out conference each year to network, hear the speakers, and enjoy food from the city’s hottest female-­run businesses.

"Happiness lies at the edge of your comfort zone." I read this quote from Gail Hobbs-Page of Caromont Farm and knew immediately I had to talk with her. Welcome to Episode 32. Here is a chef, cooking for 25 years, contemplating her next move in the food world back in 2007. Gail's decision? To take up goat farming and make cheese. Cooking is in her DNA, but cheesemaking is not. So how did she get here? And why did a simple request for goat cuddling suddenly go viral and make national news, including The Today Show, threatening to overrun her small farm with thousands of folks wanting to give a kid a hug? We talk about all of that. Her experience growing up on a 3rd-generation farm in North Carolina. Learning to cook under the tutelage of southern cooking icon Edna Lewis (yes, THAT Edna Lewis), as well as Ben and Karen Barker of Magnolia Grill in Durham. How she's passed on the lessons she learned to the next generation of chefs, including Loren Mendosa at Lampo who continues to garner well-deserved accolades. People hear, "Goat farm..." and they imagine Heidi, cavorting in the Swiss Alps. But this is WORK. Farming plus the real chemical science of cheesemaking. Pair that with the costs of running a business, building an online presence, and navigating new, stricter regulations and you begin to see to be a cheesemaker you've got to be creative just to stay afloat. How? The emerging industry of agritourism is one way. Farm tours, goat cuddling, and cheesemaking classes not only alleviate the cost of business, but help bring back skills on the verge of extinction. Back in the day every household knew how to preserve milk. By offering knowledge, Gail Hobbs-Page is thankfully mentoring an ever-growing circle of students. What does it mean to be a mentor? Why do folks want to hug goats? What important component is missing in our lives when there is such a strong need to see where our food comes from? Why is the terroir of cheese probably the most important aspect? Does the discussion of gender inequality in the kitchen need to continue? Or should we just get to cooking because it's what we love and why we signed up for this journey in the first place? We didn't come to any conclusions, but sure had fun traveling down that particular rabbit hole. We cover a lot of ground in this episode so settle in. You're in for a real treat! SHOW NOTES - Links to items discussed within the episode: Chefs With Issues - an important project on the mental health of folks in the industry by food writer Kat Kinsman The Problems with Food Media that Nobody Wants to Talk About - an important article by First We Feast Why Women Don't Get the Respect in the Kitchen - Edible San Francisco tackles the issue The Taste of Country Cooking by Edna Lewis Bill Neal - NYT article on his life Hottest Cheesemakers in America - Harper's Bazaar recognizes our own Nadjeeb Chouaf Silky Cow Dairy - where Gail sources her milk Albemarle Ciderworks - what Gail uses to brush her Red Row cheese Fast Food Nation - Wow. Just wow. There's a reason Richard Linklater is my favorite director Polyfaces - Joel Salatin offers up a better way This episode is sponsored by In A Flash Laser Engraving.