We need to stop acting like the kitchen drug problem is just a "character flaw."
Look, we’ve all been there. You’re twelve hours into a double, the printer won’t stop screaming, the AC is struggling, and you’re looking at a crew that is barely holding it together.
For decades, the industry has had this "tough it out" mentality. If a cook develops a substance problem, we call them weak, fire them, and find the next body to fill the slot. But after a while, you have to look at the math. When you combine poverty wages, zero benefits, and 70-hour weeks in a high-stress pressure cooker, you aren't just running a kitchen—you’re building a breeding ground for burnout and self-medication.
I’m tired of seeing the industry blame the individual for a structural failure. We’ve built a system that expects peak performance while offering zero support, then we act surprised when people look for a way to numb the grind.
I wrote some thoughts on why this isn't just a "bad apple" issue, but a systemic one that we need to actually address if we want to keep the craft alive:
https://chefs.studio/blog/drug-use-in-restaurant-kitchens/
Is it even possible to fix the "drug culture" in the back of the house without fixing the pay and the hours first? Or are we just going to keep burning through people until there’s no one left?