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Kitchens And Mental Health: Chef Andrew Clarke On Bullying In Hospitality

The hospitality industry is an infamously hostile frontier to tackle. Sure, on the one hand, there can be a strong sense of camaraderie and kitchen banter – but on the other there’s open flames and sharp blades, boisterous coded language, free-running booze and, worse still, some of the most extreme antisocial working hours out there.

A 2017 study from Unite revealed that 44 percent of chefs reported working between 48 and 60 hours each week, with 14 percent also admitting to working in excess of 60 hours per week.

When asked whether or not they believed their work hours impacted their health, a worrying 69 percent said yes – with over half of chefs saying they suffered depression as a result of working such long hours.

Read the full article here

    Our stories

  • James Douglas

    Before my entire world began to collapse around me, I thought I had everything under control.  I thought I had it all together and from the outside, to those looking in, I did. Read More

  • Mark Hill

    I, like any addict, will always be an addict. But I make it my first step of every day to try and be addicted to the good things in life, the things which make me and the people around me happy and positive. Read More

  • Chantelle Kallmeier

    Take a large bowl of high-profile customers, elevated levels of expectation and scrutiny, then fold in immense amounts of stress-induced adrenaline. Read More

  • Jools Moore

    Mental health week was last month. For me it’s every week, every day, every hour, sometimes the minute I’m in. I live with a brain that’s outta control sometimes. I’ve trained it to be on par….mostly. Read More

  • Ben Davy

    For me it was culmination of 5 or 6 years of a particularly hard slog. Taking on more, stretching myself too thinly, never learning to say 'no'. Read More

  • Daniel Watkins

    My journey has been a long one and I have found writing this really tough, yet at the same time a breath of fresh air. Trying to condense 15 years of depression is no small feat but I’ve tried to keep this short. Read More

  • Thomas William Greig

    Dark days can happen!! I moved back up north in 2016 for a year, with the intention of doing something for myself. I was sick of working for people who didn’t give a care about you. Read More

  • Rebecca Lever

    It was 2016 when I began cooking professionally, as a gradual rehabilitation back into working after a period of burn-out from my previous job, followed by a wave of deep depression. Read More

We cannot do this alone! Together, we can create a community of like-minded professionals united by a common cause: to shine a light on these issues and act as a beacon of support to those affected by them.

Contact us at info@pilotlightcampaign.co.uk to continue this conversation.