ATLANTA — A chef thoughtfully crafts a culinary vision, a cook pays close attention to detail to help bring that vision to life, and the server works to pull it together, delivering top-tier interaction and service.
These roles and several others in the food industry make dining experiences possible, creating memorable moments and lifelong staples in our communities. Behind the meal is a team of people making it possible. Some of whom are struggling with their mental health.
According to the Centers for Disease Control and Prevention, more than one in five people living in the United States are living with mental illness, and those working in the restaurant industry are included.
A 2015 report by the Substance Abuse and Mental Health Services Administration (SAMHSA) found that the highest rates of illicit drug use in their study were found in the accommodations and food services industry (19.1%). According to the U.S. Department of Labor, about 14 million people were employed in food service occupations in 2022. The Bureau of Labor Statistics projects that this number will increase by 500,000 by 2032.
The mental and emotional health of those in the food industry is the main focus of The Cook's Collective. The organization is focused on improving the mental health of chefs, cooks, servers, and other food industry workers through peer-to-peer mentorship, industry education, and policy advocacy.
“This is an industry that is very important to our economy. whether it's in your community or nationwide. These service workers are essential to keep things running and keeping us fed,” said The Cooks Collective founder and CEO Laurie A. Watkins.
If you scroll on The Cook's Collective mission page, you’ll find a big message for those working in the food industry. “You aren't alone. Someone is thinking about you, and someone cares about you." Watkins said the mission of the organization is important to her on a personal and professional level, having lost her husband to mental illness and addiction.
“I want to make sure that they are cared for and feel like they are part of a community and feel well, not just at work but on a daily basis,” Watkins added.
On Monday, Nov. 6, the Washington, DC-based organization will head to Atlanta for The Cook's Collective dining experience focused on the mental and emotional well-being of food industry workers.
Watkins said the chefs participating in this event have either had their own battles with mental illness or have worked with those who have needed help in their mental wellness journeys. She added that all of the chefs put into practice methods that contribute to a healthy work environment and promotion of emotional and mental well-being.
Chefs participating in this experience include Shay Lavi, the executive chef and owner of The Third Space, where the event is being hosted; Chef Whitney Otawka, featured on Top Chef Season 9 and author of the Salt Water Table, Claudia Martinez, the executive pastry chef at Miller Union, Hari Cameron chef and owner of Grandpa Mac, and Matthew Cooper, chef and owner of Conifer Restaurant.
For more information on The Cook's Collective and tickets to the dining experience, head to www.thecookscollective.org.