The hospitality world has always been a notoriously tough place to work. That doesn’t mean you have to suffer alone

Hospitality Industry News

The hospitality world has always been a notoriously tough place to work. That doesn’t mean you have to suffer alone
SuicideFoodBeverage
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After the untimely deaths of two LA culinary standouts, these food pros are on a mission to spread the word about free mental health therapy

The hospitality world has always been a notoriously tough place to work. That doesn’t mean you have to suffer aloneLAist is facing a budget shortfall, but our mission to provide fact-based journalism is stronger than ever. We cannot do this important work without your member support today. Whether you give for the first time or increase your monthly donation, it all goes a long way in setting us up for a sustainable future.

Noui and Arabian both had known Whitener and Standing. Their deaths, at 36 and 44, respectively, hit hard with “my elder millennial generation of people in the food space,” said Noui, a veteran of shows like Master Chef, Guy’s Grocery Games, etc. “He checked all the boxes you’re supposed to, to be successful,” Noui said, adding “he was a good-looking dude with great people around him.”When news broke about Standing’s death, weeks after Whitener’s, “It’s almost, you know, when someone tells a bad joke or something and the room gets quiet, and you're like, ‘Oh my God, who's going to say the next thing?’”

Rather than just creating another customary eulogic Instagram post, “I channeled my grief into gathering,” Noui said. Tabula Rasa, which has a “dark, grown and sexy feeling,” is responsible for putting a lot of first-rate L.A. pop-ups on the map, including Burgers by Standing and Broad Street Oyster, according to Noui.

After Noui and Arabian went through the Southern Smoke Foundation offerings at the first meeting, a fishbowl was put out where attendees could share anonymously anything they felt compelled to bare, Arabian said. One person wrote,"I know that the food matters, but when will I start mattering?" Kait Leonard, 28, a freelance chef, producer and co-owner of BOH Creative, a marketing agency that works with restaurants and their staffs, decided to attend the second Check-In event at Now Serving, although she wasn’t sure if she was in the right headspace beforehand.

“It’s about just figuring out how to be better,” he said. “Because it needs to be better—the people who have been cooking as long as I have, it's not fun anymore.”The “hospitality industry is excessive,” says Noui. But it’s important to remember that those who are drawn to it, either back-of-house or front, are those who naturally, or are conditioned to, put themselves second.

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Suicide Food Beverage Mental Health Southern Smoke Foundation Alyssa Noui Kristel Arabian Chris Shepherd Food Stress Therapy Sessions L.A. Food Scene Check-In Event

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