Wairarapa Midweek Wed 18th July

Page 1

Wairarapa’s locally owned community newspaper

WEDNESDAY, JULY 18, 2018

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Overworked and fragile Local chefs working up to 70 days in a row, turning to drugs

PHOTO/GETTY IMAGES

Emily Ireland Wairarapa chefs are working weeks on end without a day o as they take the brunt of a national skills shortage. Chefs have been on New Zealand’s Long-Term Skill Shortage list for many years, but for some Wairarapa chefs, there is no light at the end of the tunnel. A local chef, who the Midweek has agreed to call Alex to protect his identity, shared the industry pressures he had witnessed while working in Wairarapa.

The pressure had resulted recently in a local chef working up to 70 days in a row, while others battled major depression, and in some instances, turned to drugs to cope, he said. “The job they do is incredibly diďŹƒcult and incredibly stressful. “Most of them do it for a couple of years, realise it’s not what they want to do, and go ďŹ nd something else to do. “This is why we have this massive shortage, which is then causing people to be overworked, underpaid, and basically it brings on

You go home at the end of the day, get four-five hours sleep, and then you’re back into it the next day. feelings of depression. “This is why so many of the top chefs recently have gone down bad paths.â€? He said this, referring to the recent suicide of American celebrity chef Anthony Bourdain. “CheďŹƒng is nothing like what you see on TV. “What we do is in extreme heat, there’s pressure, and the stress of ensuring everything is of

the best of our ability every time.â€? Alex said most chefs did not take breaks and that an average work day was about 12 hours. “The longest day I’ve done would be 16 hours. “I’ve done horriďŹ c days in my career – they’re not that regular, unless you are incredibly low on chefs – in which instance you may have to do breakfast, lunch,

and dinner service. “You go home at the end of the day, get fourďŹ ve hours sleep, and then you’re back into it the next day.â€? In Wairarapa, Alex had witnessed some chefs turning to drugs to “deal with the pressuresâ€?. “Those people never last in the industry because their drug habits burn them out even quicker in the end.â€? He said Wairarapa chefs were “overworked, completely stressed out, and feeling underappreciatedâ€?. “Unfortunately, the

people who are most passionate about the industry are the ones who are suering most because they don’t want to throw the towel in.â€? Alex wanted to encourage chefs who whose mental health was in decline to “talk to someone about itâ€?. Marisa Bidois, chief executive oďŹƒcer of the Restaurant Association of New Zealand said mental health issues were not speciďŹ c to the industry, “but working excessive hours certainly contributes to the matterâ€?. Continued on page 3

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