Food
Chef Sean Brock Talks to “CBS This Morning” About Mental and Physical Health in the F&B Industry
Chef Sean Brock, formerly of Charleston’s Husk, Minero, and McCrady’s, today appeared on CBS This Morning to talk about his career in the restaurant industry and why he walked away from it.
After over two decades in the culinary world, Chef Brock had racked up several impressive feats – he has won two James Beard Awards, operated eight restaurants in five cities, written two best selling cookbooks, and appeared on numerous televisions shows. However, this year, he walked away from it all. Chef Brock told the television show why leaving his old restaurants was “an incredible gift” after rehab and why it’s important to prioritize the mental and physical health of a restaurant’s staff.
Although Chef Brock currently isn’t working in a kitchen, he has plans to open a new restaurant project in Nashville, which will feature several stress relievers for staff – a shorter menu, a special lighting system, and a soundproof sanctuary room. The project, currently called Joyland, is expected to open in the spring.
You can see the full interview below.
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kerrie
December 5, 2019 at 6:32 pm
Another story of a chef who left a path of destruction path trying to redeem himself…after 20 years in the industry. Isn’t this sh*t you’re supposed to learn in maybe the first 3 or 4 years? I don’t know, I think he’s done some interesting work, yet none of it sustainable. I guess thanks for learning?
Bobby Skiber
December 7, 2019 at 10:20 am
Addiction isn’t that simple to get out of.
I found that my addictive behaviors were deeply rooted to other behaviors. Some of my “other” behaviors weren’t unhealthy or deviant, like putting in the extra time at work.
Showing up early and staying late, pushing myself beyond my physical and mental boundaries. Sacrifice became the “norm” and always out performing my last performances.
Food is About people, when you place your people, the people that you are feeding before your very own basic needs….. This is where we have a lapse and a relapse.
One DAY At A T. I.M. E.
Thanks Bobby