The high-end restaurant industry can be an emotional crucible, subjecting prep cooks, servers, and others in the food-service food chain (pun intended) to an environment that can be challenging and even toxic for even the most mentally resilient individuals. Annabelle Timsit, writing for the Washington Post, looks at how some of the world’s greatest chefs are working to ensure their staff’s mental health is a priority in situations where their restaurants suffer one of the industry’s most discomforting setbacks: losing a Michelin star. |