The lunchtime rush at any restaurant can be unpredictable. The team at Bistro Amerigo in Montreal’s NDG neighbourhood prepares earlier in the morning ahead of the first seating of the day. Executive chef Alexander Di Prima shows CTV News Montreal around the kitchen, pointing out all the preparation that goes into it. “Every morning kind of looks kind of like this,” he says. That approach is known as “mise en place” in the culinary industry, and it helps prevent chaos in the kitchen at peak times. Amerigo owner and chef Stephen Marcone is seasoned in the world of gastronomy, bringing over 30 years of experience to the table. But even he has felt the heat in the kitchen at times. “When you’re in this type of environment you’re technically only good as your last plate. To be able to perform under that type of pressure, it’s a lot for many people,” Marcone says. It’s a reality that takes a toll on those in that business, according to non-profit “The Burnt Chef Project.” The non-profit was founded in the U.K. in 2019 and came to Canada two years ago. Kris Hall started the organization after seeing the impact stress can take on those working in hospitality. Tom Mitchell is the CEO of the North America chapter of “The Burnt Chef Project,” and says the statistics are staggering. “Eighty-four per cent of people in the hospitality industry have had a mental health event of some sort. Seven out of 10 chefs have considered leaving the industry in the last couple of years,” Mitchell explains. The organization is taking action by offering free mental health resources online, including psychological evaluations and services. They want to bring awareness with a focus on prevention and intervention, through various tools, which Mitchells says “teaches you how to recognize it in yourself and how to recognize it in others.” Marcone says he’s seen the signs before. “Smoking excessively, alcohol, gambling, they have some sort of alter ego just to kind of switch from one environment to the next because you’re coming off of something so high-paced,” he says. The team at Amerigo can count on each other when they’re in the thick of service. “Even though we’re a small neighborhood restaurant, we have such a great team that we managed to manicure over the years, that people can talk to,” said Marcone. That’s not always the case at every restaurant, and Mitchell says that’s part of why “The Burnt Chef Project” has taken action. “We have to get to these people and teach them skills. Self-care, self-awareness, how to ask questions, how to find community,” he said.
