From the Kitchen to the Stage: Jeffrey Schlissel’s Mission to Normalize Mental Health Conversations
Jan 31, 2025
Q: Jeffrey, let’s start with your book, Cravable Obsessed: Journals of a Food Addicted Chef. What led you to share such a personal story?
Jeffrey Schlissel: It all started with a tragic catalyst. In 2018, when Chef Anthony Bourdain completed suicide, it shook me. He was someone we all admired—a culinary storyteller who connected people through food and politics. But his death forced me to reflect on the struggles in the industry and within myself. At a conference not long after, I shared my own story of attempting suicide at 18. That was a turning point. I realized how much silence surrounds mental health in the culinary world, and I knew I had to talk about it. Writing the book was my way of shining a light on the mental health challenges chefs face and offering solutions.
Q: You’ve said that the restaurant industry struggles with mental health more than people realize. Can you elaborate?
Jeffrey Schlissel: Absolutely. We’re in an industry where the work-life balance is practically mythical. Long hours, high stress, substance abuse—it’s all too common. We’re number one for addiction rates and rank ninth for suicides among professions. The pressure to perform, to always say “Yes, Chef,” can lead to burnout and deeper mental health issues. And yet, we’re told to suppress it, especially as men. Society tells us to shake it off, to suck it up. That kind of conditioning can be deadly. It’s time we normalize talking about these struggles—not just in restaurants, but everywhere.
Q: You mention normalizing mental health conversations. What can individuals and companies do to start this process?
Jeffrey Schlissel: For individuals, the first step is admitting there’s an issue. That’s not easy, but it’s crucial. Therapy has been a lifelong process for me, and it’s helped me understand my struggles, including being diagnosed with ADHD recently. For companies, it starts with leadership. Create spaces where employees feel seen and heard. I’ve spoken at industry events like CaterSource, asking business owners, “Who’s talking about mental health in your workplace?” If the answer is no one, it’s time to start. Open conversations can reduce churn, retain talent, and show employees they’re more than just numbers.
Q: You’ve also spoken about the importance of setting boundaries. Why is that critical, especially in high-pressure jobs like yours?
Jeffrey Schlissel: Boundaries are about survival. In this industry, we’re groomed to serve others at all costs. But constantly saying yes without recharging leads to burnout. Boundaries give you the space to focus on your mental health. If you’re in a relationship—whether it’s professional or personal—where you feel pressured to ignore your limits, that’s the wrong relationship. Setting boundaries isn’t selfish; it’s necessary. And when you do it, you’re modeling healthy behavior for others, too.
Q: Your book blends memoir with recipes. What inspired that unique structure?
Jeffrey Schlissel: I wanted the book to be more than a story—it had to be an experience. Food is my language, so sharing recipes felt natural. But it wasn’t just about the food; it was about reclaiming it. As someone who struggled with food addiction, rewriting recipes symbolized taking control of my life. It’s a mix of raw honesty and creative expression, and it seems to resonate with readers. I’ve gotten messages from people saying they couldn’t put it down because they felt seen.
Q: Since publishing your book, how has your life changed?
Jeffrey Schlissel: It’s been humbling. The book has opened doors for speaking engagements where I can talk about mental health, not just food. What surprises me most is how it’s touched lives. I’ve had people reach out, saying it gave them hope or helped them open up about their own struggles. That’s the true reward—knowing the message is making a difference. If it saves even one life, it’s worth it.
Q: Let’s shift gears to your advocacy for local farmers. What sparked that passion?
Jeffrey Schlissel: During COVID, I saw how fragile our food supply chain is. Farmers here in Florida were forced to destroy crops because there was no market for them. It was heartbreaking—and wasteful. I realized how disconnected people are from their local food sources. So, I started working on farm-to-table events to spotlight local farmers and create memorable dining experiences. It’s about supporting the community, reducing the carbon footprint, and ensuring food security. Farmers are the backbone of our food system, and they deserve our support.
Q: What advice do you have for others looking to make an impact, whether in their industry or community?
Jeffrey Schlissel: Start with what moves you. Look at a problem and ask, “What can I do to help?” For me, it was mental health and local farming. Collaboration is key—find people who share your vision and build something together. And don’t underestimate the power of storytelling. Whether it’s through a book, a podcast, or social media, your story can inspire others to take action. Thought leadership isn’t about being the loudest voice; it’s about creating meaningful change.
Q: How can people connect with you and learn more about your work?
Jeffrey Schlissel: You can find me on most social media platforms under Chef Jeffrey Schlissel or The Bacon Cartel. My website, thebaconcartel.com, has all the details about our farm-to-table events, food collaborations, and more. If you’re in Florida, check out our upcoming dinners—we’re bringing local food and unforgettable experiences to the table.
Q: Jeffrey, any final thoughts for our readers?
Jeffrey Schlissel: Just this—don’t be afraid to talk about the hard things. Whether it’s mental health, local advocacy, or something else, your voice matters. And remember, it’s okay not to be okay. By sharing our struggles and supporting one another, we can create a better, more compassionate world. If my story can help even one person, then it’s all been worth it.
