I was reading this little ditty on the Daily Beast this morning and just had to share. Even the tagline is great.

What are the odds that your next restaurant meal will be prepared by someone on drugs? Very high.

I don’t know what worries me more, the notion of people with sharp knives on high powered narcotics, or the fact that I’m eating their food.

If the (sorry excuse for a…) movie “Waiting” is based on any bit of truth then it’s not hard to see the leap from “showing my balls to my coworkers” to “eating opium at work”.

When Al arrived, Andy was back out in the alley again, having a deep and heated conversation with a chainlink fence.

“What’s up with him?” Al asked.

Al was talking to the dish machine, but at least he was inside.

I love the Gonzo Journalism that the Daily Beast writers employ. I think Hunter S. Thompson was a genius and I think it gives you a much more colorful “human interest” story than traditional reporting.

Think this is just a rare case? That this author just had a unique experience that he is using to generalize the whole group?

Without even thinking, I blurted out, “Ninety-five percent, easy.” It was like asking me how many kitchens had cooks in them. How many used knives…

Chefs are just wired for drug use from the start. Being a cook or a chef means being in the pleasure business, after all; means being the sort of person who has a yen for experimentation and excess.

So while the author argues that chef’s aren’t like rockstars (rockstars make real money), he does point out that they have similar reasons for using.

I just wish the author had made a book of the whole thing instead of a simple 500ish word blog post.