Chef Tebogo Ramatsui gets candid about mental health in food industry

THE smell of sizzling spices. The clatter of pans. The rush of orders. To the outside world, the kitchen can seem like a place of magic filled with flavours, flair, and fiery passion.

- VUYILE MADWANTSI

But behind this culinary curtain, many chefs are quietly fighting a different kind of heat, one that burns out the body and mind.

In June, Father's Day and Men's Mental Health Month are commemorated. This is a time to pause and reflect on the often overlooked struggles and strengths of South Africa's vibrant culinary scene.

This month isn't just about celebrating fathers with gifts or hearty meals on Father's Day, it's about acknowledging the emotional toll that can life and its stresses can take on men, especially those who dedicate their lives to feeding others.

And nowhere is this more apparent than in the stories of chefs like Tebogo Ramatsui, a culinary artist whose journey exemplifies both passion and perseverance.

Unpacking men's mental health in South Africa's food industry

Research from global organisations, such as FairKitchens, reveals a concerning reality:

74% of chefs report sleep deprivation to the point of exhaustion.

63% say they've suffered from depression.

53% feel they've been pushed to their breaking point.

These figures aren't just numbers, they're a wake-up call for South Africa, where the hospitality industry is a vital part of our economy but often at the expense of mental well-being.

In South Africa, long hours, high pressure, and physically demanding work are daily realities for many chefs and hospitality workers.