Two Nights a Year, I Allow My Entire Kitchen to Do Tons of Drugs

A Dutch chef shares a unique tradition in his kitchen where drug use is permitted and even encouraged on two specific nights of the year: the night before King’s Day and New Year’s Eve. On these occasions, both front-of-house and back-of-house staff partake in various substances, primarily speed and alcohol, to enhance the celebratory atmosphere. The only strict rule is that all employees must continue performing their duties as the restaurant remains open for business. This practice is described as making service "really funny" and helping everything move quickly, although it comes with acknowledged drawbacks. The tradition typically begins with Champagne during staff dinner, followed by whiskey shots as service commences. Around 7 PM, the first dose of speed is consumed. The chef notes that speed creates a euphoric feeling, making work enjoyable and accelerating the pace of service. He humorously recounts an instance where a patron might receive their main course before their starter due to the heightened energy in the kitchen. The chef emphasizes the importance of managing the intake of both drugs and alcohol to avoid negative consequences, such as becoming unproductive or unwell. The article highlights that while drugs and alcohol might create a lively environment, they do not improve cooking skills and can severely impair one's sense of taste. Therefore, the chef ensures that all *mise en place* (preparations) and sauces are completed before any consumption begins. He discusses his preference for dexamphetamine, a purer form of speed, because it avoids the severe hangovers associated with regular speed. He recalls past experiences with debilitating hangovers, including attempting to mitigate them with more speed, a method he now dismisses as ineffective. The chef reflects on his younger days before becoming a chef, when drug use was more frequent and less controlled. He recounts an incident where he was caught with a bag of speed in the same restaurant, leading to a public apology to the staff. This past experience contributed to his current strict policy of limiting drug use to only two specific nights a year. He explicitly states his aversion to the physical discomforts of excessive drug use, such as sweating, heart palpitations, and the feeling of impending death, asserting that he is "over that." Despite the risks and negative aspects associated with drug use, the chef expresses excitement for these two annual celebrations. The article is part of the "Restaurant Confessionals" series, offering an unvarnished look into the less conventional aspects of the restaurant industry. It underscores a unique coping mechanism or celebratory ritual adopted by some within the high-pressure environment of professional kitchens, particularly in cultures where certain substances might be more openly accepted. #RestaurantConfessionals #KitchenCulture #SubstanceUse #Speed #Alcohol #KingDay #NewYearsEve #ChefLife #RestaurantIndustry #RestaurantConfessionals #KitchenCulture #SubstanceUse #Speed #Alcohol #KingDay #NewYearsEve #ChefLife #RestaurantIndustry