Articles & Support
Your wellbeing is the mission.
Free articles and practical support for all restaurant professionals. Build the confidence to stand up for yourself, set healthy boundaries, and protect your wellbeing and longevity.
Suicide prevention & addiction support
Connect with crisis support, addiction recovery communities, and people who understand hospitality work.
988 Suicide & Crisis Lifeline
Call 988 · Text 988Suicide prevention tools & chat →
U.S. crisis support, 24/7. Free and confidential.
Ben's Friends · Addiction recovery
bensfriendshope.comA sober community for the food-and-beverage industry — people who understand kitchen culture.
CHOW · Hospitality wellbeing
chowco.orgCulinary Hospitality Outreach and Wellness — mental-health support and community for hospitality workers.
Free articles for restaurant professionals
Practical guidance for life in restaurants.
Breaks & Boundaries
Take the break. Protect your time off. Draw the line before the job takes the parts of your life that were never for sale.
Read the essays →
Career & Mind
Pressure, sleep, and mental health — and building a career with enough left in the tank to still have one in ten years.
Read the essays →
Body & Gear
Posture, repetitive load, knives, shoes, and the gear that keeps your body in the fight through hour twelve.
Read the essays →
Fuel & Recovery
Eating and hydrating on a real shift, allergy safety as a system, and actually recovering between services.
Read the essays →
Leadership & Operations
What a kitchen owes its crew — coverage, margins, waste, and running a line that doesn't break the people on it.
Read the essays →The movement — where every dollar goes
Why this exists.
Jon Sargent walked into his first kitchen at sixteen as a dishwasher. He spent nearly two decades working every station in the brigade — pantry, garde manger, fish, grill, sauté, sous, executive. He cooked through doubles, through service from hell, through nights where the line broke and the only thing holding it together was the bodies on it.
Like most chefs, the body kept the score even when the schedule didn't. The back went first. Then sciatica. Then the surgeries that didn't quite hold. KHK exists to become a permanent source of capital for the chefs and the kitchens this industry chews up and forgets — rehabilitation funding, restaurant sponsorship, industry research, programs that take care of the people who feed everyone else.
Every dollar of profit is reinvested in KHK’s mission: helping restaurant professionals stand up for themselves, set healthy boundaries, and protect their longevity.
Help us fund more of this.
Our shop and coffee expeditions help sustain this work. Every dollar of profit is reinvested in KHK’s mission.