Is it True that Chefs Take Drugs?

I'm always suprised when people ask me this question. It shocks me, particularly when it comes from a fellow Londoner who, coming from such a socially integrated urban background, should really know better. In todays society where plastic-featured pop stars and spoilt, over-pampered actors constantly breeze in and out of rehab clinics and when the big-city boys snort trails of columbian champagne to relieve the monotony of their banking jobs it startles me to acknowledge that the public is still horrified to realise that some chefs take drugs.

Perhaps the question that people should really be asking me is: do chefs take drugs while working in the kitchen?

Well, yes. Some of them do. The catering industry is perhaps the one place where drugs can actually benefit the trade. After all in the highly stressed, frantic and fast paced life of the kitchen a quick snort of cocaine or a cheeky tab of 'e' can do wonders for a lagging chef. It'll bring them to life, help them pass the hours with a smile on their face, add to the camaraderie of the kitchen and even speed their hands and sharpen their attention.

However please don't jump to the conclusion that every chef takes drugs because that would be foolish and naive. Most in fact don't even touch anything worse than the odd tipple of wine. Perhaps it would shock you more to realise that many of todays chefs are tee-total, in fact those that stick with the industry year after long and arduous year find that to balance the rigours of the job they need to live a clean and healthy life in order to combat the strain and stress of their toil