To meet the demand for high-quality food, chefs must maintain the consistency of their dishes and prepare them quickly.nSome people thrive on this fast-paced lifestyle, and others find the increasing pile of orders overwhelming.nOn top of this, leaders in the food industry sometimes impose a harsh work environment. nHearing orders shouted out over an already noisy kitchen[1] is not uncommon for chefs, and the sounds of machinery, chopping, stirring and steaming can be overwhelming daily.nTight workspaces, such as those in many professional kitchens, can also lead to accidents. The risks of an accident are only worsened by stress. nA trade union Unite in London survey found that out of a sample size of 265 chefs, 56% used painkillers, 27% opted for alcohol and 41% used stimulants to relieve their stress. However, these escapist methods are not sustainable and only provide temporary relief. The real solution lies in understanding our mental stressors and finding long-term practices to deal with them.