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Is a lack of job stability—not to mention a host of other worries—making you anxious?
By Ethel Hammer
The National Culinary Review | September 2011
14
REMEMBER “The Age of Aquarius”
by The 5th Dimension, with peace, love,
harmony and trust, plus dancing in the
streets? Now comes a new age—of anxiety,
instability and stress. Bailouts. Shutdowns.
Slowdowns. Mow downs. The Gulf. Japan.
Afghanistan. Iraq. Rising prices. Food scares.
“Anxiety and stress underlie everything you do
in the food world. There are different anxieties
at different stages, but you are always putting
yourself on the plate to be dissected, so you
have to develop an ability to deal with it,”
says Jeremy Barlow, chef/owner of Tayst
Restaurant & Wine Bar, a sustainable, green
restaurant in Nashville, Tenn.
father is David H. Barlow, Ph.D., ABPP,
founder/director emeritus of the Center
for Anxiety and Related Disorders at
Boston University, Boston. But even that
doesn’t save him from being all shook
up. “My father may be the king of anxiety
treatment,” he quips, “but I still have
trouble talking to people.”
Wishing to serve great food and comfort
humanity, how can a chef stay centered
and cope?
Jeremy Barlow has had plenty of
experience thinking about anxiety; his
In the food world, anxiety is like
background noise, and as constant as
