FK Stigma: How The Burnt Chef Project Is Burning the Stigma of Mental Health in Hospitality

Breaking the Silence, One Kitchen at a Time

The Burnt Chef Project (TBCP) is a global nonprofit social enterprise on a mission to stamp out mental health stigma within the hospitality industry. Through education, advocacy, and accessible resources,

TBCP is helping foodservice professionals feel seen, supported, and safe to speak up.

Founded by Kris Hall, TBCP was born from firsthand experience of the intense pressures that come with life in hospitality. In 2020, the organization surveyed thousands of industry professionals — revealing that 84% had experienced mental health issues during their career, and 46% did not feel comfortable talking about it.

Rob Hood, Corporate Director of Food & Beverage, Silver Hotel Group

“TBCP has really worked hard to identify that change is needed and break that stigma that having a mental health issue is not to your detriment. That’s just being human.”
— Rob Hood, Corporate Director of Food & Beverage, Silver Hotel Group

We spoke with Rob Hood, Corporate Director of Food & Beverage at Silver Hotel Group and one of TBCP’s newest Ambassadors, to learn more about his involvement and why this movement matters. Hood replied, “To give back. Leave the industry in a better place than where I found it.” He continued to explain,

I’m not a psychiatrist and I don’t pretend to be. Becoming an ambassador has really helped me do two things. Number one is let people know that mental health issues in thehospitality industry is a real thing. And number two, spread that word and let people in need know that they are not alone, and there are people and organizations that can help them.

With attention-grabbing campaigns like “FK Stigma,” TBCP is changing the narrative and bringing visibility to a long-overlooked issue. The organization’s unapologetic approach encourages open dialogue and normalizes mental health conversations in every kitchen, dining room, and boardroom.

“You can be great and succeed, but you don’t have to be toxic to do it,” Hood models this affirmation in his role at Silver Hotel Group in the way he runs his team.

From movies like Ratatouille to Burnt, pop culture has long portrayed the no-nonsense, high-pressure kitchen as the heart of hospitality. And while those scenes capture some of the intensity, they don’t capture the emotional toll in its entirety — the long hours, stress, and exhaustion that can push even the most passionate chefs and servers to their limits.

That’s why leaders like Hood and organizations like Silver Hotel Group are helping lead the charge for healthier, more supportive workplaces. Through training and awareness initiatives, they’re equipping managers to recognize the signs when someone needs help — and to respond with empathy and understanding.

While TBCP’s mission benefits everyone in hospitality, Hood notes that inclusivity — especially for women — has been key to progress.

The industry has made big strides, particularly with women in leadership roles. Given this was a male-dominated space, women had to work extra hard to prove their worth. Gradually, that’s changing for the good. As a new generation enters the hospitality industry, with more female leadership in key roles, management style and empathy toward issues like mental health wellbeing will provide a better workplace environment for everyone.

Silver Hotel Group, a proud Foodbuy member, has been supportive of Hood’s volunteer work with TBCP, helping to spread awareness across the industry and encourage open conversations around mental health.

For Rob, this cause is deeply personal. Two close friends and colleagues lost their lives to suicide. “There was no support. Nobody to turn to for help because it was looked upon as a negative thing,” he shared. “And no one there to counsel my colleagues and I through that experience – it was just swept under the rug, and no one spoke about it again.”

Those experiences became a turning point in how he leads and advocates for others.

“We live in an age where we’re actively trying to recruit the best talent. For those organizations and leadership that don’t mental health wellbeing, new applicants can sense that reputation a mile off and you will not attract that top talent.” This negative environment also can make current staff unmotivated develop low morale, productivity and ultimately a negative guest experience.

When employers create a safe and supportive environment, staff know that if something goes wrong their employer is committed to their wellbeing. “Guests will feel it in the service. Taste it in the food. Experience it in the environment.”

When someone doesn’t know where to turn, TBCP is there to listen, guide, and support. Their resources are free, anonymous, and tailored specifically to the unique challenges faced by hospitality professionals.Together, TBCP, Silver Hotel Group, and Foodbuy are shining a light on mental health in hospitality — making it clear that success and wellbeing can, and should, go hand in hand.