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Making Room for Mental Health in Your Mise en Place
Recent Issues
Check out other past issues
The Bones Issue
Chefs to Watch 2024
The Experience Issue
The Longevity Issue
The Wasted Issue
The Friends & Family Issue
Download and Share Plate's Restaurant Mental Health Toolkit
Five Ways Restaurant Workers Can Build Mental Resilience
This Simple Mental Health Tool Says: I Got Your Back
How You Can Help Build the Ben's Friends Sobriety Network
To Build Your Own Personal Care System, Be Proactive
Therapist DJ Watson on Breaking Out of Survival Mode
Here's How to Talk to Colleagues Who Are Struggling With Mental Health
How These Restaurateurs Are Making Mental Health a Priority
Recipes from this issue
See all the recipes from the current issue
Loaded Baby Sweet Potatoes with Green Tahini Sauce
Foie Gras Twice-Baked Potato
Black Sesame Rainbow Crinkle Cookies
A Bake Sale for Mental Health
How These Cooks Use Prep as a Meditative Practice
A CBD Cooking Primer
These Pastas at Corner Delhi Blend Italian and Indian Influences
Jeremy Umanksy: Working on Actual Solutions to Mental Health Challenges
My ADHD Led Me to Discover My Passion for Food
Brother Luck and John Hinman Talk Peer Support and Changing Industry Attitudes
Derek Brown on Taking a More Thoughtful Approach to Drinking—and Bartending
Four Loaded Starters For Winter Menus
When Did You Start Making Mental Health a Priority?
The Philly Cheesesteak Gets a New Formula
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Ask Jon: Can I Reuse or Donate Cheese and Charcuterie Leftover on a Board?
Ask Jon: What’s the Best Way to Interview a Line Cook?
Three Years Ago, I Prioritized My Health. This Month, I Ran a Marathon.
How Does Dominique Ansel’s French Pastry Flour Perform in a Bake?
Ask Jon: Sous Vide Wings. Stupid or Brilliant?
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