03/13/2026
Hi, my name is Erica and I am a chef who struggles with bipolar disorder, depression, anxiety, ADHD, and food issues. I have been working in the food service industry since I was a teenager, and I am on my fifteenth year of cooking. I have struggled with my mental illnesses and didn’t get medicated for them until 2019 and 2020. I have found the most success within the past 3 years on a combination of medicine that works with my genes and serves its purpose in the best way.
I recently started working with a registered dietician and learned that most people with ADHD are in fields such as: the medical field, kitchens, and first/last responders. I want to start the conversation on what it is like to be a chef OR (a worker in the other fields mentioned) unmedicated vs. medicated for mental health illnesses because it isn’t talked about enough- if at all.
I often wonder if there is anyone like me with the same salad of diagnoses and wonder how others manage their symptoms on a daily basis. For me, it’s been a long journey and I still struggle. Some days are better than others, but I try to remember that progress is not linear. I am incredibly blessed to have a large support system ranging from my therapist, nurse practitioner, fiancé, family, friends, and work with management that I can be transparent with. If it weren’t for the support, I would not be here today. So let’s talk about it- what is it like being medicated as a chef or (your profession!) Do you find yourself fixated on certain things at work? Has your relationship with food changed since being medicated if you’re a chef? What does your day look like? Is there more structure than being non medicated? Do you still enjoy your job or has it become mundane? I am genuinely curious! I’ll answer these questions in the next post!
