Ben's Friends meetings help Atlanta food and beverage workers struggling with addiction

Ben’s Friends, a national support organization, is expanding its reach in Atlanta to address high rates of substance abuse and alcoholism within the food and beverage industry. Led by local culinary professionals like sous chef Jonah Jacobson, the group provides free peer support tailored to the unique pressures of restaurant environments. This initiative highlights a growing industry-wide movement to prioritize mental health and recovery resources for a workforce historically prone to addiction.

Jonah Jacobson, a sous chef at Pricci in Buckhead with 11 years of culinary experience, is leading the Atlanta chapter of Ben’s Friends to support colleagues facing addiction. Jacobson shared his personal struggle, noting that his active addiction led to the loss of his first job five years ago after he realized he could not control his consumption of alcohol and drugs. The organization, co-founded by Mickey Bakst, aims to provide a safe space for industry workers who often face environments where substance use is normalized and pervasive.

Mickey Bakst, who has been sober for 43 years, emphasized that the food and beverage sector’s culture frequently contributes to destructive behaviors and, in tragic cases, loss of life. Ben’s Friends now operates more than 40 chapters across the United States, offering free peer-to-peer support specifically for those in the hospitality trade. The Atlanta chapter holds weekly meetings every Monday at 11 a.m. at Pricci on Pharr Road, encouraging workers to seek help before their professional and personal lives are further compromised.

While peer support groups are vital, experts like Adam Mauk of the Edge Treatment Center in Roswell point out the challenges workers face in seeking formal care. Many industry employees feel they cannot afford to take time off for inpatient or outpatient treatment programs, despite the high risk of losing their livelihoods if sobriety is not prioritized. Jacobson credits his recovery with providing a new outlook on life and a sense of belonging both inside and outside the kitchen, reinforcing the value of specialized support networks within the F&B community.