MENOMONEE FALLS, WIS.—Alto-Shaam has partnered with The Burnt Chef Project to raise mental health awareness in the hospitality industry, contributing $15,000 to support the cause.
The Burnt Chef Project’s research suggests that as many as four out of five professionals working within the industry experience mental health challenges during their career. In response, the charity was set up in 2019 to raise awareness and challenge attitudes towards mental health, providing support, training and delivering tailored educational programs across the hospitality industry.
Alto-Shaam is supporting the Project through a $15,000 global partnership that will begin at the North American Association of Food Equipment Manufacturers (NAFEM) show from February 26 to 28 in Atlanta.
Burnt Chef Project Team at NAFEM
Throughout the show, award-winning Chef and Chief Ambassador for The Burnt Chef Project, Imrun Teixeira, will be working alongside Alto-Shaam chefs during live cooking demonstrations, sharing the importance of mental health awareness and resources within the hospitality industry. The Burnt Chef Project team will also be in the booth during the show, answering questions and sharing resources for industry peers.
“As a leader in the foodservice equipment industry, I believe that it’s not just our products that can make a difference, but also our commitment to supporting those who utilize them,” said Steve Maahs, CEO at Alto-Shaam. “Partnering with The Burnt Chef Project allows us to contribute to a vital cause that fosters resilience and empowers individuals to be their best selves. Together, we can build a healthier, more supportive community, and it’s a privilege to be part of this positive change.”
“Mental health challenges are a reality for the majority of hospitality professionals, yet stigma and lack of support often prevent open conversations,” said Kris Hall, Founder & CEO of the Burnt Chef Project. “Our partnership with Alto-Shaam is a crucial step in changing that narrative. With their global reach and commitment to industry well-being, we can extend our support network, provide essential education, and ensure that mental health is prioritized just as much as physical health in professional kitchens. Together, we’re working towards a healthier, more sustainable future for hospitality.”
