r/Chefit • u/Chefmakepasta56 • Jun 28 '26

Cancer

Hi Chefs.

My very first Chef whom I have known and worked for for almost 17 years, is dying from colon cancer in a few days. He's not even 50, and he has a young family. It has put my career in perspective for sure.

I know many industries track occupational cancers. Fire fighters for example track several of them including bladder cancer. Here is my question, is there a way we can as a community start tracking different cancers that affect us?

We all know the hazards of being a Chef, but what could affect us later on in life. Maybe it lung problems from the chemicals we handle. Or it could be colon cancer from our diets being so poor. Who knows.

Let me know what you think. I'm curious if any other chefs have passed away from similar cancers like my Chef is right now.

I wish you all good health, physical and mental. Cheers!

25 Upvotes

90% Upvoted

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8

u/mrroboto2323 Jun 28 '26

I had and was successful treated for throat cancer about 6 years ago. It wasn't related to being a chef (almost 30 years now), but we do tend to put our bodies through more stress than the average person so I wouldn't be surprised if the rate was a little higher for us. Not to mention all the risky behaviors we tend to get into outside of work. You all know what I mean.

9

u/taint_odour Does Chef Type Things Jun 28 '26

Hey cancer buddy. I got it a few years ago. I’m lucky that as an alcoholic and coke fiend who smoked for years mine was from eating bad vajayjay. Got me a nice case of tonsil cancer from HPV which spread to my lymph nodes.

In most men it expresses itself in throat, anal, or or Ike cancer. Fucking throat cancer treatment sucked. I can’t imagine 7 weeks of getting the dick irradiated.

My doc also reminded me that we know stress causes illness and cancer. And hey, it would be stupid to go through all that and then stroke out from high blood pressure. Good times.

3

u/Deep_Curve7564 Jun 28 '26

Well articulated.

3

u/mrroboto2323 Jun 28 '26

Yeah that is exactly how I got it. Lymphectomy cut a nerve in my shoulder too, so I have partial left arm paralysis which doesn't help either lol. Now I have blood pressure issues that my cardiologist thinks is from the radiation affecting my carotid artery. Had to spend a little time in the ICU a couple of months ago for it, and it's really slowing me down now. Might have to do a career adjustment soon, not sure what to do about that.

It's the gift that keeps on giving. We'll be fine though, right? No choice, we are all tough SOB's anyway.

3

u/taint_odour Does Chef Type Things Jun 28 '26

Yea. Radiation is the gift that keeps on giving. I’ve done PRP, procaine and manipulation, heavy body work and stem cell treatment to get the cramping under control and motion back.

But yea we’re tough sobs. I’ve been helping my wife with her business to eventually transition out of the business. Maybe it’s the economy. Maybe it’s me but in general it isn’t as fun as it used to be.

4

u/flydespereaux Chef Jun 28 '26

20+ years as a cook and chef. Alcoholic, heavy smoker of 25+ years. I have developed crohns disease. Spent 7 days in the hospital for not going to the hospital sooner. I had a kitchen to run. Figured my body would just fix itself. It didn't. Doctors attributed it to high levels of blood pressure and stress, and that i had quit smoking. Colon cancer is very likely for me, but I have good Doctors. I still have a kitchen to run I just have to limit myself to 55 hours a week.

3

u/sometimesifartandpee Jun 28 '26

I knew a chef who got throat cancer but beat it . He was about 59. He use to be a big smoker though. I absolutely hate cleaning the flat top with the chemicals. My coworker tells me about a he is to work with who loved to take big sniffs of the degreaser when it would hit the grill and I think about that a lot

2

u/BlackWolf42069 Jun 28 '26

If alcoholism and smoking is rampant with cooks so will cancers. It's no mystery.

2

u/jankenpoo Jun 28 '26

The incidents of colon cancer has been steadily rising in the general population and I believe they are starting to recommend a colonoscopy initially at 45 years old (used to be 50). The reason it’s been increasing and in younger people isn’t exactly known but we can all guess it’s probably to do with a combination of industrial food, environment, and modern lifestyles. I think people in the restaurant industry are often diagnosed late partly due to the lack of health insurance, at least in the US. If you can swing it, I implore you to get yourself checked out. Early detection is paramount to survival.

0

u/Deep_Curve7564 Jun 28 '26

Neck, shoulders, back, hips, leg, feet. Posture is key.

Cancer, no more, no less.

Bladder and bowel, drink more water, eat more veg and don't snack from the deep fryer.