A swell of news articles with headlines stating "The food world was rocked," have been pouring into all news outlets recently. It is a harsh irony that individuals who devote their lives to providing nourishing services to others often lack the provisions or stability to do the same for themselves.

Growing up working in a myriad of restaurant roles ranging from a simple hostess at Waffle House to bartending at a prominent New York City restaurant, I became eerily accustomed to the grim realities of the food industry – the untimely deaths, sexual harassment, wage exploitation, and mental health challenges. Despite the industry appearing to be moving in a more positive, safer direction, remembering the darker periods is crucial. Anthony Bourdain, the name that every bartender, line cook, and sous-chef holds dear, has been a beacon through these turbulent times.

There's something alluring about the life within a restaurant. The outside world suddenly seems surreal, and the chaotic existence within these kitchens becomes the only reality. Who you are outside ceases to matter. What matters is your ability to quickly mix a mean cocktail or take charge of a grill. When you become a part of a restaurant, you aren't just an employee - you immerse yourself into that unique culture and world.

Every death that occurs within this sphere sends shockwaves through its tightly knit community. Whether it's someone directly involved in the food industry or just a local restaurant having to shut its doors due to a family death, the impact is felt deeply. This is because restaurant coworkers are more than just colleagues – they are a support system, always ready to lend a hand in times of need. These relationships often tether people to the industry for a lifetime.

Our connection to Anthony Bourdain extended beyond his TV shows and books. His relatable narrative surrounding the gritty realities of the industry, from dive bars and drugs to poking fun at pretentious questions seized our attention. He understood us and, even more importantly, he always remained humble.

Attending a speaking event of his in Columbus, Ohio, around eight years ago, it became clear – he wasn’t just a rockstar; he was our rockstar.

Years, school, internships, and numerous bar jobs later, my dreams came true when I had the opportunity to work on the web content for the widely acclaimed “Parts Unknown” show. Working for him amplified every color of life for me.

Despite no longer being part of his team, the impact of that experience remains. The show was a brilliant portrayal of the world – education, exploration, political voice, and a testament to the power of food in bringing people together. The world mourns Bourdain's tragic passing, but those of us intimately connected to the food industry mourn one of our own.

Before having the privilege of working with Anthony Bourdain, I penned my feelings about the industry: "Working in a restaurant gave me a sense of badassery, a feeling otherwise unfamiliar to a flute-playing, introverted booklover. Maintaining the calm in the melodic chaos of a dinner service, juggling multitudes of tasks with unwavering grace and precision, that moment felt invincible."

And that's exactly how Anthony Bourdain made many of us in this industry feel.