The Brief

Insane hours, the toxic work environments, low pay and stringent standards — plenty of ink and film have been spent lately rehashing the stressors that come with working in the culinary industry.

Yet, for the most part, the culture has dictated that workers suffer silently, placing their well-being — and their mental health especially — on the backburner.

But after the back-to-back deaths of two prominent figures in the local L.A food scene, a couple of seasoned food pros have decided that this status-quo doesn’t cut it. They’re determined to get food-and-beverage workers into the therapy chair.

For Alyssa Noui, 38, a leading L.A. food stylist, and Kristel Arabian, 41, a food and beverage recruiter and former chef at a Michelin Star restaurant, the last straw came in February. First it was Jonathan Whitener, the celebrated chef and partner at Here’s Looking at You and All Day Baby restaurants. Whitener died at home from a drug overdose.

A couple of weeks later, Jered Standing, the popular butcher and founder of animal-conscious Standing’s Butchery, killed himself.

Noui and Arabian both had known Whitener and Standing. Their deaths, at 36 and 44, respectively, hit hard with “my elder millennial generation of people in the food space,” said Noui, a veteran of shows like Master Chef, Guy’s Grocery Games, etc.

Whitener was a “big loss to the food world,” she noted, adding how his menu items altered the foodscape. “Like, we're seeing things on that page, which were familiar but were never put together, like the chicken-fried rabbit,” a favorite from his days at another restaurant, Animal.

Meanwhile Standing’s Butchery was a once-a-week stop for Arabian, either to pick up something to cook for dinner or for a Sunday social burger. Noui called him a “dear friend.” By all accounts, Standing, a former vegetarian, was changing how chefs and insiders went about animal sourcing. He was readying a second location in Venice.

Noui said it was one of those friendships where 10 years later you laugh trying to place how you knew each other. Was it Lindy and Grundy or Salt's Cure?

“He checked all the boxes you’re supposed to, to be successful,” Noui said, adding “he was a good-looking dude with great people around him.”

“But if you're not right in your mind, you’re not right in your spirit—what do you really have?”

Channeling grief into gathering

When news broke about Standing’s death, weeks after Whitener’s, “It’s almost, you know, when someone tells a bad joke or something and the room gets quiet, and you're like, ‘Oh my God, who's going to say the next thing?’”

Arabian had met Noui through the Santa Monica farmers’ market network some years back. She remembers speaking to Noui about how their grieving community needed support.

She made a passive comment about 'everyone needing a hug', Arabian said. "'I'm like, yeah, how do we do that?"

The two organized an event which they’ve since dubbed the “F+B Community Check-In” and took over the back patio at Tabula Rasa, the Hollywood wine bar and industry hangout whose name translates to a “blank slate.”

Rather than just creating another customary eulogic Instagram post, “I channeled my grief into gathering,” Noui said. Tabula Rasa, which has a “dark, grown and sexy feeling,” is responsible for putting a lot of first-rate L.A. pop-ups on the map, including Burgers by Standing and Broad Street Oyster, according to Noui.

It was a nice place to bring out “our people” who spend most of their time in the back of those type of places, she said.

The next event was held at the quaint and cozy Now Serving, the Chinatown cookbook store run by Ken Concepcion, a former Wolfgang Puck chef at Cut. The store, which “gives cottage vibes with a sick library,” is also a haven for public discussions and meeting places for local makers and creatives.

Alyssa Noui and Kristel Arabian

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Sam Gezari

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LAist

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For that first event, Arabian created a flier in Canva and went through her contacts looking for sponsors willing to donate food. But they didn’t want it to be just a grieving party, so Noui and Arabian sought another angle.

They found the Southern Smoke Foundation, a Houston-based nonprofit offering free “Behind You” therapy sessions specifically for food and beverage workers. Currently operating their mental health program in ten states, the foundation's sessions are administered locally by grad students at California Lutheran University, seeking to fulfill their curriculum hours. The non-profit also offers emergency relief grants for industry workers. The only conditions are that they work a minimum of 30 hours a week — across multiple jobs, if necessary — and that they’ve worked in the industry for at least six months.

After Noui and Arabian went through the Southern Smoke Foundation offerings at the first meeting, a fishbowl was put out where attendees could share anonymously anything they felt compelled to bare, Arabian said. One person wrote, "I know that the food matters, but when will I start mattering?"

"It f—ing crushed me," Arabian recalled. Others used the opportunity to bounce around career concerns: questions related to pricing, tipping, and other ways they could come together to improve the industry or support one another.

Noui doesn’t need the Southern Smoke offerings herself. She has motion picture insurance as part of a local craftsperson union and has just a $5 copay for counseling. She couldn’t afford it otherwise, she said. Now the question is, “how do I hold the door open for more people to have access to it?”

Cutting through the stigma

Southern Smoke founder, the Houston-based, James Beard Award-winning chef Chris Shepherd, 51, says if you talk to any cook they’ll tell you the same thing: “I still hear the ticket machine in my head at night. You know, you can hear that, geeegeee, geeegeee sound. It doesn't stop.”

The foundation was originally conceived through a Houston festival intended to raise money for Multiple Sclerosis. Shepherd was trying to help a sommelier friend battling the disease. The participating chefs and organizers started speaking about opening up the mental health dimension before the 2018 festival, right after the suicide of superstar TV chef Anthony Bourdain.

Within a few days of the celebrity chef’s death, a friend of one of the festival chefs also had taken his own life. So, “with twenty-something of the best chefs in the country coming in,” Shepherd said, there was a special opportunity to have that conversation.

The profession will always be a high-pressure one, but that doesn’t mean we can’t mitigate harm where possible, he said. Beyond the obvious barriers of accessibility and affordability, there’s also the built-in cultural stigma around asking for help. Since the Southern Smoke therapy sessions are conducted via telehealth, “nobody needs to know,” he said.

Kait Leonard, 28, a freelance chef, producer and co-owner of BOH Creative, a marketing agency that works with restaurants and their staffs, decided to attend the second Check-In event at Now Serving, although she wasn’t sure if she was in the right headspace beforehand.

In 2023, a couple of months after cofounding her company, Leonard fell into a deep depression and admitted herself to the ER with suicidal ideation. She wasn’t sure if she was up for attending the meetup, but decided her presence could help someone else.

“Like 'I went to the ER for, you know, I really didn't want to be here. And that's okay'.” Ultimately, her hope most importantly was that these meetups would be a positive outlet and tool for her clients, to help create a healthier workplace. “I wish something like this existed when I was first starting to work in kitchens,” she said.

Brandon Gray, 38, chef and founder of Brandoni Pepperoni, the Los Angeles inspired pizza pop-up, has attended multiple Check-In events thus far. “A lot of trauma bonding,” took place at said events, he said, adding “everyone there has their own story, there’s a lot of overlap”.

“It’s about just figuring out how to be better,” he said. “Because it needs to be better—the people who have been cooking as long as I have, it's not fun anymore.”

Checking in about mental health

The “hospitality industry is excessive,” says Noui. But it’s important to remember that those who are drawn to it, either back-of-house or front, are those who naturally, or are conditioned to, put themselves second. It’s those inherent “masochistic qualities that everyone has,” the same ones we see “romanticized in shows like the Bear” that come “out of service — out of wanting to serve."

At Kitchen Culture Recruiting, the company she started, Arabian says she makes it a point to check in with potential hospitality candidates about their mental health, “but it’s not something you can hit chefs over the head with,” she said. “It takes trust,” from someone who’s been through it. But there are limits, she says. “I’m not a psychologist.”

Arabian remembers her first time working in the kitchen as a cook, after feeling pushed by her family to become a pharmacist. For the first time, it felt like she was doing what she was supposed to be doing. She’d go on to work back-of-house for approximately ten years reaching the level of executive chef. In her last chef role she was working as executive sous chef at a bakery and pizzeria. But after working in front of a wood-burning stove for as much as 110 hours a week, 14-16 hours a day, seven days a week, she developed a chronic illness and had to leave. The safety net just wasn’t there.

While any job can be anxiety-producing, “cooking is one job that has so much “machismo and bravado” around it that physically, “when you become ill, it is life-changing,” she said. Rather than seek out another chef job, she became a front-of-house and back-of-house recruiter. She remembers saying, “Until I find a really great job for myself, in the meanwhile, I'm going to make sure that chefs are taken care of.” Fourteen years later, she says, "I’m still trying.”

Noui has been workshopping her own community resource tool. She bought a phone number that she’s calling the “My Chef” line, 855-My-Chef-8, which she also had printed on pens. This hotline can be used for everything from finding someone to fill a job, like a chef, stylist, or dishwasher or for accountability checks.

Ultimately, Shepherd says it's important for people to know there is help. He's not a fan of all the emerging depictions of extreme kitchen conditions put out there today. “There's these new TV shows that glorify this [toxic workplace elements] when an industry is trying to get away from it…I think it’s wrong. Unless at the end of it you say, ‘hey, you know what? Therapy is available.’”

This story first appeared on The LA Local.

When Serajul Islam took his first bite of the traditional Bengali dessert, roshogolla, after moving to Los Angeles, he found the dough was quite hard.

It was the 1990s, shortly after he immigrated from Jashore, Bangladesh with his wife, Farida.

He was brainstorming about what type of business they could open in L.A. and it was this syrup-filled ball of dough that made him realize how much he missed the dessert from home. 

“When I ate that roshogolla, it felt like if someone would hit my head with that, my head would break open,” he said. “That was when it struck my mind to open a sweet shop.” 

This is the origin story of Aladin Sweets and Market at 139 S. Vermont Avenue, one of the oldest Bengali restaurants and shops in the neighborhood. 

To this day, the family business has their regular customers who value the market’s traditional dessert recipes, including the roshogollas or laddoo, chickpea flour fried in oil.

Sadman Farooqui, a regular customer said on a recent visit, “The laddoo here is number one. Laddoo like Bangladesh is found only here in Los Angeles.”

The variety of Bengali sweets available at Aladin Sweets & Market.

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Avidha Raha

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The LA Local

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A few gallons of milk

Serajul and Farida moved to Los Angeles with their three kids in 1990. Serajul always wanted to own a business and initially rented a frozen dessert shop to check if it would be a good fit. He only lasted a month. 

After eating the hard roshogolla he came back home and spoke about it to his wife, about his grand ambition to sell desserts. The couple purchased a few gallons of milk from a Vons market and tried making sweets at home. The first few attempts were not successful.

Fresh, homemade sweets made regularly with chhana marks the authenticity of Bengali sweets.

Chhana is a fresh, unripened acid-set cottage cheese made by curdling milk with an acidic agent like lemon juice or whey, then straining out the liquid whey. It is the absolute foundational building block of traditional Bengali confections, serving as the raw dough-like base needed for preparation of the sweets. 

Serajul called a friend in Bangladesh, who owned the Madhu Sweet Shop in Jashore. Over the phone, their friend guided them through the nuances of making chhana (cheese curds) which is turned into a smooth dough. After repeated attempts, the chhana texture finally came out perfect.

Cooked Bangladeshi food and signature items like Pran chips and Gobindovog rice.

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Avidha Raha

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The LA Local

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From a humble catering service operated out of their home, Farida and Serajul expanded the business into a full-blown shop. Now, Aladin has become an institution in the Little Bangladesh area, where everyone can go and feel a little sense of nostalgia. 

Caught in between other small shops and grocery stores in the densely packed streets. Aladin Sweets sits near Koreatown’s sushi and Korean barbecue bars, modestly consistent with its homemade desserts that bring in their loyal customer base from all over L.A. County.

Parvin Akhtar, a customer from outside the neighborhood, has kept coming back to Aladin for more than eight years.

“Even though the price is a little expensive, I keep coming back from far away in Torrance, because I like the sweets here,” Akhtar said.

Winning over the toughest critics

Serajul takes pride in serving not only the community here, but also legendary artists who visited L.A. at some point; like Manna Dey, Bhupen Hazarika, and even A.R. Rahman in the more recent times. He hopes that people think of Aladin as that spot which feels like home away from home. 

Through the glass doors of Aladin, the first thing that can be seen are very easily identifiable Bengali sweets. Roshogollas, sandesh, kalo jaam, laddoo, mishti doi and chhana jalebis are some of the most popular items. 

Aladin also serves savory and sumptuous Bengali meals like fish curry, biriyani, mutton, tehari, pulao, luchi, and so on.  The moment upon entering, people can smell the aroma of specific Bengali spices such as black nigella seeds, fenugreek, mustard, cumin and fennel seeds. 

While the savory menu is impeccable, it is the sweets that paved the way towards the foundation of this restaurant. 

Soon the word spread and it reached the ears of an organizer from Dakshini Bengali Association of California, who gave Serajul and Farida their first stall in their upcoming event. 

“It was a three-hour long event, but all our food was sold out in the very first hour. That event became a huge advertisement for us,” Serajul said. 

Their stall with homemade Bengali sweets and snacks like patties and fritters, which people were seeing after a long time, lured everyone in.

Legendary singer Manna Dey, left, visits Aladin Sweets and Market in the 1990s.

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Courtesy Aladin Sweets and Market

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After winning the approval of the toughest critics in Southern California, every Bengali event – be it Bangladeshi or Indian – invited them to sell their food. They started catering from home in full swing: to larger events, concerts and even weddings. Soon after, the store Aladin Sweets and Market came into existence in 1993, and there has been no looking back ever since. 

It all started with the motivation to produce chhana at home like every other Bengali household, and make sweets for the diaspora in Los Angeles hungry for a taste of home. 

Serajul and Farida’s son, Mokibul,  also runs the business and recalled from his childhood how his mother would keep the sweet-gifting tradition amongst Bengali households alive.

“My mother would make homely sweets which were popular in Bangladesh, as gifts to share with people here,” Mokibul said. 

Farida explained the sweet-making process that she has been following all these years. First boiling gallons of milk and curdling it into chhana, kneading the chhana into smooth balls or other shapes depending on the sweet item, pouring them in sugar syrup and finally getting it ready for consumption. This process can be found in Bangladesh as well as in the eastern part of India, especially in the state of West Bengal and Odisha. 

Farida looked back to the early 90s, during the initial days of trying out the sweet-making process when she would get some time for herself. ("After dropping the kids to school, I would try making sweets alone. In L.A., I also saw Anandalok magazine that came from Kolkata, whose backside had some sweet recipes. I kept on trying,” she said “Then one day, the sweet came out very nice, since then I maintained that recipe.")

Bike lanes are now under construction along a 10-mile stretch of the Pacific Coast Highway in Huntington Beach as part of an effort to improve safety along the popular cycling route.

What's changing?

Caltrans is reducing the width of the median in some areas and making other changes in order to add bike lanes in both directions on Highway 1 between the Santa Ana River bridge and Sunset Beach.

Construction began this summer and is expected to be completed by December. Some overnight work may require lane closures.

Estimated project cost: $10.7 million.

Why this project matters

A memorial for Eric Williams, who was struck by a car and killed while cycling along Pacific Coast Highway in Huntington Beach in 2025.

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Jill Replogle

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LAist

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This scenic stretch of Highway 1 is popular with cyclists, and sometimes deadly.

A driver struck and killed a 70-year-old Huntington Beach cyclist near Huntington State Beach earlier this year. And a 45-year-old pastor and father of four was killed in the same area last year.

The bigger picture

The project is part of a Caltrans plan called Complete Streets, which aims to make state highways safer and more accessible for pedestrians, bikers and public transit. Caltrans also has a goal of zero fatalities on state highways by 2050.

The Japanese American National Museum announced today it will reopen in January after a two-year, $25 million overhaul of the country’s largest museum dedicated to the Japanese American experience.

The museum in L.A.’s Little Tokyo is reshaping its galleries and expanding its signature exhibition to include more perspectives and connections between Japanese American history and current debates over race, immigration and democracy.

The new exhibition at JANM features A.I.-assisted avatars of Japanese American survivors of incarceration.

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Courtesy of Japanese American National Museum

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“We want to tell the story in a way that is more expansive and that other immigrants, communities can see their own story reflected,” said Ann Burroughs, the museum’s president and CEO.

That effort to tie history to the present comes as JANM itself has faced political pressure, with the museum losing federal funding amid Trump administration cuts.

From the outside, visitors returning to the museum, which has been closed since January 2024, will recognize its modern, minimalist exterior. Once they step through the doors, though, the experience will be vastly different.

The biggest change will be the installation of a 9,200-square-foot permanent exhibition occupying nearly all of the museum’s first floor — more than twice the space of the exhibition it replaces.

"Common Ground," which opened in 1999, covered Japanese American history from migration to the U.S. in the 1800s to the passage of a federal law — the Civil Liberties Act of 1988 — that formally apologized for the incarceration of Japanese Americans during World War II and provided $20,000 in reparations to surviving detainees.

The new exhibition, called "In the Future We Call Now: Realities of Racism, Forging Democracy," will include more recent history, such as Japanese American support for reparations for Black Americans and vocal opposition to the Islamophobia that swelled after 9/11. It will also cover the Japanese American response to ICE detention and incarceration of migrant children, drawing parallels to World War II camps.

Galleries have been reconfigured to include more recent history and more objects from the past, including kimonos owned by women from Japan, who immigrated to the U.S. in larger numbers starting in the turn of the 20th century.

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Courtesy of Japanese American National Museum

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It will also bring lesser-known perspectives to familiar history through telling the story of incarceration from “women and mothers” and those incarcerated at Tule Lake, the camp in Northern California where Japanese Americans labeled as disloyal by the U.S. government were isolated during World War II.

“JANM hadn’t told that story before,” Burroughs said. “You can’t draw those parallels of what’s happening now if you don’t talk about the camps and if you don’t talk about Tule Lake.”

The new exhibition will also lean more heavily into audiovisual storytelling, using technology and archival media to make the history feel more immediate.

The interactive “StoryFiles” incorporate AI so visitors can pose questions to digital avatars of incarceration survivors like the actor George Takei.

Burroughs stressed that the museum is not using generative AI, but drawing upon hours and hours of interviews in which subjects answered hundreds of questions.

The new exhibition will also draw deeply from JANM’s extensive collection of Japanese American home movies, including footage dating to the 1930s, and give visitors a window into everyday life before World War II.

Some of JANM’s best-known objects will be included in the new exhibition, like barracks from the Heart Mountain incarceration camp in Wyoming and a model of Manzanar in California’s remote Owens Valley, the first of the camps to be built.

The museum is also emphasizing everyday culture, with displays ranging from kimonos brought by Japanese immigrant women at the turn of the 20th century to rice cookers, and the worldwide reach of Hello Kitty.

The Hirasaki National Resource Center has been relocated to the second floor and will showcase work from artists like Ruth Asawa and Isamu Noguchi.

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Courtesy of Japanese American National Museum

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The larger new exhibition was created without growing the museum's footprint through reconfiguring the building. For example, the museum’s Aratani Central Hall will take on a new role as the museum’s main entrance, with visitors entering through its sweeping curved glass wall and moving directly into the exhibition galleries. But Burroughs said the redesign will not come at the expense of the hall’s longtime function as a community space available to local nonprofits.

Upstairs, visitors will find reconfigured spaces including a new reading room filled with works and furnishings by Ruth Asawa and Isamu Noguchi. Behind the scenes, JANM has upgraded decades-old building systems such as its HVAC and elevators.

The museum overhaul was funded as part of a much larger $135 million fundraising campaign, Burroughs said. The rest of the campaign supports JANM’s operations and long-term financial stability, including about $56 million in endowment and board-designated reserves.

"You know, life is never secure in the nonprofit world or in the museum world," Burroughs said. "We have to do a lot more to build up our endowments. We just will keep going."

Public health officials are urging people to be wary of flea-borne typhus after a recent outbreak of the illness.

The outbreak in late July was centered in the Pico-Union neighborhood of Los Angeles. The L.A. County Department of Public Health said five people were hospitalized; all recovered.

The outbreak comes as typhus cases continue to tick up in L.A. County.

Cases have been increasing fairly steadily for more than a decade, but they nearly doubled over the last three years. The Public Health Department logged a record 220 cases in 2025, and officials say this year is on track to exceed that.

Public health officials say the increase is likely because human-animal interactions are also increasing. That could be due to human population expansions into areas with more animals, available food sources for wildlife in populated areas or more people owning pets.

The bacteria that causes typhus is transmitted from animals to humans through fleas.

Typhus can’t be passed from one human to another, and public health experts say the illness is completely treatable, especially if it’s caught early.

Outbreaks and how to prevent them

Most of the time, typhus cases are spread out across L.A. County. But sometimes, there’s a localized spread over a short period of time that turns into an outbreak.

Public health officials respond to a few of them in L.A. County each year.

Generally, outbreaks are triggered by high concentrations of host animals.

“Wherever these animals may be present or wherever they may be congregating, in those areas we can see an increase in the number of human infections,” said Dr. Aiman Halai with the L.A. County Department of Public Health.

The most common hosts for typhus are rats, opossums and free-roaming cats. When people or pets come in contact with host animals, they can pick up the infected fleas and bring them into homes, spreading them to other people and animals in the process.

Halai says a variety of factors can attract animals and lead to an outbreak, including overflowing dumpsters, overgrown vegetation or a well-meaning neighbor feeding local critters.

You can help prevent outbreaks by securing trash in bins, making sure food isn’t left outside, and ensuring pets are on up-to-date flea control medication. Cutting back overgrown vegetation and blocking off crawl spaces can eliminate places where animals can shelter in and around homes.

Halai also says it’s important not to feed wildlife.

Should you be worried?

Although public health experts are wary of the typhus uptick in L.A. County, the 220 cases recorded in 2025 in L.A. County are not overly concerning.

"That’s a very  low rate at the population level,” said Dr. Jeffrey Klausner, a professor of infectious diseases at USC’s Keck School of Medicine.

Typhus is an acute infection caused by bacteria known as Rickettsia typhi. Variations of the bacteria also cause other illnesses transmitted by fleas, ticks, lice and mites, including tick-borne Rocky Mountain Spotted Fever.

Doctors can test for typhus fairly easily, and it is treatable with antibiotics. Symptoms are similar to the flu, and can include fever, headaches, muscle aches and nausea. It can also cause rashes in some cases.

Most infections are mild, but they can cause hospitalization and, in rare cases, can be fatal.

Klausner said the concern is that testing for typhus is not always routine.

“The most important thing is that when patients come in to their doctor — and they have fever, they may have a rash, they may have headache, may have muscle or joint aches — that the doctor's thinking about potentially flea-borne infectious diseases because the treatment can be different,” Klausner said.

The best treatment for typhus is the antibiotic doxycycline. If a patient with typhus gets another type of antibiotic like penicillin or amoxicillin, the treatment may not be as successful.

According to Klausner, when presented with flu-like symptoms, it’s also a good idea for patients to tell their doctors if they’ve been around animals, spent time in an encampment or even just gone on a hike.