As regular readers of this blog know, we often report on businesses that train and hire people with disabilities, including those with developmental disabilities such as autism. These businesses are frequently found in the food industry — typically in casual settings like coffee shops or sandwich stores.
But a new program, Chefs on the Spectrum, is bringing people with autism into fine-dining restaurant kitchens.
The program’s founder, restaurateur Franklin Becker, believes that many autistic individuals are particularly well-suited for this kind of work. Becker, whose son is on the spectrum, introduced the program alongside his employee Joseph Valentino, who is also on the spectrum, at a recent Autism Speaks fundraiser held at the upscale Manhattan restaurant Cipriani Wall Street.
According to The New York Times, Becker, a board member of Autism Speaks, proposed Chefs on the Spectrum as a way to address two challenges at once: “the shortage of skilled labor in restaurants and the high unemployment rate among autistic adults.”
While it is relatively common to find neurodiverse individuals with ADHD or dyslexia working in fine dining, it has been rare to see people on the autism spectrum in high-end kitchens. Becker believes that is a missed opportunity. As he told The Times, “There’s a preconception that there’s a risk in hiring autistic individuals. The real risk is overlooking incredible talent.”
To change that perception, Becker has recruited more than a dozen prominent chefs from across the country including Andrew Zimmern, Daniel Boulud, Chris Bianco, Maneet Chauhan, and Michael and Bryan Voltaggio, who have agreed to participate in the program. Their restaurants will hire trainees with autism and receive guidance on how to support them in their jobs.
Why might people with autism excel in the kitchen? Many are highly detail oriented. Others have strong memories for recipes or excel at keeping their stations organized. Some bring special interests in areas like food science or food technology, while others contribute fresh perspectives and new approaches. For individuals who find social interaction challenging, working behind the scenes in a kitchen can also be less stressful than more customer-facing roles.
To ensure success, restaurants may need to make certain accommodations. For example, employers might need to adjust their hiring processes. As Keith Wargo, CEO of Autism Speaks, told The Times, it can be helpful to replace traditional face-to-face interviews — which require complex communication skills — with hands-on tryouts.
Workplace adjustments can also make a difference. Some employees may benefit from LED lighting instead of fluorescent bulbs, while others may need visual supports such as timers, maps, labels, or clear signage to assist with memory or attention. As is often the case, these kinds of accommodations can be a win-win, as they may benefit neurotypical employees as well.
Chefs on the Spectrum is a great example of how businesses can put acceptance into practice!
Happy Autism Acceptance Month!
