Althea Grey Potter, a prominent Portland chef, faced severe challenges in her career, including a debilitating case of carpal tunnel and encountering toxic aspects of the restaurant industry. After the closure of her acclaimed wine bar, Oui, she considered abandoning the culinary world altogether. However, she ultimately found new ways to express her creativity, starting a chile crunch company and catering. Gradually, she rekindled her passion for cooking through pop-up menus and community collaboration, marking a meaningful evolution in her relationship with food and her career.
Two years later, Oui had closed, and Grey Potter had planned to leave the restaurant scene for good. She had developed an excruciating case of carpal tunnel, and the burgeoning restaurant reckoning - she calls it "a moment of self-reflection" for the field - forced her to reconsider her relationship to her career.
"It's not like I didn't know that there are parts of this industry that have been really toxic, really abusive; I've definitely had those experiences in my career. So I had this moment where I went, 'Why did I choose this career? That treats the people in it like shit?'"
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