Jason Sheehan is a former dishwasher, fry-cook, grillardin and chef, and is currently a James Beard Award-winning food writer and restaurant critic for Westword newspaper in Denver, Colorado. His work has appeared in Best Food Writing for the past five years. His new book, Cooking Dirty: A Story of Life, Sex, Love and Death in the Kitchen, is on shelves now.

What are the odds that your next restaurant meal will be prepared by someone on drugs? Very high. An ex-chef and former addict on why cooks and coke go together like salt and pepper.