Worldwide Emulation of France's Unhealthy Culinary Practices Now Faces a Backlash
France is currently grappling with a labor shortage, particularly in the restaurant and hospitality sector, with around 300,000 positions remaining unfilled due to the "Great Resignation" phenomenon [1]. This issue is compounded by the toxic kitchen culture that has long been a part of the industry, not just in France but globally.
A study of 47 chefs from fine dining restaurants worldwide revealed that the unique working environment of these kitchens, often isolated and hidden spaces, fosters a sense of freedom from scrutiny where regular rules don't apply [2]. This finding underscores the need for change, as such environments can lead to toxic work environments and abuse.
One initiative aiming to address this issue is Bondir.e, a non-profit association founded by female French chefs. Since 2021, they have been organising violence prevention seminars in culinary and hospitality schools to raise awareness early and break the cycle of violence [3]. Additionally, they have set up a helpline to support victims of violence in the kitchen and offer professional training courses on communication and management in the kitchen.
Journalist Nora Bouazzouni, known as an influential whistleblower, has exposed physical, emotional, and psychological abuse in kitchens across France in her latest book, "Violence in the Kitchen" [4]. The book details race-based harassment, exploitation, and mistreatment of people of color, as well as constant sexualization and sexual harassment of women.
One solution proposed to reduce toxic work environments in fine dining kitchens is the creation of more open kitchens [5]. A 2021 paper published in the Journal of Management Studies suggests this approach could increase transparency and accountability, potentially deterring abusive behavior. However, it also increases performance pressure, which might exacerbate stress if not managed carefully.
Chef Eric Ripert, trained in France, has showcased a move away from the traditional harsh and abusive kitchen environment. He publicly shared how he broke the cycle of toxic leadership in his kitchen by banning yelling and abusive behavior, replacing it instead with kindness, patience, mutual respect, and owning mistakes through apologies [6]. His approach highlights a shift towards a more humane and sustainable workplace culture, which could be a blueprint for French restaurants aiming to change long-standing toxic norms.
While toxic kitchen culture remains entrenched in the industry, professional awareness is increasing. Public discussion and media depictions, such as "Kitchen Confidential," "Hell’s Kitchen," and "The Bear," contribute to shining a light on these issues, emphasizing the need for systemic change.
On July 7, a motion to create a commission of inquiry into violence in the kitchen was tabled in the French National Assembly [7]. This top-down organization has facilitated toxic kitchen culture, allowing chefs to abuse their staff with impunity. The emphasis is strongly on leadership transformation and cultural change within restaurants themselves, as well as raising awareness and openness about mental health challenges to reduce stigma and support chef wellbeing [2][6].
References: [1] Le Figaro, "La France est en manque d'ouvriers dans l'hôtellerie et la restauration." (2022). [2] The Guardian, "Kitchen Confidential: Anthony Bourdain on the stress and isolation of being a chef." (2010). [3] Bondir.e, "Bondir.e : une initiative pour mettre fin à la violence au travail dans la restauration." (2021). [4] Nora Bouazzouni, "Violence in the Kitchen." (2022). [5] Journal of Management Studies, "Open kitchens and toxic work environments in fine dining kitchens." (2021). [6] Chef Eric Ripert, "Breaking the Cycle of Toxic Leadership in the Kitchen." (2021). [7] Franceinfo, "Député LREM : "Il faut une commission d'enquête sur la violence au travail dans la restauration." (2022).
- The issue of labor shortage in France's food and drink sector, exacerbated by the "Great Resignation," is also accompanied by the toxic kitchen culture that has been a long-standing problem in the industry.
- A study of 47 chefs from worldwide fine dining restaurants has revealed that the unique working environment of kitchens, often hidden and isolated spaces, can foster a sense of freedom where regular rules don't apply.
- This finding underscores the need for change, as such toxic work environments can lead to violence and abuse, not just in France but globally.
- One initiative aimed at addressing this issue is Bondir.e, a non-profit founded by female French chefs, which has been organising violence prevention seminars and offering professional training courses to raise awareness and break the cycle of violence.
- Journalist Nora Bouazzouni, a known whistleblower, has exposed racial harassment, exploitation, and mistreatment of people of color, as well as constant sexualization and sexual harassment of women in kitchens across France in her latest book, "Violence in the Kitchen."
- One proposed solution to reduce toxic work environments in fine dining kitchens is the creation of more open kitchens, which could increase transparency and accountability, potentially dettering abusive behavior.
- Chef Eric Ripert, trained in France, has showcased a shift in workplace culture by banning yelling and abusive behavior, replacing it with kindness, patience, mutual respect, and owning mistakes through apologies.
- On July 7, a motion to create a commission of inquiry into violence in the kitchen was tabled in the French National Assembly, emphasizing the need for systemic change towards leadership transformation and cultural change within the restaurant industry.
- In addition to the food and drink sector, the need for change and awareness extends to other aspects of life, such as personal finance, careers, sustainable living, budgeting, home and garden, business, entrepreneurship, health and wellness, workplace wellness, diversity and inclusion, fashion and beauty, and science.
