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You can find the current article at its original source at https://www.theguardian.com/commentisfree/2017/nov/17/swearing-kitchen-chef-asimas-chaniotis-addiction-mysogyny
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| Banning swearing in the kitchen is a start. Now let’s tackle the sexism | Banning swearing in the kitchen is a start. Now let’s tackle the sexism |
| (2 months later) | |
| Fri 17 Nov 2017 13.53 GMT | |
| Last modified on Tue 21 Nov 2017 13.17 GMT | |
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| Even in today’s modern world, there are still jobs that tend to be male dominated. Being a chef is one of them. | Even in today’s modern world, there are still jobs that tend to be male dominated. Being a chef is one of them. |
| For as long as I can remember, being in a kitchen is where I knew I belonged – but I soon learned, the hard way, that as a female chef you either step it up or you go back to the pastry section, “where you belong”. Challenging the sexual dynamics of a modern kitchen can lead to a hostile and stressful working environment. Chefs, female ones in particular, are consistently pressured to prove themselves worthy to work in this environment. | For as long as I can remember, being in a kitchen is where I knew I belonged – but I soon learned, the hard way, that as a female chef you either step it up or you go back to the pastry section, “where you belong”. Challenging the sexual dynamics of a modern kitchen can lead to a hostile and stressful working environment. Chefs, female ones in particular, are consistently pressured to prove themselves worthy to work in this environment. |
| Gordon Ramsay’s image helps build the idea that abusive behaviour is normal; and that is adopted by many chefs | Gordon Ramsay’s image helps build the idea that abusive behaviour is normal; and that is adopted by many chefs |
| This culture of misogyny and machismo, deemed normal by those who are employed in it, is as strong today as it was decades ago. Each kitchen I’ve worked in has reflected a wider culture of institutionalised racism, sexism and homophobia, where insults or putdowns are used daily and actively encouraged. | This culture of misogyny and machismo, deemed normal by those who are employed in it, is as strong today as it was decades ago. Each kitchen I’ve worked in has reflected a wider culture of institutionalised racism, sexism and homophobia, where insults or putdowns are used daily and actively encouraged. |
| It’s not just the constant sexism young chefs have to deal with. Drugs and alcohol are the stimulants that provide the foundations of every day’s service. To turn your back on that culture would cause you to be branded weak and unsuited to the job, and could potentially prove detrimental to your career. Catering is known for being an underpaid, overworked and fast-paced job. Mix in the long, unsociable hours and easily accessible stimulants to counteract the adrenaline of a shift, and you have the basis for this industry-wide addiction. It is no isolated occurrence – it feels like the norm. | It’s not just the constant sexism young chefs have to deal with. Drugs and alcohol are the stimulants that provide the foundations of every day’s service. To turn your back on that culture would cause you to be branded weak and unsuited to the job, and could potentially prove detrimental to your career. Catering is known for being an underpaid, overworked and fast-paced job. Mix in the long, unsociable hours and easily accessible stimulants to counteract the adrenaline of a shift, and you have the basis for this industry-wide addiction. It is no isolated occurrence – it feels like the norm. |
| Chefs are notorious for their hot temper: a razor-sharp tongue is as much an essential part of their kit as their knives, and hot-headed chefs have made successful careers off the back of it. Gordon Ramsay’s image – renowned chef, user of the F-word and verbal abuser of staff – helps build the idea that such behaviour is normal; and that is accepted and adopted by chefs across the industry. It might make for great TV, but this kind of mental abuse, over time, can lead to irreversible damage to a person’s wellbeing. And thus the cycle repeats, creating a new generation of addicted chefs. It’s a vicious circle, and one I am glad to have escaped. | Chefs are notorious for their hot temper: a razor-sharp tongue is as much an essential part of their kit as their knives, and hot-headed chefs have made successful careers off the back of it. Gordon Ramsay’s image – renowned chef, user of the F-word and verbal abuser of staff – helps build the idea that such behaviour is normal; and that is accepted and adopted by chefs across the industry. It might make for great TV, but this kind of mental abuse, over time, can lead to irreversible damage to a person’s wellbeing. And thus the cycle repeats, creating a new generation of addicted chefs. It’s a vicious circle, and one I am glad to have escaped. |
| I have worked in kitchens both in the UK and France – across a range of levels. Each comes with its own specific downfalls, but nearly all have in common the game of taunts and sexualised comments. | I have worked in kitchens both in the UK and France – across a range of levels. Each comes with its own specific downfalls, but nearly all have in common the game of taunts and sexualised comments. |
| Thats’s why I am so relieved to see chefs such as Asimakis Chaniotis, (head chef of Pied à Terre, one of London’s longest-standing Michelin-starred restaurants) taking control, standing up for what he believes in, and initiating a swearing ban for all his staff. He, like many other great chefs who do not fall under these negative categories still believe that the kitchen should be a place of creativity, innovation and serenity – a place where you can allow your food to speak and a place for chefs of all ages, genders and levels to grow. | Thats’s why I am so relieved to see chefs such as Asimakis Chaniotis, (head chef of Pied à Terre, one of London’s longest-standing Michelin-starred restaurants) taking control, standing up for what he believes in, and initiating a swearing ban for all his staff. He, like many other great chefs who do not fall under these negative categories still believe that the kitchen should be a place of creativity, innovation and serenity – a place where you can allow your food to speak and a place for chefs of all ages, genders and levels to grow. |
| This swearing ban has created a more hospitable environment to work in, and helps to combat the gender divide. It’s no longer about who can shout or swear the loudest. His kitchen’s focus is on quality, innovation and creativity. Chefs should be given accolades for their skill and talent, rather than their ability to maintain a toxic stereotype. | This swearing ban has created a more hospitable environment to work in, and helps to combat the gender divide. It’s no longer about who can shout or swear the loudest. His kitchen’s focus is on quality, innovation and creativity. Chefs should be given accolades for their skill and talent, rather than their ability to maintain a toxic stereotype. |
| Chefs across the industry should be leading the way for the next wave of talent rather than destroying them before they even get their foot in the door. If more kitchens had adopted this kind of ban years ago, I would have thought twice about hanging up my whites. | Chefs across the industry should be leading the way for the next wave of talent rather than destroying them before they even get their foot in the door. If more kitchens had adopted this kind of ban years ago, I would have thought twice about hanging up my whites. |
| • Amanda Bootes is a food, fitness and lifestyle blogger | • Amanda Bootes is a food, fitness and lifestyle blogger |
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