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No, Chef! Ending an era of oppression
The world of professional kitchens has been romanticized to exhaustion. Series, movies, and TV shows have created an idealized image of chefs with superhuman talent, overcoming every adversity through passion, discipline, and creativity. However, behind this glamorous curtain lies a bitter reality that affects thousands of workers: labor exploitation, mistreatment, addictions, discrimination, and constant pressure.
It's time to face this situation head-on, without sugarcoating or embellishments. If sustaining a restaurant business requires abusive practice, the only ethical and logical conclusion is clear: that business must be shut down immediately.
The kitchen is one of the most demanding sectors in terms of working hours. Endless 12-hour or longer shifts, six or even seven days a week, are the norm in many establishments. Often, the rhetoric of "passion for gastronomy" is used to justify the unjustifiable. But what's behind these exhausting shifts? The reality is that it's pure and simple exploitation, disguised as a supposed dedication to the culinary arts.
It's not about "being strong" or "enduring."
No human being should be subjected to such hours. It’s not about "being strong" or "enduring." The body and mind have limits, and constantly exceeding them is not a sign of commitment but of abuse. If a restaurant needs its employees to work more hours than legally permitted to function, it should close its doors—plain and simple.
Professional kitchens have been a breeding ground for bosses and restaurant owners who see verbal and physical mistreatment as a management tool. Stories of chefs who insult, humiliate, and sometimes assault their employees are not uncommon. This behavior has been romanticized as part of the "strong character" needed to survive in the industry.
Nothing justifies this type of violence. It’s not about being demanding or disciplined; it’s abuse. If a chef or owner needs to mistreat their team to get results, they are failing as a leader and as a human being. No one should fear going to work. If a kitchen cannot operate without shouting and threats, it’s another one that should shut down immediately.
The pressure in kitchens is brutal. The speed, precision, and constant tension lead many workers to resort to drug and alcohol use to cope with the pace. What’s most alarming is that in many places, this use is not only tolerated but is part of the industry's culture. Drugs are used to endure long hours, and alcohol to "unwind" after a hellish shift.
This dynamic not only endangers the physical and mental health of workers but also perpetuates a cycle of dependency. Restaurants that thrive on employees in these conditions are directly contributing to their destruction. If an establishment needs its employees to be drugged or drunk to keep functioning, it should close immediately.
Misogyny in professional kitchens is a serious issue. Women working in this sector face a double burden: the pressure of the job and the constant struggle to be treated with respect. Sexist comments, physical and verbal assaults, and lack of promotion opportunities are common barriers.
It’s not enough to apologize or implement superficial equality policies. If a restaurant allows or fosters harassment and discrimination against women, it doesn’t deserve to keep operating. Machismo cannot be part of the recipe for any business.
In many restaurants, wages are so low that they barely cover workers' basic needs. This is compounded by the lack of adequate social security and the absence of benefits such as paid vacation. Meanwhile, renowned chefs and owners amass fame and fortune at the expense of their employees.
Labor precariousness is yet another form of exploitation. If a business cannot pay its staff a fair wage, then it has no real economic viability. Kitchens that survive by financially exploiting their workers are unsustainable businesses and should be closed.
The level of pressure in a professional kitchen is so high that, for many, it’s incompatible with having a family or personal life. The long hours and constant demands prevent workers from enjoying quality time with their loved ones. Family-working is practically impossible, which affects the mental and emotional health of employees.
A restaurant that requires its staff to sacrifice their personal lives to keep the business afloat doesn’t deserve to exist. If the only way to keep a restaurant running is by squeezing its employees until they have no life outside of work, it should close its doors.
It’s time to stop glorifying exploitation in professional kitchens. Passion for gastronomy cannot be a pretext to justify abuse in any form. There are ways to run a kitchen ethically, respectfully, and sustainably. If you can’t do it without resorting to any of the practices mentioned, then the most honest and responsible thing to do is to quit.
The gastronomy sector must evolve toward a more humane model. A model that values talent, creativity, and effort without resorting to exploitation. Restaurants that perpetuate these abusive dynamics are doomed to fail, not only economically but morally. If you need to exploit your employees to keep your restaurant running, you have already failed.
The time for excuses is over. We know it’s possible because many succeed without resorting to any of these practices. If you can’t run a business without exploiting people, do something else. The kitchen has no place for abuse.
