Are Chefs Abusive?

[tcapper]

Hi guys, there is a an interesting thread going on in the UK, what is your take on the subject.

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[chrose]

I like that thread. There is a lot of truth in what was posted, and I have to agree with most of yet. Also the abuse that happens only happens to those who mess up in one form or another. I'm not saying it's right necessarily but the chef is not going to cut your head off if you do something right. Of course if the chef doesbn't like you then you might as well move on because it will likely never get better for you. I have worked for great chefs and a-holes, and I myself have been a great chef and an a-hole at times, same with employees. It's a 2 way street. Some people on both sides can truly drive you to distraction!

[kuan]

I've been known to utter the f-word a few times myself.

[KYHeirloomer]

Uh, stands for "fine job," don't it Kuan?

[chefphil68]

The kitchens ever since the first one in France has been run like the military. Why? Because it has to be done like that. We have people waiting on the meal they are purchasing, which means they need immediate gratification. So does the Chef running the kitchen! Is it abusive? How is it said?? "hey why did you do something so freaking stupid you dumb ***" or "hey why did you do something so freaking stupid why are you acting like a dumb ***" Needless to point I have been a HR nightmare, I call no one names directly, I simply ask them why they are ACTING like such n such.

[Chef Ladybug]

Give them a break... they HAVE to be a little abusive because there are a LOT of expectations from the customer. Which is why I never did and never will have the guts to work with chefs or in the cooking industry, period. Who can stand the abuse is braver than I am, and they show potential to thrive in that environment.

Anyone remember that "Friends" episode with Monica being forced to hire Joey so that she could ultimately make a big scene and fire him in front of everyone?

[Headless Chicken]

Originally Posted by Chef Ladybug

Anyone remember that "Friends" episode with Monica being forced to hire Joey so that she could ultimately make a big scene and fire him in front of everyone?

My absolute favorite!

I actually don't mind abusive chefs, a lot rides on them and I've been in their shoes for the cafeteria (yes, a lot of pressure and high expectations there too). What irks me the most of managers being abusive like chefs. Its 1 thing for someone who complains about something they know about, but to argue about something that doesn't make sense. I went toe to toe a couple times with our new director, he made lots of huge changes to the whole cafeteria, introducing new concepts and changing how things ran. We've been opened for 3 days and its been total chaos since and all I can do is have that big "I told you so" grin on my face. Chef and I actually, we grin together whenever he passes by.

[shroomgirl]

abusive? no way..... always a lady......
F bombs overused lose their effectivness.....thus utmost care must be used in selecting the right time to drop one.....or so I've been told.

[Rblum]

abuse is a bit strong for what goes on, i call it pointed motivation. its never been my prefered style, i choose to be very mellow and friendly and patient, but when i do raise the voice it has that much more emphasis. also, i am a BIG fan of the sarcasm. "No, actuallly, thats better , i dont know what i was thinking ... that porkchop should be burnt, here I was leaving all that flavor and moisture in it , what a lie ive been living, what a sham of an existance"
working on my book, Better Management Through Sarcasm.

[AndyG]

I am like a lot of people and will do even worse when I am stressed. My boss flips out a lot. Now I try to let it not stress me as much. But it took a while to come to that point. It also means I don't respect what she says as much, but she is still my boss and I learn to cope better.

Abuse is defined by the recipient, I guess, but you also have to be able to shake it off somewhat. That's part of the job, as I see it.

[Chef Bacchus]

Every chef loses it once in a while. It's expected. Calculated mental abuse is not tolerated in my kitchen and I don't really give a rats *** who might think it's old school romanticism to behave this way. It will not motivate your cooks to be better at their jobs. Mentoring, behaving in a manner that defines professionalism and having patience with struggling cooks will create a loyal environment. I'm 6'5" and weigh 300 lbs. I don't need to yell. Just one look will speak volumes and I've learned from "screamers" that they are creating a compensation that must not lie in their pants.

[AndyG]

Even if someone is 8 feet tall I don't see it. I see the person.

[Chef Bacchus]

The last restaurant I was a sous chef at was in a environment of a constant screaming chef. He was divorced, his girlfriend left him and he was bragging about how his behavior cost him a lot but hey, that's how it is and he seemed quite pleased with his foul behavior. I quit. If you hate going to work everyday, what's the point?

[fstfrdy]

Unfortunatly in todays kitchen we have lost a lot of the work ethic and chain of command mentality. It is one of the truths that we deal with. I am an HR nightmare, but those that survive are those that have what it takes. Every plate is my plate it is mine because I designed it and formulated it. It is mine because the customer wants to see the Chef when things go right or wroung. It is my reputation on the line with every service, so yes I can be a little over the top. But there must be accountability. I use the F bomb only when needed and I have yet to actually kill some one for screwing up, I dont consider my motivationaly moments to be abuse.

Cheers fstfrdy

[spicednut]

I think this is a good topic. Alot of employees do not understand the kind of stress that the Chef is under. The other day at work, after having two days off, I return to work only to get my tail kicked by the boss because of something that happened while I was gone. As they say crap rolls down hill. I wouldn't say that I am abusive but if you mess up I will call you aout on it. Because so much rides on things being done properly there is no time for unprofesional people in my kitchen. I believe that it is my kitchen I take ownership of it. I am responsible for the product produced in it, the actions of the staff that work in it and anything else that comes around , so it is my kitchen. I will defend it and make sure that everthing everyday is done to my standards. The way that I want them done When I want them done. So if I have to beloud and abusive at times and drop the f bomb a few times to get people to notice the I will.