, where chefs, restaurateurs, writers, and industry insiders share their perspectives about the food world, tackling a range of topics through the lens of personal experience.
For decades now, the dining public has understood restaurant kitchens to be tough places to work. From yelling to physical threats, bad behavior has historically been accepted as part of coming up as a cook. If you didn’t like it, the saying went, you could leave.
Then last summer, in the wake of public reckonings with abusive workplaces of all stripes, it seemed like restaurant workers found their voices. They didn’t like it. They were, in fact, leaving. And on their way out the door, they were vocal about the problems they saw. Sqirl’s dysfunctional kitchen culture and food safety practices were exposed, as was the Bon Appétit