Du måste aktivera javascript för att sverigesradio.se ska fungera korrekt och för att kunna lyssna på ljud. Har du problem med vår sajt så finns hjälp på http://kundo.se/org/sverigesradio/

Dealing with bullying in the kitchen

Published torsdag 27 november 2014 kl 13.35
"It could be real hell"
(6:13 min)
Can there be a Swedish model for how kitchens are run? Photo: Mike Groll/AP/TT.
Can there be a Swedish model for how kitchens are run? Photo: Mike Groll/AP/TT.

The kitchens of French restaurants can be a stressful place but some chefs are speaking out against what they say is an outright culture of bullying.

Top Swedish chef Danyel Couet, who worked in France for several years starting at the age of 18, described his own experiences in a French kitchen.

"It could be hell," he said, "but somehow you're into that and you accept that because you're there to get experience."

Couet said even though he was cooking good food and doing his job, chefs would still berate him or physically hit him for minor mistakes. Speaking to Radio Sweden, Couet said Scandinavian restaurants have a different model of running a kitchen, one based on teamwork and cooperation between the staff.

Couet believes that, given enough time, the temperamental overbearing attitudes of certain chefs will give way to a more understanding one.

"Everyone talks about it and of course it will be a change but I think it will take time," he said.

Our journalism is based on credibility and impartiality. Swedish Radio is independent and not affiliated to any political, religious, financial, public or private interests.
Har du frågor eller förslag gällande våra webbtjänster?

Kontakta gärna Sveriges Radios supportforum där vi besvarar dina frågor vardagar kl. 9-17.

Du hittar dina sparade avsnitt i menyn under "Min Lista".