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.