Hidden Scars in French Gourmet Kitchens: A Culture of Abuse Exposed

French Gourmet Kitchens: A Culture of Silence and Abuse The dark side of French gastronomy has been brought to light by journalist and author Nora Bouazzouni in her book "Violences en cuisine." Bouazzouni's recent interview reveals a disturbing pattern of abuse and exploitation within the kitchens of some of France's most prestigious restaurants. Bouazzouni recounts numerous testimonies from workers who have endured physical violence, including being forced to handle extremely hot items without protection. "C’est déjà arrivé qu’on demande à un commis de sortir une plaque du four à 300 °C à mains nues," she explains, translating to, "It's already happened that a commis was asked to take a tray out of the 300°C oven with bare hands." Such acts, she points out, are often used as a form of punishment or initiation. Sexual harassment and assault are also prevalent, with workers subjected to groping, forced kisses, and other forms of degradation. The economic exploitation is equally concerning, with workers often forced to work far beyond their contracted hours without proper compensation. Bouazzouni's work underscores the urgent need for systemic change within the industry, emphasizing the importance of education and collective action to end these practices and ensure a safer and more equitable work environment for all.