tag:blogger.com,1999:blog-609131527796792369.post3523009023497053839..comments2024-02-16T08:43:08.348+00:00Comments on CHEF SANDWICH: Chef Dies After Working 100-Hour WeeksLennie Nashhttp://www.blogger.com/profile/08446141000881802058noreply@blogger.comBlogger68125tag:blogger.com,1999:blog-609131527796792369.post-47145440920717366382014-07-16T11:35:17.296+01:002014-07-16T11:35:17.296+01:00I was a chef but switched careers due to the fact ...I was a chef but switched careers due to the fact that i was so sick as being treat the way chef's are these days. Its work 84 hour+ weeks or 'there's the door' and the job in general changed me as a person. I was grumpy and just generally pissed off at life. Being a women in the industry didn't make things any easier either as you had to prove yourself as being worthy just as much as the males. I never took a sick day and there were times when the head chef would say 'okay we are short so everyone is working the next three weeks solid and if you dont like it there's always someone else waiting at the door for your job'. I never felt valued in the job, it turns you into a robot as you have to shut out every human emotion you have in order to survive. It's weird as well because the love of the cooking and the buzz of being in service hooks you to the job and you are made to feel so low about yourself that if you quit you would be useless at everything else and so would find it hard to get anything else. I truly feel for this young man because of the amount of times i didn't go seek medical advice because frankly i had no time. I hope his family stay strong together and this case may actually do the industry some good if people start to realise what chefs actually go through.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-609131527796792369.post-42012570679553616802014-07-11T16:51:28.516+01:002014-07-11T16:51:28.516+01:00It's rare that I bother with commenting on the...It's rare that I bother with commenting on these things but as a chef for a very long time and this is a very sad thing but also a rare death with a few factors that brought it about. I do need to make one point everyone goes on about the chef or owners responsibility but people go into business to make a living and trust me 99% of restaurant don't make millionaires despite what TV shows you with rising food costs and increasing labour costs yet people wanting ever cheaper food; margins are tighter and people work harder as a chef if you don't want the job or the hours walk away its that simple. but we like to give people good food, service and an experience, so how about paying more for it so we can staff more accordingly? Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-609131527796792369.post-67348231343754371072014-07-03T02:01:41.583+01:002014-07-03T02:01:41.583+01:00How long does moderation take, I posted a comment ...How long does moderation take, I posted a comment yesterday, still not upAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-609131527796792369.post-37626484440311216952014-07-02T08:53:56.733+01:002014-07-02T08:53:56.733+01:00It is sad that so many people felt they needed to ...It is sad that so many people felt they needed to post anonymously as have I. My reason is to protect the identity of my son who works in a very high profile establishment. He sacrificed a level to work for this Chef and establishment thus taking a pay cut. His hours are roughly 16 hours a day (can be 18) but living in London he has to travel an hour each way to get to work because of the affordability of accommodation in Mayfair! Reading this article as a parent makes us worry because when do they get a chance to visit a doctor if they are sick, many London restaurants are less busy at the weekends, doctors are shut. Exhaustion is a way of life, often propped up with Cocaine, and alcohol, burn out inevitable. My son shares with two higher level Chefs both from Michelin restaurants, both hooked on booze and drug users. And what for? Chefs are high profile now at the top, how many though, how many of their lives are shattered in the process, and hearts broken because of their inability to manage. Forget India, Africa, Brazil slave labour. It happens here in London in establishments where the tasting menus are £150, and there is wine on the menu up to £10,000 a bottle! Do they need to do this to these boys/men? As a former restaurateur I say no! An hourly rate would stop it straight away with overtime paid at time and a half! My son is killing himself for less than £4 an hour by the time he works his hours versus salary out. Time to regulate it, a union is the only way forward, and the Chef/Patrons, Need to be accountable, before there are more sad deaths from slavery by those feeding the highest echelons of our society.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-609131527796792369.post-37034261204140388602014-06-12T20:39:13.336+01:002014-06-12T20:39:13.336+01:00Hi Barti Patel..Hi Barti Patel..Az Zubairhttps://www.blogger.com/profile/13576562735543689275noreply@blogger.comtag:blogger.com,1999:blog-609131527796792369.post-80354598451792404852014-06-11T08:29:38.898+01:002014-06-11T08:29:38.898+01:00F&B is good and passionate industry to work fo...F&B is good and passionate industry to work for. <br />We all know the current man power crisis, however working long hours on special occasion is ok but not for daily to cover up short of manpower.<br />Cheers!! Chop-s-tickhttps://www.blogger.com/profile/16174627195297934301noreply@blogger.comtag:blogger.com,1999:blog-609131527796792369.post-49749128371642712912014-06-11T00:22:29.491+01:002014-06-11T00:22:29.491+01:00My husband is a very talented chef who in January ...My husband is a very talented chef who in January of this year collapsed in the kitchen while in work, we later found out that the long hours and stress had contributed to him now having a heart problem. Thankfully he has since recovered considerably but will always have issues with his heart, I feel for this poor family, and I am thankful every day I still have my husband. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-609131527796792369.post-25714945422157517562014-06-10T19:27:48.315+01:002014-06-10T19:27:48.315+01:00Very very sorry to hear a fellow chef has pass on....Very very sorry to hear a fellow chef has pass on. I know exactly wat happens in high profile kitchens, having spent almost 20 years doing long days, some just working through the night as it was pointless going home for 5 hours. I know chefs who have gone down the substance abuse road just to keep awake, alcohol can be a real issue to, as some guys turn to drinkin to combat the stress, this industry has never really been regulated, I am now moving out of the whole chef thing, as much as I love it, the people, the laughs, the bad time the stress, is all part of the fun, but enough is enough. it plays real havoc with relationships and most break down.<br />I think anyone who chose's the Chef career, really really need to think, about the ruin it can bring on your family life and social life.<br />The longest day I ever did was just over 27 hours, straight!!! we was having to prepare and excite a breakfast buffet for the then leaders of this country, 1997. <br />killed me, and even after all them hours we all still had to get dinner service ready, I am lucky as I had holiday booked, so thankfully I got some R&R. <br />Teachers and professional aike need to stop there moaning, they don't get enough time off!! paid enough!!! Rubbish!!!<br /> Anonymoushttps://www.blogger.com/profile/06519238805589149246noreply@blogger.comtag:blogger.com,1999:blog-609131527796792369.post-14568505250548489862014-06-10T16:57:50.579+01:002014-06-10T16:57:50.579+01:00RIP.My son works 80 hrs/ week. He had chicken pox...RIP.My son works 80 hrs/ week. He had chicken pox took sick days off<br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-609131527796792369.post-41056604227398995962014-06-10T16:06:00.117+01:002014-06-10T16:06:00.117+01:00These are about normal hours for surgical resident...These are about normal hours for surgical residents in the USA. They're working on patients though, not souffle. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-609131527796792369.post-30350268367843595482014-06-10T15:45:46.513+01:002014-06-10T15:45:46.513+01:00very sad to listen that.i m surviving same kind of...very sad to listen that.i m surviving same kind of work nw .i m working 16 hours start before five months to till now. i know its very dangerous for me also .i want some voice come for to change this part of working.plz stop this type of work i request to all chefs .<br />Vinayhttps://www.blogger.com/profile/06366949137194300102noreply@blogger.comtag:blogger.com,1999:blog-609131527796792369.post-44485756586352681192014-06-10T14:55:32.688+01:002014-06-10T14:55:32.688+01:00there is no law to prevent modern slavery in hospi...there is no law to prevent modern slavery in hospitality? I never saw hotel office workers doing overtimes,.. I have worked 3 years in hotels in UK but never again, it is a spit to the faces of employees from the owners of the business, in most hotels.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-609131527796792369.post-73258365556914276132014-06-10T14:21:06.923+01:002014-06-10T14:21:06.923+01:00We can say all we like about reducing hours in the...We can say all we like about reducing hours in the law, but at the end of the day theres always people the owner can pay off the books who will do the hours. <br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-609131527796792369.post-63514436554441026712014-06-10T09:51:16.848+01:002014-06-10T09:51:16.848+01:00MaY nathan RIP. I agree.MaY nathan RIP. I agree.Tushar kumarhttps://www.blogger.com/profile/07384837166639839072noreply@blogger.comtag:blogger.com,1999:blog-609131527796792369.post-70165722249529838452014-06-10T01:55:42.440+01:002014-06-10T01:55:42.440+01:00I was a Chef for over a decade. I remember working...I was a Chef for over a decade. I remember working 100 hour weeks. I now look back -- after going back to school and realizing all of the precious time I missed with my friends, family, loved ones, and those who have passed -- and realize it was never worth it. Sure I worked for James Beard Award winners, and cooked top-notch food, but I killed my health, lifestyle, and missed out on too much. At the end of the day, I was cooking food. This is a tragedy and an awful story. My heart goes out to his family. I know what it was like trying to make a name for yourself in your 20s. <br /><br />But it's simply not worth it. Marinohttps://www.blogger.com/profile/08645159866269207243noreply@blogger.comtag:blogger.com,1999:blog-609131527796792369.post-57358916270487406152014-06-10T01:41:46.416+01:002014-06-10T01:41:46.416+01:00Working around food? Hope he wasn't contagious...Working around food? Hope he wasn't contagious.<br />He made the choice to keep working.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-609131527796792369.post-64223432314647005942014-06-09T22:59:29.739+01:002014-06-09T22:59:29.739+01:00HR should be more proactive & there should be ...HR should be more proactive & there should be strict guidelines on shift length and days off... Bad management all round... Typical of the industry.Anonymoushttps://www.blogger.com/profile/18030746574575749739noreply@blogger.comtag:blogger.com,1999:blog-609131527796792369.post-65305461898102732192014-06-09T21:52:16.653+01:002014-06-09T21:52:16.653+01:00tHE HOURS ARE ALL WRONG ..Whether you are a chef o...tHE HOURS ARE ALL WRONG ..Whether you are a chef or not ..don't thing you are superhuman ..youre just making your bosses rich ...get out and get a life !!!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-609131527796792369.post-85167254267759994972014-06-09T20:59:28.811+01:002014-06-09T20:59:28.811+01:00I also work in the f&b industry but not in the...I also work in the f&b industry but not in the kitchen but at the service part. However being a manager on a salary I work minimum 70 hours a week with only 1 day off and getting shit payed for it and as if that isnt enough, I feei guilty if sometimes I only work 10 hours and go home. There were times when this business was the best to get in and advance but now is nothing more than modern slavery. ..RipAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-609131527796792369.post-5953422081187536162014-06-09T19:49:30.534+01:002014-06-09T19:49:30.534+01:00RIP CHEF
RIP CHEF <br />Anonymoushttps://www.blogger.com/profile/06760768895984697475noreply@blogger.comtag:blogger.com,1999:blog-609131527796792369.post-4121746572880512222014-06-09T19:49:30.062+01:002014-06-09T19:49:30.062+01:00RIP CHEF
RIP CHEF <br />Anonymoushttps://www.blogger.com/profile/06760768895984697475noreply@blogger.comtag:blogger.com,1999:blog-609131527796792369.post-87754438107703795182014-06-09T19:49:28.779+01:002014-06-09T19:49:28.779+01:00RIP CHEF
RIP CHEF <br />Anonymoushttps://www.blogger.com/profile/06760768895984697475noreply@blogger.comtag:blogger.com,1999:blog-609131527796792369.post-60613475694711019832014-06-09T19:49:23.579+01:002014-06-09T19:49:23.579+01:00RIP CHEF
RIP CHEF <br />Anonymoushttps://www.blogger.com/profile/06760768895984697475noreply@blogger.comtag:blogger.com,1999:blog-609131527796792369.post-53959192403285398952014-06-09T18:47:51.542+01:002014-06-09T18:47:51.542+01:00I agree with you up to a point, but to say there i...I agree with you up to a point, but to say there is not enough money to go around in a 3* michelin restaurant is bullshit. The investors are certainly getting their moneys worth, by treating workers like slavesHippie Chick Bakeryhttps://www.blogger.com/profile/06087815153628093856noreply@blogger.comtag:blogger.com,1999:blog-609131527796792369.post-29373971520966175832014-06-09T18:46:46.173+01:002014-06-09T18:46:46.173+01:00My name is tony cook yes i know funny ha ha ive be...My name is tony cook yes i know funny ha ha ive been a chef for 30yrs ive come across money grabing bosses in my time!!!!!! But i find this madness why o why did the head chef give him a day off!!!! He obiously knew about his lack of days off and the hours he was working i find this so disstressing for our trade i know the hours can be hell but there is know excuse for this! But then thats the thing if you work top flight restaurants you should be prepeard to put the hours in BUT TO DIE FOR YOUR JOB is in know way excepteble!!!!! My heart and soul goes out his famaily i dont know them but i will promise them this will not be brushed under the carpet! Ive alot of friends in the trade i will to try to put a stop to this madness i will be writing to the goverment on paper and e mail to explain this shocking loss of a young mans life! I hold the exe chef and the head chef entrielly responasble for this tradic loss of life! Rest in peaceAnonymousnoreply@blogger.com