There are about 2.5 million cooks and chefs in the USA; one in four reports experiencing physical violence in the workplace—roughly 632,500 victims; bullying and harassment are romanticized in food media

The Normalization of Violence in Commercial Kitchens Through Food Media. Ellen T. Meiser, Penn Pantumsinchai. Journal of Interpersonal Violence, April 16, 2021. https://doi.org/10.1177/08862605211005138

Abstract: The Bureau of Labor Statistics estimates that there are 2.53 million cooks and chefs in the United States. Of those, one in four reports experiencing physical violence in the workplace—roughly 632,500 victims. While shocking, this figure fails to account for the psychological and sexual violence that also plagues commercial kitchens. Workplace harassment and bullying is not limited to the United States and has been documented in Scottish, English, Scandinavian, French, Malaysian, Korean, and Australian kitchens. Why is violence so prevalent in kitchens, and how has it become a behavioral norm? Using data from 50 in-depth interviews with kitchen workers and analysis of food media, this article shows that while kitchen workplace violence can be attributed to typical causes, such as occupational stress, there is an overlooked source: the normalization of violence through food media. By exploring television shows, like “Hell’s Kitchen,” and chef memoirs, like Bourdain’s Kitchen Confidential, readers will see how bullying and harassment are romanticized in these mediums, glorified as a product of kitchen subculture, and consequently normalized in the kitchen.

Keywords: violence, culinary industry, harassment, workplace bullying, media, idioculture