Work, gender and harassment in professional kitchens

Abstract

This article aims to present the organization of the work in restaurants kitchens and explore some forms that moral and sexual harassment takes in this work environment. To achieve this, it starts with a description of the working processes and the hierarchy that organizes them, centered on the chef’s figure, and presents the elements that make up culinary work ethos. From this contextualization, using elements narrated in interviews by kitchen professionals, we propose a reflection on moral and sexual harassment in this space.