Episode

"J'essaie de faire l'opposé de tout ce qu'on m'a fait" : face aux violences en cuisine, des chefs veulent réinventer un modèle de travail plus sain

Podcast: Le choix de franceinfo
Published: Apr 22, 2026
Duration seconds: 287
Processing state: processed
Canonical source: https://www.franceinfo.fr/replay-radio/le-choix-franceinfo/j-essaie-de-faire-l-oppose-de-tout-ce-qu-on-m-a-fait-face-aux-violences-en-cuisine-des-chefs-veulent-reinventer-un-modele-de-travail-plus-sain_7940150.html
Audio: https://proxycast.radiofrance.fr/0760f712-f39e-4aba-a3f2-891453f91f66/b593aad5-ce4d-47a8-8e5e-fc7625139427/838fbf73-db34-4de8-a1bb-75c5af769465/26948-22.04.2026-ITEMA_24485131-2026I16412S0112-NET_MFO_7A367D34-384A-4E2A-8D04-68AE3BBE4998-21-cf72829af8ad2f9b87b2dfb9705c46f8.mp3
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Summary

Professional kitchens are facing a crisis of systemic violence, including harassment and sexual abuse, particularly targeting young trainees. New initiatives from culinary schools and progressive chefs are implementing strict protocols and healthier management models to break this cycle.

Topics

Culinary industry
Workplace violence
Sexual harassment
Hospitality management
Professional training
Labor shortage
Kitchen culture
Employee well-being

Highlights

Main idea: Systemic violence, including sexual harassment and verbal abuse, is a documented reality in many professional kitchens and internships
Failure mode: Dismissive management attitudes, such as labeling sexual harassment as 'just a young person's first experience,' perpetuate the cycle of abuse
Practical takeaway: Culinary schools are implementing follow-up questionnaires and codes of conduct to monitor trainee well-being and blacklist abusive establishments
Practical takeaway: Progressive chefs are redesigning work environments by prioritizing respectful communication and flexible leave for health needs
Main idea: Addressing the labor shortage requires a fundamental shift in kitchen culture to retain the next generation of talent

Chapters

0:20 The Reality of Kitchen Violence: An investigation into the widespread issues of sexism, harassment, and verbal abuse facing young professionals in the industry.
0:40 Testimonies of Abuse: A 19-year-old trainee shares her experiences of harassment and humiliation during her first internship.
1:30 Institutional Responses: Culinary school administrators discuss the systemic nature of violence and the implementation of monitoring protocols.
1:50 New Safety Protocols: Details on the use of follow-up forms and charters of conduct to identify and react to abusive workplaces.
3:10 Education and Support: The role of specialized associations in providing training on identifying harassment and offering legal and psychological support.
3:30 The Impact of Negligence: A survivor recounts how management's failure to act on sexual misconduct led to her leaving the profession.
4:20 A New Model of Leadership: Chef Vitoria Nardone demonstrates how a culture of respect and empathy can revitalize the workplace and attract talent.