The Toxicity of Restaurant Kitchens Is Exactly Why I Never Reported Abuses
EATER
FEBRUARY 4, 2021
He never yelled or raised his voice, instead relying on sous chefs and managers to keep us in line. When I finally left the doughnut job in 2009, I left the industry entirely — not because I wanted another career, but because I couldn’t see a path to a sustainable, balanced life in food.
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