back in the hey day when gordon was actually in the kitchen cooking, working for him and listing working under him on your resume was a huge leg up career wise. also gordon was upfront with his staff that if they didn't like the way he talked to them, they were more than welcome to leave. hardly anyone left though, as he was incredibly skilled in the kitchen and you learned a lot just being around him. so most of his staff tolerated his behaviour.
He never once called anyone a spic or shoved anyone around in that video.
Ramsay reminds me a lot of Bourdain in that nothing they've done to become celebrities is anything unique if you've worked in a kitchen before, but they've both just taken advantage of their opportunities to show the "rough neck chef" or whatever character to the general public, and both have a small degree of charisma.
I've worked with chefs and cooks who make Ramsay look like a saint. You never see GR throwing pans or putting his fist through a wall, just to avoid putting a cook in the hospital.
>>7370362 This is what I personally don't understand. Why do kitchens tolerate this sort of thing? I understand getting pissed, but slurs and punches? I work in a field that's more high-pressure than kitchens, and I've been screamed at/heard people screamed at in varying degrees on an occasional basis. Never once has the screaming even approached racial slurs or violence. I don't know why these shitfuckers can't rein it in even that much.
As much as he's running the show, everybody in the kitchen has respect for everyone else - if they deserve respect.
They've all gone through the same shit, and rely on each other, and have probably worked in kitchens where the chef wasn't a hard ass and things weren't as good.
Shit like race and gender become irrelevant on a busy line when you're relying on the team, but it's normal to shit talk about anything you can for a laugh. It's honestly one of the main reasons there are so professional women cooks/chefs; they simple need to be hard headed as fuck and dish it out as good as they take it.
>>7370382 They should work on the culture a little. It's not like it's set in stone. I suspect people are more productive when people don't call them spics. But whatever. I understand banter--it still seems wrong for the guy in charge to use racial slurs for his employees. It's not like a side-to-side buddy thing here.
>>7370389 I don't think you understand.. Think of all the emotional and mental stress you deal with, then add physical stress on top. Only crazy people want to deal with all three stressors, and that's how kitchens end up with crazy people
>>7370502 >work a 120+ hour work week You mean work a 60 hour work week and fuck around/nap/play with your phone for 60 hours because it's a loss of face to leave "work" when there's someone else working on the same thing as you are but whatever you were doing is already done.
I know how your bullshit inflated hours work, bankers pull the same shit and whine that they're so tired when the limo drops them off after a hard night of listening to their boss on a conference call.
>>7370522 This is literally not true. I leave work at 7-8 when I have nothing to do, and that's a good portion of the time. What you don't realize is how much time bullshit everybody else does. Billable hours don't lie (well they do, but they don't lie by 100%). Maybe they lie by 20%.
The times you work 120+ hour weeks is when the work is time-sensitive. They are by no means a regular occurrence. Other weeks you might work less. But everybody still averages 60+ per week.
contractor, architect, engineer, and client all trying to cover their own ass, shift liability, jew each other, etc
add in subcontractors' general incompetency, city/state inspectors being endlessly troublesome, worksite safety rules being absurdly constricting, shitty weather-- cold winters and hot summers, deadlines meaning you work until its done no matter how many hours over 40 you are, etc. everyone has lawyers itching to shift fault to anyone else
now whine to me about how you had to chop a whole bunch of onions while your chef yelled at you from across a moderately warm room in a nice dry building
>>7370538 By "time bullshit everybody else does" I mean how much time an average non-law office worker wastes dicking around. There is no dicking around when you have to justify your time in 15-minute increments.
>>7370551 I'm sure that there are professional cooks who average that. I've never met any, however. I used to sit around a bar (before I decided to go to law school) where cooks would show up after/before work. Never once did any of them work over 40 hours. I'm from a shitty midwestern state though. Maybe it's different for cooks in NYC or something.
>>7370573 I don't give a shit about the average lazy office worker. But I do genuinely believe that large law firm work is probably the worst of the white-collar jobs (which is why it's also among the best-compensated). I never realized how much time I wasted at work until I had to keep track of everything. Doing actual, mentally-taxing work for that amount of hours is what kills it.
Cooks do make less, of course, but they also didn't go to fancy schools for 7+ years.
>>7370638 As someone who has worked in "stressful" white collar jobs and also physically taxing blue collar jobs, I'd have to agree. At least in the white collar job you aren't literally covered in shit and people run away from you. Like oh my god my charvet shirt is wrinkled from sleeping in my clothes and I haven't shaved in a couple of days, woe is me my humanity is lost! Yeah no try walking into a grocery store exhausted and smelling like someone else's urine and having bleach stains all over your pants from mopping with bleach and see people actually back away from you and the manager eyeing you suspiciously. I'll take the white collar stress thanks.
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