Why are chefs so rude and do they really throw things at you in the kitchen?
These are questions I have been asked by guests many times.
Hope they weren’t referring to me or something I did? Better hope not...for their sake!
I have always answered these questions by pulling from my experiences in the field and it usually goes something like this:
“Some of them are (rude) and yes, there were some, when I worked in larger kitchens, who used your space to aim whatever they were holding and see how close they to you they could get it without requiring a hospital visit.”
“So I guess my answer is yes, some are BUT they are not all like that and mostly it is definitely a thing of the past.”
Am I telling the truth? Well yes I think so but there is always a but…
Ego? Attitude? Big head? Call it what you want, there’s still a bunch of them out there and in my linear world one goes with the other. Ego, big headed attitude = Rude
I can’t lie; I have worked with a fair share of chefs that have been rude. I can’t say I was endeared to them, maybe the opposite, I steered clear of them and their attitude. It was harder to steer clear of the ones who threw things at you, that just scared the shit out of you.
Certainly there is a stigma behind the “rude chef”. How they get by in today’s employment climate I’m not sure. Maybe they are hidden away from public eyes or surrounded by a fantastic staffing structure that makes up for the bad penny that has such talent he/she can’t be re-trained or let go. For sure some of the worst offenders are amazing chefs and many employers are still afraid to tackle the rudeness for fear of loosing their superstar, many are not I’m happy to say.