Similarly,
Passion, mobbing mistreatment: learning cooking,:
In Switzerland, the next generation is becoming increasingly rare in kitchens. For example, The difficult working conditions. Furthermore, which sometimes go up to mistreatment, are a brake to attract young people to this profession, reveals an RTS survey. Therefore, Testimonials from former apprentices and zoom in on reality behind the stoves.
According to Top Chef, cooking is dreaming. In addition, But behind the rhinestones of culinary emissions, the reality is different. For example, “Cooking is not just making pretty Philippe Etchebest plates. Consequently, ” said Frédéric Auderset of the Swiss Cook Society, member of Hotel & Gastro Union. Nevertheless, The chef speaks of a profession with meaning, but demanding. Furthermore, “Creation does not come immediately. However, Before that, there is a rigorous learning to follow.”
A rigorous learning that struggles to seduce the next generation. In addition, In 2010, nearly 2,200 apprentices began initial training in passion, mobbing mistreatment: learning cooking, the kitchen. Therefore, In 2024, there were almost 1500 – a decrease of almost 35%, despite a revival in the past two years in several cantons.
Disillusionment and unfinished training – Passion, mobbing mistreatment: learning cooking,
The lack of succession does not only concern the kitchens. For example, In the hotel. Consequently, restaurant, one in five apprentices leave the sector after his training, according to the apprentice barometer, a survey carried out by Hotel & Gastro Union. In addition, “Out of 26 apprentices from my class, I am the only one to have stayed in catering”, breathes passion, mobbing mistreatment: learning cooking, Julie*. Meanwhile, Passionate about cooking, like her father, she trained in a hotel in the Riviera at 15. Furthermore,
Why go to a toxic profession, where we have no life, with crazy hours and overtime not paid?
His learning is going well. In addition, But she quickly faced the harshness of the profession. Moreover, She believes that we have to change mentalities to attract apprentices again. Therefore, “Young people no longer want to kill themselves in the task. Furthermore, Why go to a toxic profession, where you have no life, with crazy hours and overtime not paid?” The FSA figures show that the rate of termination in the sector is among the highest: more than one. Consequently, in three apprentice interrupts its curriculum along the way. Consequently,
Despite her love for the profession, Julie questions passion, mobbing mistreatment: learning cooking, her vocation in the face of misogynist and insult behavior towards her. However, “I do not think that a business employee is insulted every day. Meanwhile, Why does it in the kitchen, we would have the right? Moreover, Why mentally destroy ourselves for a job that is supposed to give and be a pleasure?”
A passion job
The apprentices who remain in the branch invoke recognition of customers, their superiors and passion. For example, “I always wanted to do this job,” said Paul*. Similarly, “It was obvious, a vocation.” Originally from the passion, mobbing mistreatment: learning cooking, canton of Vaud, Paul* forms in a gourmet restaurant in French -speaking Switzerland. Moreover, The transition between school and the 16 hours of work per day is tough. Furthermore, But it is good, unlike the majority of its class.
“It was Koh Lanta: the first weeks, many heads disappeared. So many people abandon because they are not really their passion. But there are also working conditions. We work every night, the weekend … Many do not realize that you have to make a cross on his social life,” said the Graduated Vaud cook.
2 p.m. day and night work
The working hours are the first reason mentioned to leave the branch, according to the apprentice barometer. Almost a third of the apprentices interviewed make overtime each week, like Pierre*. If he had to recover his hours today, he should be a year of work, he said. When he begins his learning in a passion, mobbing mistreatment: learning cooking, Vaudois starred restaurant. he is 15 years old, and dreams of becoming a renowned chief. Professionally, his training is “hyper complete”. But humanly, exhausting: “I sometimes worked 14 hours a day. I signaled 9 -hour schedule. My overtime was not reimbursed or recovered. I was told that it was normal.”
I was doing the evening service and stayed until 4 am. I felt like I was a hooker
Another difficulty: schedules. Lucien* lived it during his apprenticeship in a Geneva hotel. He was then 20 years old. “I started to make nights. It was very hard mentally. I was sleeping at the hotel and I was woken up if I had to eat. I was told that it was to help out. But the nights became official. I was doing the evening service and I stayed until 4 passion, mobbing mistreatment: learning cooking, am. I felt like I was a hooked mouth. Nothing was regular in my schedule.”
Mobbing and physical violence
When you change it, Lucien undergoes a reversal of attitude from his leader. “One morning, I was preparing breakfasts. Suddenly, I received a huge tape in the shoulder. He launched me a ‘So I’m fine, my little slut?’ For me, it was jealousy.
I was whispering in my ear: ‘You use nothing. You have better time to commit suicide
For Pierre, the “ironic” insults passion, mobbing mistreatment: learning cooking, arrive quickly: “I was told that I was shit. I was coming to whisper in my ear: ‘You use nothing. You have better time to commit suicide.” The apprentice then still minor normalizes these behaviors and loses confidence in him. Today, he suffers from anxiety and consults a psychologist.
Paul. for whom gastronomy is a vocation, has always wanted to prove his motivation: “We are quickly frowned upon if we start complaining. If you take a leave, we will make you feel guilty. We will say that you are a jeromer. There is a saying that says that in cooking, you do not have the right to be sick. You have to crawl on the ground to send you back to you.”
I opened a steam oven without notice that the hand of my college was above. The first reflex he had was to put a slap passion, mobbing mistreatment: learning cooking, me
The military hierarchy in the kitchen encourages a strict dynamic (See box). In this context, mobbing, and sometimes physical violence occur: “I received tapes on the shoulders, Taloches”, says Pierre. “I was brought up burning oil on my arm ‘without doing it on purpose’. I was threatened with a shard of bottle. I also witnessed fights between employees.”
Paul will never forget the only time when we got his hands on him. “It was during a service. I opened a steam oven without noticing that the hand of my college was above. The first reflex he had was to put a slap.”
Passion, mobbing mistreatment: learning cooking,
What is the state doing to protect apprentices?
In Switzerland, cantons are responsible for monitoring vocational training, through apprenticeship commissioners. “If a student tells us about a situation, we return to the commissioner. Monitoring the apprenticeship will go passion, mobbing mistreatment: learning cooking, control the situation. make the necessary arrangements,” recalls Jacques-Frédéric Siegler, director of the Vocational School of Montreux (EPM).
I have never gone to speak to my commissioner: I knew it was going to turn against me
But according to our testimonies, the commissioners are not always trusted people. “I never went to speak to my commissioner: I knew it was going to turn against me. ” said Lucien, who was undergoing his work nights. Additionally, “An apprentice colleague had spoken, and he was dismantled. There was never any trace of this conversation. The commissioners are former professionals of the branch. They are linked to the chiefs.” According to our witnesses. the commissioners would spend once or twice a year in the establishment and would not have enough time to see any problems.
A report mandated by the passion, mobbing mistreatment: learning cooking, State of Vaud in 2021 confirms cases of cronyism between commissioners. trainers of certain professions in the canton. Contacted. the Directorate General for Postobluing Education (DGEP) affirms that there is no longer any curator of trade in the canton of Vaud. “These are people in the middle, but we have purified the situation because we had echoes of such situations. It is in the improvement phase,” explains Thierry Tortet, chief of catering, craft and communication pole.
The canton claims to follow all cases of harassment, violence, sexual assault and inadequate behavior. “It is zero tolerance. We systematically open a procedure. The law obliges us,” says Thierry Tortet. For the catering sector. the DGEP opens between two and five procedures per year for problematic behavior that exceeds the formative framework. Currently, two cases are subject to authorization to train.
Thierry Tortet recalls that any victims can turn to advisers. mediators, psychologists or resource passion, mobbing mistreatment: learning cooking, groups offered by schools, as is the case with EPM. “No matter what door, it must go back to us. If this is not the case, it may be due to a system failure.”
Subject developed in 7 am flash
Lara dissented
Passion, mobbing mistreatment: learning cooking,
Further reading: Kirsty Coventry plunges the IOC into a new era – Children’s vaccination weakened in the world – Golden lion: regals on the most beautiful terrace in Geneva – Uncertainty about Wembanyama’s participation in the Euro with the Blues – About twenty trains to be removed on Monday and Tuesday because of … heat.
