Interview .- In his job Violence in cooking, French OMERTA, Journalist Nora Bouzuni is a great investigation into recovery. And it breaks down in terms of many evidence, which identifies it as a systemic violence in our French cuisine. Interviewer:
“Restoration, especially the formatic” gastronomic “kitchen, is learning to drown,” Nora Buzzzun wrote. Was baptized in himself Violence in cooking, French OMERTA (1)It was published on May 21 in the stock publications, an independent journalist paints the portrait of the profession built on systemic violence. According to about fifty overwhelming evidence, cooks and cooks tell the humiliations, insults, burns, which have been caused by “something wrong” but also rape. And against the background, a collective agreement based on the action.
The day before the book publication, the team of about sixty chefs launched an operation of “open kitchens”, manifesto publication, “specific events that contribute to the development of work quality.” “There were worries at once, I don’t say the opposite, but less and less today. We still develop enough to understand that life has changed. “
The violence described in the book looks almost unjustly interested in those who have never entered a professional kitchen. However, one person responsible for the hundreds of the media guidance to the journalist’s leaders. Of those who sympathize with our screens to the larger image of our gastronomy, charity and excellence. In his book of Nora Bouzun, no name is revealed, which it represents “first step forward.” Side maintenance of room.
Madame Figaro.- How did you start interested in violence in cooking?
Nora Buzazuni .- I started talking about 2017 about violence in the kitchen in my book Hidden, And I saw my sisters and colleagues that fall from the clouds in a very sincere way. Some surveys have already been left out, but they did not refer to sexist and sexual violence, but mostly men who violated other men. Then they told me about “I’m not Chef”, Instagram page created in 2019 by Camille Aumont Carnel, a former cook shaped in Ferrandi. He gathered testimonies he made anonymous when he placed online. The creation of this page already had a pond. Thus, I contacted Svid and decided to broadcast a questionnaire for painting the French cuisine. Hundreds of testimonies have been received in two days. Today we have almost 4,000.
What kind of images are formed through your investigation?
I have witnessed a lot of suffering, tract, and the weight of broken silence. People have broken in a thousand pieces under 22, antidepressants and sleeping pills because they are 18 years old. Victims who can no longer trust anyone else can no longer put on foot in a restaurant so that they will eat with post-traumatic stress disorders. And for many of them it was the first time that they told them in detail. They talked about it to those around them, saying, at the same time. “It’s hard, but it’s the environment.” I quickly realized that the ceiling accumulates in this area in this area.
Many testimonies make fun of all kinds of violence in the world of cooking. Psychological, physical, economic and sexual. What mechanisms contribute to invisible behaviors that are in origins?
Normalizing violence allows you to climb the threshold of tolerance. We begin to tell you that it is normal to scream on you, then we tell you to work 80 hours a week, not to drink, but sheep. And it passes as much as physical, sex or rape attack, although violence is not a priority. This dominance is part of the same mechanism as one is a victim of domestic violence. We control, as these executioners have enormous force in the system built on a very vertical hierarchy. Some casualties even talk about Stockholm syndrome.
It is the continuity of violence. And it passes as far as physical, sexual or rape attack, although violence is a priority
Nora Buzazuni
I realized that there are things in this environment that are no longer considered for violence, as they were minimized, normalized, acquitted and encouraged. Therefore their eternity. We delete workers and we penetrate them. When you put someone, you make an object, a car. We need to qualify that we should not forget that you don’t have to go to the day toilet, the first to arrive and the last party to endure violence. We make it clear that this is only what the cook will post us will make us gradually climb.
You emphasize your job that this ombutta is specific to France. For what?
It is a Frenchman due to the gastronomic myth. France has approached the best gastronomy in the world and believes it should keep its degree, and this is what it costs. So is a fabulous relay to protect the international image. It is a very “gastroeconomic”, “gastro-political” and media issues. The law includes a national team of hotels, cafes and restaurants, which are the worst of the country. These are just deviations. It is a profession, where the state holiday, Sunday and overtime time are increasing. Working hours longer than any other profession … Therefore, the almost complete absence of trade unions, and in front, employers are very organized.
Many women testify to gender and sexual violence in the kitchen. How to explain that the most published covers are rarely expressed publicly on the topic.
It’s a question of statistics at first. Today, only 19% of women in women in France, and there is only one that has three stars in Michelline guide. Women are much less, because I explain in the book, there is a voluntary exception. Thus, in terms of observance and popularity, they are much less famous than men. Therefore, it is difficult for them to compete in the media, and therefore there is less probability that they speak. Besides, being a woman does not imagine being a violent man. Usually, if you want to deny violence, you need to make sure you have nothing to blame yourself. There are a number of media heads who cannot claim that they are completely innocent, and women are probably part of it.
The illusion will think that the presence of a woman’s cook in the kitchen guarantees a healthy climate
Nora Buzazuni
This violence, therefore, is not only a person’s business. Cheese women are also a treadmill.
I would think that the presence of a woman’s chef in the kitchen guarantees a healthy climate. In the collective imagination, we tell ourselves that the woman is not going to perpetuate her victim, especially in terms of sexual and sexist violence. However, it happened to those victims who told me. Why are they not tyrant? This work teaches all those who deal with it. Of course, women have a double fine in the kitchen, it’s the society that wants, but everyone is mentioned in this environment with hot iron. And what does that cause? Well, the victims of men tell themselves that they are going to work for a woman, they are safe and will be terribly bad.
The Law is approved by the Collective Agreement, which has been made to be convinced that its activities are very prestigious to revolting or mobilize
Nora Buzazuni
Over the past ten years, the issue of cooking violence has been treated more and more in the media. How to explain that this phenomenon remains by society as a marginal.
There is a drill between the reality of the warm image and kitchens of the cook. It creates a cognitive dissonance, denial. We are talking about the heads of many media outlets we see on television whose books, pastries, etc. are bought and so on. There is magical, mystery around the head figure. These people have popularity rating, sympathetic capital, influence, power, mousse, and benefit from the media. When we interview the leader and he speaks of charity, we believe in him as a gospel. Even politicians do not benefit from this preferential treatment.
How can a wide society take responsibility for this violence?
Even if we go to a restaurant where the kitchen is open, it does not mean that employees treat well. A hand on the buttocks under the hole, hit the horror in the ear … no one sees or listens. In addition, there are insulated places such as cold rooms, where you can argue, rape, strike. Let’s be vigilant as customers. There are details that do not cheat, such as an important turnover in our preferred restaurant. If there is a deaf silence in the kitchen, it should not be concluded that cooks love to work without swallowing. It’s a collective job, you have to talk to yourself. If we are cooking with tears, it doesn’t necessarily mean he’s attacked, but that doesn’t mean he’s just guided and that he’s just sad. However, we see that we can do it differently. For example, in connection with Bondir.e, which is engaged in the cooking violence, which has created a hearing center for psychologist, management courses, sexual and sexist violence. We know that things can change.
(1) Violence in cooking, French Omerta : De Nora Bouzun, Stock Publications, 342 pages, 21.50 euros.
Source: Le Figaro
