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Alum ‘Vrhunski kuhar’ Johnny Iuzzini, 4 bivša zaposlenika optužuje za seksualno uznemiravanje

Alum ‘Vrhunski kuhar’ Johnny Iuzzini, 4 bivša zaposlenika optužuje za seksualno uznemiravanje

Četiri žene su to tvrdile Vrhunski kuhar‘S Johnny Iuzzini seksualno uznemiravali. Micin ekspoze otkriva da su dva slastičara i dva eksterna (neplaćeno radno mjesto sa istim radnim vremenom kao zaposlenik s punim radnim vremenom) koji su radili za Iuzzini u New York City‘S Jean-Georges restoran između 2009. i 2011. godine opisao je njihovo radno okruženje kao „rasprostranjeno sa slučajevima seksualnog uznemiravanja“. Također su tvrdili da je Iuzzini bio verbalno uvredljiv i "sklon vrištanju", jer je njegovo raspoloženje moglo "vrlo brzo potamniti".

U jednom incidentu, jedna žena tvrdi da je Iuzzini neprimjereno zabio jezik u uho dok je radila - što se navodno dogodilo "tri ili četiri puta" u različitim prilikama.

"Svaki put sam plakala", rekla je žena Miću, dodajući da je prekršajno ponašanje prijavila upravi tek kasnije. Na kraju je dala ostavku "zbog načina na koji se ponašao prema meni". Iste godine, nakon skoro decenije boravka u restoranu, otišao je i Iuzzini.

Drugi slastičar prisjetio se da je Iuzinni često sugestivno dodirivao iza leđa zaposlenika noževima, povrćem i žlicama.

"Stajao bi iza vas jako blizu i disao vam na vratu", rekla je Mic. "Mislim da je radio stvari kako bi ljudima učinio nelagodu i da vidi s čime bi mogao pobjeći."

Drugi kuhar je potvrdio incident, dodajući: "On je govorio:" Ako sam te udario rukom, to je uznemiravanje, ali ako sam te udario predmetom, to je greška. ""

Ostale optužbe uključuju obavezno trljanje leđa i prljave šale. Vanjski sastojci za miješanje mislili su da je dobila kompliment kada joj je Iuzzini aplaudirao zbog njene vještine, sve dok nije naglasio: "Ne, ne, lijepa tehnika", i napravio trzaj.

Prema Mic -ovim riječima, Iuzinni je negirao mnoge optužbe, a drugih se "nije sjećao". Rekao je i da je bio "slomljen i slomljena srca pri pomisli da su zbog bilo koje moje radnje članovi mog tima ostali povrijeđeni ili poniženi".

U izjavi za The Daily Meal, glasnogovornik Jean-Georgesa rekao je: „Nije i nikada nije bila naša politika tolerirati vrstu ponašanja opisanu u članku. Bilo da smo usmjereni na žene ili muškarce, vikanje, ogovaranje, dodirivanje ili bilo kakvo uznemiravanje nije način na koji upravljamo našim restoranima. Gospodin Iuzzini već neko vrijeme nije dio naše restoranske grupe i ne predstavlja našu filozofiju prema objedovanju i, što je još važnije, prema našem radnom okruženju. ”

U izjavi se nastavlja: „Nedavni događaji i medijska pažnja naveli su nas da samo dublje pogledamo unutra kako bismo mogli bolje služiti svojim zaposlenicima, pa čak i dodatno integrirati našu funkciju ljudskih resursa i osigurati da naši zaposlenici shvate da uznemiravanju na radnom mjestu nema mjesta na našem radnom mjestu kulturu. ”

Ostali vrhunski kuhari koji su nedavno optuženi za seksualno zlostavljanje uključuju John Besh i Todd English među mnoštvom Hollywood i televizijske elite poput Harveyja Weinsteina, Kevin Spaceyi Matt Lauer. Za više informacija o tome što se događa u kulinarskoj sferi, evo 10 najvećih priča o hrani u 2017.


Šta se dešava nakon što optuženi kuvari izađu iz vidokruga?

Kako optužbe o seksualnom nedoličnom ponašanju nastavljaju potresati restoransku industriju, došli smo do neviđenog razdoblja. Dva nova članka razmatraju kako bi industrija mogla napredovati.

Nema sumnje da je 2017. godina bila značajna godina##xA0 za odgovornost, barem u kuhinjama restorana. U oktobru je slavni kuhar u New Orleansu John Besh odstupio iz svoje grupe restorana nakon što je optužen za seksualno uznemiravanje —i njegovanje kulture koja je to odobravala — od strane nekoliko sadašnjih i bivših zaposlenika. U decembru je New York Times detaljno je opisao navodno seksualno zlostavljanje plodnog ugostitelja Kena Friedmana samo dan kasnije Eater objavila je priču o Mariju Bataliju i apossu navodnom višedecenijskom ponašanju žena koje seksualno uznemiravaju.

Mjesecima kasnije pojavilo se još nekoliko priča o rasprostranjenom seksualnom zlostavljanju u kuhinjama i#x2014tužba je podignuta protiv  Vrhunski kuhar alum Mike Isabella u ožujku, s navodima o seksizmu i neželjenom seksualnom ponašanju koje je poricao —i, nesumnjivo će se pojaviti još#priča. Kako se kuhari i lideri prehrambene industrije koji su zloupotrijebili svoju moć suočavaju sa posljedicama na način na koji to, historijski gledano, nikada nisu učinili, svi postavljaju pitanje: Što se dalje događa? Odlaze li ovi kuhari zauvijek?

Iznenađujuće  New York Times priča objavljena u ponedjeljak detaljno opisuje kako se jedan kuhar pozicionira nakon skandala. U članku & quotSidelined by Scandal, Mario Batali gleda svoj drugi čin, & quot  Kim Severson izvještava da se Mario Batali sastao s nekoliko ljudi u februaru kako bi smislio kako bi se mogao vratiti, ako ga uopće ima. (Nakon što su optužbe protiv njega izašle u javnost, uklonjen je iz & quotThe Chew & quot;  the Food Network otkazao je planove o preinaci & quot; Molto Mario & quot; te se povukao iz ꃚndanalnih operacija u ꂺtali & amp Bastianich Hospitality Group, koja nadgleda restorane poput kao Babbo, Del Posto, Otto i nebrojeno više njih.)

Batali, koji je odbio intervju za tu priču, očito je "rekao kolegi da jednostavno pokušava naučiti biti tapeta u sobi, a ne u samoj sobi", Times izvještaji.

“RIdite u penziju i računajte da ste sretni, ” je rekao Anthony Bourdain u djelu. “I to kažu bez zlobe, ili bez mnogo zlobe. Ja ne opraštam. Ne mogu to zaobići. Jednostavno ne mogu i to sam ja, neko ko mu se zaista divio i mislio je na svijet o njemu. ” Christine Muhlke, ਊ spisateljica i savjetnica koja je s Batalijem u februaru pila kavu, rekla je za Times nešto slično: “Ostavite polje i dopustite nam da obavimo posao potreban za izgradnju nečeg boljeg. ”

Neki ljudi su imali problem s drugim glavnim prodajnim mjestom koje je donekle iskupljujuće reflektore osvijetlilo na Bataliju, a ne na zaslužnim ženama u industriji. Kuharica nominirana za nagradu James Beard Amanda Cohen iz New Yorka i apossa Dirt Candy, koja je pisala o tom pitanju (uključujući u  ovom izvrsnom Esquire komadu), izrazila je svoju frustraciju.

Još jedan novi članak bavi se srodnom temom —kako postupiti nakon što se kuhari i restorani loše ponašaju — iz drugog ugla: Kako bi mediji trebali postupati s  restoranima u vlasništvu muškaraca koji su umiješani u istrage seksualnog uznemiravanja? Može li recenzent restorana, čiste savjesti, preporučiti restoran u kojem je čovjek na samom vrhu njegovao kulturu zlostavljanja, ako ne i samog zlostavljanja zaposlenika?

& quotKako se približavamo godišnjoj listi Top 100 Chronicle & aposs, četiri glasa Chronicle — Michael Bauer, Paolo Lucchesi, Esther Mobley i Jonathan Kauffman — dijele svoja mišljenja o tome treba li Chronicle preporučiti restorane u vlasništvu muškaraca koji su umiješani u seksualno uznemiravanje istrazi, & quot zapocinje komad   & quotFaded Luster & quot u San Francisco Chronicle. (Mi se##xA0 pitamo da li bi više ovih glasova moglo biti žena.)

Bauer postavlja pitanje: "Ako je restoran odličan, činim li medvjeđu uslugu drugim zaposlenicima odbijajući ga pregledati ili ukloniti iz prvih 100?" On na kraju zaključuje, Philadelphia Inquirer kritičar Craig Laban (kontroverzno) je dobro uradio i#xA0, da je sve što može ocijeniti blagovaonsko iskustvo:   & quotNo, kao kritičar, vraćam se onome što najbolje razumijem: prosuđujući kvalitetu blagovaonskog iskustva najbolje što mogu. Kad nosim svoj kritički šešir, ne procjenjujem šta se događa iza kuhinjskih vrata. Pišem o tome šta izlazi na ta vrata. & Quot

Paolo Lucchesi, the Chronicle& aposs urednik hrane, zauzima odlučniji stav — i staje na stranu žrtava ovih užasnih zloupotreba i#xA0 moći. & quotAko se ovi restorani bez razmišljanja nastavljaju lionizirati, ništa se ne mijenja i mi ostajemo suučesnici. & quot Esther Mobley, Chronicle pisci vina i žestokih pića, slaže se s tim, ističući da ignoriranje zloupotrebe prilikom ocjenjivanja restorana i barova ne čini nikakvu uslugu čitateljima.

Mobley piše: & quotIt ’s o usluzi jer naši čitatelji žive u svijetu u kojem je kontekst važan. Oni traže od kritičara da im osim kvalitete konačnog proizvoda pruže i mnoge druge informacije, bilo da se radi o boci vina, obroku u restoranu ili povrću u trgovini. Ako skrenemo pažnju na činjenicu da je preduzeće u lokalnom vlasništvu, koristi proizvode poštene trgovine ili daje prednost organskim proizvodima, nemamo izgovora da ne skrenemo pažnju na to kako se preduzeće odnosi prema svojim radnicima. & Quot

Čitav razgovor, iako je neophodan, može djelovati zamorno. Prečesto se fokus na loše glumce  odvraća od glasova i talenta toliko žena u industriji koje (i jesu) rade nevjerojatne stvari  , a pri tome uspijevaju nikoga ne seksualno uznemiravati.  U svom najnovijem biltenu, Eater glavna urednica Amanda Kludt nudi dašak svježine, ističući žene koje grade resurse kako bi prehrambenu industriju učinile boljim, sigurnijim i poštenijim mjestom, citirajući baze podataka iz cijelog svijeta koje povezuju i predstavljaju ženske kuharice i vlasnice restorana ( s mnogo više u radovima.)

Kao i uvijek, nastavljamo objavljivati ​​priče u prvom licu o kuhinjskoj kulturi za zajedničkim stolom.


Šta se dešava nakon što optuženi kuvari izađu iz vidokruga?

Kako optužbe o seksualnom nedoličnom ponašanju nastavljaju potresati restoransku industriju, došli smo do neviđenog razdoblja. Dva nova članka razmatraju kako bi industrija mogla napredovati.

Nema sumnje da je 2017. godina bila značajna godina##xA0 za odgovornost, barem u kuhinjama restorana. U oktobru je slavni kuhar u New Orleansu John Besh odstupio iz svoje grupe restorana nakon što je optužen za seksualno uznemiravanje —i njegovanje kulture koja je to odobravala — od strane nekoliko sadašnjih i bivših zaposlenika. U decembru je New York Times detaljno je opisao navodno seksualno zlostavljanje plodnog ugostitelja Kena Friedmana samo dan kasnije Eater objavila je priču o Mariju Bataliju i apossu navodnom višedecenijskom ponašanju žena koje seksualno uznemiravaju.

Mjesecima kasnije pojavilo se još nekoliko priča o rasprostranjenom seksualnom zlostavljanju u kuhinjama i#x2014tužba je podignuta protiv  Vrhunski kuhar alum Mike Isabella u ožujku, s navodima o seksizmu i neželjenom seksualnom ponašanju koje je poricao —i, nesumnjivo će se pojaviti još#priča. Kako se kuhari i lideri prehrambene industrije koji su zloupotrijebili svoju moć suočavaju sa posljedicama na način na koji to, historijski gledano, nikada nisu učinili, svi postavljaju pitanje: Što se dalje događa? Odlaze li ovi kuhari zauvijek?

Iznenađujuće  New York Times priča objavljena u ponedjeljak detaljno opisuje kako se jedan kuhar pozicionira nakon skandala. U članku & quotSidelined by Scandal, Mario Batali gleda svoj drugi čin, & quot  Kim Severson izvještava da se Mario Batali sastao s nekoliko ljudi u februaru kako bi smislio kako bi se mogao vratiti, ako ga uopće ima. (Nakon što su optužbe protiv njega izašle u javnost, uklonjen je iz & quotThe Chew & quot;  the Food Network otkazao je planove o preinaci & quot; Molto Mario & quot; te se povukao iz ꃚndanalnih operacija u ꂺtali & amp Bastianich Hospitality Group, koja nadgleda restorane poput kao Babbo, Del Posto, Otto i nebrojeno više njih.)

Batali, koji je odbio intervju za tu priču, očito je "rekao kolegi da jednostavno pokušava naučiti biti tapeta u sobi, a ne u samoj sobi", Times izvještaji.

“RIdite u penziju i računajte da ste sretni, ” je rekao Anthony Bourdain u djelu. “I to kažu bez zlobe, ili bez mnogo zlobe. Ja ne opraštam. Ne mogu to zaobići. Jednostavno ne mogu i to sam ja, neko ko mu se zaista divio i mislio je na svijet o njemu. ” Christine Muhlke, ਊ spisateljica i savjetnica koja je s Batalijem u februaru pila kavu, rekla je za Times nešto slično: “Ostavite polje i dopustite nam da obavimo posao potreban za izgradnju nečeg boljeg. ”

Neki ljudi su imali problem s drugim glavnim prodajnim mjestom koje je donekle iskupljujuće reflektore osvijetlilo na Bataliju, a ne na zaslužnim ženama u industriji. Kuharica nominirana za nagradu James Beard Amanda Cohen iz New Yorka i apossa Dirt Candy, koja je pisala o tom pitanju (uključujući u  ovom izvrsnom Esquire komadu), izrazila je svoju frustraciju.

Još jedan novi članak bavi se srodnom temom —kako postupiti nakon što se kuhari i restorani loše ponašaju — iz drugog ugla: Kako bi mediji trebali postupati s  restoranima u vlasništvu muškaraca koji su umiješani u istrage seksualnog uznemiravanja? Može li recenzent restorana, čiste savjesti, preporučiti restoran u kojem je čovjek na samom vrhu njegovao kulturu zlostavljanja, ako ne i samog zlostavljanja zaposlenika?

& quotKako se približavamo godišnjoj listi Top 100 Chronicle & aposs, četiri glasa Chronicle — Michael Bauer, Paolo Lucchesi, Esther Mobley i Jonathan Kauffman — dijele svoja mišljenja o tome treba li Chronicle preporučiti restorane u vlasništvu muškaraca koji su umiješani u seksualno uznemiravanje istrazi, & quot zapocinje komad   & quotFaded Luster & quot u San Francisco Chronicle. (Mi se##xA0 pitamo da li bi više ovih glasova moglo biti žena.)

Bauer postavlja pitanje: "Ako je restoran odličan, činim li medvjeđu uslugu drugim zaposlenicima odbijajući ga pregledati ili ukloniti iz prvih 100?" On na kraju zaključuje, Philadelphia Inquirer kritičar Craig Laban (kontroverzno) je dobro uradio i#xA0, da je sve što može ocijeniti blagovaonsko iskustvo:   & quotNo, kao kritičar, vraćam se onome što najbolje razumijem: prosuđujući kvalitetu blagovaonskog iskustva najbolje što mogu. Kad nosim svoj kritički šešir, ne procjenjujem šta se događa iza kuhinjskih vrata. Pišem o tome šta izlazi na ta vrata. & Quot

Paolo Lucchesi, the Chronicle& aposs urednik hrane, zauzima odlučniji stav — i staje na stranu žrtava ovih užasnih zloupotreba i#xA0 moći. & quotAko se ovi restorani bez razmišljanja nastavljaju lionizirati, ništa se ne mijenja i mi ostajemo suučesnici. & quot Esther Mobley, Chronicle pisci vina i žestokih pića, slaže se s tim, ističući da ignoriranje zloupotrebe prilikom ocjenjivanja restorana i barova ne čini nikakvu uslugu čitateljima.

Mobley piše: & quotIt ’s o usluzi jer naši čitatelji žive u svijetu u kojem je kontekst važan. Oni traže od kritičara da im osim kvalitete konačnog proizvoda pruže i mnoge druge informacije, bilo da se radi o boci vina, obroku u restoranu ili povrću u trgovini. Ako skrenemo pažnju na činjenicu da je preduzeće u lokalnom vlasništvu, koristi proizvode poštene trgovine ili daje prednost organskim proizvodima, nemamo izgovora da ne skrenemo pažnju na to kako se preduzeće odnosi prema svojim radnicima. & Quot

Čitav razgovor, iako je neophodan, može djelovati zamorno. Prečesto se fokus na loše glumce  odvraća od glasova i talenta toliko žena u industriji koje (i jesu) rade nevjerojatne stvari  , a pri tome uspijevaju nikoga ne seksualno uznemiravati.  U svom najnovijem biltenu, Eater glavna urednica Amanda Kludt nudi dašak svježine, ističući žene koje grade resurse kako bi prehrambenu industriju učinile boljim, sigurnijim i poštenijim mjestom, citirajući baze podataka iz cijelog svijeta koje povezuju i predstavljaju ženske kuharice i vlasnice restorana ( s mnogo više u radovima.)

Kao i uvijek, nastavljamo objavljivati ​​priče u prvom licu o kuhinjskoj kulturi za zajedničkim stolom.


Šta se dešava nakon što optuženi kuvari izađu iz vidokruga?

Kako optužbe o seksualnom nedoličnom ponašanju nastavljaju potresati restoransku industriju, došli smo do neviđenog razdoblja. Dva nova članka razmatraju kako bi industrija mogla napredovati.

Nema sumnje da je 2017. godina bila značajna godina##xA0 za odgovornost, barem u kuhinjama restorana. U oktobru je slavni kuhar u New Orleansu John Besh odstupio iz svoje grupe restorana nakon što je optužen za seksualno uznemiravanje —i njegovanje kulture koja je to odobravala — od strane nekoliko sadašnjih i bivših zaposlenika. U decembru je New York Times detaljno je opisao navodno seksualno zlostavljanje plodnog ugostitelja Kena Friedmana samo dan kasnije Eater objavila je priču o Mariju Bataliju i apossu navodnom višedecenijskom ponašanju žena koje seksualno uznemiravaju.

Mjesecima kasnije pojavilo se još nekoliko priča o rasprostranjenom seksualnom zlostavljanju u kuhinjama i#x2014tužba je podignuta protiv  Vrhunski kuhar alum Mike Isabella u ožujku, s navodima o seksizmu i neželjenom seksualnom ponašanju koje je poricao —i, nesumnjivo će se pojaviti još#priča. Kako se kuhari i lideri prehrambene industrije koji su zloupotrijebili svoju moć suočavaju sa posljedicama na način na koji to, historijski gledano, nikada nisu učinili, svi postavljaju pitanje: Što se dalje događa? Odlaze li ovi kuhari zauvijek?

Iznenađujuće  New York Times priča objavljena u ponedjeljak detaljno opisuje kako se jedan kuhar pozicionira nakon skandala. U članku & quotSidelined by Scandal, Mario Batali gleda svoj drugi čin, & quot  Kim Severson izvještava da se Mario Batali sastao s nekoliko ljudi u februaru kako bi smislio kako bi se mogao vratiti, ako ga uopće ima. (Nakon što su optužbe protiv njega izašle u javnost, uklonjen je iz & quotThe Chew & quot;  the Food Network otkazao je planove o preinaci & quot; Molto Mario & quot; te se povukao iz ꃚndanalnih operacija u ꂺtali & amp Bastianich Hospitality Group, koja nadgleda restorane poput kao Babbo, Del Posto, Otto i nebrojeno više njih.)

Batali, koji je odbio intervju za tu priču, očito je "rekao kolegi da jednostavno pokušava naučiti biti tapeta u sobi, a ne u samoj sobi", Times izvještaji.

“RIdite u penziju i računajte da ste sretni, ” je rekao Anthony Bourdain u djelu. “I to kažu bez zlobe, ili bez mnogo zlobe. Ja ne opraštam. Ne mogu to zaobići. Jednostavno ne mogu i to sam ja, neko ko mu se zaista divio i mislio je na svijet o njemu. ” Christine Muhlke, ਊ spisateljica i savjetnica koja je s Batalijem u februaru pila kavu, rekla je za Times nešto slično: “Ostavite polje i dopustite nam da obavimo posao potreban za izgradnju nečeg boljeg. ”

Neki ljudi su imali problem s drugim glavnim prodajnim mjestom koje je donekle iskupljujuće reflektore osvijetlilo na Bataliju, a ne na zaslužnim ženama u industriji. Kuharica nominirana za nagradu James Beard Amanda Cohen iz New Yorka i apossa Dirt Candy, koja je pisala o tom pitanju (uključujući u  ovom izvrsnom Esquire komadu), izrazila je svoju frustraciju.

Još jedan novi članak bavi se srodnom temom —kako postupiti nakon što se kuhari i restorani loše ponašaju — iz drugog ugla: Kako bi mediji trebali postupati s  restoranima u vlasništvu muškaraca koji su umiješani u istrage seksualnog uznemiravanja? Može li recenzent restorana, čiste savjesti, preporučiti restoran u kojem je čovjek na samom vrhu njegovao kulturu zlostavljanja, ako ne i samog zlostavljanja zaposlenika?

& quotKako se približavamo godišnjoj listi Top 100 Chronicle & aposs, četiri glasa Chronicle — Michael Bauer, Paolo Lucchesi, Esther Mobley i Jonathan Kauffman — dijele svoja mišljenja o tome treba li Chronicle preporučiti restorane u vlasništvu muškaraca koji su umiješani u seksualno uznemiravanje istrazi, & quot zapocinje komad   & quotFaded Luster & quot u San Francisco Chronicle. (Mi se##xA0 pitamo da li bi više ovih glasova moglo biti žena.)

Bauer postavlja pitanje: "Ako je restoran odličan, činim li medvjeđu uslugu drugim zaposlenicima odbijajući ga pregledati ili ukloniti iz prvih 100?" On na kraju zaključuje, Philadelphia Inquirer kritičar Craig Laban (kontroverzno) je dobro uradio i#xA0, da je sve što može ocijeniti blagovaonsko iskustvo:   & quotNo, kao kritičar, vraćam se onome što najbolje razumijem: prosuđujući kvalitetu blagovaonskog iskustva najbolje što mogu. Kad nosim svoj kritički šešir, ne procjenjujem šta se događa iza kuhinjskih vrata. Pišem o tome šta izlazi na ta vrata. & Quot

Paolo Lucchesi, the Chronicle& aposs urednik hrane, zauzima odlučniji stav — i staje na stranu žrtava ovih užasnih zloupotreba i#xA0 moći. & quotAko se ovi restorani bez razmišljanja nastavljaju lionizirati, ništa se ne mijenja i mi ostajemo suučesnici. & quot Esther Mobley, Chronicle pisci vina i žestokih pića, slaže se s tim, ističući da ignoriranje zloupotrebe prilikom ocjenjivanja restorana i barova ne čini nikakvu uslugu čitateljima.

Mobley piše: & quotIt ’s o usluzi jer naši čitatelji žive u svijetu u kojem je kontekst važan. Oni traže od kritičara da im osim kvalitete konačnog proizvoda pruže i mnoge druge informacije, bilo da se radi o boci vina, obroku u restoranu ili povrću u trgovini. Ako skrenemo pažnju na činjenicu da je preduzeće u lokalnom vlasništvu, koristi proizvode poštene trgovine ili daje prednost organskim proizvodima, nemamo izgovora da ne skrenemo pažnju na to kako se preduzeće odnosi prema svojim radnicima. & Quot

Čitav razgovor, iako je neophodan, može djelovati zamorno. Prečesto se fokus na loše glumce  odvraća od glasova i talenta toliko žena u industriji koje (i jesu) rade nevjerojatne stvari  , a pri tome uspijevaju nikoga ne seksualno uznemiravati.  U svom najnovijem biltenu, Eater glavna urednica Amanda Kludt nudi dašak svježine, ističući žene koje grade resurse kako bi prehrambenu industriju učinile boljim, sigurnijim i poštenijim mjestom, citirajući baze podataka iz cijelog svijeta koje povezuju i predstavljaju ženske kuharice i vlasnice restorana ( s mnogo više u radovima.)

Kao i uvijek, nastavljamo objavljivati ​​priče u prvom licu o kuhinjskoj kulturi za zajedničkim stolom.


Šta se dešava nakon što optuženi kuvari izađu iz vidokruga?

Kako optužbe o seksualnom nedoličnom ponašanju nastavljaju potresati restoransku industriju, došli smo do neviđenog razdoblja. Dva nova članka razmatraju kako bi industrija mogla napredovati.

Nema sumnje da je 2017. godina bila značajna godina##xA0 za odgovornost, barem u kuhinjama restorana. U oktobru je slavni kuhar u New Orleansu John Besh odstupio iz svoje grupe restorana nakon što je optužen za seksualno uznemiravanje —i njegovanje kulture koja je to odobravala — od strane nekoliko sadašnjih i bivših zaposlenika. U decembru je New York Times detaljno je opisao navodno seksualno zlostavljanje plodnog ugostitelja Kena Friedmana samo dan kasnije Eater objavila je priču o Mariju Bataliju i apossu navodnom višedecenijskom ponašanju žena koje seksualno uznemiravaju.

Mjesecima kasnije pojavilo se još nekoliko priča o rasprostranjenom seksualnom zlostavljanju u kuhinjama i#x2014tužba je podignuta protiv  Vrhunski kuhar alum Mike Isabella u ožujku, s navodima o seksizmu i neželjenom seksualnom ponašanju koje je poricao —i, nesumnjivo će se pojaviti još#priča. Kako se kuhari i lideri prehrambene industrije koji su zloupotrijebili svoju moć suočavaju sa posljedicama na način na koji to, historijski gledano, nikada nisu učinili, svi postavljaju pitanje: Što se dalje događa? Odlaze li ovi kuhari zauvijek?

Iznenađujuće  New York Times priča objavljena u ponedjeljak detaljno opisuje kako se jedan kuhar pozicionira nakon skandala. U članku & quotSidelined by Scandal, Mario Batali gleda svoj drugi čin, & quot  Kim Severson izvještava da se Mario Batali sastao s nekoliko ljudi u februaru kako bi smislio kako bi se mogao vratiti, ako ga uopće ima. (Nakon što su optužbe protiv njega izašle u javnost, uklonjen je iz & quotThe Chew & quot;  the Food Network otkazao je planove o preinaci & quot; Molto Mario & quot; te se povukao iz ꃚndanalnih operacija u ꂺtali & amp Bastianich Hospitality Group, koja nadgleda restorane poput kao Babbo, Del Posto, Otto i nebrojeno više njih.)

Batali, koji je odbio intervju za tu priču, očito je "rekao kolegi da jednostavno pokušava naučiti biti tapeta u sobi, a ne u samoj sobi", Times izvještaji.

“RIdite u penziju i računajte da ste sretni, ” je rekao Anthony Bourdain u djelu. “I to kažu bez zlobe, ili bez mnogo zlobe. Ja ne opraštam. Ne mogu to zaobići. Jednostavno ne mogu i to sam ja, neko ko mu se zaista divio i mislio je na svijet o njemu. ” Christine Muhlke, ਊ spisateljica i savjetnica koja je s Batalijem u februaru pila kavu, rekla je za Times nešto slično: “Ostavite polje i dopustite nam da obavimo posao potreban za izgradnju nečeg boljeg. ”

Neki ljudi su imali problem s drugim glavnim prodajnim mjestom koje je donekle iskupljujuće reflektore osvijetlilo na Bataliju, a ne na zaslužnim ženama u industriji. Kuharica nominirana za nagradu James Beard Amanda Cohen iz New Yorka i apossa Dirt Candy, koja je pisala o tom pitanju (uključujući u  ovom izvrsnom Esquire komadu), izrazila je svoju frustraciju.

Još jedan novi članak bavi se srodnom temom —kako postupiti nakon što se kuhari i restorani loše ponašaju — iz drugog ugla: Kako bi mediji trebali postupati s  restoranima u vlasništvu muškaraca koji su umiješani u istrage seksualnog uznemiravanja? Može li recenzent restorana, čiste savjesti, preporučiti restoran u kojem je čovjek na samom vrhu njegovao kulturu zlostavljanja, ako ne i samog zlostavljanja zaposlenika?

& quotKako se približavamo godišnjoj listi Top 100 Chronicle & aposs, četiri glasa Chronicle — Michael Bauer, Paolo Lucchesi, Esther Mobley i Jonathan Kauffman — dijele svoja mišljenja o tome treba li Chronicle preporučiti restorane u vlasništvu muškaraca koji su umiješani u seksualno uznemiravanje istrazi, & quot zapocinje komad   & quotFaded Luster & quot u San Francisco Chronicle. (Mi se##xA0 pitamo da li bi više ovih glasova moglo biti žena.)

Bauer postavlja pitanje: "Ako je restoran odličan, činim li medvjeđu uslugu drugim zaposlenicima odbijajući ga pregledati ili ukloniti iz prvih 100?" On na kraju zaključuje, Philadelphia Inquirer kritičar Craig Laban (kontroverzno) je dobro uradio i#xA0, da je sve što može ocijeniti blagovaonsko iskustvo:   & quotNo, kao kritičar, vraćam se onome što najbolje razumijem: prosuđujući kvalitetu blagovaonskog iskustva najbolje što mogu. Kad nosim svoj kritički šešir, ne procjenjujem šta se događa iza kuhinjskih vrata. Pišem o tome šta izlazi na ta vrata. & Quot

Paolo Lucchesi, the Chronicle& aposs urednik hrane, zauzima odlučniji stav — i staje na stranu žrtava ovih užasnih zloupotreba i#xA0 moći. & quotAko se ovi restorani bez razmišljanja nastavljaju lionizirati, ništa se ne mijenja i mi ostajemo suučesnici. & quot Esther Mobley, Chronicle pisci vina i žestokih pića, slaže se s tim, ističući da ignoriranje zloupotrebe prilikom ocjenjivanja restorana i barova ne čini nikakvu uslugu čitateljima.

Mobley piše: & quotIt ’s o usluzi jer naši čitatelji žive u svijetu u kojem je kontekst važan. Oni traže od kritičara da im osim kvalitete konačnog proizvoda pruže i mnoge druge informacije, bilo da se radi o boci vina, obroku u restoranu ili povrću u trgovini. Ako skrenemo pažnju na činjenicu da je preduzeće u lokalnom vlasništvu, koristi proizvode poštene trgovine ili daje prednost organskim proizvodima, nemamo izgovora da ne skrenemo pažnju na to kako se preduzeće odnosi prema svojim radnicima. & Quot

Čitav razgovor, iako je neophodan, može djelovati zamorno. Prečesto se fokus na loše glumce  odvraća od glasova i talenta toliko žena u industriji koje (i jesu) rade nevjerojatne stvari  , a pri tome uspijevaju nikoga ne seksualno uznemiravati.  U svom najnovijem biltenu, Eater glavna urednica Amanda Kludt nudi dašak svježine, ističući žene koje grade resurse kako bi prehrambenu industriju učinile boljim, sigurnijim i poštenijim mjestom, citirajući baze podataka iz cijelog svijeta koje povezuju i predstavljaju ženske kuharice i vlasnice restorana ( s mnogo više u radovima.)

Kao i uvijek, nastavljamo objavljivati ​​priče u prvom licu o kuhinjskoj kulturi za zajedničkim stolom.


Šta se dešava nakon što optuženi kuvari izađu iz vidokruga?

Kako optužbe o seksualnom nedoličnom ponašanju nastavljaju potresati restoransku industriju, došli smo do neviđenog razdoblja. Dva nova članka razmatraju kako bi industrija mogla napredovati.

Nema sumnje da je 2017. godina bila značajna godina##xA0 za odgovornost, barem u kuhinjama restorana. U oktobru je slavni kuhar u New Orleansu John Besh odstupio iz svoje grupe restorana nakon što je optužen za seksualno uznemiravanje —i njegovanje kulture koja je to odobravala — od strane nekoliko sadašnjih i bivših zaposlenika. U decembru je New York Times detaljno je opisao navodno seksualno zlostavljanje plodnog ugostitelja Kena Friedmana samo dan kasnije Eater objavila je priču o Mariju Bataliju i apossu navodnom višedecenijskom ponašanju žena koje seksualno uznemiravaju.

Mjesecima kasnije pojavilo se još nekoliko priča o rasprostranjenom seksualnom zlostavljanju u kuhinjama i#x2014tužba je podignuta protiv  Vrhunski kuhar alum Mike Isabella u ožujku, s navodima o seksizmu i neželjenom seksualnom ponašanju koje je poricao —i, nesumnjivo će se pojaviti još#priča. Kako se kuhari i lideri prehrambene industrije koji su zloupotrijebili svoju moć suočavaju sa posljedicama na način na koji to, historijski gledano, nikada nisu učinili, svi postavljaju pitanje: Što se dalje događa? Odlaze li ovi kuhari zauvijek?

Iznenađujuće  New York Times priča objavljena u ponedjeljak detaljno opisuje kako se jedan kuhar pozicionira nakon skandala. U članku & quotSidelined by Scandal, Mario Batali gleda svoj drugi čin, & quot  Kim Severson izvještava da se Mario Batali sastao s nekoliko ljudi u februaru kako bi smislio kako bi se mogao vratiti, ako ga uopće ima. (Nakon što su optužbe protiv njega izašle u javnost, uklonjen je iz & quotThe Chew & quot;  the Food Network otkazao je planove o preinaci & quot; Molto Mario & quot; te se povukao iz ꃚndanalnih operacija u ꂺtali & amp Bastianich Hospitality Group, koja nadgleda restorane poput kao Babbo, Del Posto, Otto i nebrojeno više njih.)

Batali, koji je odbio intervju za tu priču, očito je "rekao kolegi da jednostavno pokušava naučiti biti tapeta u sobi, a ne u samoj sobi", Times izvještaji.

“RIdite u penziju i računajte da ste sretni, ” je rekao Anthony Bourdain u djelu. “I to kažu bez zlobe, ili bez mnogo zlobe. Ja ne opraštam. Ne mogu to zaobići. Jednostavno ne mogu i to sam ja, neko ko mu se zaista divio i mislio je na svijet o njemu. ” Christine Muhlke, ਊ spisateljica i savjetnica koja je s Batalijem u februaru pila kavu, rekla je za Times nešto slično: “Ostavite polje i dopustite nam da obavimo posao potreban za izgradnju nečeg boljeg. ”

Neki ljudi su imali problem s drugim glavnim prodajnim mjestom koje je donekle iskupljujuće reflektore osvijetlilo na Bataliju, a ne na zaslužnim ženama u industriji. Kuharica nominirana za nagradu James Beard Amanda Cohen iz New Yorka i apossa Dirt Candy, koja je pisala o tom pitanju (uključujući u  ovom izvrsnom Esquire komadu), izrazila je svoju frustraciju.

Još jedan novi članak bavi se srodnom temom —kako postupiti nakon što se kuhari i restorani loše ponašaju — iz drugog ugla: Kako bi mediji trebali postupati s  restoranima u vlasništvu muškaraca koji su umiješani u istrage seksualnog uznemiravanja? Can a restaurant reviewer, in good conscience, recommend a restaurant where the man at its very top has fostered a culture of abuse, if not outright abusing employees himself?

"As we approach the Chronicle&aposs annual Top 100 list, four Chronicle voices — Michael Bauer, Paolo Lucchesi, Esther Mobley and Jonathan Kauffman — share their opinions on whether the Chronicle should recommend restaurants owned by men who have been implicated in sexual harassment investigations," begins the piece "Faded Luster" in the San Francisco Chronicle. (We  wonder if more of these voices could be women.)

Bauer asks the question, "If the restaurant is excellent, am I doing a disservice to its other employees by refusing to review it or removing it from the Top 100?" He ultimately concludes, as the Philadelphia Inquirer critic Craig Laban (controversially) didਊs well, that the dining਎xperience is all he can evaluate: "But as a critic, I come back to what I understand best: Judging the quality of the dining experience as best I can. When I wear my critic’s hat I’m not evaluating what happens behind the kitchen door. I’m writing about what comes out that door."

Paolo Lucchesi, the Chronicle&aposs food editor, takes a more decisive stand — and one that sides with the victims of these horrifying abuses of power. "If these restaurants continue to be lionized without thought, then nothing changes and we remain complicit." Esther Mobley, a Chronicle wine and spirits writers, agrees, pointing out that ignoring abuse when evaluating restaurants and bars does a disservice to readers.

Mobley writes: "It’s about service because our readers live in a world in which context matters. They look to critics to provide many pieces of information besides the quality of the final product, whether it’s a bottle of wine, a meal at a restaurant or a vegetable in the grocery store. If we draw attention to the fact that a business is locally owned, uses fair-trade products or favors organic produce, we have no excuse for not drawing attention to how the business treats its workers."

The entire conversation, while necessary, can feel tiresome. Too often, the focus on bad actors਍istracts from the voices and talents of so many women in the industry who are (and have been) doing amazing things while managing not to sexually harass anyone. In her most recent newsletter, Eater editor-in-chief Amanda Kludt offers a breath of fresh air, highlighting women who are building resources to make the food industry a better, safer, fairer place, citing databases from all around the world that connect and showcase female chefs and restaurant owners (with many more in the works.)

As always, we&aposll continue publishing first-person stories on kitchen culture over at Communal Table.


What Happens After Accused Chefs Step Out of the Spotlight?

As allegations of sexual misconduct continue to shake the restaurant industry, we've reached an unprecedented juncture. Two new articles take a look at how the industry might move forward.

There&aposs no question that 2017 was a landmark yearਏor accountability, at least in restaurant kitchens. In October, famed New Orleans chef John Besh stepped down from his restaurant group after being accused of sexual harassment𠅊nd fostering a culture that condoned it𠅋y several current and former employees. In December, the New York Times detailed the alleged sexual misconduct of prolific restaurateur Ken Friedman just one day after Eater published a story on Mario Batali&aposs alleged decades-long behavior of sexually harassing women.

Months later, several more stories have emerged of rampant sexual misconduct in kitchens𠅊 lawsuit was filed against Top Chef alum Mike Isabella in March, with allegations of sexism and unwanted sexual behavior that he has denied𠅊nd, undoubtedly, more stories will਎merge. As chefs and food industry leaders who&aposve abused their power face consequences in ways they, historically, have never, everyone is asking the question: What happens next? Do these chefs go away forever?

A surprising New York Times story published on Monday details how one chef is positioning himself in the aftermath of scandal. In the article "Sidelined by Scandal, Mario Batali Is Eyeing His Second Act," Kim Severson reports that Mario Batali met with several people in February to figure out how he could bounce back, if at all. (After the allegations against him went public, he was removed from "The Chew," the Food Network canceled plans to remake "Molto Mario," and he backed down fromꃚily operations in theꂺtali & Bastianich Hospitality Group, which oversee restaurants such as Babbo, Del Posto, Otto and countless more.)

Batali, who declined to be interviewed for the story, apparently "told a਌olleague that he is simply trying to learn to be the wallpaper in the room and not the room itself," the Times izvještaji.

“Retire and count yourself lucky,” said Anthony Bourdain in the piece. “I say that without malice, or without much malice. I am not forgiving. I can’t get past it. I just cannot and that’s me, someone who really admired him and thought the world of him.” Christine Muhlke,ਊ writer and consultant who got coffee with Batali in February, told the Times something similar: “Leave the field, and let us do the work needed to build something better.”

Some people took issue with another major outlet shining a somewhat redemptive spotlight on Batali, rather than on deserving women in the industry. James Beard Award-nominated chef Amanda Cohen of NYC&aposs Dirt Candy, who has written on the issue (including in this excellent Esquire piece), expressed her frustration.

Another new article tackles a related subject—how to proceed after chefs and restaurateurs behave badly𠅏rom a different angle: How should the media handle restaurants owned by men who have been implicated in sexual harassment investigations? Can a restaurant reviewer, in good conscience, recommend a restaurant where the man at its very top has fostered a culture of abuse, if not outright abusing employees himself?

"As we approach the Chronicle&aposs annual Top 100 list, four Chronicle voices — Michael Bauer, Paolo Lucchesi, Esther Mobley and Jonathan Kauffman — share their opinions on whether the Chronicle should recommend restaurants owned by men who have been implicated in sexual harassment investigations," begins the piece "Faded Luster" in the San Francisco Chronicle. (We  wonder if more of these voices could be women.)

Bauer asks the question, "If the restaurant is excellent, am I doing a disservice to its other employees by refusing to review it or removing it from the Top 100?" He ultimately concludes, as the Philadelphia Inquirer critic Craig Laban (controversially) didਊs well, that the dining਎xperience is all he can evaluate: "But as a critic, I come back to what I understand best: Judging the quality of the dining experience as best I can. When I wear my critic’s hat I’m not evaluating what happens behind the kitchen door. I’m writing about what comes out that door."

Paolo Lucchesi, the Chronicle&aposs food editor, takes a more decisive stand — and one that sides with the victims of these horrifying abuses of power. "If these restaurants continue to be lionized without thought, then nothing changes and we remain complicit." Esther Mobley, a Chronicle wine and spirits writers, agrees, pointing out that ignoring abuse when evaluating restaurants and bars does a disservice to readers.

Mobley writes: "It’s about service because our readers live in a world in which context matters. They look to critics to provide many pieces of information besides the quality of the final product, whether it’s a bottle of wine, a meal at a restaurant or a vegetable in the grocery store. If we draw attention to the fact that a business is locally owned, uses fair-trade products or favors organic produce, we have no excuse for not drawing attention to how the business treats its workers."

The entire conversation, while necessary, can feel tiresome. Too often, the focus on bad actors਍istracts from the voices and talents of so many women in the industry who are (and have been) doing amazing things while managing not to sexually harass anyone. In her most recent newsletter, Eater editor-in-chief Amanda Kludt offers a breath of fresh air, highlighting women who are building resources to make the food industry a better, safer, fairer place, citing databases from all around the world that connect and showcase female chefs and restaurant owners (with many more in the works.)

As always, we&aposll continue publishing first-person stories on kitchen culture over at Communal Table.


What Happens After Accused Chefs Step Out of the Spotlight?

As allegations of sexual misconduct continue to shake the restaurant industry, we've reached an unprecedented juncture. Two new articles take a look at how the industry might move forward.

There&aposs no question that 2017 was a landmark yearਏor accountability, at least in restaurant kitchens. In October, famed New Orleans chef John Besh stepped down from his restaurant group after being accused of sexual harassment𠅊nd fostering a culture that condoned it𠅋y several current and former employees. In December, the New York Times detailed the alleged sexual misconduct of prolific restaurateur Ken Friedman just one day after Eater published a story on Mario Batali&aposs alleged decades-long behavior of sexually harassing women.

Months later, several more stories have emerged of rampant sexual misconduct in kitchens𠅊 lawsuit was filed against Top Chef alum Mike Isabella in March, with allegations of sexism and unwanted sexual behavior that he has denied𠅊nd, undoubtedly, more stories will਎merge. As chefs and food industry leaders who&aposve abused their power face consequences in ways they, historically, have never, everyone is asking the question: What happens next? Do these chefs go away forever?

A surprising New York Times story published on Monday details how one chef is positioning himself in the aftermath of scandal. In the article "Sidelined by Scandal, Mario Batali Is Eyeing His Second Act," Kim Severson reports that Mario Batali met with several people in February to figure out how he could bounce back, if at all. (After the allegations against him went public, he was removed from "The Chew," the Food Network canceled plans to remake "Molto Mario," and he backed down fromꃚily operations in theꂺtali & Bastianich Hospitality Group, which oversee restaurants such as Babbo, Del Posto, Otto and countless more.)

Batali, who declined to be interviewed for the story, apparently "told a਌olleague that he is simply trying to learn to be the wallpaper in the room and not the room itself," the Times izvještaji.

“Retire and count yourself lucky,” said Anthony Bourdain in the piece. “I say that without malice, or without much malice. I am not forgiving. I can’t get past it. I just cannot and that’s me, someone who really admired him and thought the world of him.” Christine Muhlke,ਊ writer and consultant who got coffee with Batali in February, told the Times something similar: “Leave the field, and let us do the work needed to build something better.”

Some people took issue with another major outlet shining a somewhat redemptive spotlight on Batali, rather than on deserving women in the industry. James Beard Award-nominated chef Amanda Cohen of NYC&aposs Dirt Candy, who has written on the issue (including in this excellent Esquire piece), expressed her frustration.

Another new article tackles a related subject—how to proceed after chefs and restaurateurs behave badly𠅏rom a different angle: How should the media handle restaurants owned by men who have been implicated in sexual harassment investigations? Can a restaurant reviewer, in good conscience, recommend a restaurant where the man at its very top has fostered a culture of abuse, if not outright abusing employees himself?

"As we approach the Chronicle&aposs annual Top 100 list, four Chronicle voices — Michael Bauer, Paolo Lucchesi, Esther Mobley and Jonathan Kauffman — share their opinions on whether the Chronicle should recommend restaurants owned by men who have been implicated in sexual harassment investigations," begins the piece "Faded Luster" in the San Francisco Chronicle. (We  wonder if more of these voices could be women.)

Bauer asks the question, "If the restaurant is excellent, am I doing a disservice to its other employees by refusing to review it or removing it from the Top 100?" He ultimately concludes, as the Philadelphia Inquirer critic Craig Laban (controversially) didਊs well, that the dining਎xperience is all he can evaluate: "But as a critic, I come back to what I understand best: Judging the quality of the dining experience as best I can. When I wear my critic’s hat I’m not evaluating what happens behind the kitchen door. I’m writing about what comes out that door."

Paolo Lucchesi, the Chronicle&aposs food editor, takes a more decisive stand — and one that sides with the victims of these horrifying abuses of power. "If these restaurants continue to be lionized without thought, then nothing changes and we remain complicit." Esther Mobley, a Chronicle wine and spirits writers, agrees, pointing out that ignoring abuse when evaluating restaurants and bars does a disservice to readers.

Mobley writes: "It’s about service because our readers live in a world in which context matters. They look to critics to provide many pieces of information besides the quality of the final product, whether it’s a bottle of wine, a meal at a restaurant or a vegetable in the grocery store. If we draw attention to the fact that a business is locally owned, uses fair-trade products or favors organic produce, we have no excuse for not drawing attention to how the business treats its workers."

The entire conversation, while necessary, can feel tiresome. Too often, the focus on bad actors਍istracts from the voices and talents of so many women in the industry who are (and have been) doing amazing things while managing not to sexually harass anyone. In her most recent newsletter, Eater editor-in-chief Amanda Kludt offers a breath of fresh air, highlighting women who are building resources to make the food industry a better, safer, fairer place, citing databases from all around the world that connect and showcase female chefs and restaurant owners (with many more in the works.)

As always, we&aposll continue publishing first-person stories on kitchen culture over at Communal Table.


What Happens After Accused Chefs Step Out of the Spotlight?

As allegations of sexual misconduct continue to shake the restaurant industry, we've reached an unprecedented juncture. Two new articles take a look at how the industry might move forward.

There&aposs no question that 2017 was a landmark yearਏor accountability, at least in restaurant kitchens. In October, famed New Orleans chef John Besh stepped down from his restaurant group after being accused of sexual harassment𠅊nd fostering a culture that condoned it𠅋y several current and former employees. In December, the New York Times detailed the alleged sexual misconduct of prolific restaurateur Ken Friedman just one day after Eater published a story on Mario Batali&aposs alleged decades-long behavior of sexually harassing women.

Months later, several more stories have emerged of rampant sexual misconduct in kitchens𠅊 lawsuit was filed against Top Chef alum Mike Isabella in March, with allegations of sexism and unwanted sexual behavior that he has denied𠅊nd, undoubtedly, more stories will਎merge. As chefs and food industry leaders who&aposve abused their power face consequences in ways they, historically, have never, everyone is asking the question: What happens next? Do these chefs go away forever?

A surprising New York Times story published on Monday details how one chef is positioning himself in the aftermath of scandal. In the article "Sidelined by Scandal, Mario Batali Is Eyeing His Second Act," Kim Severson reports that Mario Batali met with several people in February to figure out how he could bounce back, if at all. (After the allegations against him went public, he was removed from "The Chew," the Food Network canceled plans to remake "Molto Mario," and he backed down fromꃚily operations in theꂺtali & Bastianich Hospitality Group, which oversee restaurants such as Babbo, Del Posto, Otto and countless more.)

Batali, who declined to be interviewed for the story, apparently "told a਌olleague that he is simply trying to learn to be the wallpaper in the room and not the room itself," the Times izvještaji.

“Retire and count yourself lucky,” said Anthony Bourdain in the piece. “I say that without malice, or without much malice. I am not forgiving. I can’t get past it. I just cannot and that’s me, someone who really admired him and thought the world of him.” Christine Muhlke,ਊ writer and consultant who got coffee with Batali in February, told the Times something similar: “Leave the field, and let us do the work needed to build something better.”

Some people took issue with another major outlet shining a somewhat redemptive spotlight on Batali, rather than on deserving women in the industry. James Beard Award-nominated chef Amanda Cohen of NYC&aposs Dirt Candy, who has written on the issue (including in this excellent Esquire piece), expressed her frustration.

Another new article tackles a related subject—how to proceed after chefs and restaurateurs behave badly𠅏rom a different angle: How should the media handle restaurants owned by men who have been implicated in sexual harassment investigations? Can a restaurant reviewer, in good conscience, recommend a restaurant where the man at its very top has fostered a culture of abuse, if not outright abusing employees himself?

"As we approach the Chronicle&aposs annual Top 100 list, four Chronicle voices — Michael Bauer, Paolo Lucchesi, Esther Mobley and Jonathan Kauffman — share their opinions on whether the Chronicle should recommend restaurants owned by men who have been implicated in sexual harassment investigations," begins the piece "Faded Luster" in the San Francisco Chronicle. (We  wonder if more of these voices could be women.)

Bauer asks the question, "If the restaurant is excellent, am I doing a disservice to its other employees by refusing to review it or removing it from the Top 100?" He ultimately concludes, as the Philadelphia Inquirer critic Craig Laban (controversially) didਊs well, that the dining਎xperience is all he can evaluate: "But as a critic, I come back to what I understand best: Judging the quality of the dining experience as best I can. When I wear my critic’s hat I’m not evaluating what happens behind the kitchen door. I’m writing about what comes out that door."

Paolo Lucchesi, the Chronicle&aposs food editor, takes a more decisive stand — and one that sides with the victims of these horrifying abuses of power. "If these restaurants continue to be lionized without thought, then nothing changes and we remain complicit." Esther Mobley, a Chronicle wine and spirits writers, agrees, pointing out that ignoring abuse when evaluating restaurants and bars does a disservice to readers.

Mobley writes: "It’s about service because our readers live in a world in which context matters. They look to critics to provide many pieces of information besides the quality of the final product, whether it’s a bottle of wine, a meal at a restaurant or a vegetable in the grocery store. If we draw attention to the fact that a business is locally owned, uses fair-trade products or favors organic produce, we have no excuse for not drawing attention to how the business treats its workers."

The entire conversation, while necessary, can feel tiresome. Too often, the focus on bad actors਍istracts from the voices and talents of so many women in the industry who are (and have been) doing amazing things while managing not to sexually harass anyone. In her most recent newsletter, Eater editor-in-chief Amanda Kludt offers a breath of fresh air, highlighting women who are building resources to make the food industry a better, safer, fairer place, citing databases from all around the world that connect and showcase female chefs and restaurant owners (with many more in the works.)

As always, we&aposll continue publishing first-person stories on kitchen culture over at Communal Table.


What Happens After Accused Chefs Step Out of the Spotlight?

As allegations of sexual misconduct continue to shake the restaurant industry, we've reached an unprecedented juncture. Two new articles take a look at how the industry might move forward.

There&aposs no question that 2017 was a landmark yearਏor accountability, at least in restaurant kitchens. In October, famed New Orleans chef John Besh stepped down from his restaurant group after being accused of sexual harassment𠅊nd fostering a culture that condoned it𠅋y several current and former employees. In December, the New York Times detailed the alleged sexual misconduct of prolific restaurateur Ken Friedman just one day after Eater published a story on Mario Batali&aposs alleged decades-long behavior of sexually harassing women.

Months later, several more stories have emerged of rampant sexual misconduct in kitchens𠅊 lawsuit was filed against Top Chef alum Mike Isabella in March, with allegations of sexism and unwanted sexual behavior that he has denied𠅊nd, undoubtedly, more stories will਎merge. As chefs and food industry leaders who&aposve abused their power face consequences in ways they, historically, have never, everyone is asking the question: What happens next? Do these chefs go away forever?

A surprising New York Times story published on Monday details how one chef is positioning himself in the aftermath of scandal. In the article "Sidelined by Scandal, Mario Batali Is Eyeing His Second Act," Kim Severson reports that Mario Batali met with several people in February to figure out how he could bounce back, if at all. (After the allegations against him went public, he was removed from "The Chew," the Food Network canceled plans to remake "Molto Mario," and he backed down fromꃚily operations in theꂺtali & Bastianich Hospitality Group, which oversee restaurants such as Babbo, Del Posto, Otto and countless more.)

Batali, who declined to be interviewed for the story, apparently "told a਌olleague that he is simply trying to learn to be the wallpaper in the room and not the room itself," the Times izvještaji.

“Retire and count yourself lucky,” said Anthony Bourdain in the piece. “I say that without malice, or without much malice. I am not forgiving. I can’t get past it. I just cannot and that’s me, someone who really admired him and thought the world of him.” Christine Muhlke,ਊ writer and consultant who got coffee with Batali in February, told the Times something similar: “Leave the field, and let us do the work needed to build something better.”

Some people took issue with another major outlet shining a somewhat redemptive spotlight on Batali, rather than on deserving women in the industry. James Beard Award-nominated chef Amanda Cohen of NYC&aposs Dirt Candy, who has written on the issue (including in this excellent Esquire piece), expressed her frustration.

Another new article tackles a related subject—how to proceed after chefs and restaurateurs behave badly𠅏rom a different angle: How should the media handle restaurants owned by men who have been implicated in sexual harassment investigations? Can a restaurant reviewer, in good conscience, recommend a restaurant where the man at its very top has fostered a culture of abuse, if not outright abusing employees himself?

"As we approach the Chronicle&aposs annual Top 100 list, four Chronicle voices — Michael Bauer, Paolo Lucchesi, Esther Mobley and Jonathan Kauffman — share their opinions on whether the Chronicle should recommend restaurants owned by men who have been implicated in sexual harassment investigations," begins the piece "Faded Luster" in the San Francisco Chronicle. (We  wonder if more of these voices could be women.)

Bauer asks the question, "If the restaurant is excellent, am I doing a disservice to its other employees by refusing to review it or removing it from the Top 100?" He ultimately concludes, as the Philadelphia Inquirer critic Craig Laban (controversially) didਊs well, that the dining਎xperience is all he can evaluate: "But as a critic, I come back to what I understand best: Judging the quality of the dining experience as best I can. When I wear my critic’s hat I’m not evaluating what happens behind the kitchen door. I’m writing about what comes out that door."

Paolo Lucchesi, the Chronicle&aposs food editor, takes a more decisive stand — and one that sides with the victims of these horrifying abuses of power. "If these restaurants continue to be lionized without thought, then nothing changes and we remain complicit." Esther Mobley, a Chronicle wine and spirits writers, agrees, pointing out that ignoring abuse when evaluating restaurants and bars does a disservice to readers.

Mobley writes: "It’s about service because our readers live in a world in which context matters. They look to critics to provide many pieces of information besides the quality of the final product, whether it’s a bottle of wine, a meal at a restaurant or a vegetable in the grocery store. If we draw attention to the fact that a business is locally owned, uses fair-trade products or favors organic produce, we have no excuse for not drawing attention to how the business treats its workers."

The entire conversation, while necessary, can feel tiresome. Too often, the focus on bad actors਍istracts from the voices and talents of so many women in the industry who are (and have been) doing amazing things while managing not to sexually harass anyone. In her most recent newsletter, Eater editor-in-chief Amanda Kludt offers a breath of fresh air, highlighting women who are building resources to make the food industry a better, safer, fairer place, citing databases from all around the world that connect and showcase female chefs and restaurant owners (with many more in the works.)

As always, we&aposll continue publishing first-person stories on kitchen culture over at Communal Table.


What Happens After Accused Chefs Step Out of the Spotlight?

As allegations of sexual misconduct continue to shake the restaurant industry, we've reached an unprecedented juncture. Two new articles take a look at how the industry might move forward.

There&aposs no question that 2017 was a landmark yearਏor accountability, at least in restaurant kitchens. In October, famed New Orleans chef John Besh stepped down from his restaurant group after being accused of sexual harassment𠅊nd fostering a culture that condoned it𠅋y several current and former employees. In December, the New York Times detailed the alleged sexual misconduct of prolific restaurateur Ken Friedman just one day after Eater published a story on Mario Batali&aposs alleged decades-long behavior of sexually harassing women.

Months later, several more stories have emerged of rampant sexual misconduct in kitchens𠅊 lawsuit was filed against Top Chef alum Mike Isabella in March, with allegations of sexism and unwanted sexual behavior that he has denied𠅊nd, undoubtedly, more stories will਎merge. As chefs and food industry leaders who&aposve abused their power face consequences in ways they, historically, have never, everyone is asking the question: What happens next? Do these chefs go away forever?

A surprising New York Times story published on Monday details how one chef is positioning himself in the aftermath of scandal. In the article "Sidelined by Scandal, Mario Batali Is Eyeing His Second Act," Kim Severson reports that Mario Batali met with several people in February to figure out how he could bounce back, if at all. (After the allegations against him went public, he was removed from "The Chew," the Food Network canceled plans to remake "Molto Mario," and he backed down fromꃚily operations in theꂺtali & Bastianich Hospitality Group, which oversee restaurants such as Babbo, Del Posto, Otto and countless more.)

Batali, who declined to be interviewed for the story, apparently "told a਌olleague that he is simply trying to learn to be the wallpaper in the room and not the room itself," the Times izvještaji.

“Retire and count yourself lucky,” said Anthony Bourdain in the piece. “I say that without malice, or without much malice. I am not forgiving. I can’t get past it. I just cannot and that’s me, someone who really admired him and thought the world of him.” Christine Muhlke,ਊ writer and consultant who got coffee with Batali in February, told the Times something similar: “Leave the field, and let us do the work needed to build something better.”

Some people took issue with another major outlet shining a somewhat redemptive spotlight on Batali, rather than on deserving women in the industry. James Beard Award-nominated chef Amanda Cohen of NYC&aposs Dirt Candy, who has written on the issue (including in this excellent Esquire piece), expressed her frustration.

Another new article tackles a related subject—how to proceed after chefs and restaurateurs behave badly𠅏rom a different angle: How should the media handle restaurants owned by men who have been implicated in sexual harassment investigations? Can a restaurant reviewer, in good conscience, recommend a restaurant where the man at its very top has fostered a culture of abuse, if not outright abusing employees himself?

"As we approach the Chronicle&aposs annual Top 100 list, four Chronicle voices — Michael Bauer, Paolo Lucchesi, Esther Mobley and Jonathan Kauffman — share their opinions on whether the Chronicle should recommend restaurants owned by men who have been implicated in sexual harassment investigations," begins the piece "Faded Luster" in the San Francisco Chronicle. (We  wonder if more of these voices could be women.)

Bauer asks the question, "If the restaurant is excellent, am I doing a disservice to its other employees by refusing to review it or removing it from the Top 100?" He ultimately concludes, as the Philadelphia Inquirer critic Craig Laban (controversially) didਊs well, that the dining਎xperience is all he can evaluate: "But as a critic, I come back to what I understand best: Judging the quality of the dining experience as best I can. When I wear my critic’s hat I’m not evaluating what happens behind the kitchen door. I’m writing about what comes out that door."

Paolo Lucchesi, the Chronicle&aposs food editor, takes a more decisive stand — and one that sides with the victims of these horrifying abuses of power. "If these restaurants continue to be lionized without thought, then nothing changes and we remain complicit." Esther Mobley, a Chronicle wine and spirits writers, agrees, pointing out that ignoring abuse when evaluating restaurants and bars does a disservice to readers.

Mobley writes: "It’s about service because our readers live in a world in which context matters. They look to critics to provide many pieces of information besides the quality of the final product, whether it’s a bottle of wine, a meal at a restaurant or a vegetable in the grocery store. If we draw attention to the fact that a business is locally owned, uses fair-trade products or favors organic produce, we have no excuse for not drawing attention to how the business treats its workers."

The entire conversation, while necessary, can feel tiresome. Too often, the focus on bad actors਍istracts from the voices and talents of so many women in the industry who are (and have been) doing amazing things while managing not to sexually harass anyone. In her most recent newsletter, Eater editor-in-chief Amanda Kludt offers a breath of fresh air, highlighting women who are building resources to make the food industry a better, safer, fairer place, citing databases from all around the world that connect and showcase female chefs and restaurant owners (with many more in the works.)

As always, we&aposll continue publishing first-person stories on kitchen culture over at Communal Table.


Pogledajte video: Grow Transparent Single Crystals of Alum salt at Home! (Decembar 2021).