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#FairKitchens Ambassador on Changes in Kitchen Culture

As one of the most respected names in the British restaurant business with an empire, including Michelin-starred Windows Galvin and Galvin Chapelle, Chris Galvin is not a diligent stranger.

But at this point in his career-he recently turned 60-he probably didn’t expect to work in a double shift in the kitchen 6-7 days a week (and he was in the Galvin restaurant business). That wasn’t the case with his younger brother, Jeff, who runs the restaurant.)).

Faced with an unprecedented staffing crisis caused by Brexit and a pandemic, the pair had to roll up their sleeves and return to the kitchen full-time, and in some cases the relative comfort of the pass. I ran the section instead of overseeing it.

Despite being exacerbated by these two major events, skill pressure has permeated for decades. Various factors are involved. In particular, the significant growth of restaurants and the expansion of the hospitality sector over the last two decades, but one of the major and rather unpleasant reasons is that commercial kitchens are often not particularly comfortable places to work.

Time is long, work is hard, wages aren’t great, and people aren’t always treated fairly by colleagues and employers. “The pandemic and Brexit have accelerated the changes that are already on track,” says Galvin.

“The industry hasn’t taken good care of people for decades. Leadership is often poor. In some cases, people aren’t paid correctly. People aren’t properly developed. Staff The turnover level was completely unacceptable. We need to admit that this happened with our watch and make the kitchen a better and fairer workplace. ”

#FairKitchens Ambassador on Changes in Kitchen Culture

Source link #FairKitchens Ambassador on Changes in Kitchen Culture

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