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'Top Chef' Alum Johnny Iuzzini beskuldig van seksuele teistering deur 4 voormalige werknemers

'Top Chef' Alum Johnny Iuzzini beskuldig van seksuele teistering deur 4 voormalige werknemers

Vier vroue beweer dit Top sjef'S Johnny Iuzzini hulle seksueel geteister het. 'N Exposé deur Mic onthul dat twee patisserie-sjefs en twee buitekamers ('n onbetaalde pos met dieselfde ure as 'n voltydse werknemer) wat by Iuzzini gewerk het by New York Stad'S Jean-Georges restaurant tussen 2009 en 2011 beskryf hul werksomgewing as 'volop met voorvalle van seksuele teistering'. Hulle het ook beweer dat Iuzzini mondelings beledigend was en 'geneig is om te skree', aangesien sy bui 'baie vinnig donker kon word'.

In een voorval beweer een vrou dat Iuzzini sy tong onbehoorlik in haar oor gesteek het terwyl sy werk - wat na bewering "drie of vier keer" gebeur het.

'Ek het elke keer gehuil,' het die vrou aan Mic gesê en bygevoeg dat sy die wangedrag eers later aan die bestuur gerapporteer het. Uiteindelik het sy bedank “weens die manier waarop hy my behandel het”. Dieselfde jaar, na byna 'n dekade by die restaurant, vertrek Iuzzini ook.

Die tweede patisserie onthou dat Iuzinni dikwels suggestief aan die agterkant van vroulike werknemers geraak het met messe, groente en lepels.

'Hy sou baie nou agter jou staan ​​en asemhaal op jou nek,' het sy aan Mic gesê. 'Ek dink hy het dinge gedoen om mense ongemaklik te maak en om te sien waarmee hy kan wegkom.'

'N Ander sjef het die voorval geverifieer en bygevoeg:' Hy het altyd gesê: 'As ek jou met my hand slaan, is dit teistering, maar as ek jou met 'n voorwerp slaan, is dit 'n fout'.

Ander beskuldigings sluit in verpligte rugvryf en vuil grappe. 'N Eksterne bestanddeel wat gedink het, het gedink dat sy 'n kompliment gekry het toe Iuzzini haar toegejuig het vir haar vaardighede, totdat hy benadruk het:' Nee, nee, goeie tegniek 'en 'n rukbeweging gemaak het.

Volgens Mic het Iuzinni baie bewerings ontken en ander nie 'onthou' nie. Hy het ook gesê dat hy 'verbrysel en hartseer was' van die gedagte dat enige van my optrede lede van my span seergemaak of verneder het.

In 'n verklaring aan The Daily Meal het 'n woordvoerder van Jean-Georges gesê: 'Dit is nie en was nog nooit ons beleid om die tipe gedrag wat in die artikel beskryf word, te duld nie. Of ons nou op vroue of mans gerig is, skree, berou, aanraking of teistering van enige aard is nie hoe ons ons restaurante bedryf nie. Iuzzini was al geruime tyd nie deel van ons restaurantgroep nie en verteenwoordig nie ons filosofie ten opsigte van eet nie, en nog belangriker, vir ons werksomgewing. ”

Die verklaring gaan voort: 'Onlangse gebeure en aandag van die media het veroorsaak dat ons net verder na binne gekyk het na hoe ons ons werknemers beter kan dien en ons menslike hulpbronfunksie nog meer kan integreer en verseker dat ons werknemers kan verstaan ​​dat teistering op die werkplek geen plek in ons werkplek het nie kultuur. ”

Ander top sjefs wat onlangs van seksuele wangedrag beskuldig is, sluit in John Besh en Todd Engels tussen 'n rits Hollywood en televisie -elite soos Harvey Weinstein, Kevin Spacey, en Matt Lauer. Hier is meer oor wat in die kookkuns gebeur 10 grootste kosverhale van 2017.


Wat gebeur nadat beskuldigde sjefs uit die kollig stap?

Aangesien bewerings van seksuele wangedrag steeds die restaurantbedryf laat skud, het ons 'n ongekende punt bereik. Twee nuwe artikels kyk na hoe die bedryf kan vorder.

Daar is geen twyfel dat 2017 'n belangrike jaar was nie, ten minste in die restaurantekombuise. In Oktober tree die beroemde sjef, New Orleans, John Besh uit sy restaurantgroep nadat hy beskuldig is van seksuele teistering en 'n kultuur bevorder het wat dit deur verskeie huidige en voormalige werknemers goedgekeur het. In Desember het die New York Times slegs 'n dag daarna die beweerde seksuele wangedrag van die produktiewe restaurateur Ken Friedman uiteengesit Eet 'n verhaal gepubliseer oor Mario Batali en aposs beweerde dekades lange gedrag van seksueel teisterende vroue.

Maande later het nog 'n paar verhale verskyn oor 'n hewige seksuele wangedrag in kombuise en 'n regsgeding is teen   aanhangig gemaakTop sjef alum Mike Isabella in Maart, met bewerings van seksisme en ongewenste seksuele gedrag wat hy ontken het en ongetwyfeld sal meer verhale opduik. Aangesien sjefs en leiers in die voedselbedryf wat hul mag misbruik het, gevolge inhou op 'n manier wat hulle histories nog nooit gehad het nie, vra almal die vraag: wat gebeur daarna? Gaan hierdie sjefs vir ewig weg?

'N Verrassende  New York Times Die verhaal wat Maandag gepubliseer is, beskryf hoe een sjef hom in die nadraai van die skandaal posisioneer. In die artikel & quotSidelined by Scandal, kyk Mario Batali na sy tweede wet, & quot  Kim Severson berig dat Mario Batali in Februarie met verskeie mense vergader het om uit te vind hoe hy sou terugkeer, indien enigsins. (Nadat die aantygings teen hom openbaar geword het, is hy verwyder van "The Chew", en die Food Network het die planne om "Molto Mario" te hervorm, gekanselleer, en hy het teruggetrek van die daaglikse bedrywighede in die ꂺtali & amp; Bastianich Hospitality Group, wat toesig hou oor restaurante soos soos Babbo, Del Posto, Otto en nog vele meer.)

Batali, wat geweier het om 'n onderhoud vir die verhaal te voer, het blykbaar 'n kollega gesê dat hy bloot probeer om die muurpapier in die kamer te wees en nie die kamer self nie. Tye verslae.

“Retire en reken jouself gelukkig, ” het Anthony Bourdain in die stuk gesê. “I sê dit sonder kwaadwilligheid, of sonder veel kwaadwilligheid. Ek vergewe nie. Ek kan nie daarby uitkom nie. Ek kan net nie, en dit is ek, iemand wat hom regtig bewonder het en die wêreld van hom gedink het. Christine Muhlke, skrywer en konsultant wat in Februarie koffie by Batali gekry het, het aan die Tye iets soortgelyks: “Verlaat die veld en laat ons die nodige werk doen om iets beters te bou. ”

Sommige mense het 'n probleem met 'n ander groot winkel wat 'n ietwat verlossende kollig op Batali skyn, eerder as op verdienstelike vroue in die bedryf. James Beard-bekroonde sjef Amanda Cohen van NYC & aposs Dirt Candy, wat oor die kwessie geskryf het (insluitend in hierdie uitstekende Esquire -stuk), het haar frustrasie uitgespreek.

'N Ander nuwe artikel handel oor 'n verwante onderwerp en hoe om te werk te gaan nadat sjefs en restaurante uit 'n ander hoek gedra het: Hoe moet die media hanteer#restaurante van mans wat by seksuele teistering betrokke was? Kan 'n restaurantresensent met 'n goeie gewete 'n restaurant aanbeveel waar die man bo -aan 'n kultuur van mishandeling bevorder het, as hy nie self werknemers mishandel nie?

Soos ons die jaarlikse Top 100 -lys van Chronicle & aposs nader, deel vier Chronicle -stemme Michael Bauer, Paolo Lucchesi, Esther Mobley en Jonathan Kauffman hul mening oor die vraag of die Chronicle restaurante moet aanbeveel wat besit word deur mans wat by seksuele teistering betrokke was. ondersoeke, & quot begin die stuk   & quotFaded Luster & quot in die San Francisco Chronicle. (Ons wonder of meer van hierdie stemme vroue kan wees.)

Bauer vra die vraag: "As die restaurant uitstekend is, doen ek 'n onreg aan die ander werknemers deur dit te weier om dit te hersien of dit uit die Top 100 te verwyder?" Hy besluit uiteindelik, soos die Philadelphia Navraer kritikus Craig Laban (kontroversieel) het so goed gedoen dat die eet -ervaring al is wat hy kan evalueer: Maar as kritikus kom ek terug na wat ek die beste verstaan: om die kwaliteit van die eetervaring so goed as moontlik te beoordeel. As ek my hoed vir kritici dra, evalueer ek nie wat agter die kombuisdeur gebeur nie. Ek skryf oor wat by die deur uitkom. & Quot

Paolo Lucchesi, die Kroniek& aposs voedselredakteur, neem 'n meer beslissende standpunt in en neem 'n kant met die slagoffers van hierdie gruwelike misbruik   van mag. As die restaurante sonder nadenke voortgaan om leeus te doen, verander niks en bly ons aandadig. "Esther Mobley, 'n Kroniek wyn- en spiritualieë -skrywers, stem saam en wys daarop dat die misbruik by die beoordeling van restaurante en kroeë lesers 'n slegte diens doen.

Mobley skryf: & quot; Dit gaan oor diens, want ons lesers leef in 'n wêreld waarin konteks saak maak. Hulle vra kritici om baie inligting te verskaf, behalwe die kwaliteit van die finale produk, of dit nou 'n bottel wyn, 'n maaltyd in 'n restaurant of 'n groente in die kruidenierswinkel is. As ons die aandag daarop vestig dat 'n onderneming in plaaslike besit is, produkte van billike handel gebruik of organiese produkte bevoordeel, het ons geen verskoning om nie aandag te vestig op hoe die onderneming sy werknemers behandel nie. & Quot

Alhoewel dit nodig is, kan die hele gesprek vermoeiend voel. Die fokus op slegte akteurs en#xA0 lei te dikwels af van die stemme en talente van soveel vroue in die bedryf wat wonderlike dinge doen (en het) en terwyl hulle daarin slaag om niemand seksueel te teister nie.   In haar mees onlangse nuusbrief, Eet hoofredakteur Amanda Kludt bied 'n vars asem en beklemtoon vroue wat hulpbronne bou om die voedselbedryf 'n beter, veiliger en regverdiger plek te maak, met verwysing na databasisse van regoor die wêreld wat vroulike sjefs en restauranteienaars verbind en ten toon stel ( met nog vele meer aan die werk.)

Soos altyd sal ons voortgaan om eerste-persoon-verhale oor kombuiskultuur oor die gemeenskaplike tafel te publiseer.


Wat gebeur nadat beskuldigde sjefs uit die kollig stap?

Aangesien bewerings van seksuele wangedrag steeds die restaurantbedryf laat skud, het ons 'n ongekende punt bereik. Twee nuwe artikels kyk na hoe die bedryf kan vorder.

Daar is geen twyfel dat 2017 'n belangrike jaar was nie, ten minste in die restaurantekombuise. In Oktober tree die beroemde sjef, New Orleans, John Besh uit sy restaurantgroep nadat hy beskuldig is van seksuele teistering en 'n kultuur bevorder het wat dit deur verskeie huidige en voormalige werknemers goedgekeur het. In Desember het die New York Times slegs 'n dag daarna die beweerde seksuele wangedrag van die produktiewe restaurateur Ken Friedman uiteengesit Eet 'n verhaal gepubliseer oor Mario Batali en aposs beweerde dekades lange gedrag van seksueel teisterende vroue.

Maande later het nog 'n paar verhale verskyn oor 'n hewige seksuele wangedrag in kombuise en 'n regsgeding is teen   aanhangig gemaakTop sjef alum Mike Isabella in Maart, met bewerings van seksisme en ongewenste seksuele gedrag wat hy ontken het en ongetwyfeld sal meer verhale opduik. Aangesien sjefs en leiers in die voedselbedryf wat hul mag misbruik het, gevolge inhou op 'n manier wat hulle histories nog nooit gehad het nie, vra almal die vraag: wat gebeur daarna? Gaan hierdie sjefs vir ewig weg?

'N Verrassende  New York Times Die storie wat Maandag gepubliseer is, beskryf hoe een sjef homself in die nadraai van die skandaal posisioneer. In die artikel & quotSidelined by Scandal, kyk Mario Batali na sy tweede wet, & quot  Kim Severson berig dat Mario Batali in Februarie met verskeie mense vergader het om uit te vind hoe hy sou terugkeer, indien enigsins. (Nadat die aantygings teen hom openbaar geword het, is hy verwyder van "The Chew", en die Food Network het die planne om "Molto Mario" te hervorm, gekanselleer, en hy het teruggetrek van die daaglikse bedrywighede in die ꂺtali & amp; Bastianich Hospitality Group, wat toesig hou oor restaurante soos soos Babbo, Del Posto, Otto en nog vele meer.)

Batali, wat geweier het om 'n onderhoud vir die verhaal te voer, het blykbaar 'n kollega gesê dat hy bloot probeer om die muurpapier in die kamer te wees en nie die kamer self nie. Tye verslae.

“Retire en reken jouself gelukkig, ” het Anthony Bourdain in die stuk gesê. “I sê dit sonder kwaadwilligheid, of sonder veel kwaadwilligheid. Ek vergewe nie. Ek kan nie daarby uitkom nie. Ek kan net nie, en dit is ek, iemand wat hom regtig bewonder het en die wêreld van hom gedink het. Christine Muhlke, skrywer en konsultant wat in Februarie koffie by Batali gekry het, het aan die Tye iets soortgelyks: “Verlaat die veld en laat ons die nodige werk doen om iets beters te bou. ”

Sommige mense het 'n probleem met 'n ander groot winkel wat 'n ietwat verlossende kollig op Batali skyn, eerder as op verdienstelike vroue in die bedryf. James Beard-bekroonde sjef Amanda Cohen van NYC & aposs Dirt Candy, wat oor die kwessie geskryf het (insluitend in hierdie uitstekende Esquire -stuk), het haar frustrasie uitgespreek.

'N Ander nuwe artikel handel oor 'n verwante onderwerp en hoe om te werk te gaan nadat sjefs en restaurante uit 'n ander hoek gedra het: Hoe moet die media hanteer#restaurante van mans wat by seksuele teistering betrokke was? Kan 'n restaurantresensent met 'n goeie gewete 'n restaurant aanbeveel waar die man bo -aan 'n kultuur van mishandeling bevorder het, as hy nie self werknemers mishandel nie?

Soos ons die jaarlikse Top 100 -lys van Chronicle & aposs nader, deel vier Chronicle -stemme Michael Bauer, Paolo Lucchesi, Esther Mobley en Jonathan Kauffman hul mening oor die vraag of die Chronicle restaurante moet aanbeveel wat besit word deur mans wat by seksuele teistering betrokke was. ondersoeke, & quot begin die stuk   "Faded Luster" in die San Francisco Chronicle. (Ons wonder of meer van hierdie stemme vroue kan wees.)

Bauer vra die vraag: "As die restaurant uitstekend is, doen ek 'n onreg aan die ander werknemers deur dit te weier om dit te hersien of dit uit die Top 100 te verwyder?" Hy besluit uiteindelik, soos die Philadelphia Navraer kritikus Craig Laban (kontroversieel) het so goed gedoen dat die eet -ervaring al is wat hy kan evalueer: Maar as kritikus kom ek terug na wat ek die beste verstaan: om die kwaliteit van die eetervaring so goed as moontlik te beoordeel. As ek my hoed vir kritici dra, evalueer ek nie wat agter die kombuisdeur gebeur nie. Ek skryf oor wat by die deur uitkom. & Quot

Paolo Lucchesi, die Kroniek& aposs voedselredakteur, neem 'n meer beslissende standpunt in en neem 'n kant met die slagoffers van hierdie gruwelike misbruik   van mag. As die restaurante sonder nadenke voortgaan om leeus te doen, verander niks en bly ons aandadig. "Esther Mobley, 'n Kroniek wyn- en spiritualieë -skrywers, stem saam en wys daarop dat die misbruik by die beoordeling van restaurante en kroeë lesers 'n slegte diens doen.

Mobley skryf: & quot; Dit gaan oor diens, want ons lesers leef in 'n wêreld waarin konteks saak maak. Hulle vra kritici om baie inligting te verskaf, behalwe die kwaliteit van die finale produk, of dit nou 'n bottel wyn, 'n maaltyd in 'n restaurant of 'n groente in die kruidenierswinkel is. As ons die aandag daarop vestig dat 'n onderneming in plaaslike besit is, produkte van billike handel gebruik of organiese produkte bevoordeel, het ons geen verskoning om nie aandag te vestig op hoe die onderneming sy werknemers behandel nie. & Quot

Alhoewel dit nodig is, kan die hele gesprek vermoeiend voel. Die fokus op slegte akteurs en#xA0 lei te dikwels af van die stemme en talente van soveel vroue in die bedryf wat wonderlike dinge doen (en het) en terwyl hulle daarin slaag om niemand seksueel te teister nie.   In haar mees onlangse nuusbrief, Eet hoofredakteur Amanda Kludt bied 'n vars asem en beklemtoon vroue wat hulpbronne bou om die voedselbedryf 'n beter, veiliger en regverdiger plek te maak, met verwysing na databasisse van regoor die wêreld wat vroulike sjefs en restauranteienaars verbind en ten toon stel ( met nog vele meer aan die werk.)

Soos altyd sal ons voortgaan om eerstepersoonsverhale oor kombuiskultuur by die Communal Table te publiseer.


Wat gebeur nadat beskuldigde sjefs uit die kollig stap?

Aangesien bewerings van seksuele wangedrag steeds die restaurantbedryf laat skud, het ons 'n ongekende punt bereik. Twee nuwe artikels kyk na hoe die bedryf kan vorder.

Daar is geen twyfel dat 2017 'n belangrike jaar was nie, ten minste in die restaurantekombuise. In Oktober tree die beroemde sjef, New Orleans, John Besh uit sy restaurantgroep nadat hy beskuldig is van seksuele teistering en 'n kultuur bevorder het wat dit deur verskeie huidige en voormalige werknemers goedgekeur het. In Desember het die New York Times slegs 'n dag daarna die beweerde seksuele wangedrag van die produktiewe restaurateur Ken Friedman uiteengesit Eet 'n verhaal gepubliseer oor Mario Batali en aposs beweerde dekades lange gedrag van seksueel teisterende vroue.

Maande later het nog 'n paar verhale verskyn oor 'n hewige seksuele wangedrag in kombuise en 'n regsgeding is teen   aanhangig gemaakTop sjef alum Mike Isabella in Maart, met bewerings van seksisme en ongewenste seksuele gedrag wat hy ontken het en ongetwyfeld sal meer verhale opduik. Aangesien sjefs en leiers in die voedselbedryf wat hul mag misbruik het, gevolge inhou op 'n manier wat hulle histories nog nooit gehad het nie, vra almal die vraag: wat gebeur daarna? Gaan hierdie sjefs vir ewig weg?

'N Verrassende  New York Times Die verhaal wat Maandag gepubliseer is, beskryf hoe een sjef hom in die nadraai van die skandaal posisioneer. In die artikel & quotSidelined by Scandal, kyk Mario Batali na sy tweede wet, & quot  Kim Severson berig dat Mario Batali in Februarie met verskeie mense vergader het om uit te vind hoe hy sou terugkeer, indien enigsins. (Nadat die aantygings teen hom openbaar geword het, is hy verwyder van "The Chew", en die Food Network het die planne om "Molto Mario" te hervorm, gekanselleer, en hy het teruggetrek van die daaglikse bedrywighede in die ꂺtali & amp; Bastianich Hospitality Group, wat toesig hou oor restaurante soos soos Babbo, Del Posto, Otto en nog vele meer.)

Batali, wat geweier het om 'n onderhoud vir die verhaal te voer, het blykbaar 'n kollega gesê dat hy bloot probeer om die muurpapier in die kamer te wees en nie die kamer self nie. Tye verslae.

“Retire en reken jouself gelukkig, ” het Anthony Bourdain in die stuk gesê. “I sê dit sonder kwaadwilligheid, of sonder veel kwaadwilligheid. Ek vergewe nie. Ek kan nie daarby uitkom nie. Ek kan net nie, en dit is ek, iemand wat hom regtig bewonder het en die wêreld van hom gedink het. Christine Muhlke, skrywer en konsultant wat in Februarie koffie by Batali gekry het, het aan die Tye iets soortgelyks: “Verlaat die veld en laat ons die nodige werk doen om iets beters te bou. ”

Sommige mense het 'n probleem met 'n ander groot winkel wat 'n ietwat verlossende kollig op Batali skyn, eerder as op verdienstelike vroue in die bedryf. James Beard-bekroonde sjef Amanda Cohen van NYC & aposs Dirt Candy, wat oor die kwessie geskryf het (insluitend in hierdie uitstekende Esquire -stuk), het haar frustrasie uitgespreek.

'N Ander nuwe artikel handel oor 'n verwante onderwerp en hoe om te werk te gaan nadat sjefs en restaurante uit 'n ander hoek gedra het: Hoe moet die media hanteer#restaurante van mans wat by seksuele teistering betrokke was? Kan 'n restaurantresensent met 'n goeie gewete 'n restaurant aanbeveel waar die man bo -aan 'n kultuur van mishandeling bevorder het, as hy nie self werknemers mishandel nie?

Soos ons die jaarlikse Top 100 -lys van Chronicle & aposs nader, deel vier Chronicle -stemme Michael Bauer, Paolo Lucchesi, Esther Mobley en Jonathan Kauffman hul mening oor die vraag of die Chronicle restaurante moet aanbeveel wat besit word deur mans wat by seksuele teistering betrokke was. ondersoeke, & quot begin die stuk   & quotFaded Luster & quot in die San Francisco Chronicle. (Ons wonder of meer van hierdie stemme vroue kan wees.)

Bauer vra die vraag: "As die restaurant uitstekend is, doen ek 'n onreg aan die ander werknemers deur dit te weier om dit te hersien of dit uit die Top 100 te verwyder?" Hy besluit uiteindelik, soos die Philadelphia Navraer kritikus Craig Laban (kontroversieel) het so goed gedoen dat die eet -ervaring al is wat hy kan evalueer: Maar as kritikus kom ek terug na wat ek die beste verstaan: om die kwaliteit van die eetervaring so goed as moontlik te beoordeel. As ek my hoed vir kritici dra, evalueer ek nie wat agter die kombuisdeur gebeur nie. Ek skryf oor wat by die deur uitkom. & Quot

Paolo Lucchesi, die Kroniek& aposs voedselredakteur, neem 'n meer beslissende standpunt in en neem 'n kant met die slagoffers van hierdie gruwelike misbruik   van mag. As die restaurante sonder nadenke voortgaan om leeus te doen, verander niks en bly ons aandadig. "Esther Mobley, 'n Kroniek wyn- en spiritualieë -skrywers, stem saam en wys daarop dat die misbruik by die beoordeling van restaurante en kroeë lesers 'n slegte diens doen.

Mobley skryf: & quot; Dit gaan oor diens, want ons lesers leef in 'n wêreld waarin konteks saak maak. Hulle vra kritici om baie inligting te verskaf, behalwe die kwaliteit van die finale produk, of dit nou 'n bottel wyn, 'n maaltyd in 'n restaurant of 'n groente in die kruidenierswinkel is. As ons die aandag daarop vestig dat 'n onderneming in plaaslike besit is, produkte van billike handel gebruik of organiese produkte bevoordeel, het ons geen verskoning om nie aandag te vestig op hoe die onderneming sy werknemers behandel nie. & Quot

Alhoewel dit nodig is, kan die hele gesprek vermoeiend voel. Die fokus op slegte akteurs en#xA0 lei te dikwels af van die stemme en talente van soveel vroue in die bedryf wat wonderlike dinge doen (en het) en terwyl hulle daarin slaag om niemand seksueel te teister nie.   In haar mees onlangse nuusbrief, Eet hoofredakteur Amanda Kludt bied 'n vars asem en beklemtoon vroue wat hulpbronne bou om die voedselbedryf 'n beter, veiliger en eerliker plek te maak, met verwysing na databasisse van regoor die wêreld wat vroulike sjefs en restauranteienaars verbind en ten toon stel ( met nog vele meer aan die werk.)

Soos altyd sal ons voortgaan om eerste-persoon-verhale oor kombuiskultuur oor die gemeenskaplike tafel te publiseer.


Wat gebeur nadat beskuldigde sjefs uit die kollig stap?

Aangesien bewerings van seksuele wangedrag steeds die restaurantbedryf laat skud, het ons 'n ongekende punt bereik. Twee nuwe artikels kyk na hoe die bedryf kan vorder.

Daar is geen twyfel dat 2017 'n belangrike jaar was nie, ten minste in restaurantekombuise. In Oktober tree die beroemde sjef in New Orleans, John Besh, uit sy restaurantgroep nadat hy van seksuele teistering beskuldig is en 'n kultuur bevorder het wat dit deur verskeie huidige en voormalige werknemers goedgekeur het. In Desember het die New York Times slegs 'n dag daarna die beweerde seksuele wangedrag van die produktiewe restaurateur Ken Friedman uiteengesit Eet 'n verhaal gepubliseer oor Mario Batali en aposs beweerde dekades lange gedrag van seksueel teisterende vroue.

Maande later het nog 'n paar verhale verskyn oor 'n hewige seksuele wangedrag in kombuise en 'n regsgeding is teen   aanhangig gemaakTop sjef alum Mike Isabella in Maart, met bewerings van seksisme en ongewenste seksuele gedrag wat hy ontken het en ongetwyfeld sal meer verhale opduik. Aangesien sjefs en leiers in die voedselbedryf wat hul mag misbruik het, gevolge inhou op 'n manier wat hulle histories nog nooit gehad het nie, vra almal die vraag: wat gebeur daarna? Gaan hierdie sjefs vir ewig weg?

'N Verrassende  New York Times Die verhaal wat Maandag gepubliseer is, beskryf hoe een sjef hom in die nadraai van die skandaal posisioneer. In die artikel & quotSidelined by Scandal, kyk Mario Batali na sy tweede wet, & quot xA0Kim Severson berig dat Mario Batali in Februarie met verskeie mense vergader het om uit te vind hoe hy sou terugkeer, indien enigsins. (Nadat die aantygings teen hom openbaar geword het, is hy verwyder van "The Chew", en die Food Network het die planne om "Molto Mario" te hervorm, gekanselleer, en hy het teruggetrek van die daaglikse bedrywighede in die ꂺtali & amp; Bastianich Hospitality Group, wat toesig hou oor restaurante soos soos Babbo, Del Posto, Otto en nog vele meer.)

Batali, wat geweier het om 'n onderhoud vir die verhaal te voer, het blykbaar 'n kollega gesê dat hy bloot probeer om die muurpapier in die kamer te wees en nie die kamer self nie. Tye verslae.

“Retire en reken jouself gelukkig, ” het Anthony Bourdain in die stuk gesê. “I sê dit sonder kwaadwilligheid, of sonder veel kwaadwilligheid. Ek vergewe nie. Ek kan nie daarby uitkom nie. Ek kan net nie, en dit is ek, iemand wat hom regtig bewonder het en die wêreld van hom gedink het. Christine Muhlke, skrywer en konsultant wat in Februarie koffie by Batali gekry het, het aan die Tye iets soortgelyks: “Verlaat die veld en laat ons die nodige werk doen om iets beters te bou. ”

Sommige mense het 'n probleem met 'n ander groot winkel wat 'n ietwat verlossende kollig op Batali skyn, eerder as op verdienstelike vroue in die bedryf. James Beard-bekroonde sjef Amanda Cohen van NYC & aposs Dirt Candy, wat oor die kwessie geskryf het (insluitend in hierdie uitstekende Esquire -stuk), het haar frustrasie uitgespreek.

'N Ander nuwe artikel handel oor 'n verwante onderwerp en hoe om te werk te gaan nadat sjefs en restaurante uit 'n ander hoek gedra het: Hoe moet die media hanteer#restaurante van mans wat by seksuele teistering betrokke was? Kan 'n restaurantresensent met 'n goeie gewete 'n restaurant aanbeveel waar die man bo -aan 'n kultuur van mishandeling bevorder het, indien nie self die werknemers self mishandel nie?

Soos ons die jaarlikse Top 100 -lys van Chronicle & aposs nader, deel vier Chronicle -stemme Michael Bauer, Paolo Lucchesi, Esther Mobley en Jonathan Kauffman hul mening oor die vraag of die Chronicle restaurante moet aanbeveel wat besit word deur mans wat by seksuele teistering betrokke was. ondersoeke, & quot begin die stuk   & quotFaded Luster & quot in die San Francisco Chronicle. (Ons wonder of meer van hierdie stemme vroue kan wees.)

Bauer vra die vraag: "As die restaurant uitstekend is, doen ek 'n onreg aan die ander werknemers deur dit te weier om dit te hersien of dit uit die Top 100 te verwyder?" Hy besluit uiteindelik, soos die Philadelphia Navraer kritikus Craig Laban (kontroversieel) het so goed gedoen dat die eet -ervaring al is wat hy kan evalueer: Maar as kritikus kom ek terug na wat ek die beste verstaan: om die kwaliteit van die eetervaring so goed as moontlik te beoordeel. As ek my hoed vir kritici dra, evalueer ek nie wat agter die kombuisdeur gebeur nie. Ek skryf oor wat by die deur uitkom. & Quot

Paolo Lucchesi, die Kroniek& aposs voedselredakteur, neem 'n meer beslissende standpunt in en neem 'n kant met die slagoffers van hierdie gruwelike misbruik   van mag. As die restaurante sonder nadenke voortgaan om leeus te doen, verander niks en bly ons aandadig. "Esther Mobley, 'n Kroniek wyn- en spiritualieë -skrywers, stem saam en wys daarop dat die misbruik by die beoordeling van restaurante en kroeë lesers 'n slegte diens doen.

Mobley skryf: & quot; Dit gaan oor diens, want ons lesers leef in 'n wêreld waarin konteks saak maak. Hulle vra kritici om baie inligting te verskaf, behalwe die kwaliteit van die finale produk, of dit nou 'n bottel wyn, 'n maaltyd in 'n restaurant of 'n groente in die kruidenierswinkel is. As ons die aandag daarop vestig dat 'n onderneming in plaaslike besit is, produkte van billike handel gebruik of organiese produkte bevoordeel, het ons geen verskoning om nie aandag te vestig op hoe die onderneming sy werknemers behandel nie. & Quot

Alhoewel dit nodig is, kan die hele gesprek vermoeiend voel. Die fokus op slegte akteurs en#xA0 lei te dikwels af van die stemme en talente van soveel vroue in die bedryf wat wonderlike dinge doen (en het) en terwyl hulle daarin slaag om niemand seksueel te teister nie.   In haar mees onlangse nuusbrief, Eet hoofredakteur Amanda Kludt bied 'n vars asem en beklemtoon vroue wat hulpbronne bou om die voedselbedryf 'n beter, veiliger en eerliker plek te maak, met verwysing na databasisse van regoor die wêreld wat vroulike sjefs en restauranteienaars verbind en ten toon stel ( met nog vele meer aan die werk.)

Soos altyd sal ons voortgaan om eerste-persoon-verhale oor kombuiskultuur oor die gemeenskaplike tafel te publiseer.


Wat gebeur nadat beskuldigde sjefs uit die kollig stap?

Aangesien bewerings van seksuele wangedrag steeds die restaurantbedryf laat skud, het ons 'n ongekende punt bereik. Twee nuwe artikels kyk na hoe die bedryf kan vorder.

Daar is geen twyfel dat 2017 'n belangrike jaar was nie, ten minste in die restaurantekombuise. In Oktober tree die beroemde sjef, New Orleans, John Besh uit sy restaurantgroep nadat hy beskuldig is van seksuele teistering en 'n kultuur bevorder het wat dit deur verskeie huidige en voormalige werknemers goedgekeur het. In Desember het die New York Times slegs 'n dag daarna die beweerde seksuele wangedrag van die produktiewe restaurateur Ken Friedman uiteengesit Eet 'n verhaal gepubliseer oor Mario Batali en aposs beweerde dekades lange gedrag van seksueel teisterende vroue.

Maande later het nog 'n paar verhale verskyn oor 'n hewige seksuele wangedrag in kombuise en 'n regsgeding is teen   aanhangig gemaakTop sjef alum Mike Isabella in Maart, met bewerings van seksisme en ongewenste seksuele gedrag wat hy ontken het en ongetwyfeld sal meer verhale opduik. Aangesien sjefs en leiers in die voedselbedryf wat hul mag misbruik het, gevolge inhou op 'n manier wat hulle histories nog nooit gehad het nie, vra almal die vraag: wat gebeur daarna? Gaan hierdie sjefs vir ewig weg?

'N Verrassende  New York Times Die storie wat Maandag gepubliseer is, beskryf hoe een sjef homself in die nadraai van die skandaal posisioneer. In die artikel & quotSidelined by Scandal, kyk Mario Batali na sy tweede wet, & quot  Kim Severson berig dat Mario Batali in Februarie met verskeie mense vergader het om uit te vind hoe hy kan terugval, indien enigsins. (Nadat die aantygings teen hom openbaar geword het, is hy verwyder van "The Chew", en die Food Network het die planne om "Molto Mario" te hervorm, gekanselleer, en hy het teruggetrek van die daaglikse bedrywighede in die ꂺtali & amp; Bastianich Hospitality Group, wat toesig hou oor restaurante soos soos Babbo, Del Posto, Otto en nog vele meer.)

Batali, wat geweier het om 'n onderhoud vir die verhaal te voer, het blykbaar 'n kollega gesê dat hy bloot probeer om die muurpapier in die kamer te wees en nie die kamer self nie. Tye verslae.

“Retire en reken jouself gelukkig, ” het Anthony Bourdain in die stuk gesê. “I sê dit sonder kwaadwilligheid, of sonder veel kwaadwilligheid. Ek vergewe nie. Ek kan nie daarby uitkom nie. Ek kan net nie, en dit is ek, iemand wat hom regtig bewonder het en die wêreld van hom gedink het. Christine Muhlke, skrywer en konsultant wat in Februarie koffie by Batali gekry het, het aan die Tye iets soortgelyks: “Verlaat die veld en laat ons die nodige werk doen om iets beters te bou. ”

Sommige mense het 'n probleem met 'n ander groot winkel wat 'n ietwat verlossende kollig op Batali skyn, eerder as op verdienstelike vroue in die bedryf. James Beard-bekroonde sjef Amanda Cohen van NYC & aposs Dirt Candy, wat oor die kwessie geskryf het (insluitend in hierdie uitstekende Esquire -stuk), het haar frustrasie uitgespreek.

'N Ander nuwe artikel handel oor 'n verwante onderwerp en hoe om te werk te gaan nadat sjefs en restaurante uit 'n ander hoek gedra het: Hoe moet die media hanteer#restaurante van mans wat by seksuele teistering betrokke was? Kan 'n restaurantresensent met 'n goeie gewete 'n restaurant aanbeveel waar die man bo -aan 'n kultuur van mishandeling bevorder het, as hy nie self werknemers mishandel nie?

"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 Kroniek&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 Kroniek 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, Eet 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 Eet 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 sjef 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 Tye reports.

“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 Tye 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 Kroniek&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 Kroniek 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, Eet 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 Eet 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 sjef 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 Tye reports.

“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 Tye 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 Kroniek&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 Kroniek 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, Eet 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 Eet 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 sjef 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 Tye reports.

“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 Tye 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 Kroniek&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 Kroniek 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, Eet 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 Eet 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 sjef 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 Tye reports.

“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 Tye 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 Kroniek&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 Kroniek 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, Eet 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 Eet 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 sjef 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 Tye reports.

“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 Tye 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 Kroniek&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 Kroniek 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, Eet 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.


Kyk die video: Snezana Dakic - Aleksandri Mladenovic sam poslala poruku izvinjenja (Januarie 2022).