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Many have heard of terms such as subconscious sexism, racism, and ageism. Those inner most thoughts that we rarely see come to the surface but are often in the backs of people’s minds.

Indeed, our actions, even with the best of intentions are now considered as our true feelings. The theory behind this being that if we say or do something that is now socially unacceptable even though we adamantly deny such thoughts then it is our subconscious feelings coming forward, in fact our “true selves”

This theory is then echoed into the handbooks of many employers, governed by overzealous HR consultants who in fear of litigation cover their employers by submitting to this theory.

So then, that must surely give way to the actions of employers also?

Is how they behave and act towards their employees often an indication of subconscious behaviour and is the practice of inhuman and socially unacceptable work pattens just subconscious exploitation?

Isn’t it time that acts such as 12-14-hour shifts, constant weekend working, all day long shifts and unpaid tasks can now be seen as exploitation even though we have accepted such conditions for many years.

Perhaps now is the moment to wake up and realise that when we are asked to give more than we are paid for on the grounds of “duty” or “teamwork” then this is simply the subconscious action of an exploitative employer or manager.

Should we all now be aware that going that extra mile or doing that extra shift, is just guilt tripping us into free labour and that we should now stand firm on the exploitation that is systemic is catering, and in reality hasn't it always been that way since our very first day in catering and isn't Contracted Hours simply the epitome of exploitation?

If the Pandemic has taught us one thing it is surely that all employees are disposable, we are asked to “take one for the team” but has the team ever taken one for us?

As head of Unichef and a working chef, there are few things that annoy me more than the subject of pay errors.

When someone has worked hard all month and is looking forward to their pay, is it not too much to ask that it be correct? We are expected to perform to the best of our ability so why not the payroll clerks?
Whilst we suffer the wrath of Head chefs and mangers for making mistakes in our daily work, is anyone ever actually reprimanded for making mistakes in our payroll? 

I think you will find that the answer is no.
HR and payroll are virtually a law unto themselves in many companies and rarely come under fire for their poor performance and mistakes, it is little wonder so many chefs mistrust a system that should be there to protect them but is often seen as being biased in what they do and say.

Most annoyingly of all is the undoubted fact that anyone they deem of being “important” such as the MD ,Senior Managers and even themselves will be getting priority treatment over their payments, somehow I doubt that there is ever a pay mistake made in the Managing Directors wages at Compass Catering do you ?
Yet chefs, and kitchen staff are the ones most often effected by the mediocre performance of HR departments. I know in some kitchens it's such a regular event that even bets are placed as to who’s turn it is for a pay error?

This appalling practice needs to be called out, We deserve better and should be demanding better from those who are paid to support us, paid to be correct and paid to make sure we get what we’ve worked so hard for all month. They seem oblivious to the real harm they do in their costly mistakes, constantly blame the computer and vow to put it right next month!

Next month? how about today? How about right now?

As we now turn our thoughts towards a new horizon in the Industry, chefs are beginning to contact us for advice on Agency working.As a Freelance Chef for more than 30 years I am more than suitable to offer you a comprehensive and balanced view of the Recruitment Industry.

Many reading this will be unaware, (as I was) about not only how difficult it can be being a chef with Asthma, but indeed just how dangerous it can be also.

The tragic death this year of 19-year-old Lauren Reid at work in her kitchen in Glasgow has truly shocked all of us into learning more about Asthma and how we can both support our colleagues’ and raise awareness of this terrible illness.

Of course, there are many causes and facets to Asthma and we are no experts, but we very much see Asthma as an increasing illness that seriously effects many Chefs in the UK and so Unichef has committed itself to bringing support, education, and awareness to the issue.

Little is known of the effects of cooking with Asthma but a recent study in Norway has highlighted the dangers of inhaling Carcinogens and Acrylamides and often much more simple, everyday substances such as flour can be now considered a dangerous substance for many, and this research shows a clear increased risk of respiratory problems for chefs and Bakers who continuously inhale fumes and dust/flour.

Indeed, there have been many study’s in the USA of the increased risks associated with long term use of Trans Fatty Acids and the effects of breathing hot cooking oil. We must now look at the long-term practises of frying and grilling which create such toxic atmospheres and begin to realise the effects they have not just on the closest worker but all those within the kitchen.

Together with Laurens mum, Elaine Cunningham, we are now, in honour of Lauren, taking Asthma much more seriously and will now include Asthma in our Chef Wellbeing programs in the future and discuss the issue with chefs in much the same way as we do Mental Health and other health subjects.

UK chefs and employers must all now begin to think and behave in a different way to the toxic environment that kitchens can be and look not only at the causes and effects of asthma but indeed look at preventing needless deaths such as Lauren Reid’s in the future by being more aware of the dangers and signs of distress.

There is lots we can all do, and in Laurens name we need to start right now.

Cooking fumes can create respiratory problems for chefs

SCIENCENORWAY.NO



Cooks live less long on average than people in most other occupational groups. Changes in their working environment could result in better health for many.





 

Asthma UK | Homepage

WWW.ASTHMA.ORG.UK



 





 

Petition · Glasgow city council : #Lauren’slaw-asthma awareness · Change.org

WWW.CHANGE.ORG



#Lauren’slaw-asthma awareness





 

UK’s top chefs urge government to appoint Minister for the Hospitality Industry and demands rightful representation in light of recent struggles.

PRESS RELEASE (9 October 2020):

Claire Bosi, Editor of leading hospitality publication Chef & Restaurant Magazine, brings together some of the nation’s best chefs and hospitality representatives in a petition urging the UK government to impose a Minister for Hospitality. The group, which includes world renowned chefs including Marcus Wareing, Angela Hartnett, Asma Khan and Tom Kerridge (additional names below), is calling for the appointment of a Minister for Hospitality to the UK government to ensure the representation of the interests of one of the country’s leading industries in Parliament. Responsible for around 3m jobs, generating £130bn in activity and contributing £38bn in taxation annually, the sector has been impacted heavily by Covid19 and the Government’s thoughtless policy and communication surrounding the pandemic.

The current online petition for the Hospitality Industry to have its own Government Minister is growing by the day.

There has been much astonishment that such an important thing has never been suggested before, such is the enormous success and importance the industry plays in the lives of Britain that we have been simply too busy in the past to ever have thought it necessary.

Pandemics, however, change everything, and the devastating impact the restrictions have had on our industry will be felt for many years to come.

Never has there been a more crucial time in Hospitality for it to have representation and its own voice in the corridors of Government and our appeal is now being heard by many politicians across the political spectrum, and a view strongly help by North West Durham MP Richard Holden who has joined with The National Chefs Union to help push forward this unique proposal.

As a struggling student Richard worked as a waiter and knows the industry well and supports wholeheartedly Unichefs stance for not only better working conditions but a say in the future of our industry. He knows also that we need our own Minister if we are to successfully implement the Governments "flagship" legislation, The Good Work Plan.

Truly, our industry has changed, but we now have the chance to move forward and make it better for those who still love working in it.

It is in everyone’s interest to sign this petition and see that we now have  our very own Hospitality Minister to look after our interests and our future.

http://petition.parliament.uk//assets/os-social/android/icon-192x192-ef97932d4e5a23a1c0758162d7d29c9dc7e27da4b282295a9485a28c235c98a6.png Petition: Create a Minister for Hospitality in the UK Government

PETITION.PARLIAMENT.UK



The UK hospitality industry. Responsible for around 3m jobs, generating £130bn in activity, resulting in £38bn in taxation. Yet, unlike the Arts or Sports, we do not have a dedicated...