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Slavery times...

Started by vatel · · Last activity · 7 posts · 278 views

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01 / Original postSlavery times...vatel · 31 Mar 2006 02 / This pagePosts 1–7Page 1 of 1 · chronological order 03 / Latest replyPost #7jmcquown · 2 Apr 2006

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Original section
General fitness, health and nutrition
Published
31 March 2006
Last activity
2 April 2006
Original author
vatel
Posts
7
Discussion status
Public discussion
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278
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0

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  1. Original post
    vatel
    Archived post
    #1

    My brother in law has the possibilliy to sign a contract as sous chef
    in a 5* fine dining located in the asian east.
    Term of contract is in case of termining this contract in any case (!)
    to pay back the outstanding wages untill the contracted end.
    In first i thought , myself chef , 25 years experience from take away
    over fine dining to nowadays healthy scient fooods chef in a kind of
    Spa with 50 years of vegetarian experience, this is a upcoming new kind
    of slavery.
    Sorry fe me rusty english skills...;-)

    Have a look at:
    http://veganer.blogspot.com/
    translate fe fun they have more rusty skills than me...

    Report
  2. Dave Smith
    Archived post
    #2
    vatel said:

    My brother in law has the possibilliy to sign a contract as sous chef
    in a 5* fine dining located in the asian east.
    Term of contract is in case of termining this contract in any case (!)
    to pay back the outstanding wages untill the contracted end.
    In first i thought , myself chef , 25 years experience from take away
    over fine dining to nowadays healthy scient fooods chef in a kind of
    Spa with 50 years of vegetarian experience, this is a upcoming new kind
    of slavery.
    Sorry fe me rusty english skills...;-)

    The restaurant business is strange. People will pay a lot of money for the
    experience of a nice meal, but no one wants to pay the staff well. I have a
    nephew who spent a few years in college to become a chef and I was appalled
    to find out how much he was making as a sous chef.

    Report
  3. vatel
    Archived post
    #3

    Did you meen how much he will or what...sorry rusty ....

    Report
  4. ChildFree Abby
    Archived post
    #4
    vatel said:

    Did you meen how much he will or what...sorry rusty ....

    From the context, I believe he means "how little" his nephew was being
    paid as a sous chef.

    Abby

    --
    The ChildFree Abby Archives - http://www.dismal-light.net/childfreeabby/

    Report
  5. sf
    Archived post
    #5
    vatel said:

    My brother in law has the possibilliy to sign a contract as sous chef
    in a 5* fine dining located in the asian east.
    Term of contract is in case of termining this contract in any case (!)
    to pay back the outstanding wages untill the contracted end.
    In first i thought , myself chef , 25 years experience from take away
    over fine dining to nowadays healthy scient fooods chef in a kind of
    Spa with 50 years of vegetarian experience, this is a upcoming new kind
    of slavery.
    Sorry fe me rusty english skills...;-)

    Have a look at:
    http://veganer.blogspot.com/
    translate fe fun they have more rusty skills than me...

    Isn't that the traditional way of becomming a chef? Work long hours
    at low pay just to learn the business.
    --

    Practice safe eating. Always use condiments.

    Report
  6. vatel
    Archived post
    #6

    ya right and get beaten by the chef...french style 20 years ago...!
    I just want to protect my brother...la familigia ! Courtesy of de
    Niro....

    Report
  7. jmcquown
    Archived post
    #7
    vatel said:

    ya right and get beaten by the chef...french style 20 years ago...!
    I just want to protect my brother...la familigia ! Courtesy of de
    Niro....

    I don't believe chefs beat their sous chefs anymore 🙂 But yes, it's the
    hard work, long hours, low pay way. No one graduates from culinary school
    and instantly becomes head chef at a restaurant.

    Jill

    Report

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