Cardiff University
Suffering is viewed as a necessary means of elite chefs fulfilling their true potential, Cardiff University research shows.
Conducted across the restaurant industry, academics carried out anonymous interviews with 62 chefs working in Michelin-starred restaurants around the world. The results and analysis, gathered over six years, show how a culture of suffering is central to how individuals form professional identities to gain recognition and respect among their peers.
Chefs spoke of enduring horrific injuries in the workplace:
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