英国新闻听力 法国厨房潜规则—主厨虐待助手（在线收听）

A group of well-known French chefs are calling on their peers to stamp out what they say as a hidden tradition of violence, sexual harassment and humiliating in top restaurant kitchens. The chefs including the cook at the French presidential palace have signed a manifesto entitled “Hands off My Prep Cook”. John Laurencin reports from Paris.

I was working in a restaurant in Paris. At the beginning, it was like really flirty. It was really flirty.And he said to me that you have to wear like transparent shirt. And you’re good looking. You have to change your clothes there in the kitchen and not go to your closet.

The chef’s harassment didn’t stop. It just changed.

He was calling me like “the dog” for one year. I lost all of my confidence. I lost like fifteen kilos. At the last week I was working there, he said to me something like dog. He yelled to me so much that it waslike completely like petrified. And I start to vomit. And I vomit like for three days.

Gerac Kenia tells his sous chef how to improve his technique with some lobster soup. But he tells him nicely. What became an illustrious career began when Kenia was a 14-year old apprentice at Maxims choking backthe tears and keeping his mouth shut when the chef got angry and hit him in the back as he was chopping mushrooms. He heard earlier this year how a chef now sacked had repeatedly burnt the arm of his assistant with the white hot spoon. And he wrote his manifesto called “Hands off My Prep Chef”. Kicks, sauces pouredover the head or wet fish round the face, some of the abuse junior chefs have experienced. Kenia’s manifesto calls on chefs to refuse what it calls “everyday violence” in the kitchen.

But things have got worse over the last twenty years because of all the media attention top chefs get nowadays. Added to this, I’m not afraid to say in your microphone, cannabis and cocaine are now commonly consumed in top restaurant kitchens. And you get dangerous lunatics.

When Alexander Kama was a student, he worked during the holidays as a prep cook in a “brigade”, as the French call kitchen staff. French kitchen vocabulary makes it sound like there is a war on. He had a fryingpan thrown at him and witnessed the sadistic treatment of a colleague with learning disabilities. 

法国一批名厨正在号召其他主厨抵制高级餐厅厨房里的潜规则——暴力、性骚扰、羞辱。日前，包括法国总统官邸的厨师在内的主厨签署了名为“别碰我的副厨”的宣言。约翰·洛朗森巴黎报道。

我当时在巴黎的一家餐厅工作。刚开始，他表现得非常非常轻浮。他说，你必须穿透明的衬衫。你这么漂亮，别去更衣室换衣服了，就在厨房换吧。

主厨的骚扰并没有终止，而是继续变换着方式。

有一年时间，他都称呼我为“狗”。我自信心全无，体重下降了15千克。在我工作的最后一周时间里，他都叫我“狗”之类的，而且不断对我发出呵斥，我完全吓傻了，开始呕吐，连续吐了三天。

吉拉克·科尼亚正在向他的副厨传授龙虾汤的烹饪技巧，但他的态度很好。如今事业蒸蒸日上的科尼亚14岁开始在马克西姆餐厅当学徒。有一次，他在切蘑菇的时候，主厨发火了，朝他背上狠狠打了几下，而当时的他只能忍住眼泪、默不作声。今年年初，他听说一名主厨屡次用灼热的汤匙烫伤助手的手臂，现在已被解雇。因此，科尼亚写下了“别碰我的副厨”宣言。被踢打、酱汁倒满头顶、湿鱼打脸，这些都是初级厨师遭受过的虐待。科尼亚发出的宣言号召厨师拒绝厨房里的“日常暴力行为”。

但在过去的二十年里，情况是恶化的，因为现在顶级厨师成为所有媒体的焦点。另外，我不怕在话筒面前说，高级餐厅厨房里，厨师普遍都在吸食大麻和可卡因，这些人都是疯子啊，危险性可想而知。

亚历山大·卡玛还是学生的时候，在假期去“brigade”（旅）中做副厨。“brigade”是法国人对厨师团队的称呼，法国的厨房词汇使它听起来像是在打仗。有一次，煎锅直接朝他砸了过来，另外，他亲眼看到有学习障碍的同事受到残酷虐待。