Assédio moral na gastronomia: uma análise bibliográfica sobre a construção da hierarquia na cozinha profissional e a influência da mídia

Abstract

This article aims to discuss factors that reinforce the culture of moral harassament in professional kitchens, specifically in the historical context and its attributions, regarding its relationship structure and operational functioning, in addition to the influence of audiovisual media and its impact on the concept of kitchen and being a chef. It analyzes research that gathers bibliographic data on the practice of bullying in professional kitchens and other types of organizations, relating it to the kitchen brigade hierarchy established by Escoffier in gastronomy and its impact on the relationships between collaborators in a professional kitchen, as well as the influence of television programs such as MasterChef and movies that address the understanding of the chef's occupation, discussing their behavior and posture in the work environment and their interaction with colleagues. The article also seeks to deepen the discussion on bullying in kitchens through the historical perspective of the institutionalized hierarchical structure as a tool of repression, along with the investigation of reality shows that reinforce and naturalize the practice of bullying. In this article, the terms "commercial kitchen" and "professional kitchen" are used interchangeably to define the same concept.