Great chat

I think the problem lies not in cv's themselves but in the societal expectations of what it should look like, and even extending into what someones life ought to look like. There are too many ridiculous cultural rules and taboos such as writing in third person, and the notion that any gaps are bad, as if we must all be constant life-long slaves to work. A true to life cv can give a quick snapshot of not only work experience but someones character and personality. I have lead quite an interesting life, but it makes work experience very difficult to describe in a linear fashion as expected on a cv. Thankfully I dont care. I have written it out in such a way that shows my character, tenacity, ability, capacity, skills and interests. There are no exact dates, and if I did not work for a period then I don't mind saying so because I believe in honesty, integrity and life balance, not servitude or justification. Mostly it is very well received. Perhaps we can keep cv's alive as a useful tool by allowing more creativity and flexibility, and allowing humans to be human. The trial shift idea upsets me a little, especially because I find the wording of 'trial' unsupportive. It's intimidating, judgemental, biased and overall negative. The discussion didn't cover whether trial shifts would be paid or not. It's of no relevance if you're an excellent cook, a confident person and find it easy to adapt to new kitchens. What about the poor guy who is always pipped to the post for some reason and spends 40 days of his year working trail shifts for free?

Another amazing episode. I had never thought about workers traveling to and from work. Especially at night. If the UK is anything like Australia, it can be a nervous time. Do we talk about the buzzer?!!!!

I love this! Great job!

Way cool!

People who have been in this industry for over 10 to 20 plus ➕️ years are passionate about what we do . Cooking is a feel good way of showing our internal gratitude and the plates we put out show the love we put in our food.

Good job.

Promo'SM

Thank you so much for having me. Keep up the incredible work you are doing. Grateful to be able to contribute towards your mission.

We're waiting on the cookbook, get it done ✊🏽

Thanks to Hulya, Paula and the Burnt Chef project for this. It was fascinating listen, I had lots to take away from this. Really appreciate all the good work that all of you do, keep it up

I don't know if this counts as I'm not a trained professional. I worked as a Hotel waiter in the winter leading up to the millennium. I knew how difficult Hospitality could be due to working in Bars and Restaurants beforehand. But by the time 2000 came round I was close to a nervous break down...though I admit having an injury that needed an operation didn't help; I was on pain killers but even so I still physically shook from the affects...and yes management did know. But I needed the Job and couldn't afford to risk not getting another one straight away if I walked. I understood the 90+hour weeks and that the party season brought out the worst in many. And I knew the pressure would show in the behaviour of fellow colleagues. The lesson I took from this experience was the importance of good, fair minded, direct management. I don't mean perfect for to err is to be human plus it's not a work place for faint-hearts. But if there is a culture of senior staff trying to "get one over" on someone else, bullying or clever gaslighting in front of other staff and guests, ignoring staff being spat on or being stabbed with cutlery...then its time to down tools and walk out. I didn't....I wish I had. The proverbial heat in the kitchen isn't worth it. I'd gladly work with any strict professional because they demand high standards. They get you to sharpen up your act...its not personal. There's a difference, a big difference between demanding high standards to undermining others, either for personal pleasure or to cover up ones own failings...I better leave it at that. Thank you for this podcast and my best wishes to all in the hospitality industry...you do a great Job and please have the strength to report any wrong doing.

🅿🆁🅾🅼🅾🆂🅼

This was amazing, so interesting !

zr53my #von.rent

Thank you! Very insightful <3

Thank you for this conversation, and for your work!❤ I'm very happy this project exist!

And the sad thing is, talking about health and safety, even physically is not safe. Is normal if you sick and going to work because you will be called "pussy" if you don't. You cut a chunk from your finger. If you stop working you're a "pussy" "loser". But if you going to a doctor or A&E, they give you shit why you don't came straight when is happened. You end up get shamed from both side. So you think is not worth it to take care of yourself.

You talking about male stereotypes. I understand and respect that. I just want to note. Is important to talk about women stereotypes as well in an other conversation with a female chef? We womens needs to constantly proof we are strong enough for a "men job", while we have the bullying all the time. "Why are you grumpy, are you on your period? " " why you can not bring that heavy tray? Are you weak?" We never get appreciated we are doing a job what even man's struggle sometimes who has the physical for that. And yes we are working on pain for 7 days every month. And we do it for not being bullied. The difference is we open a bit easier outside of the kitchen. You will never hear us speaking about our mental health in the kitchen. But at least we do it outside. Men's are afraid to talk even outside of the kitchen. I wish for all of you, to find someone, to talk. It's okay not to be okey. Speak in a support group, or with a random person, your wife, your grandmother... Easier with someone who you don't know. Just try it before is too late! ❤

Awesome guys!Cheers