I’ve been working in this industry long enough to know how and what rolls downhill when working in a restaurant. An executive chef is to be, respected, to say the least, and followed without question. Their second in command is the sous chef, who is considered the boss and head of the line when a chef isn’t present. What about the lowly line guys who do all the work and never get anything out of it?

At my restaurant I’ve been noticing a troubling trend with the owners. They have a terrible habit of pushing the bounderies between friendly hazing and just hateful insultation. Now, I’ve had my fair share of insults flown at me, ranging on my ethnic bias to the way I looked to being called bubbles as a butcher’s apprentice when I couldn’t work as fast and efficient as the rest. I devoted my life to becoming faster and more skilled than the rest in order to avoid the insults that were, in fact, inevitable. I can dish it out just as well as I can take it, but there is a limit to things, a limit that the owners love to break when it comes to Charlie.

Charlie is my prep cook. He sits at the lowest ring on the totem pole here at Encore. Charlie has something of a mouth and loves to talk himself up, only to be humbly knocked back down to earth by the staff and owners time and time again. He is the subject of frequent hazing attempts and jokes. The only issue I take is that of his work ethic. Charlie is a hard worker, does what I ask, and almost always over performs spectacularly. That’s why when the owners rag on him for being lazy or useless it grinds my gears. I’ve defended him to the owners, argued his case from my behalf, yet nothing ever seems to sway their opinions. Its like being stuck watching a bad rerun on television. No matter what he does he never gets the respect he deserves and is the brunt of each and ever insult and joke. The constant lack of respect towards him really makes me question my loyalties as a head chef. I’m a firm believer that people should be treated equally in a kitchen for everyone is together to form up one team. If your only as good as your weakest link, then how do I fix that link?

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            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
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            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
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            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
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            • Hands-on culinary education with focused attention on each student
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            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
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            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
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            • A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
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            • Has students attend one class at a time to ensure easy access to faculty and a more hands-on education.
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            • Students get real-world experience through the required externship at the end of the program.
            • Curriculum includes laboratory sessions, academic preparation and hands-on experience.
            • Program objectives are to provide students with skills needed for cooking wholesome, attractive, food preparations and to assist graduates in obtaining positions in the food service industry.
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            • Has been training students in the culinary arts since 1946.
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            Sullivan University is a private institution of higher learning dedicated to providing educational enrichment opportunities for the intellectual, social and professional development of its students.