Document Type
Honors Thesis
Abstract
The modern full-service restaurant industry is a cornerstone of American culture and a complex reflection of societal values around work, artistry, and hierarchy. Yet beneath the glamour of fine dining and televised kitchen drama, lies a systemic culture of toxicity that has been normalized, romanticized, and replicated through decades of tradition and media reinforcement. This paper argues that the persistence of abuse, burnout, and emotional neglect in restaurant environments is not incidental, but structural. Rooted in Escoffier’s brigade system and sustained by the “hero chef” archetype, the industry’s patterns of aggression and overwork have been institutionalized as symbols of professionalism and excellence. Through an interdisciplinary lens combining sociological, psychological, and cultural theories, this study examines how the normalization of toxic behavior emerged, how it continues to thrive, and what meaningful reform might look like in practice.
Repository Citation
Jacques, Antoinette, "Stove to Screen: The Social Construction of Culinary Toxicity" (2025). Honors Theses - Providence Campus. 74.
https://scholarsarchive.jwu.edu/student_scholarship/74
