The Truth About Kitchen Hierarchies (After 25 Years)

The conversation around Noma, René Redzepi, and abuse in professional kitchens has been loud — but has it been honest? As a former sous chef at Noma, I've been trying to make sense of what the restaurant industry is actually dealing with when we talk about power structures, hierarchy, and systems of oppression. This video is an attempt to understand power — where it comes from, why it has to exist in a kitchen, and what separates a functional hierarchy from a destructive one. From Marx to Foucault to the brigade system, and from the head chef to the commis — this is my take on power structures, and how to live with them. More writing on this and related topics on Substack — link below. I'm Christian Puglisi. 25 years in professional kitchens — El Bulli, sous-chef at Noma. I opened Relæ in Copenhagen in 2010, earned a Michelin star, and scaled to five restaurants with Bæst, Manfreds and Mirabelle and 150 people. Then I sold it all. Now I write, teach, and think out loud about the cooking life. 📧 Subscribe to my Substack: https://chrifrapug.substack.com/subsc...