The Real Problem with Hell's Kitchen

As you know, I am a big fan of the television drama, Hell's Kitchen.  I use it as part of my video case studies in my Human Resource Management class each semester.  The kids watch the two that I have selected and are to write down 5 things that Ramsay did during the show that would violate the HR policies and procedures we have been learning as well as 5 things that are exemplary -- such as his occasional compliment.  We then discuss them in class.

But it is not Ramsay's behavior that bothers me the most since I started watching the series.  It is the physical and mental fitness of the contestants.  Those who appear on the show are helping to establish an image in the viewer's mind of the culinary profession and it is not a pretty one.  The first image that is problematic is the chain smoking that contestants are doing when filmed back at their residences.  The second image is that many of them are obese or definitely overweight.  Another is that they have emotional and anger management issues that result from the day's team challenge or opening of Hell's Kitchen for lunch or dinner that do play well to the camera and make for a good show.  Put together, the image that is projected of those who work in our industry is not a good one.  I wish that they would be mindful of that, even though it is a television show designed to make money from ad dollars, and show the chefs perhaps working out, taking a walk, being rational -- anything really to shed a more favorable light on those who are in the back of the house.  Heck, even spend more time at the tables asking guests what it was that made them remark that their meal was good or even hellish. 

Do we ever ask students how those in the back of the house and front of the house should behave when in the restaurant or socializing together after their shift?  I know Anthony Bourdain blew some minds with his expose of the behavior of many in the restaurant biz in NYC and apparently adds to it in his latest book.  Do we ever ask them to share their mental image (Jungian archetype, if you will) of a chef or restaurant owner/manager and have them examine where those images came from and diagnose which will serve them well and which will cause them trouble in their profession?  And yes, I do recall the old adage of "never trust a thin chef," and that is an image we need to remake into those who project a better image of personal hygiene and demeanor like a Jamie Oliver or Giada De Laurentiis.