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Chefs in German Fine-Dining & Michelin Kitchens - Working Conditions

[Mod-approved] German public broadcaster (ARD) researching working conditions in fine-dining & Michelin-star kitchens – looking to hear from chefs Hi r/Chefit, I spoke with the mod team beforehand and they kindly made an exception to the no-research rule for this post – thanks to them for that. I'm Hannah, a journalist working for ARD, Germany's public broadcaster. We're researching working conditions in German fine-dining and Michelin-level kitchens: hours, pay, hierarchy and the culture on the pass, the "passion as payment" trade-off, and where the line between hard work and abuse gets crossed. Even though the focus is Germany, I know many chefs here have worked across borders or have a clear read on the industry, so I'd genuinely value hearing from you – whether you've worked in German kitchens or want to share your experience from neighbouring countries (Austria, Switzerland etc). What I'm looking for: people who've worked in fine-dining/Michelin star kitchens and are willing to share their experience: on the record, on background, or fully anonymous, whatever you're comfortable with. No obligation to appear on camera. How to reach me: share your experiences here in the comments or contact me privately at [email redacted]. I'm happy to verify who I am first and send you a copy of my press card or an email from my official editorial address. Source protection is taken seriously, and nothing gets used without your consent.

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