Murder in the Kitchen

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How does the rate that chefs get killed by subordinate cooks compare to that of..say...supervisers of auto mechanics getting offed by their journeymen? Or CPA's by subordinate book keepers? How often do heads of surgery get deliberately stabbed with scapels wielded by subordinate surgeons?

You're reading way too much into my OP, I was just thinking about a chef I used to work for and how obnoxious he was, which got me thinking about how often cooks snap and stab their chefs, which turned out to be less often than I would have thought, though I'm having trouble finding any good data on it. Sounded like an interesting half serious topic for PPR, nothing more.

I don't know, but I also don't think any of those professions has quite the same combination of pressure, personal drama, intense heat, a shady workforce, and immediate access to weaponry that cooking does, factors that make violence seem almost inevitable.

Maybe by the time they finish gutting, slicing, dicing, kneeding, pounding, and wielding their meat tenderizing mallets,and egg beaters, on the food itsself their aggressions are all spent.

For those who've never worked in a commercial kitchen and think it's crazy that I'm saying I'd expect more murders, you have to imagine what it's like crammed into a tiny room with no space when the temperature is well over 100 F, being screamed at for minor mistakes by chefs who will not get out of your face, and being expected to turn out perfection, every time, no exceptions, at a truly insane pace, for poor money and a damaged body. Hell, just watch Gordon Ramsey for 15 minutes and try to not think about killing him even a little bit, you just can't do it.

I have my own theory that it's easier to take criticism, even screaming, in your face, spittle-flecked criticism, when you have the means to silence said critic literally in your hand, but I'd like to hear if anyone else has thoughts before elaborating.