Do you think it also applies to smaller brigade ? (as in 1 chef and 1 commis) ? I have seen and heard some commis displaying that behavior when talking with new apprentices in a school context. It seemed to come with the job even when they hadn't "skin in the game" (yet?).
The alloy of anger and passion has become a bit of a trope in cuisine so I think some people just ham it up. There's also a trickle down effect (if an assistant does something wrong and passes it to a commis chef who doesn't notice who passes it to his chef-de-partie who doesn't notice who plates it for chef who notices, the cdp gets chewed out, who gives it raw to the commis, who kicks the assistant's ass).
I did work in a 1-1 environment for a little while with a chef who went into retirement and came back out to do a lovely little diner with food way better than it needed to be. It was probably the best cooking experience of my short career and nary a heated word was exchanged. The chef was a good guy, but it definitely helped that it was just two of us.
I don't think it's healthy, but I can see how rage can occur in the mania of a busy kitchen that takes itself seriously. In a school, however, I can't see how that helps. Maybe the commis thought that accepting harsh criticism was part of the lesson; maybe he's just parroting the way his superiors treated him; maybe he's just a douche.
Do you think it also applies to smaller brigade ? (as in 1 chef and 1 commis) ? I have seen and heard some commis displaying that behavior when talking with new apprentices in a school context. It seemed to come with the job even when they hadn't "skin in the game" (yet?).