Exploitation, harassment and beatings: complaints against the restaurant Pujol d’Enrique Olvera

Enrique Olvera, one of Mexico’s most recognized chefs, now faces various accusations from laborers, former workers or cooks whoand they tried to enter Pujol restaurant as practitioners, Mexico City, which belongs to him.

It was Ximena Abrín, a Facebook user, who began with the complaints against the establishment, saying that after being called for tests to be hired in the restaurant, she ended up being extremely disappointed.

One of their first contacts was with a chef who gave them the first tests, who told them, assured them that no one could stand the work there, because It was practically a question of giving Pujol his life, and they even had to forget their areja, their businesses or their children.

He later found a room for employees who need to store their belongings, which he says measures around 3 x 3 meters. and is shared by at least 50 people. The day, which started at 12:00 p.m., ended until around 2:00 a.m.

In addition, assured that the salary in one of the most prestigious restaurants in town is only 14,000 pesos for six days a week: “I decided that I was not ready to give up everything for number 12 of the 50 best”, he assured at the end of his publication, in which he also indicated that there was never have lunch

And it is that in December 2020, the Pujol restaurant was awarded as the most sustainable in Latin America by the organization The 50 best restaurants in the world 2020. The above, thanks to your Rum Flor de Caña, received the highest score according to the audit carried out by Food Made Good Global, which assesses three different pillars: supply, social and environmental impact.

Among other actions, in this establishment of chef Enrique Olvera no beef served by the impact on the ozone layer. Likewise, prioritize consumption of local and seasonal products; that is, instead of importing ingredients, they buy them from rancherías or producing farms located as close to the restaurant as possible.

Likewise, a priority of his agenda is good use of wasteEither food waste or rainwater. On the one hand, food waste is used as organic waste which are sent to Xochimilco, south of the capital, to be used as compound and they are used in plantations; Yes rainwater is collected for different uses in the restaurant.

There, they did not stop the complaints, as they then escalated into stronger statements from alleged former workers who testified anonymously on the account. “TerrorRestaurantesMX” on the social network Twitter, which receives all kinds of complaints from work in food buildings.

A supposed former practitioner from Pujor reported that to begin with, the practitioners’ work is done in a tiny space, and the processing is different, they don’t pay them “not a fifth” during your stay at the restaurant and they have a schedule from 6:00 a.m. to 8:00 p.m. or until the end, At the same time, they cannot rest or stop to eat, besides warning that they are buying their vegetables at Superama.

In addition, they saved an interview with Sol Hernándes for the Julio Astillero channel, in which a practitioner revealed that between questions, They told him this property charges around 60 or 70 million pesos per month between tables, tips and bottles.

Another case that emerges is where they claim that there is harassment of women at work, theft of money, mistreatment, among others. This statement reports that they even received threats from the leader, Alejandro Bremont; and in case of complaints, they were punished by taking their tips for a period of time.

A man identified as David Linares is also mentioned, who was reportedly fired by would have hit a pastry chef, but he had even attacked other companions, whom he would have thrown eggs to the dishes.

So far, Enrique Olvera has not revealed anything about the accusations, but this is not the first time that this has happened, as he and chef Daniela Soto-Innes, They faced a labor lawsuit against former employees of the restaurant Cosme in New York.

KEEP READING: