50 Eggs, Chef Bee Twitter War: "Classic Bully Tactics," "Leave Him Bee"

chef_bee_50eggs.jpg
50 Eggs
The Chef Bee 50 Eggs lawsuit ignites a Twitter war.
Last week, a flame was ignited in the Miami restaurant world when 50 Eggs Restaurant Company LLC sued former Khong River House executive chef Piyarat Potha Arreeratn, better known as Chef Bee.

The lawsuit, filed in Miami-Dade Circuit Court on August 27, alleges Chef Bee violated several agreements including a non-compete, and that Bee "did not know how to run a professional kitchen". Bee responded by saying 50 Eggs CEO John Kunkel "broke my trust" and that he cooked for 14 hours a day during his tenure at Khong.

Now, chefs are taking to Twitter to respond to the lawsuit.

See also: 50 Eggs Sues Chef Bee, Claims He Broke "Out in Hives if He Had to Cook"

It started with Top Chef alum and former Swine Southern Table & Bar chef, Kenny Gilbert's Tweet:

The conversation was quickly joined by fellow Top Chef Kevin Sbraga and Gastropod's Jeremiah Bullfrog:

Jamie DeRosa of Tongue & Cheek tried to bring a little levity to the situation with a play on words, while chef Gilbert defended Bee's recipes:


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13 comments
interested
interested

Glad this has gone public. Notice how they had to bring in an out of town chef for Yardbird. Who locally would work for for a company who would use your name and reputation and after you have built up their business, sue you on top of firing you? No one should eat at any of their restaurants.

chefchino9
chefchino9

@chefkennyg37 @50eggsjk This company will always be moving full steam ahead looking for resumes! It says a lot about the company!!! The only people this company cares about is its "C" level employees and I'm not talking about the chefs unfortunately!!!!!

cremond28
cremond28

its obvious given the comments and feedback a hefty PR budget cannot unravel the mistakes of egocentric sandwich maker

drakemallard
drakemallard topcommenter


You know what they want? Obedient workers ­ people who are just smart enough to run the machines and do the paperwork but just dumb enough to passively accept all these increasingly chittier jobs with the lower pay, the longer hours, reduced benefits, the end of overtime and the vanishing pension that disappears the minute you go to collect it. And, now, they're coming for your Social Security. They want your funking retirement money. They want it back, so they can give it to their criminal friends on Wall Street. And you know something? They'll get it. They'll get it all, sooner or later, because they own this funking place. It's a big club, and you ain't in it. You and I are not in the big club."



 Restaurant workers are vulnerable to exploitation due to the work standards in certain parts of the restaurant overworked and underpaid.Unsafe/Unhealthy working Conditions no unemployment and no right. if you say something you get fired. I  had spend about 50 hours a week in one, usually 12 hour shifts   with no breaks. I know this for the FACT that busboy tubs are not  sanitized just clean water. They used same tubs that had "dirty dishes" to  put ice for customer at the bar area.The food handler aka cook   sneezes while  handing food a for the customer ".handle raw and then touch ready to eat food with no gloves" and don't make talked about dirty towel used to clean everything . The glass cup that customer used to drink are not always clean right. Something that sort of goes unsaid is that when a restaurant gets busy. It is often difficult if not nearly impossible to maintain even the semblance of proper hygienic practices. Because the boss at the end of the shift is always  telling you hurry up you are  cost me money and thing like that. Sweat dripping in food, scratching body parts then touching the food. Soggy box of frozen food. the freezer looking like a  tornado it hit what a mess and dirty. I saw those things, I wouldn't eat it. i forgot about the  black mole on the walls around the dishwashing machine. Then again i saw all this things going on.  Nothing Better and safer Than A Home-Cooked Meal. If somebody is willing to work for less they replace you.


pathfinder1
pathfinder1

Hey guys,

He is just a cook. You know how many of them are in MIAMI?????

This topic should not be news.

Frackin
Frackin

Seeking resumes now. Lets see who the next whipping boy chef will be. Ha Ha!

jgcamp99
jgcamp99

Just glad I never ate at one of these places. All this drama before your food even gets cooked and served. No wonder a plate of spaghetti goes for $ 24 in this town, they've sued each other so many times there's a surcharge adder for the legal fees ?

Ezekiel Angulo
Ezekiel Angulo

Never has the term "beef" been more appropriate.

guest
guest

Could John Kunkel be any more unprofessional at this point? How embarrassing for the company...

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