The crippling problem restaurant-goers haven’t noticed but chefs are freaking out about

[Disir]

Behind the swinging doors of restaurant kitchens around the country, things are getting a bit more chaotic. It’s not the sort of thing diners would not have noticed, because it’s happening behind the scenes, out of view. Orders are still coming in, and plates are still coming out. But there’s a growing problem that chefs and restaurateurs are talking about more these days.

Good cooks are getting harder to come by. Not the head kitchen honchos, depicted in Food Network reality shows, who fine-tune menus and orchestrate the dinner rush, but the men and women who are fresh out of culinary school and eager.

The shortage of able kitchen hands is affecting chefs in Chicago, where restaurateurs said they are receiving far fewer applications than in past years. “It’s gotten to the point where if good cooks come along, we’ll hire them even if we don’t have a position. Because we will have a position,” Paul Kahan, a local chef, told the Chicago Tribune last week.
The crippling problem restaurant-goers haven t noticed but chefs are freaking out about - The Washington Post

The shortage is due to not being willing to pay. Locating a "good" cook has always been an issue but some rinky dink schools were kicking out line cooks and they couldn't find jobs. The market was flooded.

 

[DrDoomNGloom]

The shortage is due to not being willing to pay. Locating a "good" cook has always been an issue but some rinky dink schools were kicking out line cooks and they couldn't find jobs. The market was flooded.

So in the same post you start with an article about how there is a shortage of cooks,

You then go on to claim it because restaurants don't want to pay enough for these cooks.

The next statement is that the market is flooded with cooks who are not qualified because some lower institution of learning trained them.

I am going out on a limb here and making a statement that you were trying to slander business owners as being cheap and unwilling to pay for qualified labor but managed to shoot yourself in the foot by continuing your rant.

You need to at least decide whether you want to claim the market has a shortage of cooks or that they have too many.

 

[Correll]

Behind the swinging doors of restaurant kitchens around the country, things are getting a bit more chaotic. It’s not the sort of thing diners would not have noticed, because it’s happening behind the scenes, out of view. Orders are still coming in, and plates are still coming out. But there’s a growing problem that chefs and restaurateurs are talking about more these days.

Good cooks are getting harder to come by. Not the head kitchen honchos, depicted in Food Network reality shows, who fine-tune menus and orchestrate the dinner rush, but the men and women who are fresh out of culinary school and eager.

The shortage of able kitchen hands is affecting chefs in Chicago, where restaurateurs said they are receiving far fewer applications than in past years. “It’s gotten to the point where if good cooks come along, we’ll hire them even if we don’t have a position. Because we will have a position,” Paul Kahan, a local chef, told the Chicago Tribune last week.
The crippling problem restaurant-goers haven t noticed but chefs are freaking out about - The Washington Post

The shortage is due to not being willing to pay. Locating a "good" cook has always been an issue but some rinky dink schools were kicking out line cooks and they couldn't find jobs. The market was flooded.

Sounds like a whole bunch of good news.

Labor shortages lead to higher wages.

 

[mudwhistle]

Cooks should be paid as much as athletes.

Maybe this will cause the costs of eating out to rise to the point that all of those fat fucks will stay at home instead of clogging up the streets looking for food. Used to be eating out only happened on vacation.

 

[Disir]

The shortage is due to not being willing to pay. Locating a "good" cook has always been an issue but some rinky dink schools were kicking out line cooks and they couldn't find jobs. The market was flooded.

So in the same post you start with an article about how there is a shortage of cooks,

You then go on to claim it because restaurants don't want to pay enough for these cooks.

The next statement is that the market is flooded with cooks who are not qualified because some lower institution of learning trained them.

I am going out on a limb here and making a statement that you were trying to slander business owners as being cheap and unwilling to pay for qualified labor but managed to shoot yourself in the foot by continuing your rant.

You need to at least decide whether you want to claim the market has a shortage of cooks or that they have too many.

The back of the house has always had problems. Theft and drugs. Always. There is usually a high turnover rate. It is a work hard play hard arena. It can be very intense. If you have one great cook but cannot find another one in time then one is overworked. After so many 12 hour days then people get snippy. It has always payed low wages. They are there but it's a process to get them in the door and everything rock at the same time.

If you wanted to be a chef then you went to Le Cordon Bleu. You studied under someone else or you were good enough to build on your own. Then when the (newer) personalities on the cooking channels erupted "tech schools" got involved and started charging people out the whazoo in student loans to walk out and maybe get a job as a line cook----which you can do without the school. Culinary institutes had a plethora of students and when they graduated they found that there were no jobs that were going to pay them. Tech schools were even worse.

So, in about 2011 when people were paying attention, the tech schools and culinary schools got slammed. This is one of the fields where there was a ruckus of job placement.....Federal loans...You remember? Chefs were coming out and saying culinary schools are a waste of time....you remember?

If you are carrying a loan for 50K and they are only going to pay you $10-12 an hour but you have that "professionalism and skill" then it is not that the folks don't exist. It is simply that they don't exist for $10-12 an hour.

Like it or not restaurants are really, really difficult. There is always some crap going on. Always. Walk-in coolers, air-conditioning, staffing--you name it and it's going to happen. Any time that nothing is going on..... the universe getting ready to drop a really big one on you or your going to have to fold due to lack of business.

 

[Disir]

Behind the swinging doors of restaurant kitchens around the country, things are getting a bit more chaotic. It’s not the sort of thing diners would not have noticed, because it’s happening behind the scenes, out of view. Orders are still coming in, and plates are still coming out. But there’s a growing problem that chefs and restaurateurs are talking about more these days.

Good cooks are getting harder to come by. Not the head kitchen honchos, depicted in Food Network reality shows, who fine-tune menus and orchestrate the dinner rush, but the men and women who are fresh out of culinary school and eager.

The shortage of able kitchen hands is affecting chefs in Chicago, where restaurateurs said they are receiving far fewer applications than in past years. “It’s gotten to the point where if good cooks come along, we’ll hire them even if we don’t have a position. Because we will have a position,” Paul Kahan, a local chef, told the Chicago Tribune last week.
The crippling problem restaurant-goers haven t noticed but chefs are freaking out about - The Washington Post

The shortage is due to not being willing to pay. Locating a "good" cook has always been an issue but some rinky dink schools were kicking out line cooks and they couldn't find jobs. The market was flooded.

Sounds like a whole bunch of good news.

Labor shortages lead to higher wages.

Or it leads to justifying undocumented workers---which has already happened in many areas. It can also benefit "schools".

 

[DrDoomNGloom]

The back of the house has always had problems. Theft and drugs. Always. There is usually a high turnover rate. It is a work hard play hard arena. It can be very intense. If you have one great cook but cannot find another one in time then one is overworked. After so many 12 hour days then people get snippy. It has always payed low wages. They are there but it's a process to get them in the door and everything rock at the same time.

Totally irrelevant, your point in this rambling shit??

If you wanted to be a chef then you went to Le Cordon Bleu. You studied under someone else or you were good enough to build on your own. Then when the (newer) personalities on the cooking channels erupted "tech schools" got involved and started charging people out the whazoo in student loans to walk out and maybe get a job as a line cook----which you can do without the school. Culinary institutes had a plethora of students and when they graduated they found that there were no jobs that were going to pay them. Tech schools were even worse.

[/quote]

Why were there no jobs, your first post states there is a need for cooks in the industry??
So they were not qualified, and once again a persons qualifications are a self responsibility.

So, in about 2011 when people were paying attention, the tech schools and culinary schools got slammed. This is one of the fields where there was a ruckus of job placement.....Federal loans...You remember? Chefs were coming out and saying culinary schools are a waste of time....you remember?

Got slammed for what??

No I don't , if you are making some reference to federal loans, by all means provide a link ..................

No I don't, if you are claiming chefs were saying that you need to provide proof in the form of a link.............

What is the point in all this pointless rambling??

If you are carrying a loan for 50K and they are only going to pay you $10-12 an hour but you have that "professionalism and skill" then it is not that the folks don't exist. It is simply that they don't exist for $10-12 an hour.

That is the persons problem who got the loan, one of those things that needed to be considered before attending school.

Like it or not restaurants are really, really difficult. There is always some crap going on. Always. Walk-in coolers, air-conditioning, staffing--you name it and it's going to happen. Any time that nothing is going on..... the universe getting ready to drop a really big one on you or your going to have to fold due to lack of business.

What's going to happen??
What does lack of business have to do with your pointless rambling rant??

 

[DrDoomNGloom]

Or it leads to justifying undocumented workers---which has already happened in many areas. It can also benefit "schools".

What leads to undocumented workers??

You say these bozo's coming out of culinary schools are not qualified but then want to assert that an illegal incapable of speaking English who has never had any training will be filling the same job.

Do you know how fucking STUPID you sound??

 

[hortysir]

Cooks should be paid as much as athletes.

Maybe this will cause the costs of eating out to rise to the point that all of those fat fucks will stay at home instead of clogging up the streets looking for food. Used to be eating out only happened on vacation.

I'd be content if they'd just stay home for Christmas, Thanksgiving and Easter

 

[Correll]

Behind the swinging doors of restaurant kitchens around the country, things are getting a bit more chaotic. It’s not the sort of thing diners would not have noticed, because it’s happening behind the scenes, out of view. Orders are still coming in, and plates are still coming out. But there’s a growing problem that chefs and restaurateurs are talking about more these days.

Good cooks are getting harder to come by. Not the head kitchen honchos, depicted in Food Network reality shows, who fine-tune menus and orchestrate the dinner rush, but the men and women who are fresh out of culinary school and eager.

The shortage of able kitchen hands is affecting chefs in Chicago, where restaurateurs said they are receiving far fewer applications than in past years. “It’s gotten to the point where if good cooks come along, we’ll hire them even if we don’t have a position. Because we will have a position,” Paul Kahan, a local chef, told the Chicago Tribune last week.
The crippling problem restaurant-goers haven t noticed but chefs are freaking out about - The Washington Post

The shortage is due to not being willing to pay. Locating a "good" cook has always been an issue but some rinky dink schools were kicking out line cooks and they couldn't find jobs. The market was flooded.

Sounds like a whole bunch of good news.

Labor shortages lead to higher wages.

Or it leads to justifying undocumented workers---which has already happened in many areas. It can also benefit "schools".

Selfish pricks putting their own interests ahead of those of their community.

A healthy community has ways of dealing with freeloaders or moochers.

THe modern US? Not so much.

 

[Disir]

Behind the swinging doors of restaurant kitchens around the country, things are getting a bit more chaotic. It’s not the sort of thing diners would not have noticed, because it’s happening behind the scenes, out of view. Orders are still coming in, and plates are still coming out. But there’s a growing problem that chefs and restaurateurs are talking about more these days.

Good cooks are getting harder to come by. Not the head kitchen honchos, depicted in Food Network reality shows, who fine-tune menus and orchestrate the dinner rush, but the men and women who are fresh out of culinary school and eager.

The shortage of able kitchen hands is affecting chefs in Chicago, where restaurateurs said they are receiving far fewer applications than in past years. “It’s gotten to the point where if good cooks come along, we’ll hire them even if we don’t have a position. Because we will have a position,” Paul Kahan, a local chef, told the Chicago Tribune last week.
The crippling problem restaurant-goers haven t noticed but chefs are freaking out about - The Washington Post

The shortage is due to not being willing to pay. Locating a "good" cook has always been an issue but some rinky dink schools were kicking out line cooks and they couldn't find jobs. The market was flooded.

Sounds like a whole bunch of good news.

Labor shortages lead to higher wages.

Or it leads to justifying undocumented workers---which has already happened in many areas. It can also benefit "schools".

Selfish pricks putting their own interests ahead of those of their community.

A healthy community has ways of dealing with freeloaders or moochers.

THe modern US? Not so much.

I agree. Years ago, back when INS was INS, I worked for a guy that was heavily involved in......displacing low wage workers with undocumented workers in the back of the house. It took me more than a minute to figure out what was going on. I learned it from a "cook" but I didn't speak his language and he didn't speak mine. He had a Russian to English and English to Russian translation book. It became even more painfully slow after realizing that it was written in Cyrillic script. I think that is when it became really obvious that they were coming in from the top and not the bottom.

So, I am very wary of articles that state there is a shortage of anything.

 

[Disir]

The back of the house has always had problems. Theft and drugs. Always. There is usually a high turnover rate. It is a work hard play hard arena. It can be very intense. If you have one great cook but cannot find another one in time then one is overworked. After so many 12 hour days then people get snippy. It has always payed low wages. They are there but it's a process to get them in the door and everything rock at the same time.

Totally irrelevant, your point in this rambling shit??

If you wanted to be a chef then you went to Le Cordon Bleu. You studied under someone else or you were good enough to build on your own. Then when the (newer) personalities on the cooking channels erupted "tech schools" got involved and started charging people out the whazoo in student loans to walk out and maybe get a job as a line cook----which you can do without the school. Culinary institutes had a plethora of students and when they graduated they found that there were no jobs that were going to pay them. Tech schools were even worse.

Why were there no jobs, your first post states there is a need for cooks in the industry??
So they were not qualified, and once again a persons qualifications are a self responsibility.

So, in about 2011 when people were paying attention, the tech schools and culinary schools got slammed. This is one of the fields where there was a ruckus of job placement.....Federal loans...You remember? Chefs were coming out and saying culinary schools are a waste of time....you remember?

Got slammed for what??

No I don't , if you are making some reference to federal loans, by all means provide a link ..................

No I don't, if you are claiming chefs were saying that you need to provide proof in the form of a link.............

What is the point in all this pointless rambling??

If you are carrying a loan for 50K and they are only going to pay you $10-12 an hour but you have that "professionalism and skill" then it is not that the folks don't exist. It is simply that they don't exist for $10-12 an hour.

That is the persons problem who got the loan, one of those things that needed to be considered before attending school.

Like it or not restaurants are really, really difficult. There is always some crap going on. Always. Walk-in coolers, air-conditioning, staffing--you name it and it's going to happen. Any time that nothing is going on..... the universe getting ready to drop a really big one on you or your going to have to fold due to lack of business.

What's going to happen??
What does lack of business have to do with your pointless rambling rant??[/QUOTE]

Learn how to speak intelligently.