Disir
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- Sep 30, 2011
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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.
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.