OUI

This past year anyone working in the food industry has seen at least an article or two about the shortage of cooks. A lot of information and opinions have been tossed around on this subject and I feel the need to address this from a cooks point of view. First let me say that this isn't all incorrect. I believe that this has largely to do with how the industry has been run for many decades and the lack in education from both the teacher and the students alike. I’d also like to point out that the industry is changing also from a demographic approach. Just even a couple years ago it was rare if not unheard of that a talented and career driven cook would leave the larger cities such as New York and San Fransico to work at a restaurant in lets say Minneapolis or Nashville. Alas, here we are with an exodus of these types mainly on a quest for better pay, hours and working conditions and not forgetting the large difference in monthly costs such as rent and utilities. This should be seen as a positive. Yet the lack of talent is noticeable if you are the one doing the hiring. Now the employees that one would look for are spread far and wide and the new kids on the block.. well lets say they need a helping hand, and often they act air headed and trivial for what we can offer.

Many of us cooks and chefs know that when I say the words ‘old-school’ or ‘ keeping your head down’ it is in reference to how things are done, or lets say how they have been done for quite some time in the restaurant world. Not all of it is that great, understood. That said may I remind you its stems from something much greater, and there is a huge shortage of that in todays society. Respect. For the establishment you work at, the chef you may work for, the cooks working side by side next to you, and even the ingredients you work with.

For many that have been around the block if you will, understand that this is how it is. You work from the bottom up. Long hours, small paychecks are the largest items new cooks to this industry don't understand, it in part has largely to do with how our industry is perceived by the media or even the way we make our industry out to be to the media. I cannot stress enough that it isn't ever all flowers and rainbows. Its hard works, there is a craft to it that can’t just be taught, it partially has to come from your own instilled talents. Paying just a couple thousand dollars shy of an Ivy League college education for only a bachelors in culinary arts does not I repeat, will not make you a chef. This title can, and only should be obtained from years of experience and talents that person may have. Three forth of you live in a state of delusional cupcake, Food Network, cake pop bubble. The entitlement of this current generation is a very large flaw in todays society. Sit down. Even though you have obtained a piece of paper does not give you the right to act as a know-it-all, let alone think the person standing next to you at work younger or older, which ever position can’t teach you something new. If you aren't open to learn you will never grow, and not growing means you will never survive the kitchen. I promise you that. Figure out that you will need to work for what you want and most importantly find pride and respect for those that paved the way for you to even be able to call this a respectable career.

I do understand that there are a great deal of issues that can and should be fixed in our industry such are wages, hours, and some type of benefit... we are working on that. Yet, also understand that you are in the business of perishable foods and profit is slim to non to begin with so, paying you more money will mean more responsibility from your end as a cook as well. People have forgotten that our line of work started as a tradesmanship and I pray in part it stays that way. Just because you can now receive a college education in the basics of the food service industry does not automate your title nor compensation, even for a job well done. In even an office work environment this is unrealistic, but you chose to work in food and arts so don't compare and confuse the two. Work at becoming better cooks, learn your palate, stay humble keep learning and growing find love in what you do even on the worst of days . Anyone of you cooks that actually have the drive and fanaticism to work in this industry needs to take a step back and find out what they want to accomplish, even if over a longer period of time, myself included. Yes at times you will take a pay cut. No, it won’t be easy but you will become a better cook and hopefully a great chef. This I find solves the first part of taking ownership and responsibility of the subject at hand.

To all the teachers, chefs and leaders in our industry, first let me thank you. Nevertheless, please be open to learn new things and stay open minded about new approaches in our ever fast changing industry. Guide us, mentor us and and if you find the time in your busy schedules give us young kids a chance to help you better, empower, and invigorate this job we all so dearly enjoy.

Now lets cook up something new, together.