Chef & Culinary Insights
By Doug Radkey, Industry Expert
It’s no secret.
I think we’ve all heard by now that there’s a “shortage of qualified cooks and chefs” across North America, the U.K. and Australia specifically. If you’re not experiencing it first hand as an operator or chef, you’ve surely read one of the numerous articles on why it’s happened.
How big is the problem? It’s got to the point now where we’re seeing operators offer financial incentives to the general public who refer a chef to them. We've got to be realistic and address these issues now before it’s too late!
Before we go yelling about ‘millennials’ again, we can’t blame them wholeheartedly for this one. Owning a restaurant has become easier since the economy recovered and establishments are opening at a rate that the pool of qualified cooks just can’t keep up with.