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Back of House: Want to be a chef? Low entry level wages along with culinary college debt makes it hard

Back of House: Want to be a chef? Low entry level wages along with culinary college debt makes it hard

FromThe Food Chain


Back of House: Want to be a chef? Low entry level wages along with culinary college debt makes it hard

FromThe Food Chain

ratings:
Length:
26 minutes
Released:
Nov 14, 2015
Format:
Podcast Episode

Description

It can be a tough life in the pressure cooker of the professional kitchen. A restaurant is a crucible of creativity, heat, and long hours. Low entry level wages often twinned with culinary college debt can make it hard for would-be cooks to stand the financial heat. In London, Simon Jack sits down with four chefs - all at different stages in their career - to discuss the most pressing issues of the culinary age. We put everything on the table, from the current chef shortage to the changing dynamic between a restaurant's cooking staff and its serving staff, and the pressures of staying on top of the fine dining game.



(Photo: Restaurant kitchen and two staff)
Released:
Nov 14, 2015
Format:
Podcast Episode