They believe that ‘if employers supported them more the turnover of chefs wouldn't be so high and the 'good' chefs would stay in their jobs.’
Although some users say ‘someone has to start saying no to working stupid hours’ if a change in the industry is going to occur, realistically how many chefs are willing to take the risk – they all need jobs to pay the bills as much as any other employee in other sectors.
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Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
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