Chefs overworked, underpaid: the reactions...
We had a phenomenal response to our ‘overworked and underpaid chefs’ feature last week – it appears it’s a topic debated in kitchens around the world.
Most believe it’s part and parcel of the job and you enter into the industry knowing you are unlikely to make your first million. But with any career involving unsociable hours and low pay it seems it’s the love and passion for what chefs do that keeps them pulling on their whites.
At The Staff Canteen we picked out several comments from our Facebook page which debate the issue and some of you believe it’s issues surrounding pay and hours which means ‘there is a shortage of junior chefs leaving college and coming into the kitchens.’ Is this true? Are they choosing a different path with ‘better options for far less effort?’
Facebook user Tiffany Jones from Sydney, who owns The Pastry Project said: “It is a labour of love and it's a life that not many understand... But I won't change it for the world!”
Our Facebook follower Josh Ordo from Missouri, is chef de cuisine at Arcadien Moon Vineyards and Winery. He agrees and said: “It's dedication and hard work. Most of us chefs live for the smile one gets when they taste our creations.”
Although there are a lot of positive comments, there are still many chefs who feel they are taken advantage of and they worry being overworked and underpaid 'will destroy anybody's passion eventually, no matter how strong it is.’
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.
It remains a hot topic, one which won’t see chefs down tools overnight, a statement echoed by Facebook user Dan Clark, a former head chef at the Fairwater Head Hotel, Devon, he said: “It is unfair, it is mentally challenging, it is a f**king nightmare most of the time, it's full of dodgy owners but.....we are all going to work in the morning! Aren't we? YES CHEF.”
Is enough being done by the industry to combat working hours and pay? What would you like to see put in place in order for changes to happen and are there any establishments out there that have already taken these issues on board and are doing something about it? We want your views so leave a comment or tweet us.
By Cara Pilkington
All the Facebook comments can be read here
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