There’s a Serious Shortage of Chefs in U.S. Restaurants

TIME

Gotham Bar and Grill is a top-rated New York City restaurant with a coveted Michelin star. Not that long ago, it would have been a dream destination for those aspiring to a culinary career. But there’s no waiting line of figures in kitchen whites today.

“If I had a position open in the kitchen, I might have 12 resumes, call in 3 or 4 to [try out] in the kitchen, and make a decision [a few years ago],” co-owner and chef Alfred Portale told Fortune. “Now it’s the other way around; there’s one cook and 12 restaurants” chasing that candidate.

Chefs from all say that getting kitchen talent is tougher than baking a soufflé during an earthquake, and it’s painful for those who are working in kitchens. “All the salary guys are working unforgivable hours, 70 hours [a week]” to make up for the lack, southern California chef and restaurateur…

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