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    EOL Coverage of Chefs Championships at IHMRS

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    Preparing Lobster for Competition

The Never-Ending Search For Cooks Who Have and Get It!

It’s been a long week; I lost a Sous chef to an injury that will take him off the roster for an undetermined amount of time. One of our more experienced cooks is leaving to join the armed forces and business is booming. It was like a 1-2-3 punch; there are days that I am amazed that we get through it. One of my biggest sources of anxiety is to continuously build our bench. Identifying and recruiting cooks who have it and get it is a never ending process. 

Through this process one of the things that I have come to realize is that the largest applicant pool consists of “career changers.” Most applicants are recent graduates from one of the many post-secondary culinary schools in existence today. So many, in fact, that I think the pool of prospective students necessary to keep the schools full and profitable has altered their product. I am not implying that these are not reputable schools; they are staffed by many fine chefs with good intentions and have acceptable facilities. I have just have a hard time understanding why you can’t make a hollandaise or that you have not been required to take a sanitation class.

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