chefdion wrote: Im not sure in the states but here in Australia we have a massive shortage of chefs,do you think this is possitive for us as chefs or a negative thing??I have heard about the Chef Shortage in Australia before. Weather it’s good or bad depends on your relationship to the business.
As a Chef looking for opportunities it should be good I would think. Having a smaller pool of talent to draw from increases the negotiation position of those looking for a new opportunity.
As an employer or Chef looking for staff it would make life more difficult.
That said even with the shortage, I have heard that employers refuse to pay a decent wage for Chefs in Australia, and this is why there is the shortage. I don’t have any first hand knowledge of this, never been lucky enough to get Down Under.
Here in the states there is such a glut of Culinary Grads wages are kept low. It easy to get a new grad with some talent, promising them the moon ,and then burn them out in a year or 18 months and replace them with another new grad.
Are there a lot of culinary programs in Australia?
If you could master any ethnic _style_ of cookery what would it be ? As far as cuisine I wish I knew a lot more about Asian cuisines including Chinese, Japanese and Indian.
Whos cooking do you admire the most ?I really don’t have a favorite Chef. Unfortunately I don’t get out much and even when I do my pockets are too shallow to sample the greatest here in the NY area.(don't let the monkey suit in my pic fool you
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Great post, thanks ChefDion,
G
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