Back of House
Want to be a top chef? Low entry level wages along with culinary college debt can make it hard for would-be cooks.
It can be a tough life in the pressure cooker of the professional kitchen. A restaurant is a crucible of creativity, heat, and long hours. Low entry level wages often twinned with culinary college debt can make it hard for would-be cooks to stand the financial heat. In London, Simon Jack sits down with four chefs - all at different stages in their career - to discuss the most pressing issues of the culinary age. We put everything on the table, from the current chef shortage to the changing dynamic between a restaurant's cooking staff and its serving staff, and the pressures of staying on top of the fine dining game.
(Photo: Restaurant kitchen and two staff)
Lee Westcott - Chef, Typing Room
Robin Gill - Chef, The Dairy
Andy Oliver - Chef, Som Saa
Dominique Crenn - Chef, Atelier Crenn
Sat Bains - chef, Restaurant Sat Bains
Dave Ahearn - chef Wahleeah
Alice Cheng - Founder and CEO, Culinary Agents