As a skilled chef I've come across and tried some incredible events. Most of which would shock plus some would make you laugh, but there's no escaping the truth that the kitchen is really a crazy place.
The Australian Hospitality Market is slowly getting full of over seas cooks which are willing to work with a lot less money as well as in a lot worse conditions than Australian Chefs. Every chef which i know has either left the or is trying very difficult to do so. Using the cost of ingredients and overheads rising and the wherewithal to raise menu prices its getting harder to obtain and retain good chefs at smaller establishments.
To be a Chef you have to complete an apprenticeship and Trade school that makes it a qualification along with a Trade like every other. Unfortunately for Chefs another trades like plumbers, electricians etc. receive money almost double in their apprenticeship and then that trend continues during the period of the career. Its obvious why there are more and much more Chefs leaving your kitchen and less and fewer people joining the.
The lack of experienced and skilled Chefs could be more and more noticed since the quality of the food within our restaurants and hotels decreases. It's a very rewarding profession and something to be happy with but its tough to promote when like a first year apprentice is just getting about $5.50 an hour or so and only receiving payment for a small part of the hours that come worked.
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