Tony Minichiello , owner/instructor at NCAV and a fellow CTS Board member has a sage blog happening at his school’s website. This is one of his latest posts, entitled Time to Change the “Reality” Spiel:
The “reality” of becoming a professional cook is the same old story no different than “when I was your age, I had to walk 3 miles to school, in the snow, uphill both ways.” I hear it all the time, it’s well documented in culinary “reality” biographies and TV, pontificated by chefs and instructors alike.
Go Ahead and
No doubt there is a reality culinary students must understand and compromise with when committing to this career: it’s hard work, it takes patience and persistence, time, and incredible focus, even personal sacrifice to do one’s work very well. But times have changed. Those entering this field are no longer 14-16 years old – wide-eyed, malleable and dependent kids. Can’t call the majority of them “kids” anymore as most going into this field, especially in North America, are in their 20’s, well-traveled, informed (and connected), bright (many with post-secondary education), independent (thus with their own living expenses), and willing change-agents (to borrow from Bill Clinton). So that old story that if you want to make it in this industry you’ll have to make total sacrifices, work crazy hours, and receive little pay because that’s the way it was, has been, and will always be – that doesn’t jive anymore.
What is needed, soon, is a paradigm shift. I’m of this Barack Obama wave: we can do better. What is needed, soon, is fair pay, fair treatment, organized and structured training within the industry to keep employees, and responsible media. In other words, the industry leaders need to assess the “old reality”, stop the denial, and create a new one – one that is fair to all, moves forward, and invites bright young people to commit positive energy for the better future of the hospitality industry that feeds so many people every day. The public’s responsibility is to demand quality changes: don’t forget, it’s people, not an industry, that cook your food and feeds you any time you decide not to feed yourself, and quality, cost, and health all go hand in hand.
Read all his posts here.
