Am I the only one?
It’s 2009 and wages for chef’s haven’t budged in the 27 years I’ve been working as one. And,yes, my skills, knowledge, and experience have grown in that time. FCI/NY, Sous, Chef de Cuisine, Exec.Chef….a lottery job will get you over $52,000 but for the most part we,as the chefs driving a restaurant’s business, are still lucky to generate $1,000 a week pre-tax. Am I the only 40+ yr. old that can’t even afford a friggin’ 1 bdr. apt in a major US city on top of normal bills on that? WTF??? Culinary schools teach you how to do everything but survive on $750.00 a week as a grown ass man.Just blogging for some perspective…fire away, can’t wait!
Comments
Remember the movie NO RESERVATION , what a joke , have you seen the kitchen staff , ? how many restaurants in US major cities have that many English speaking people in their kitchen ? its very competitive with the “Mexican mafia” so you are looking at anywhere from 12 - 15 hour , that would be my range
While you are complaining about your wages, isn’t it so much as to ask why there isn’t any growth for black female chefs with the amount of experience that you have? I mean come! It is alreay hard for females in the kitchen, no matter what race. But name 5 black female chefs.
All I have to say is I wish my husband brout home $750 a week. He only brings that home in a two week paycheck. And that si being one of the best cooks in the Kitchen. Of course it doesnt help when the Lazy ass Exc. Chef doesnt like him because of what ever reason. But still it is really hard to get by these days. Especially now that we have a baby and I only work 15 hours a week if Im lucky…:(
No you are not alone , its all cuz restaurants choose to promote dishwashers to cooks then to chefs , get all recipes from the internet and that lead to a smaller job market for the real chefs ,