Chefs’ Perspective: Thoughts on a Changing Industry

4 Min Read By Imagine Impact and Cooks Who Care

Ask anyone who works in a kitchen and they will likely tell you the same thing: the industry is changing.  To meet the demands of the American consumer, who is spending more money on restaurant food than ever before, the restaurant scene in major cities is booming, with new restaurants opening at a rapid pace.  However, there is a shortage of chefs to fill all the open positions that are being created, and the young members of the workforce bring with them expectations for a workplace that is very different from the one of their predecessors.  Today’s chefs have to work hard to keep up with an ever-evolving set of challenges, and are having to train themselves to adapt to meet these challenges.

 

There is scarcity of data about the challenges that chefs and restaurant managers face in regards to staffing issues, so the task at hand is to seek ways to gather this information.  In the interest of furthering this goal, Chef Maria Campbell sat down to talk with two Philadelphia…