Not Enough Cooks in the Kitchen?!
In this edition of the Dorsey Dish, we’re taking a closer look at a recent Wonkblog post published by Roberto Ferdman on the Washington Post’s website, The crippling problem restaurant-goers haven’t noticed but chefs are freaking out about, citing a shortage of cooks in many restaurants. The article explains that many restaurants in cities such as Chicago, New York, and San Francisco are in need of entry-level cooks, fresh out of culinary school, who are eager and excited to get their career started, but they are simply not seeing the response to postings for open positions that they once did. While many of us tend to associate a Head Chef with the success of a kitchen within a restaurant, we must not take for granted the role and contributions of line cooks, grill cooks, prep cooks, and others who play a hand in the day to day operation of a kitchen. While a Head Chef leads the team and often develops the menu, the cooks are often the ones chiefly responsible for producing dishes that we enjoy when visiting a restaurant.
The Rise of New Restaurants
With a shortage of skilled cooks, this poses a potential problem as the restaurant industry continues to grow and new establishments open. Ferdman shares a study from the National Restaurant Association that says, “Growth in the number of hospitality job openings accelerated sharply [in 2014], a development that was out of sync with the pace of hiring.” This is definitely a concern for restaurant managers and owners, because if they are unable to attract, hire, and retain talented cooks, this may result in slower kitchen service, which in turn could have a negative impact on customer service and satisfaction.
This growth phenomenon is certainly not limited to big cities like Chicago and New York. Here in Michigan, and specifically in Metro Detroit, we’re continuing to see the culinary landscape grow and flourish. For example, did you know that earlier this year, Zagat names Detroit as number three in a list of the nation’s 10 “next hot food cities”?! Specifically, when referring to the Motor City, Zagat stated, “Detroit’s burgeoning culinary scene, fueled by a ballsy, DIY attitude, is ready to hold its own in the national arena.” You can read more here in an article that was published by the Detroit Free News. In addition, new restaurants are opening and existing restaurants are growing! This past week, WXYZ-TV featured two local restaurants now hiring in their Workers Wanted segments. Mabel Gray in Hazel Park will be opening soon and is currently hiring for all positions and Jim Brady’s Detroit will be opening a second location in Royal Oak and is also hiring for all positions.
Dorsey Schools Culinary Arts Program
Do you want to be part of a growing Culinary Revolution? Does the world of cooking intrigue you? Are you excited about the happenings inside a kitchen? Perhaps you thrive in recreating delicious dishes into masterful works for others to enjoy? If this sounds like you, training at Dorsey Schools may be a path you want to consider. The Culinary Arts program at Dorsey Schools (available at the Roseville, MI and Waterford-Pontiac, MI campuses) offers instruction in both the classroom setting as well as in our on-campus kitchens. Students will have the opportunity to learn a variety of skills and techniques in classes throughout the program. Topics covered in the training include sanitation, knife skills, mise en place, butchering, food preparation, various cooking techniques, baking, nutrition, healthy cooking menu planning, catering, and kitchen management. During the last module of training, students will also have an opportunity to participate in an externship where they can take the knowledge and skills learned throughout the program and put it into practice in an actual occupational setting. The Culinary Arts program at Dorsey Schools is accredited by the American Culinary Federation Education Foundation’s (ACFEF) Accrediting Commission. Students of the Dorsey Schools Culinary Arts training program will have the opportunity to become active members of the American Culinary Federation (“ACF”) as a Student Culinarian, and ACF student members are eligible to receive an ACF designation of Certified Culinarian after graduation and completing one year of full time employment in the field.
Are you ready to get your new career cooking? If so, contact Dorsey Schools today by calling 888-422-1188 or request information here!
For more information about our graduation rates, the median debt of students who have completed the program, and other important information, please visit www.dorsey.edu/disclosures.
