TheDispossessed
Senior Member
- Joined
- Jan 15, 2013
- Messages
- 988
- Reaction score
- 8
Almost two years into cooking in NYC and here's some feelings I can't seem to get away from.
This industry is totally broken. Cooks are grossly underpaid, Restaurants rarely are profitable, and customers are paying more than ever for less and less food (small plates, tapas style, I say BS). This doesn't add up right?
So here's my theory:
The economy and food system is in a state of global collapse that few are willing to recognize. Fuel and food prices are skyrocketing.
The labor costs are too high, despite the fact that we get paid so little because the food is too f'in complicated to prep. Chefs are in a constant struggle for recognition and the food is actually suffering as they try to constantly outdo each other.
There are other issues, but to me, these seem to be two of the bigger ones.
I just spent a week in LA. Every Korean restaurant i went to delivered an incredible meal, loaded with the customary sides for $8.99. So my head is spinning. All these young chefs in NYC talk about value, like the think they're giving you a deal on fine dining in their hip restaurant so you should be happy to pay $30 for a 4oz piece of fish and expect the server to be visibly displeased when you opt out of first course.
Comments Please.
This industry is totally broken. Cooks are grossly underpaid, Restaurants rarely are profitable, and customers are paying more than ever for less and less food (small plates, tapas style, I say BS). This doesn't add up right?
So here's my theory:
The economy and food system is in a state of global collapse that few are willing to recognize. Fuel and food prices are skyrocketing.
The labor costs are too high, despite the fact that we get paid so little because the food is too f'in complicated to prep. Chefs are in a constant struggle for recognition and the food is actually suffering as they try to constantly outdo each other.
There are other issues, but to me, these seem to be two of the bigger ones.
I just spent a week in LA. Every Korean restaurant i went to delivered an incredible meal, loaded with the customary sides for $8.99. So my head is spinning. All these young chefs in NYC talk about value, like the think they're giving you a deal on fine dining in their hip restaurant so you should be happy to pay $30 for a 4oz piece of fish and expect the server to be visibly displeased when you opt out of first course.
Comments Please.