IT'S THE DIRTY LITTLE SECRET (that we talk about regularly) . . . 

there are not enough cooks in the (restaurant) kitchen. 

In a country where, in most minds, food jobs = culinary jobs (i.e. restaurants), people find it hard to believe that traditional restaurant positions - particularly Line Cooks - are the hardest for us to fill on Good Food Jobs. They receive the fewest views, and we're most likely to hear from the employer who posted them with questions about why they haven't had many (or any) applicants. It's not so shocking to us, given that we were drawn to outside-of-the-kitchen, 'alternative' food jobs to begin with - which is exactly why we created a place where people can find a multitude of ways to apply their passion for food to meaningful work.

But although we personally entered the field of food from the lens of food culture / environmentalism / home cooking / homesteading, we know the important role that restaurants play in the food system. A restaurant can be the first place that someone really tastes good food, or the place where they first feel warm hospitality. It can be the coveted 'third place', the public space that feels like a home, or a welcome reprieve from the kitchen. We honor restaurants that can be a place to open people's eyes, give them new ideas, and a table to share good meals and make memories with others.  

When Taylor was growing up and showing an early interest in food, people would say to her, 'So you want work in a restaurant?' Not exactly. She was actually envious of those that wanted restaurant jobs, because there were plenty of support systems and guidance along that path. Culinary schools and hospitality programs abound, and there seem to be an endless number of restaurants that are always looking for good people in both the front and back of house. There weren't - and still aren't - as many widely known / readily available resources for folks who want to explore, and make a living from, the broader realm of food culture.

Despite all of the infrastructure that supports working in restaurants, we've started to notice over the past few years that even with culinary schools, industry specific culinary job sites, and the rise of the almighty celebrity chefs...there are just not enough cooks in restaurant kitchens. 

This week, the NY Times devoted an entire article to the topic. We have a lot of theories about the shortage, but we're curious to hear from you. Do you aspire to work in a restaurant kitchen? What appeals to you about it? What's stopping you? Have you already worked in a restaurant kitchen? If so, do / did you like it? Why or why not? Does the thought of being a line cook or dishwasher sound absolutely unappealing to you? If so, we're eager to know why.

Last week, Danny Meyer's lauded Union Square Hospitality Group resolved to abolish tipping and even out the revenue stream for both FOH and BOH restaurant workers. Organizations like the Chef Action Network are promoting the value of restaurant workers beyond the plate (and outside of the TV camera frame). We're eager to keep the conversation going.

Here's hoping that restaurants and their customers increasingly honor and value the role that all of the workers play - from the front of house with whom we normally interact, to the cooks in the kitchen, to the dishwashers that help the whole ship stay on course. 

Cheers,

   Taylor & Dorothy
   Co-Founders, Good Food Jobs