Recession in the Kitchen....

We are all feeling the pinch in this market down turn however is this a blessing in disguise?

My chef works for a prestigious restaurant in the City of London where 75% of their customers are city suits working in the banking and finance arena. During the good times the finely tuned kitchen produced 180 covers in 90 minutes, enabling the bankers to finalise their deals within their hours lunch break.

But times have now changed, the company credit cards are now block and bankers are lunching out less. This has a knock on effect, cost reduction is require and hours are being reduced, which means my chef and his colleagues are getting a work life balance.

Every area of the business is effected and of course redundancy could be on the cards however, this could be the life change that is required.

All ways look on the bright side of life :-)

To employ or to be employed - that is the question?

Is there a work life balance in a chefs life... are you better off working for somebody else or owning your own place? what are the benefits of being employed or being the employer?

There are thousands of jobs out there for chefs.... Head Chef, Sous Chef, Commis but the reason for this is that in most kitchens if you cannot take the pace, pressure and heat your out. Its a tough environment to work in and yet a true Chef wouldn't change it for the world.... they are passionate about their vocation and live and breath everything that is to do with food.