186
“Nobody wants to work in the kitchen anymore.” “I’ve been looking for cooks for months and can’t find them.” “Young people do not want to struggle, they prefer citizenship income”. The complaints of entrepreneurs, ready to offer contracts to those who put themselves in the kitchen, re-emerge in waves. Is it all the fault of subsidies, of the new generations or, again, is the question of wages, horizons and training?
The kitchen brigade
In Italy – data from Fipe, the Italian Federation of public businesses – there are 196,000 restaurants and 317,000 workers employed in the kitchen: chef, sous chef, head of the party, commis, handyman, the entire hierarchical scale of the brigade which has entered the family lexicon thanks to TV .