Tough Times for Chefs

One of the hardest hit industries in the moribund economy right now is the restaurant business.  After all, when times are tough, heading out for the night and splurging on appetizers, entrees, dessert and let's not even get into a wine or bar bill, is simply not feasible when shopping at the supermarket and cooking at home are so much more cost effective. An interesting article today in the NY Times about the current glut of unemployed chefs and restaurant workers in New York City highlights the problem.  The story begins with a chef opening a new restaurant near Columbia Univesity who posted an ad on craigslist for an assistant position with a $25,000 salary and no benefits and got 300 apllicants' resumes in response, nine of which had Ph.D.'s. The problem isn't just limited to the Big Apple's overgorwn dining scene however.  I was in Dallas, Texas earlier this month and went out to eat one night with a colleague in the Deep Ellum district east of downtown.  Not only was the former bar & restaurant scene in the neighborhood in a serious  decline (to the point where I was waiting for a tumbleweed to blow across Elm Street), but all three restaurant picks I had gotten off of Chowhound had gone out of business.As hard as times may seem though, sometimes a little chaos and uncertainty is what we need to propel us into a better place.  Amongst the many out of work laborers from all walks of life around the country right now, this recession/correction could provide the opportunity to throw the cards in the air and enter a more rewarding career.  It'll take some toughing it out and perseverance, but things will get better.  Much better.  This is America. You can takepart in checking out an often overlooked federal job training program Americorps. LINKS: NY Times: With Fewer Pots to Stir: Competition Rises Among Cooks Seattle Times: A look at 13 week extension of unemplyment benefits in Indiana SF Chronicle: Assembly Republicans block unemployment bill