Last September, he needed to fill three positions at his central London restaurant, Gauthier Soho: a pastry chef; a chef de partie, to head up one of the stations in the kitchen; and a sommelier. Gauthier says: “We try to make sure they can develop their professional career with our help.”Facebook Twitter Pinterest Chef and restaurateur Alexis Gauthier. “A lot of it is young chefs don’t have any patience. They just want to go straight to sous chef, head chef. And that’s now starting to catch up.” There are few obvious solutions to the chef shortage.

Source: The Guardian March 18, 2018 11:26 UTC