據(jù)外媒報(bào)道，美國(guó)芝加哥出現(xiàn)“廚師荒”現(xiàn)象，年輕廚師因待遇問題留不住，餐館經(jīng)營(yíng)出現(xiàn)困境。
一名西餐館業(yè)主稱，我們收到的都是專業(yè)設(shè)計(jì)的精美簡(jiǎn)歷，可是上面的工作經(jīng)歷都是3個(gè)月，6個(gè)月的，看上去不像是被解雇的，可是這么短時(shí)間能學(xué)到什么呢？
一家西餐館老板貝然（Dave Beran）說，他的廚房中有3名廚師工作年頭超過一年半，這已經(jīng)算超過業(yè)界平均時(shí)間了，另6名之前在一家知名西餐館工作不超過3個(gè)月。
部分原文報(bào)道如下：
Within the tight network of Chicago restaurateurs exists a pervasive problem invisible to most diners. You hear it in anecdotal evidence shared among chefs, seemingly with increased frequency.
Here's one: A few weeks back, One Off Hospitality chef Paul Kahan ran into fellow chef Chris Pandel in the Fulton Market district. Pandel - of The Bristol and Balena - was hosting an open call for cooking positions at Armour & Swift, his forthcoming steakhouse inside the new Google building. That day, Pandel collected 12 resumes, 10 from promising candidates. “It's more than I thought,” he said. “Five years ago, I probably could have counted on 30 to 40.”
