After reports emerged that Pierre Koffmann, who previously held three stars in the Michelin Guide UK, blasted chefs wages and the effect the pro Brexit vote has had on the industry, we wanted to get your opinion.
Last week Pierre Koffmann branded salaries in the UK as “stupid” and compared the living conditions of young chefs in London to that of living in poverty. The news obviously caught a lot of chef’s attention and divided opinion so we wanted to see what you guys thought about the comments and what the industry can do to improve the situation.
Speaking to the Evening Standard, the popular chef said the younger generation earning between £15,000 and £18,000 in London are living in poverty, but a lot of you agree the low salary isn’t just an issue for the big city, it’s larger than that.
On Facebook Chuck Prince said he’s facing the same issue in the states: “Everything costs more and the wages are near the same as 20 years ago.”
He added: “For an industry that has gripped the hearts of the public everywhere the stagnant wages are an abomination.”
Bob Lessard and William Thomson also expressed how it isn’t just London suffering from low wages and expensive living costs.
Others also stated it wasn’t just the younger generation being underpaid.
Jon Page said: “Some places near me only pay £17K for a CDP”. While Paul Williams said: “Thought it was chefs all round?”
A general consensus amongst our Facebook users is that the shockingly low pay threshold isn’t new to the industry, it’s always been a cause for concern.
Michael Stechly wrote: “News flash guys…salary hasn’t changed since the 80’s.”
Keith Chritisie agrees: “Pay like Michael Stechly says has always been low. Working conditions, owners, etc. all play a part.”
Warren Cohen and his girlfriend Danielle Houlahan have been in the business for over 10 years but have recently taken time out from the industry to travel across Europe.
A decision the couple made in light of the current pay crisis.
Speaking to us on Facebook Warren said: “All too often you hear of chefs working upwards of 100 hours in a single working week and regularly average 70+. I've been a chef for 10 years now and have frankly had enough,” said Warren.
He continued: “The hours involved are long, and that's the problem. The salary chefs are payed wouldn't be so bad if in return they received a fair work life balance.”
But while most felt appalled by the abysmal income others simply advised to accept the wage packet, hone your skillset and move on up the career ladder.
On Twitter, Ryan Simpson, head chef and co-owner, Orwells at Shiplake who recently took part in Great British Menu 2017 said: “Head down and push on! Wages get better so do the hours.”
The feeling was mutual on Facebook, Craig Wood said: “Begin the learning curve which never ends, head down, eyes open, work hard and rewards will come”. And Morgane Laura Quet Troka commented: “Not being funny here, but if you’re good at what you do the low paid jobs won’t last long.”
With Brexit talks still ongoing Pierre
But how can the industry change, especially if it’s remained this way for the past 30 years? With the level of skilled chefs diminishing it’s becoming more and more difficult to encourage the younger generation to consider a career in the kitchen making it increasingly difficult to attract a new generation of chefs.
