Chefs will be the most sought after experts in the future
According to the authoritative US Bureau of Labour Statistics the most searched for and those getting the higher pay during the next 5 years will be chefs
Read for you by Donatella Cinelli Colombini
A degree in Medicine? No!
A Major in electronic engineering abroad? Don’t’ bother!
If you want to find a job learn how to cook! This message arrives from a study carried out by the American organ regarding occupation. And we the Italians are in pole position with 160.000 restaurants in our nation, without mentioning the cake stores, delicatessens, ice-cream parlours ……and of course the quantity of Italian restaurants in the world and the fame of our dishes. So dear aspiring chefs, the things to learn are two, technique in the kitchen and the English language.
But who much to chefs earn? In prime position, the ones with the stars get mindboggling pays which one can guess but not know for sure except in the case of societies with the obligation of publishing their budget plan. And so “Il Mondo” reveals the business for Carlo Cracco Investimenti: 2,7 million earnings in 2012, with a profit of 215.000€ and assets for nearly 2 million made up of, by the way, nearly 300.000 € in wine, kept in his cellar. Update ……..with the new gastro-bistrot in Milan Carlo e Camilla in segheria, Cracco has increased his business to reach 3,93 million Euro. Not bad what do you think? And what can we say about the advert for chips that says “Kitchen needs
audacity”. Very impressive but nothing compared to the list of the TOP 21 Chef, the richest in the world. A list which we get from shsonline from Hotel Supplies, Irish society for hotel supplies. In first position the Japanese Alan Wong to home a value of 1,1 billion dollars is accredited, followed by two Brits, Jamie Oliver ($235 million ) and Gordon Ramsay ($118 million). The latter is known in Tuscany as the chef at Castello di Monastero, near Siena, he supervised the royal wedding lunch for William and Kate. In the list there are no Italians but there is an old friend of mine Lidia Bastianich owner of the famous Felidia restaurant in New York, she is author of books and TV presenter and her wealth is valued in 3,7 million Dollars. Let’s stay with the Bastianich family to talk about her son’s earnings, Joe, who we find in Il Fatto Quotidiano. 250 million Dollars for the Master Chef judge has 25 restaurants around the world, and is partner of Oscar Farinetti for Eataly and with three wineries in Italy and one in Argentina.
Back down off the Olympus and with our feet safely on the ground we can understand how much more normal chefs earn. The amounts reach us via a very well informed article in Qui finanza. The executive chef or rather the head of the team, he who coordinates the kitchen, decides the menu, the supplies … earns about 20% of the restaurant sales. This corresponds to a salary which varies between 3 and 7.000€.
In the kitchens in the great hotels, generally the chef has a sous chef, a substitute who earns about half his salary so 1.800-4000€. Beneath him are the “sector managers” called who are in charge of just one thing: entrees, first courses, desserts etc and these earn between 1.200-1.800€ per month. Descending still the role ladder we find the commis who washes the vegetables, peel the potatoes and carry out the simpler tasks. This is the first level of the apprenticeship which is usually the way into important kitchens and is a role usually covered by young people who frequent the cookery schools or who are getting practice. They earn about 1.000€ per month.
In small restaurants, which in fact are the majority of Italian ones, a chef earns from 1500 to 2500 € per month according to his responsibilities and his ability in attracting customers.
It is worth, at this point, underlining one aspect, the chef works when his family and friends are on holiday, during the weekend, on bank holidays, in the evenings….. … Often he or she works far from home and with considerable stress. So it is not a career with no downers. When a young chef presents himself for a job interview asking to be free on Saturdays and Sundays (don’t laugh it happens often) it means that he has not understood how the activity he has chosen works. This might explain why 13% of the programmed employments in 2013 have not been finalized as 600 positions remained vacant for qualified personnel. From the data elaborated by the Centro Studi Fipe for Sigep 2014, 35° Salone Internazionale Gelateria, Pasticceria e Panificazione Artigianali in Rimini and from the McKinsey report it results that 47% of Italian employers have in fact difficulty in finding qualified staff..
So young aspiring chefs get too it, success is behind the corner!