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The Food Chain

Factual: Food & Drink

Examining what it takes to put food on your plate

The Food Chain examines the business, science and cultural significance of food, and what it takes to put food on your plate.

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The Food Chain: Back of House

Magazines & Reviews

Back of House of Paradise Garage

14/11/2015 GMT

Back of House

BBC World Service - The Food Chain, Back of House

Want to be a chef? Low entry level wages along with culinary college debt makes it hard

Want to be a top chef? Low entry level wages along with culinary college debt can make it hard for would-be cooks.

It can be a tough life in the pressure cooker of the professional kitchen. A restaurant is a crucible of creativity, heat, and long hours. Low entry level wages often twinned with culinary college debt can make it hard for would-be cooks to stand the financial heat. In London, Simon Jack sits down with four chefs - all at different stages in their career - to discuss the most pressing issues of the culinary age. We put everything on the table, from the current chef shortage to the changing dynamic between a restaurant's cooking staff and its serving staff, and the pressures of staying on top of the fine dining game.

(Photo: Restaurant kitchen and two staff)

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