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Magazine article
Too much heat in the kitchen: survey shows toxic work conditions mean many chefs are getting out
The Conversation
08/03/2024
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Abstract
Chefs are in hot demand. “Chefs, chefs, chefs! Virtually impossible to find anyone,” lamented one Auckland restaurant owner recently. Australia is seeing a similar gap, with chefs ranked the eighth most in-demand occupation. Given this culinary skills shortage, we might expect such sought-after employees to be highly valued.
Apparently not. Our new report on chef wellbeing and working conditions shows chefs in Australia and New Zealand experience significant financial hardship and mental health issues, with many wishing to leave their jobs.
This has major implications for tourism, too, as jobs such as cheffing are “keystone occupations” in major destinations. When jobs can’t be filled, these places lose money.
Tourism revenue is booming, with visitors reportedly seeking more scenery, history and culture. The food chefs prepare in cafés and restaurants forms an integral part of the tourist experience. But despite the laws of supply and demand, the situation for chefs is unlikely to improve without radical changes to work practices.
Details
- Title
- Too much heat in the kitchen: survey shows toxic work conditions mean many chefs are getting out
- Creators
- Matthew Brenner - Southern Cross University, The Hotel SchoolShelagh K. Mooney - Auckland University of TechnologyRichard Robinson - The University of Queensland
- Publication Details
- The Conversation
- Publisher
- The Conversation Media Group Ltd
- Identifiers
- 991013180413102368
- Academic Unit
- Faculty of Business, Law and Arts; The Hotel School
- Language
- English
- Resource Type
- Magazine article