The Cooking Crisis: Why Only TCNs Are Left Taking the Kitchen Grind
Every time a headline pops up claiming that "young people just don't want to work in kitchens anymore", a very specific memory comes flooding back. Imagine being 19 years old, fresh out of culinary school with a massive hunger to learn. You land a job at a high-volume restaurant, working a blur of 16-hour days, 7 days a week. At the end of your first month, you take home €1,400. Thirty years ago, if a 19-year-old took home the equivalent of €1,400 a month, they were laughing. It was genuinely great money for a teenager starting out. Back then, the brutal hours felt like a fair trade for financial independence and a solid foot on the ladder. You could buy a house, live comfortably, and actually build a future. But three decades later, the wages have stagnated while the cost of living has skyrocketed. Today, offering that same kind of compensation for back-breaking labour isn't a tough rite of passage anymore—it is simply corporate greed and modern-day slavery. This sh...