Livelihood

“I keep seeing all of these jobs for pastry chefs and sous chefs (rank is just below executive chef) asking for formal education or years of experience equivalent to for $20,000 to $25,000 a year. Seriously?! And people wonder why there is a labor shortage in the restaurant industry. No one can live on that wage anymore. And you always work more than 40 hours a week in these positions. Now you know the why when you walk into a place to eat and there isn’t enough staff to take care of you. Who can afford to work for that kind of money? For the higher wages they want a bachelors degree. I am sorry, but I chose my people by having them come in and cook for me. I wanted to see their knife skills, their speed, their confidence, and their ability to make food on a line under pressure. A piece of paper never told me how good a cook was.”

(From a wise woman I know, who has deep experience in all aspects of food preparation from cooking/baking to running a business.)

I say we need to #quietquit unreasonable expectations!!! And support self-employed cooks and bakers!

Furthermore, I think this is just more evidence that we need to dismantle the #educationindustrialcomplex. This kind of thing is elitist and in fact I would not want to spend my money at a business if I find out they have such policies.

If we can’t push back on this now, at a time when working people have more leverage than they (we) have had in a long time (thanks to entitled consumers continuing to expect goods and services available on the spot 24-7), when can we? Now’s the time!

Let’s all support each other’s micro businesses and regenerative livelihoods!

For support in forging your preferred livelihood path, you might like to get a copy of our Financial Resilience and Economic Empowerment Book ($40); and/or join the Transformative Adventures group (no cost). There are some amazing discussions in the group! And many of us in the group offer free talks and workshops online.