This wasn't said as a discriminatory , or disparaging remark towards any group. I have over 15 years in the restaurant and hotel industry, and mostly what I've experienced is that kids comming out of culinary school have this delusion that they are entitled to middle and upper tier salaries, don't want to start at the bottom(just read some of the other related threads here), feel the need to "express their creativity". Everyone wants to start out a F&W top 10 chef. But the REALITY(again, REALITY) is that all kitchens operate on a tight budget, and line pay has ceilings. This is known as business, and those that don't follow , fail. In most major cities, Hispanics are the backbone of the foodservice industry, this is fact. Why? because thgey walk in without the preconcieved ego and demands, and are willing to work and appreciate the opportunities given to them. Think about it, how many kids graduate from all of the culinary programs across the country each year? If you survey a random selection of resaurants,high end to low end, you'll find a a low percentage of them working there. The resaurant industry is not huggy feel good like on tv or in the magazines, itsa business, with tight profit margins. Wake up.