I think there is a correlation between how many people are now entering this career and how many are leaving it. I think it has become glamourous, in the eyes of the public, to become a chef so many people are entering the field. Unfortunately, it is only after working in it for awhile that they discover how unglamourous it really is. People think that because they like to cook, they will like the restaurant business, add to that, the glamour of Food TV, and you will see people lining up to become "chefs". They reality hits and they discover that: 1. Its hard work, in a hot stressful environment. 2. Food TV doesn't have a lot to do with reality. 3.You must spend years "paying your dues", at low wages before you ever become a "chef". I think many culinary schools are partially to blame also. To attract students they often give the false impression that upon graduation you will be a "chef" pulling down $30,000+ a year. Not true. The best way to keep young cooks in this business is to pound it in their heads that this job is stressful, and unglamourous and let all those glory seekers drop out early. The rest, hopefully, understand what this business is truly about and will continue on with long careers. I do my part. I actively discourage many people from seeking the restaurant business out as a career. I know that most of them like the "idea" of becoming a chef much better than the reality of it.