It is harder and harder for individuals like myself who are not Hispanic but passionate about cooking to get a start in a restaurant kitchen. Why do restaurateurs or maybe specifically chefs target only Hispanic individuals to work their kitchen? I know that an ego usually comes with the business minded. Therefore, I really feel that the only reason Hispanics are hired is that most chefs/restaurateurs feel better at ease believing these Hispanics will never surpass them in this industry. Not only that but more often these Hispanics works hard and gets paid less. DISCRIMINATION I understand that the kitchen may not seem like a glamorous job and maybe individuals feel it is necessary to hire an old broken English speaking Mexican than to hire an educated promising 20 something with a future knowing this is as good as it gets for them when the 20 something can find better. However, individuals like me who was desperate for a start should get there start. Everyone gets started somewhere to gain experience necessary to land more prominent roles and build upon their careers. Whether you are black, white, Hispanic or Asian it shouldn't matter for a person willing to work whether it be to gain experience or simply just to make a living. If you are an executive chef owner of your own restaurant do you or would you hire strictly Hispanic just so you can squash any up and comers that might still your thunder?
post #1 of 70
4/27/09 at 9:24pm