Stepping up on the soapbox...
I do believe, we,as professionals have a chance to steer the food business into the future with our combined experiences and knowledge.
That being said, owners and investors look at the young and ignore the old.
The young can be exploited and paid cheaper, while the older more experienced are prone to health issues and want more pay.
If we are going to make a difference at this moment in time, now is the time to act.
To old to work in a kitchen anymore pulling 12-14 hour days is all fine and good, but all that knowledge should not go to rot.
Can't afford to retire and must keep working?
There are other options that will allow you to enjoy our art while still maintaining a descent life.
Investing in the future can mean things like getting involved in the local technical college that has a culinary school. Go ask to give a speech.
Ask to volunteer at a school. Write articles about restaurant life from your experiences and get them published.
Join an ACF chapter in your area and use your experience as proof of your career. Offer to give seminars.
Do what you can to help educate young people about our industry.
PLEASE don't let your career offer nothing for the future of our industry.
I'm stepping down now.......