Welcome to Chow Bella's Bites & Dishes, where Valley chefs and restaurateurs respond to a question New Times food critic Laura Hahnefeld has on her mind. Have a question you'd like to ask? E-mail [email protected]
One of the most common titles -- and most crucial positions -- in a restaurant is that of a line cook, someone who is in charge of a particular station in the kitchen.
How hard is it to hire and retain good cooks in today's Phoenix food scene? Here's what a few Valley chefs had to say:
Bernie Kantak Chef and Partner, Citizen Public House
These days, it's rare to run across an individual who has the chops to withstand the daily grind of working in a kitchen. The other day, I was with two other chefs, and one of them received a text from an employee giving notice -- or should I say giving notice that no notice is being given. Two days later, the other guy had two people cancel their stage 12 hours before for personal reasons. It's a tough industry and not for everyone.