[1rudeboy]

But in order to get to those six figures, most executive chefs have worked more hours than some people do in a lifetime.

[2ndDivisionVet]

What I don’t get is this: Why pay for four years of tuition to these schools when Uncle Sam will train you as a chef and pay you while he’s doing it? Yes, you are correct, cooks are very hard working people.

[MamaDearest]

Hubby and I decided to cheer ourselves up with a good lunch at our favorite nice restaurant and found at noontime the place was about 2/3 empty. Normally we have to wait for a table. Despite all the time and money chefs put forward, if people don't patronize the restaurants, chefs will have the same unemployment woes everyone else is experiencing, and the restaurants will fail.

The restaurant failure myth

His research—consistent with similar studies—found that about one in four restaurants close or change ownership within their first year of business. Over three years, that number rises to three in five.