Cooks don't make a lot of money. Bakers don't either. And even if you climb the ranks, for the amount of hours you'll put in as a Chef, you are SOL.
Why, then, invest at all in the hospitality industry? Because this will be an industry that always provides challenging employment. Judy Rodgers, of Zuni fame, told one author recently, "...there are so many restaurants right now that are serious and trying hard... If you're hardworking and talented, you're never going to have trouble finding a job."*
Not to mention, our delicious food gives those with a bit of disposable income an excuse to spend it. That money will most likely stay in the city, too.
Easy employment and local, entrepreneurial spirit. That puts wheels on this economy, right? Hell yeah.
The San Francisco Baking Institute has encountered some red tape in renewing its business license. The state has ordered them to stop the private, post-secondary education they specialize in, effective immediately.
I know from watching my peers that the SFBI has trained incredibly talented industry professionals. Based on this, they have built a reputation so outstanding that they've attracted talent from outside of the US. The SFBI is an integral part of our culinary landscape in the Bay Area.
So please, sign this petition to keep the SFBI open.
We're not the best paid workers, but hospitality people are incredibly productive. And if we step in through community college, or an ad on Craigslist, we've invested a relatively small amount of money to begin building a wealth of talent. And places like the SFBI -- who actually pay their interns, by the by -- are a part of this success. So support them!
*Quoted from Skirt Steak: Women chefs on standing the heat and staying in the kitchen. By Charlotte Druckman.
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