I refuse to believe chefs are too old at 40. We give our lives for a passion and then some agency decides we don't fit their price structure and pass us over for those between the age of 26-32.
The reason agencies have turned away from us is that we are a safe bet and once placed we stay, hence they make little money from the client . Its better for them when a client needs a new young gun every couple of years and they can gouge the client for 6-10,000 dollars for another placement fee.
Im lucky and don't have this issue. I've worked for myself and worked privately and am yet again building a NEW CONCEPT as we speak, Im just inspired in this column by the numerous chefs who write to me throughout each year begging for someone to ask the question, WHY!
Why not go for stability, why not go for experience, why not go for talent and proven performance, or is it all just about cost these days.
I have given 30 years to the hospitality industry and hope to give it 20 more before I retire, lets not ruin it people.
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