Thursday, March 01, 2012
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| Time to start walking |
This probably happens in all other industries but in mine, it's especially irritating because they barely pay full-fledged cooks a lot of money to begin with. It's disheartening to want to work at a "name" place only to find out they want interns, who they don't have to pay.
I kinda sorta get it. You want to put product out there while keeping your costs low. But, as someone who has hired, trained, and worked with interns, you get a better product by hiring someone who is actually skilled and knowledgeable about your product.
I also know that a lot of culinary schools require their students to intern at a place for a specific amount of time. I am convinced this is a conspiracy between these schools and the companies. My culinary school didn't require an internship. I just cooked at the restaurant which was part of the school. And it was not just a learning process but a teaching process. If you've ever interned before, you know that most of the time, you are not being taught a single thing.
Anyway, I am off to pound the pavement for part-time work. I actually would not mind being paid off-the-books but, nowadays, restaurants are so wary of that they actually do hire on the books. We'll see. Later.
