Is the Cooking Profession Recession Proof?
August 20, 2009
•Brian Brooks
•Las Vegas
• 0 Comments
The short answer is no. Given the right set of
circumstances, every industry and every profession can be negatively affected
by a recession. The real question is whether or not the profession maintains a
level of stability or growth during economic downturns without being caught up
in the tide. In that case, the answer is yes.
Despite the current state of the economy, jobs in the food
service industry have not only held steady but they have grown. Here are some
statistics from the National Restaurant Association*:
- Restaurant-industry sales are forecast to advance 2.5% in
2009
- The restaurant industry employs an estimated 13 million
people
- The restaurant industry is expected to add 1.8 million
jobs over the next decade, with employment reaching 14.8 million by 2019
Keep in mind this is a national estimate that refers to all
levels of positions within the culinary industry. These are just of few of the
positive statistics for the food service industry as we all try to climb out of
these difficult economic times.
Las Vegas Chefs Weather the Storm
So if no profession is recession proof, what can be done to
improve your prospects for continued employment even as cuts are taking place
all around you? Here are a few tips to stay ahead of the game:
- Give Your Best – Are you giving 100% all the time as a Las
Vegas chef? Poor performers are in trouble no matter what economic
conditions
- Build Your Network – You may have no plans of leaving your
current job, but what if it is planning to leave you? Stay connected with
other Las Vegas chefs and the career counseling office of your culinary
school. Having multiple options in case of a cutback is the key to
securing new employment
- Be Seen – Don’t fall prey to the thought that keeping a
low profile is the key to job security. Get out there. Be seen. Volunteer
for the occasional double shift. Bring up new ideas at kitchen or
restaurant staff meetings. Suggest ways that kitchen operations may be
improved. If you are a valued commodity when/if it comes time for cuts,
your name won’t jump to the top of the list if they feel they can’t do
without you.
- Build Your Skills – Restaurants don’t want to take the
time to hire and train new employees. Don’t give them a reason to. Enroll
in continuing education classes if you already have a culinary degree.
Pursue a certificate or degree if you don’t. The extra education increases
your value to the team and could help preserve your position for as long
as possible.
The food industry is a core industry that fulfills one of
our basic needs: to eat. Other industries might be cracking under the pressure,
but the food industry remains strong.
This article
is presented by Le Cordon Bleu College of Culinary Arts Las Vegas. Le Cordon
Bleu College of Culinary Arts Las Vegas offers Le Cordon Bleu culinary
education classes and culinary training programs in Las Vegas, Nevada. To learn
more about the class offerings, please visit Chefs.edu/Las-Vegas for more
information.
The jobs mentioned are examples of certain potential jobs,
not a representation that these outcomes are more probable than others. Le
Cordon Bleu College of Culinary Arts Las Vegas does not guarantee employment or
salary.
*From the National Restaurant
Association - http://www.restaurant.org/research/ind_glance.cfm