"A lot of kids coming out of culinary school want to get on Chopped or have their tweezers out in the kitchen. You have filing clerks who decide they want to be chefs; they take their savings, go through a yearlong program, and then expect to come out and work as a sous chef. I worked as a dishwasher for two years before I ever touched any food.
-Pok Pok's Andy Ricker on one of the reasons why the talent pool of young line cooks has dwindled seemingly in NYC. [GS]