The controversy continues over the positions taken by some chefs and restaurateurs who complain about a lack of staff and “little dedication to work” on the part of young people. In the viewfinder in particular Alessandro Borghesewho was the first to ignite the debate with a series of statements that set the minds on fire and that cost him a harsh challenge to Livorno.
Alessandro Borghese challenged in Livorno
In fact, these days the chef and TV presenter is in the Tuscan town to shoot a new episode of “4 restaurants“, The famous format that sees four restaurateurs challenge each other with typical dishes, and in some neighborhoods banners have sprung up emphasizing that Borghese in Livorno”is not welcome”.
The banners are accompanied by the hashtags #maipiusfruttamentostagionale and #cercasischiavo, which is also the name of the campaign launched by the USB syndicate: “Chef Borghese, easy your favie with family money”, is the attack. The Livorno section of Usb, sharing the photos on social media, therefore increased the dose: “We would like to remind Borghese that free work (and in our country it exists in various sectors) is called exploitation. Work always pays off”.
The reference is to statements that the chef made to the ‘Corriere della Sera’, to which he explained that “the boys today prefer to stick together on weekends to have fun with friends. And when they decide to try, they do it with the arrogance of those who feel they have arrived. And the claim to receive significant remuneration. Immediately. I may be unpopular, but I have no problem saying that working to learn doesn’t necessarily mean getting paid. I served on cruise ships with ‘only’ approved board and lodging. Stop. I was fine with it: the opportunity was worth the salary. Today there are kids without art or part who do not have the slightest intention of investing in themselves. Lack of devotion to work, lack of attachment to the shirt “.
The chefs who denounced the shortage of staff
Phrases that have ignited the debate even in the light of the summer season, with other well-known entrepreneurs and chefs who have proved Borghese right by claiming that they do not find personnel willing to work in the summer and on weekends: among them also Flavio Briatore Filippo La Mantia and recently also Fabrizio Girasoli, the owner of the Butterfly, a Michelin-starred restaurant in Lucca, who stated that he offered between 1,600 and 1,900 euros per month and that he could not find any workers. On the other hand, the trade unions and those directly involved – the young people – replied, recalling the low wagesi grueling shifts and contracts often inadequate for the tasks performed.
How much does a chef earn in Italy
Borghese did not respond to the complaints, limiting himself to sharing images on social media that portray him right in Livorno, ready to shoot. The controversy, however, does not subside, and has led to several analyzes of the sector of catering to understand what the situation really is.
Recently Jobbydoo, the Italian portal specialized in the job search sector, analyzed salaries in the restaurant world to understand how much does a chef earn in Italycertifying that the net monthly salary of a chef is on average about 1,850 euros, equal to about 35,500 euros gross per year, a figure that is clearly different from the minimum indicated in the national employment contract.
However, the numbers vary, and even a lot, depending on the grade: according to the portal, which analyzed the job advertisements published in the last 12 months, the minimum net salary starts from 900 euro for figures with little experience such as apprentices or sixth level cooks, and goes up to 3,200, reaching a maximum of 6,800 euros for more experienced chefs.
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