Zdeněk Pohlreich, a well-known Czech chef and restaurateur, has expressed his concerns about the declining interest in the culinary profession among young people. Pohlreich, who has been in the restaurant business for many years, believes that the demanding nature of the job is deterring young individuals from pursuing a career as a chef.
According to Pohlreich, many young people find the workload overwhelming and quickly give up on the profession. He shared an example of a young chef who quit after just two days, citing exhaustion and a desire for a less demanding job. Pohlreich believes that even amateurs can excel in the kitchen with proper training and dedication, as he himself has witnessed individuals starting from scratch and becoming successful chefs.
Pohlreich also commented on the current trends in gastronomy, expressing his dissatisfaction with the move towards minimalism and technicality in food preparation. He feels that the emphasis on presentation and complex techniques often results in diners receiving lukewarm meals. Pohlreich prefers a more traditional approach, where customers have the freedom to choose their dishes rather than being limited to a fixed menu.
In his own restaurants, Pohlreich prefers to stick to tried and tested dishes that have been on the menu for over 18 years. He believes that if something is working well, there is no need to change it. However, he does make occasional updates to the menu, replacing around 30% of the dishes every year. Additionally, his restaurants offer a daily soup, appetizer, and three main courses for lunch.
Pohlreich acknowledges the rising prices in restaurants as a necessity but disagrees with the current trends in the industry. Despite his reservations, he remains a respected figure in the Czech culinary scene, known for his passion for traditional cuisine and dedication to providing quality dining experiences.
The declining interest in the culinary profession among young people is a concerning trend that could have long-term implications for the restaurant industry. Pohlreich’s insights shed light on the challenges faced by chefs and the need for a renewed focus on attracting and retaining talent in the culinary field.
How has the glamorized image of chefs on television shows affected young people’s perception of the culinary profession?
Oad and long hours in the kitchen to be overwhelming and exhausting. He believes that the glamorized image of chefs on television shows and the portrayal of the profession as glamorous and exciting have misled young people into pursuing a career that they are not prepared for. Pohlreich emphasizes that being a chef requires a lot of hard work, dedication, and passion for food.
Pohlreich also points out that the lack of respect and recognition for chefs in society is another reason for the decline in interest. He believes that chefs are often undervalued and not given the same level of respect as other professions. This, in turn, discourages young people from entering the culinary field.
To address these issues, Pohlreich suggests that culinary schools and institutions need to start providing a more realistic view of the profession to young aspiring chefs. He believes that it is crucial for them to understand the challenges and demands of the job before committing to it. Additionally, Pohlreich emphasizes the importance of mentorship programs and apprenticeships, which would allow young chefs to learn from experienced professionals and gain practical experience in the kitchen.
Overall, Pohlreich’s concerns about the declining interest in the culinary profession among young people are rooted in the misconceptions and lack of awareness surrounding the realities of being a chef. He urges for a shift in perception and for efforts to be made to provide young aspiring chefs with the necessary training, support, and recognition they deserve.
