Starvin Larry

Via NC Renegade

But after voting to remain in the Union after South Carolina seceded:

On May 1, 1861, the North Carolina legislature voted that counties should elect delegates who would determine whether North Carolina would remain in the Union. On May 20, the delegates, convening in Raleigh, voted unanimously that the state would no longer be a part of the United States of America.

Read more at NC Renegade Here

The New America

THE NEW AMERICAN WAY OF LIFE…GET ON BOARD~~~
For a guy and his girlfriend with two kids all you have to do is follow these proven steps:

1. Don’t marry her!
2. Always use your mom’s address to get your mail.
3. The guy buys a house.
4. The guy rents out house to his girlfriend with his 2 kids.
5. Section 8 will pay $900 a month for a 3 bedroom home.
6. Girlfriend signs up for Obamacare so guy doesn’t have to pay for family insurance.
7. Girlfriend gets to go to college for free being a single mother
8. Girlfriend gets $600 a month for food stamps.
9. Girlfriend gets a free cell phone.
10. Girlfriend get free utilities.
11. Guy moves into home, but continues to use moms address for his mail.
12. Girlfriend claims one kid and guy claims the other kid on their tax forms. Now both get to claim head of household at $1800 credit.
13. Girlfriend gets $1,800 a month disability for being “crazy” or having a “bad back” and never has to work again.

This plan is perfectly legal and is being executed now by millions of people.

A married couple with a stay at home mom yields $0 dollars.

An unmarried couple with stay at home mom nets $21,600 disability + $10,800 free housing + $6,000 free obamacare + $6,000 free food + $4,800 free utilities + $6,000 pell grant money to spend + $12,000 a year in college tuition free from pell grant + $8,800 tax benefit for being a single mother = $75,000 a year in benefits!

Any idea why the country is $18 trillion plus in debt and half the population is sitting on their ass letting the other half pay their way???

Well damn-for the right $$$ I would come out of retirement from the field-I put 20+ years into it,I’m sure I qualify as an experienced chef.

Via Fortune Here

Even America’s finest restaurants say hiring has become incredibly difficult. “There aren’t enough qualified cooks — or unqualified cooks,” says a restaurant owner.

Gotham Bar and Grill is a top-rated New York City restaurant with a coveted Michelin star. Not that long ago, it would have been a dream destination for those aspiring to a culinary career. But there’s no waiting line of figures in kitchen whites today.

“If I had a position open in the kitchen, I might have 12 resumes, call in 3 or 4 to [try out] in the kitchen, and make a decision [a few years ago],” co-owner and chef Alfred Portale told Fortune. “Now it’s the other way around; there’s one cook and 12 restaurants” chasing that candidate.

Chefs from all say that getting kitchen talent is tougher than baking a soufflé during an earthquake, and it’s painful for those who are working in kitchens. “All the salary guys are working unforgivable hours, 70 hours [a week]” to make up for the lack, southern California chef and restaurateur Brian Malarkey told Fortune.

The employee drought has multiple causes.

Too many restaurants

Restaurant ownership is a bucket list item for many, and the improved economy has meant many more new restaurants. In the greater Denver area, ten new fine dining restaurants would open in a normal year. “Last year, there were something like 50,” said Eric Skokan, chef and owner of Black Cat Bistro and Bramble & Hare restaurants in downtown Boulder. “There aren’t enough qualified cooks … or unqualified cooks.”

Those entitled millennials

People used to start at the bottom and work their way up. No longer. “Younger people are looking for the quick buck instead of investing in their future,” said Kevin Templeton, executive chef of barleymash in San Diego. Susan Robbins, president of the Careers through Culinary Arts Program, or C-CAP, which works to prepare underserved students for culinary careers, noted an “impatient culture” that expects instant success.

TV is one reason. “They all want to be Anthony Bourdain,” said Chris Coombs, chef/owner of Boston Urban Hospitality, which operates three restaurants. “The television era has warped the perception of how much work it takes to get from where they are to where [Bourdain] is.”

The pay isn’t great

Culinary school is expensive and starting wages are low. “You’ll be on salary ranging from $22,000 to $35,000 [a year],” said Sam McDermott who, up until he left restaurant work earlier this year, was executive chef at Chicago’s Juno restaurant.

At the Culinary Institute of America, tuition, supplies, room and board in New York tops $31,000 a year. Grads can have major student loans to pay off, and that’s without living costs. “That is yet another challenge, paying a starting salary for a line cook and having them be able to survive [in an expensive city],” Portale said. Many students turn to large chains, resorts, and other big facilities that can offer more.

How restaurants are trying to adapt

Restaurants have upped their rates. “We now pay our staff probably $3 to $5 an hour more than we did when we first opened [three years ago],” Chef/owner Will Gilson from Puritan & Company in Cambridge, Massachusetts said. Chef salaries, even in a small restaurant, have gone from $50,000 to $70,000 a year, according to Paul Turano, owner and executive chef of both Tryst and Cook in the greater Boston area. But rising pay also fuels culinary mercenaries who may not even be that good and yet ready to leave for the next best offer.

Coombs and his business partners are paying employees’ school loans up to $1,000 a month. Newport Restaurant Group CEO Paul O’Reilly said that his Rhode Island company uses employee stock ownership to give staff a vested interest. Cathy Whims, chef/owner of three Portland, Oregon restaurants, relies on an “externship program, as it’s easier to raise a cook in our kitchen.” Some restaurants work with C-CAP to develop talent.

But ultimately the answer may be that things will remain tight until restaurant ownership becomes unfashionable and would-be chefs go back to learning their craft at a good restaurant and pass over hefty culinary school tuition.

The last sentence is the way to solve the problem-too many idiot kids thought they were going to be superstar TV chefs and that culinary school was the way to get there-in my 20 plus years running hotel and country club kitchens,all but 2 culinary school grads  were fired inside a month. Go back to  local chefs working together to run apprenticeship programs-THAT’s how you produce the best chefs,because you learn from the best chefs in the area as you’re busting your ass for shitty pay.

Learning to become a chef that way weeds out those who think they’re gonna be superstars on TV and become millionaires because they don’t want to put in the time and effort-seen it over and over.