据外媒报道，美国芝加哥出现“厨师荒”现象，年轻厨师因待遇问题留不住，餐馆经营出现困境。
一名西餐馆业主称，我们收到的都是专业设计的精美简历，可是上面的工作经历都是3个月，6个月的，看上去不像是被解雇的，可是这么短时间能学到什么呢？
一家西餐馆老板贝然（Dave Beran）说，他的厨房中有3名厨师工作年头超过一年半，这已经算超过业界平均时间了，另6名之前在一家知名西餐馆工作不超过3个月。
部分原文报道如下：
Within the tight network of Chicago restaurateurs exists a pervasive problem invisible to most diners. You hear it in anecdotal evidence shared among chefs, seemingly with increased frequency.
Here's one: A few weeks back, One Off Hospitality chef Paul Kahan ran into fellow chef Chris Pandel in the Fulton Market district. Pandel - of The Bristol and Balena - was hosting an open call for cooking positions at Armour & Swift, his forthcoming steakhouse inside the new Google building. That day, Pandel collected 12 resumes, 10 from promising candidates. “It's more than I thought,” he said. “Five years ago, I probably could have counted on 30 to 40.”
