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For context, I am an individual interested in Spanish hotels or bakeries in the near future.
One of my biggest mentors had shared with us mentees me that (apparently) (1) Spain is experiencing a supposed shortage of permanent cooks citing that less and less Spanish locals are interested in the hospitality industry. He also noted that (2) Spanish kitchens are still popular for drawing out OT from their staff, and (3) the norm is that it is unpaid.
He was a very well-known and respected chef from the 80s all the way to the 2000s in Madrid, and he still keeps in touch with people in the industry there so I would believe there is truth to what is he saying. Can anybody who has worked in Spain (Madrid or other big cities) in the past 10 years provide their thoughts?
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- 1 month ago
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