If there’s a negative coming out of Nashville’s recent restaurant boom, it’s the difficulty that restaurateurs are having finding and keeping good talent in the kitchen. Along with the hospitality industry snatching up so many entry-level cooking professionals for hotel and banquet kitchens, there is a shortage of talent entering the workplace compared with the demand.
The Randy Rayburn School of Culinary Arts at Nashville State Community College on the White Bridge Road is working hard to bridge that gap by training the next generation of culinary talent, but they still need outside support to offer these much-needed classes at an affordable tuition rate.