Recently, I was mesmerized by a prep cook. At a strip-mall Korean restaurant, I caught a glimpse of the kitchen and stood dumbfounded for a few minutes, watching a guy slicing garnishes, expending half the energy I would if I were doing the same at home and at twice the speed. The economy of his cooking was magnetic. He moved so little, but did so much.
Being a prep cook is hard, low-wage, and essential work, as the past year has so horribly proved. It is also a “low-skill” job held by “low-skill workers,” at least in the eyes of many policy makers and business leaders, who argue that the American workforce has a “skills gap” or “skills mismatch” problem that has been exacerbated by the pandemic. Millions need to “upskill” to compete in the 21st century, or so say The New York Times and the Boston Consulting Group, among others.
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