What chefs really think about tipping, diners and the industry

We interviewed 30 chefs across the country.

View in browser|nytimes.com Continue reading the main story March 6, 2024 Culinary school? Usually a waste of money. Gen Z cooks? Better at speaking up, but worse at sticking with a kitchen job. We talked to 30 accomplished chefs for their perspectives — and hot takes — on the industry. The New York Times Here's what they had to say. → Sign up for the Restaurant Review newsletter, for Times subscribers only. Get Pete Wells's restaurant reviews sent to you directly — and a day before everyone else. Get it in your inbox Continue reading the main story ADVERTISEMENT Continue reading the main story Need help? Review our newsletter help page or contact us for assistance. You received this message because you signed up for updates from The New York Times. To stop receiving From The Times, unsubscribe. To opt out of other promotional emails from The Times, including those regarding The Athletic, manage your email settings. To opt out of updates and offers sent from The Athletic, submit a request. Subscribe to The TimesGet The New York Times app Connect with us on: Change Your EmailPrivacy PolicyContact UsCalifornia Notices The New York Times Company. 620 Eighth Avenue New York, NY 10018