The Labour Market for Chefs - Supply Drying Up

This is a really nice article about the operation of a particularly unusual labour market, the market for chefs. There are lots of applications here, derived demand being the most obvious.

I'm intrigued by one thing - despite Alexis Gaulthier offering an apparently generous bonus to new recruits, the article argues that if he had offered £10,000 rather than £1,000 it would have made no difference.

And perhaps there's some truth in this in the short-run, but in the longer-run higher wages for chefs would certainly have an effect on the supply of labour. At least, that's what economics would tell us.

What does an average kitchen chef earn per hour?