Unraveling in the market for chefs?

It turns out that good restaurants need good cooks, and they are hard to find and keep in the growing market for fancy restaurants: Talent Shortage: Why New York’s Chefs Can’t Find Enough Good Cooks

Stephanie Hurder points out to me that the article hints at possible unraveling of the market:

"Another move is judging final exams at culinary schools like the International Culinary Center. If a chef sees a student whose work impresses them, they can offer the student a trailing gig — like an extended interview in the kitchen — on the spot."