Why hire foreigners to cook local fare?

THE call to get eateries to hire locals as cooks has been bombarded by trade associations and restaurant operators.
The argument that Malaysians do not want to be cooks is no different from other sectors claiming that locals are avoiding "dirty and dangerous" jobs.
How long do we Malaysians want to believe this unfounded claim?
Why do hawker stalls need to employ foreign cooks to prepare local menu?
Why do restaurant operators want to hire foreign cooks?
Hiring foreign workers gives business operators quicker, bigger profits.
These business operators and their mouthpieces are threatening to pass on the increased cost (that seemingly would be incurred if Malaysians are to be hired) to consumers.
If it is true Malaysians do not want to be cooks in local outlets, then how do you explain the uncountable Malaysians selling nasi lemak, fruits, char koay teow, to eke out a living?
Perhaps it is time to review the licences and establish the background of the true owners of these eateries.
That will certainly help the government create fair and just opportunities for young Malaysians and retirees.
The Human Resources Ministry must take the bull by the horns even if the food outlet associations threaten to close shop.
J. D. Lovrenciear
Kuala Lumpur