Why is a good cook so hard to find these days in L.A Rumors of a labor crisis in the Los Angeles restaurant industry began about four years ago as a grumble — whispering at the farmers market, the occasional kvetching on social media — but as more and more ads for line cooks go unanswered and scheduled interviews bail
Continue reading Help wanted: P.E.I. trying to stir up more cooks Tourism industry will try again with program to train young people as cooks and dishwashers P.E.I.’s tourism industry is working hard to find more cooks for Island restaurants this summer, from new recruiting videos on social media to free training. “People just aren’t lining up to fill cook positions,” said Kathy
Continue reading Too few cooks: Quebec restaurants facing a labour shortage Alex Bastide describes the challenges of finding workers in places like Quebec City and smaller towns with a pair of expletives. “It’s madness,” he continues. “It’s a big problem right now.” Bastide is an owner of L’Gros Luxe, a small Quebec restaurant chain that has locations in Sherbrooke, Victoriaville, Quebec City and
Continue reading Low wages, small workforce leaves booming B.C. restaurants without chefs The restaurant industry may be booming in British Columbia, but a combination of the high cost of living, tight profit margins and a shrinking workforce has made it difficult for kitchens to find enough staff. Eric Pateman, president of Edible Canada, said the company’s restaurant at Vancouver’s popular tourist destination
Continue reading Good cooks are quitting the kitchen, and that’s bad news for your favourite restaurant If I hadn’t gone to cooking school or spent six years working in Toronto kitchens, I wouldn’t be who I am today: a writer, not a cook. Cooking is a wonderful art, skill, trade and craft. But as a career, it stinks: The ratio of work
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