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Oyster Club
New American restaurant · Mystic ·
Oyster Club
New American restaurant · Mystic ·
@eater
390,870 Postcards · 10,986 Cities
The Restaurant Labor Market Has Never Recovered From COVID | Eater
"Executive chef and partner Reneé Touponce laments a shortage of technical cooks and the resulting pressure on remaining staff: "It’s still hard to find advanced cooks — specifically pasta cooks and butchers — people who can break down whole animals and cook proteins," and says that, "Because we can’t find a lot of cooks, we focus on bringing in interns from culinary school." - Adam Reiner
