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
