The Restaurant Labor Market Has Never Recovered From COVID | Eater
"Executive chef and partner Reneé Touponce describes the persistent difficulty of finding experienced back-of-house 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 she notes that because of those shortages, "we focus on bringing in interns from culinary school," especially for busy summer months." - Adam Reiner
