B.C.’s labour shortage has hit restaurants particularly hard. Wooing and hanging on to good staff is harder than ever in an already tough industry. Meet the owners, servers, cooks and dishwashers who keep the fires burning.
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“Come on, it’s time to sing ‘Happy Birthday!’” calls Ryan Mountain over his shoulder, as he sweeps by with an impossibly full tray of dishes heaped with spumoni ice cream. He leads a troupe of young male servers to a table of giggling pre-teen girls. “Just say ‘hey’ at the end of each line!” He catches my blank stare. “Okay, okay, just mouth the words. But come on, this is the fun part!”
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He’s got The Keg, Hy’s and Gotham restaurants on his platter. David Aisenstat dishes on how he cooked up a multi-million-dollar enterprise with a one-word concept – steak – and why Led Zeppelin makes him want to rock out
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New York’s James Beard House is the Super Bowl of the culinary world. With a hand-picked roster of ace chefs on hand, can restaurateur Jack Evrensel score a touch-down with the jaded Big Apple crowd?
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