Cultivating Change In Restaurant Pandemic Life

Those of us working in and around the restaurant industry have long known the system was unfairly biased against the little guys. The line cooks of the world resign themselves to working stressful, grueling days for little pay, often with no health benefits or job security. They are used to being treated as replaceable even as they are asked to execute perfection in dish after dish, table after table, day after day; there is no tolerance for less. They must season every plate of pasta and every piece of fish exactly right; too much salt is unpalatable and too little results…