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Highbrow manchester maine12/29/2023 Now Portland chefs, who have generated a ton of money into the hospitality industry and not seen much of it trickle their way, are seeing the industry shift away from fine dining and toward counter- and “fast-casual” service. It’s over that same span that the Maine food scene acquired its clout. Like Bishop, many experienced chefs broke into the industry around the time of the Great Recession, which initiated a period of wealth stagnation from which millennials as a generation haven’t recovered. “Everything has to be perfect for these things to come out right.” The skills required to be successful in a restaurant’s kitchen are also necessary in the boutique edibles market. “There’s a science to making edibles,” said Jules Muzyka, who left her post at French restaurant Marche in Lewiston last year to make medicated artisanal chocolates, gummies and candies with Wind Hill Growers in Manchester. “Every caregiver I talk to is hiring staff and the staff is coming directly from the restaurant industry,” said Andy Pettingill, co-founder of Evergreen Cannabis Co., a grow room and caregiver service based in Cumberland. Equipped with years of training, cooks are becoming caregivers, bartenders are now “budtenders” and pastry chefs make better livings as specialized cannabis chocolatiers and candymakers. As restaurant owners in Portland and beyond struggle with a back-of-house labor shortage that they say threatens their business model, Bishop and a wave of other cooks responsible for elevating the Maine food scene over the last decade are finding better wages, less stressful work environments and greater opportunities for advancement in cannabis.
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