"There are less, I would say, culinary enthusiasts than there were a decade ago, he told CBC Toronto. Ryan said he's seen the talent pool of chefs drop at least 50 per cent in the last five years. Myself as the chef can't be in two places at once, so finding team members and finding leaders that are able, capable and willing to run these businesses is becoming a challenge on its own, he said."
"Ryan said the pandemic, work from home practices and social media could be catalysts for the waning interest. I see people that go into food and then become influencers and that's the lifestyle they want to live, he said. That's great, but now that's one less person who wants to work in a restaurant. Finding restaurant staff is a problem across the province, said Tony Elenis, with the Ontario Restaurant Hotel Motel Association."
"He said there are about 100,000 job vacancies in the restaurant industry across the country and about half are in Ontario. The George Brown College chef school recently paused intake for several of its culinary programs and said in a statement that application numbers have fluctuated over the last few years. Overall application numbers have been influenced by various factors, including policies related to international student enrolment and shifts in student preferences following the"
Toronto's restaurant sector is experiencing a pronounced shortage of professional chefs and kitchen leaders. Adam Ryan, a Michelin-recognized executive chef at Azura, manages four teams across the city and reports about a 50 percent decline in the chef talent pool over five years. Restaurants struggle to staff kitchens and find leaders able to run multiple sites. Contributing factors include the pandemic, work-from-home trends, and social media influences that shift career choices. Stricter immigration policies have reduced the inflow of professional chefs, and culinary program applications and enrollments have fluctuated accordingly.
Read at www.cbc.ca
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