Just about a year ago, sadly listing about 30 favorite restaurants that had closed forever during the first full year of Covid-19, I wrote, “the arrival of a pandemic that none of us saw coming at this time last year turned 2020 into a swirling black whirlpool that didn’t make anyone happy.”
Would 2021 be better? With a vaccine on the near horizon, a new national administration coming in, we dared to hope so, even while caseloads and positivity levels remained high.
So here we are, almost at the end of 2021. Most of us are doubly vaccinated now, and many are boosted. That’s good, right? Continue reading Why leave? Local chef becomes a full-time Dad
If I was asked to name a local chef most likely to join the Great Resignation, I would never have thought of Meghan Levins. Yet now she’s a full-time webinar monitor for a national virtual education firm.
Look at Levins’ biography, you might think, “There’s a chef for life.” She’s been working in restaurants since she was 15, when her Mom told her that if she wanted a car she was going to have to earn it. She took the challenge, grabbed an after-school job at the Molly Stark Tavern in her home town in New Hampshire.
Her job was bussing tables, she said, but she quickly fell in love with working in the kitchen. Management nurtured her, created a pantry chef job for her, and by her senior year in high school, gave her the recommendation that got her into CIA, the Culinary Institute of America. Continue reading The Great Resignation: Why a CIA-trained chef quit
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