FSR March 2023

S P O N S O R E D B Y S M I T H F I E L D C U L I N A R Y

WORK-LIFE BALANCE An ongoing conversation con nected to labor woes sur rounds work-life balance—or lack thereof. As has been widely reported, many restaurant work ers left the industry during the pandemic, with many report ing that they sought a more bal anced lifestyle. The long, grueling nights and weekends can be especially challenging for primary caregiv ers, or those who aspire to be. “Chefs are sometimes working 90 hours a week,” Peck says. “So work-life balance is a very real

great candidates to fill back-of house positions is truly a priority for restaurant leaders, she says, building an industry that is a ful filling place to work for anyone and everyone should be a top of-mind focus. “Labor has obviously been everyone’s largest challenge since COVID,” Shesto says. “So how can we not only support women, but support people, in general, interested in the food service environment? If we have no chefs, we have no restau rants. So how can we begin to grow that number of really great applicants? This feels like a good place to start.”

“Starting out in the industry, I’ve foundmyself wonder ing, ‘Is it possible? Can I do it?’ in terms of having a fam ily and a balanced lifestyle. And hearing (other female chefs), and their experiences, is incredibly inspirational. Because it shows that it is possible.” Grace Goudie EXECUTIVE CHEF AT SCRATCHBOARD KITCHEN

“We’realreadyseeingmoreandmore womeninthe foodservice industry.”

“There are somany di€erent pathways right now. The pos sibilities are endless. So if you’re interested in foodser vice, find a spot for yourself.” Suzy Wagner OWNER AND HEAD CHEF AT THE CHEF’S DAUGHTER

KC WILD WINGS, BY CHEF DEBBIE GOLD.

SMITHFIELD CULINARY (3)

FSR x QSR Smithfield 8pg Insert March 2023.indd 6

2/8/23 1:48 PM