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Evening all . May i just butt in again ? I dont believe that money is the issue here. i have never been one to take a job solely on that criteria. And for the record i turned down a job that paid not far off twice the amount to work some where that i believe in . my employers ( btw now know who i am ) respect my experience ( sorry if i`m being presumptuous here boss ) and have done all they can to make me feel at home. They have also created an environment that is refreshingly devoid of all the autocratic dogma that is so traditionally and intrinsically linked to the profession. now i think that my employers may be in the minority here. So with this in mind. What do you all think would be of benefit to this chef shortage situation ? How can we as an industry attract the right people to fill these roles ? And What should we ( or indeed can we )do to change any old structures that may impede this process ? peace out :] i gotta do stuff back in a bit .

good morning . i think the cooks over there will be on a similar wage to here, but i`ll bet there is more cooks to pay. i also think that the price structure and price points for dishes in vancouver is held at bargain levels because of the highly competitive market place here. it means in short term you ( and i sometimes ) as customers get some great deals , but this i believe is a short term gain for both restauratuer and the dinning public alike. but on a tight staff budget how does this restaurant perform at peak times ? is there long waits between courses , or does the food have a shovelled out demeanour ?.or are there inconsistancey issues ? please. I dont have the answers for the above , i`m merely suggesting these as possible outcomes. Also and this is not relevent in all cases , there is quite a few restaurants in vancouver that find it hard to opperate at a profit when they open for lunch, and subsquently only serve dinner. A plus side of this is the cooks only have one service to prepare for and keep slightly better ( if not more nocturnal ) hours, and none of the split shifts or AFD`s as they are so lovingly reffered to in the trade . the down side however is that there is only one revinue source for a restaurant. hmmmmmm , interesting anyway .

irish girl i agree with you also , and i have had a similar path with regard to getting where you want to be. one thing that you mention in your post is that students see Mr Feenie on TV and want to be a cook because they precieve it to be glamourous. the media attention that chefs are, now more than ever, coveting is a double edged sword . personally i dont see Mr Feenies dance as cool , it makes me cringe as i`m sure it does to most who view it . but it does attract people to the trade, the problem is the wrong people . those who just want the dance.

to whom are you referring ? *Deborah* or I ? i have never questioned the proffesion in a dishonourable context. and i`m glad i`ve had the opportunities that have made me who i am . if i were to go back in time the only thing i would change has nothing to do with my career choice , but more my choice in women "edit for punctuation "

yah he worked in chicago for Mr Trotter. i`m an import , most of the lads ( sorry if this is sexaulist i haven`t worked with any ladies yet in town ) i`ve worked with have, or are about to embark on working holidays in Europe . ← DOH! stop the press, i`ve just heard he didn`t "work " there just hung out and watched "stage" whatever you guys call it

you taking the piss ? with regard to adding more . what would you like to know ?

yah he worked in chicago for Mr Trotter. i`m an import , most of the lads ( sorry if this is sexaulist i haven`t worked with any ladies yet in town ) i`ve worked with have, or are about to embark on working holidays in Europe .

owwww this ones juice aint it ! what is it y`all missin` the hockey ? right then . i think the rate in which the industry is expanding has a lot to do with it . and i`ve seen this pattern develope before in Europe . loads of big $$ restaurants are set to open , and where are all the cooks , gonna come from ? in Europe this was the catalist to a wages war between those employers who could compete. so the cooks were quids in. now students are aplenty , head and sous cooks no problem , but that awkward line cook/ prep bitch / chef de partie postion is a different kettle of fish . cooks of this level is where the shortage is i reckon. anyway taking of Europe , i got paid loads more there than here , and we had twice the staff , and less of the labour intensive ( and quite frankly pointless ) garnishes to get en place . now i`ve been cooking for a few years shy of two decades , and to be honest if some one waved a nice job in front of me outside the industry i`d be tempted. and i really love to cook. but this town, hmmmm its making my mind wonder. any way neil you hiring ?

yes :]

$300 buys you food . no wine + sweaty waiters at Lumiere. !

forgive my ignorance here but , correct me if im wrong you are trying to find a restaurant that serves fresh food ? the freshest ? is this `80`s hip hop speak ? Or is it freshest as opposed to stalest ? or even rottenest ? the least decaying menu ? Or not frozen / dried / canned / powdered ? you are a funny spice . and i`m very intrigued now , honestly i am .

Whats the difference between a bunch of wine snobs and a group of wino`s ? cos i just cant see one

yes but how ever you chose to review , there is no escaping the fact that one customer shelled out $300 for three courses ( with a " just ok " amuse ), at our fair cities alleged "best" eatery, and left feeling disappointed . By questioning the method of the reviewee , are you just trying to invalidate Foodie-Girl `s experience. Or do we get kudos for defending mediocrity ?.

Thats good news. please forgive me ... do you mean moderne burger are expanding ? now that would be cool !

hi sarah i`ll say one thing for Connie's , it has a certain charm . is it the interior ( it has a slightly latin american colour scheme ), or is it the servers ( i believe one of them is Connie herself ), or maybe the food ( it hasn`t disappointed me yet ). and for take out , which i have only had on a few occaisions, you get the same deal , albeit minus the first two charms . i`ll have to check out Szechuan Chili

I like to cook to loads of different stuff . one lp that never fails to amuse me during service is " Wire - chairs missing " not only is it a good ol` thought provoking punk, but it also has some irony attached, as it keeps me wishing for a night where the chairs do go missing and general chaos ensues. there also seems to be a lot of bands with foody names ie :- " lamb " "half man - half biscuit " " funki porcini " " sugar cubes " "Cap'n Crunch and the Cereal Killers" ( ok that ones a bit obscure ) "ice T " "meat beat manifesto " "the beat " " the jam " ........ ........ any one think of any more? cos my heads just caved in .

Not Connie s cook house is it , :[ that would be a shame if that place goes , i love their spicy won tons . and Gerald . sorry sir i didn`t read your signature. it seems you are one of the big bosses . i had a " frank " today, that must be the most sinister burger on the planet. * bows * i`m not worthy . i`m not worthy

Right on ! i love the cornwall shop, blue haze or not . you just cant beat Vera`s meat . and good luck with the UBC site . Gerald, please forgive my ignorance , but are you one of the big bosses @ Vera`s ?

hi Gourmet Warehouse Inc (604) 253-3022 1856 Pandora Street Vancouver, BC Urban Fare (604) 975-7550 177 Davie Street Vancouver, BC Chocolate Arts (604) 739-0475 2037 4th Avenue West Vancouver, BC Meinhardt Fine Foods (604) 732-4405 3002 Granville Street Vancouver, BC choc porn

aged 6 developed a strong fascination with pyromania . aged 7 embraced the sensory pleasure of being burnt . aged 8 started my collection of cuts and abrasions. it could only be one trade from there .

Here Here !

CAVIAR. I know i should like it, and i `ve tried , believe me. Every thing from the finest royal beluga to that gross stuff, lump what ever. My reaction is the same no matter what the market value , i just wanna barff.

hi all Too be honest i enjoy sharing a meal. even more so when you consider " cote de beouf "," rack of lamb "and " poulet de bresse" , the list could go on .... there is some real treats to be had for those willing to share , and it brings a sence of occasion to the meal , especially if the dish to be shared is a whole suckling pig.which i have been fortunate to enjoy a few times at the fabulous st john , london i once shared a glorious meal with a cook buddy of mine ( aslo at st john ) . it was a pie, a very generous two portion pie i might add , made of rabbit and pigs trotters, the pie was constructed with a roast veal bone ( with marrow intact ) protruding from its centre. nice thread btw

yeah but there will come a time when food is sent back to the kitchen because the post code of the product stated on the menu is incorrect .

hope fully food allergies. aslo food placed strategical. or food that requires a safety harness to reach the table with out compromising its art......zzzzzzzzzzzzzzzz BORING your spot on about the small plates Mr talent . i always thought they were concieved for the hard of thinking . oh and ice cream with your fish