In what can be taken as yet another indicator of the momentum behind Detroit’s culinary resurgence, Celebrity Chef Marcus Samuelsson held a round table discussion at the Gem Theater in downtown Detroit.
The focus of the discussion was the shortage of skilled labor and what is needed tofind success in such a competitive industry, both locally and nationally.
The work force in Detroit, long known for being “blue collar,” has not disappointed. An extremely diverse group of locals fill all kinds of positions in our local eateries—and their influences on service, menus, beverages and culture are easy to see.
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