A really interesting piece by Joanne Lee Young, "Passing the art of traditional Cantonese culinary 'magic' to a new generation of B.C. chefs" - reminds us how the tradition of cuisine is ephemeral without passing down through generations vancouversun.com/feature/chin...
vancouversun.com
Passing the art of traditional Cantonese culinary 'magic' to a new generation of B.C. chefs
As chefs grow older, working far beyond retirement ages, how can restaurateurs find, prepare new generation of chefs with same skill sets?