Photo: WILL RAGOZZINO/Patrick McMullan
“The thing that surprised me the most — what really took me by surprise — was how hard it was to get and retain good cooks. It is incredibly difficult. I am not alone in this … It was surprising to have to figure this out in a city so large, in an economy that has a shortage of employment.” —Pok Pok chef and owner Andy Ricker, reflecting on one year in business, says that a large number of prospective cooks just never came into work for their first shift. [Eater NY, Earlier]
