The Restaurant Industry is Ripe for Gigging
The advantages of joining the gig workforce are obvious for chefs and restaurant professionals who want to travel the world.
I was into the gig philosophy long before it became the hip lifestyle and economy wave of the future. I’ve valued it from both sides of the paycheck: Hiring talented contract columnists and freelancers to contribute to FSR and, years ago, as a footloose editor who preferred to write on the fly, sometimes in the midnight hours.
When I talk with someone like Chef Marcus Paslay and hear the adventures he and his wife had in the 10 years they