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Trolly Stop can’t find workers. It’s currently running the shop with five employees, instead of the usual 10, and is closed on Sundays to guarantee staff a day off. (Port City Daily photo/Alexandria Sands)
SOUTHEASTERN N.C. ââ After six years of working in the same kitchen, Charlie Blake traded in his apron and chef hat to be a stay-at-home dad.
In August he walked away from his well-paying position as corporate executive chef for Cambridge Village of Wilmington to care for his 7-month-old baby and help his 7-year-old daughter with her remote school work.
âIt’s definitely a lot of change: being a 60-hour-a-week chef to now being home with the kids,â Blake said, âdoing laundry and cleaning the toilet and being a teacher for first grade.â
Charcuterie, cheese and grazing boards are booming
ALLISON BALLARD, Wilmington StarNews
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WILMINGTON, N.C. (AP) For aesthetic appeal, it’s hard to beat a bountiful table, loaded with goodies like cheese and charcuterie. In recent years, that ‘grazing table’ has been a mainstay at stylish weddings and parties and on social media.
One might think that the way the pandemic has put a damper on large gatherings, that this trend would fade, too.
Instead, it’s just changed the way so many things have in recent months. Charcuterie is now ‘jarcuterie’ in cute single-serve containers. Grazing tables are now grazing boards or easy-to-deliver grazing boxes.
But this January and February, some changes are taking on added significance for chefs and restaurateurs.
There are promising signs that business is improving. In North Carolina, Gov. Roy Cooper announced the easing of restrictions for restaurants and bars last week as cases of COVID-19 decline. And across the county, restaurant sales are projected to climb more than 10% this year, according to the National Restaurant Association.
It isn’t quite enough to cover from the pandemic, though, the group said. Instead, 2021 will be a year of transition and rebuilding for the industry. In these cases, that’s in a literal and not just figurative sense.