Once an unglamorous stepchild among foodservice career choices, catering has become the industry’s fastest-growing sector, in part by attracting converts from among the ranks of midcareer and middle-aged chefs and restaurant owners who’ve grown disheartened with the rigors of conventional foodservice.New catering practitioners who have fled the restaurant world say they are tired of working 12-to-14-hour shifts six days a week. Some who’ve given up being proprietors of their own eateries see ...
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