Will I Ever Have a Full Staff?

Low unemployment rates are changing who and how restaurants hire. Join us for discussion centered on what’s behind the labor shortages, and what you can do about it.

Moderator

Kristen Wile
Editor / Founder – Unpretentious Palate

Kristen Wile is the former editor of Charlotte Magazine. She felt traditional media outlets were cutting costs too much to provide the ethical and consistent food journalism readers crave. Unpretentious Palate is old-school reporting and restaurant criticism on a new platform. Before her time at Charlotte, she worked at The Washington Post.

Panelists:
Jamie Lynch / 5 Church
Oscar La Fuentes / Queen City Catering
Bruce Moffett / The Moffett Group
Tara Ebersold / Bleu Barn Bistro
Michael Bowling / Hot Box Next Level


Marc Jacksina
Executive Chef – Earl’s Grocery

Hailing from NY, Marc Jacksina made a name for himself at multiple Best New Restaurant award winners, including Halcyon and Lulu, and has been featured at the James Beard House in NYC, in Food and Wine festivals across the Southeast, in national publications such as Bon Appetit, and on Bravo TV’s “Life After Chef.”

In the process, he has created a loyal following across Charlotte and beyond with his playful, narrative approach to food, and lifelong advocacy for supporting small farms. Marc is now Executive Chef at Earl’s Grocery.

In addition, Marc works with photographer/videographer Peter Taylor on the order/fire, Charlotte’s original culinary video web series.


Scott Crawford
Owner – Crawford and Sons

A five-time James Beard Foundation semifinalist for “Best Chef: Southeast”, Chef Scott Crawford has earned praise for his approach to seasonal cooking in the South. After more than a decade as executive chef in luxury properties, he opened Crawford & Son in downtown Raleigh in November 2016 where he celebrates seasonal harvests. In 2019, Crawford will open a French bistro named for and inspired by his daughter, Jolie. In 2020, look for his modern American steakhouse – Crawford Brothers.

Crawford’s leadership extends beyond the kitchen. Inspired by his own struggle finding a healthy work-life balance in the culinary industry, Crawford implemented a company culture fostering a healthy work environment for his team. Additionally, he has taken on an active role in the community by speaking on the sustainability of the hospitality industry as well as co-founder of Ben’s Friends and founder a support group for food and beverage professionals struggling with substance abuse and addiction.