![]() To hear someone (who is a younger, hotter, less unctuous Charlie Rose?) fighting for the inclusion of the latest typeface from Hoefler & Frere-Jones, or subversive wallpaper made in Brooklyn or (more likely) arguing that selling the original Whitney would be Highbrow Despicable would be so fun. If the whole show devolves into a wrestling match over the lower left quadrant, whose residents are often unknown to me (Lowbrow, Games, “Craps”), it will be a lost opportunity to have criticism on TV, and architecture maybe treated like it is part of mass culture.PORTLAND, Maine - Weeks after Portland was anointed Restaurant City of the Year by a prominent food national magazine last summer, longtime chef King Bishop left his job at one of the Old Port’s most popular dining spots.For a restaurant industry facing a statewide labor shortage, a move like Bishop’s might be the canary in the coal mine. The 36-year-old graduate of Southern Maine Community College’s culinary program had worked behind the line at Street and Co. for 13 years - seven of those as head chef - but the dream of operating his own restaurant was being packed away for another. Bishop became a full-time caregiver and launched Candy King, his own cannabis company, making specialty edibles and distillate. “If I could get the same hourly wage to cook with cannabis, it’s much more appealing,” Bishop said. “I felt like I couldn’t be the only person who is bailing on the restaurant industry.”Īs it turns out, he’s not. As restaurant owners in Portland and beyond struggle with a back-of-house labor shortage that they say threatens their business model, Bishop and a wave of other cooks responsible for elevating the Maine food scene over the last decade are finding better wages, less stressful work environments and greater opportunities for advancement in cannabis. “Every caregiver I talk to is hiring staff and the staff is coming directly from the restaurant industry,” said Andy Pettingill, co-founder of Evergreen Cannabis Co., a grow room and caregiver service based in Cumberland.īangor Daily News Evergreen Cannabis Co.Įquipped with years of training, cooks are becoming caregivers, bartenders are now “budtenders” and pastry chefs make better livings as specialized cannabis chocolatiers and candymakers. co-founders Sergio Hernandez (left) and Andrew Pettingill (right) and Pettingill's wife Kristen stand in one of their marijuana grow rooms in Cumberland. “There’s a science to making edibles,” said Jules Muzyka, who left her post at French restaurant Marche in Lewiston last year to make medicated artisanal chocolates, gummies and candies with Wind Hill Growers in Manchester. “Everything has to be perfect for these things to come out right.” The skills required to be successful in a restaurant’s kitchen are also necessary in the boutique edibles market. Like Bishop, many experienced chefs broke into the industry around the time of the Great Recession, which initiated a period of wealth stagnation from which millennials as a generation haven’t recovered. ![]() It’s over that same span that the Maine food scene acquired its clout.
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