The terrific growth of the West Shore in recent years, paired with the strong building sector, has resulted in an explosion of food service businesses. It’s been a challenge for these operations to attract and retain qualified cooks and chefs. Cooking food professionally has always been a field where passion overrides the desire to make big bucks. Yet, in today’s marketplace, those who have the necessary skills, both technical and interpersonal, are in very high demand. When paired with a strong business sense and a determination to push the boundaries of gastronomic creativity, cooks in our current landscape can expect to be hugely successful.