This quick delivery will tell you more about the fear of restaurateurs about the new limitation on the work of young people, of this Quebecer who finds himself in an important competition in Italy and, finally, of these bars and cafes which produce their own drink.
Let’s start with the Act respecting labor standards in Quebec, effective September 1, which, as we know, will restrict the working hours of teenagers aged 14 to 16 due to the labor shortage.
Teenagers aged 14 to 16 will no longer be able to work more than 17 hours a week or exceed 10 hours between Monday and Friday during the school year. Enforcement is raising concerns among employers because of the complexity and additional challenges it adds to an already complicated time.
Restaurant owners point to labor shortages as the real problem, despite the law's laudable goals. Experts say the law will add extra time and stress for businesses.
Employers, like Julie Arel of the restaurant La Muse, recognize the objective of the law while fearing the constraints it imposes. Lafleur Restaurants plan to recruit more to adapt to the new rules, while Pierre Grondin of Au Toit Rouge stresses the importance of not overloading young people with working hours.
The Association Restauration Québec supports the provisions of the law but notes that some members are unaware that young people will be able to work full time during the holidays.
Managing the working hours of young people will be partly the responsibility of employers, although challenges remain regarding multiple jobs. Statistics on the employment of young people aged 14 to 16 are not precise, but many young people combine work and studies, despite concerns about their psychological distress.
Let's continue by talking about chef Pierre-Olivier Pelletier, originally from Saint-Éloi, who will be Canada's representative at the San Pellegrino Young Chef competition in Milan, October 4 and 5.
He earned his place by winning the national competition with his signature dish, showcasing ingredients from his native region. Her dish included roasted duckling, dry-aged and lacquered in birch syrup with a homemade miso made from wheat, as well as roasted carrots as a nod to her mother's garden.
The 29-year-old chef runs the Kebec Club Privé in Quebec with his wife, highlighting local products. He will be mentored by Suzanne Barr, an experienced chef and entrepreneur, during the international competition. It also campaigns for food security, equality and the sustainability of food sources.
Let's finish with these companies that are increasingly integrating their food production sites into their tasting spaces to respond to the growing consumer interest in local products.
This integration of production areas creates an attraction for customers curious about local products and the manufacturing process.
Projet Pilote, a microdistillery and microbrewery in Montreal, has placed its vats prominently in the establishment to show the production process of beer and spirits. La Maison Smith, a roaster and roaster in Quebec, has integrated production into its tasting room to put people back at the heart of the manufacturing process.
The integration of production raises questions of space optimization and allows customers to observe the manufacturing process while adding a playful dimension to their experience. This exposure to production demystifies the process and promotes interaction between customers and producers, highlighting the importance of the quality of the products and the people who create them.
