The Industry Issue

Chef Howard Kirk talks kitchen culture -- both then and now -- in the Industry Issue.

Have you ever worked in a food-related business? Perhaps you have a career within the industry, or maybe you maintained a restaurant or farm job temporarily, while in college or at another time in life. I have worked in several restaurants and bakeries over the years, and ever since, I’ve had a great appreciation for those in the business of growing, preparing and serving food. My first job in a restaurant was at The Homestead in Ocean Grove, New Jersey, and it offered me an opportunity to spend a summer on the Jersey shore, honing skills that have served me in work well-beyond the hospitality industry. It was physically demanding and every day was a challenge in pleasing customers and anticipating their needs while keeping the kitchen crew happy. Yet the job gave me invaluable skillsets – like fine-tuning my ability to think on my feet and collaborating with a group of people through unexpected situations.

According to the Bureau of Labor Statistics, about 62,000 workers in food preparation and food service related jobs in Northeast Florida account for 10% of our region’s labor force. The industry is projected to grow 10% from 2014 to 2024, faster than the average for any other occupation, and food industry job opportunities are rated “excellent” with numerous openings expected for all roles. Statewide figures are even more impressive. With over 39,000 eating and drinking establishments in Florida, restaurant and food service jobs account for 14% of employment in the state, and that number is also projected to grow by 17% in the next ten years.

This issue is dedicated to the food industry, and the myriad ways it impacts our lives beyond just putting food on our plates. We interview local business leaders and talk about the role food plays in helping to build our communities. We look at the challenges professional kitchens face and how restaurants in our region are redefining kitchen culture. Finally, we visit some of our area farms for a behind-the-scenes introduction to the people working hard to harvest the produce we eat.

Though the features in this issue may seem like a departure from our usual content, we felt they offered an important framework for understanding the evolution of our food industry in Northeast Florida. We hope they will be conversation starters and a platform for thinking big about food and the role it plays in shaping our region's economy, communities and culture.

As always, we love hearing feedback from you, so tell us what you think. And, when you are out and about enjoying the fruits of our local food industry's labor, be sure to tag us in social media @edibleneflorida.

Lauren Titus, Editor

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STORIES & RECIPES FROM THE INDUSTRY ISSUE