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Chef and co-owner of Edulis Restaurant Michael Caballo, left, prepares meals along with his staff in Toronto on June 19, 2013. Mr. Caballo says he’s had a hard time trying to find cooks to work alongside him in his kitchen.
Chef and co-owner of Edulis Restaurant Michael Caballo, left, prepares meals along with his staff in Toronto on June 19, 2013. Mr. Caballo says he’s had a hard time trying to find cooks to work alongside him in his kitchen.
(Matthew Sherwood For The Globe and Mail)

Too many cooks? In Toronto restaurants, there aren’t enough

GAYLE MACDONALD

 — The Globe and Mail

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It’s 8:15 on a Wednesday night, and Edulis Restaurant is packed with expectant foodies sipping hard cider Coat-Albret from Brittany and Spanish Tempranillo while they wait patiently for chef-owner Michael Caballo’s shaved porcini with salt-cured foie gras and warm salads of Portuguese squid and sea asparagus.