The Stockyards restaurant owner stocks up on workers’ good will. ⇒

    1 April 2016, mid-afternoon

If you’ve never worked in a kitchen, you may not know that immigrants from Sri Lanka are the backbone of Toronto restaurants. Twelve years ago, when I worked at Fresh, the lion’s share of prep was done by two guys, Mogan and Prapa. They worked a midnight shift, producing all of the vegetarian restaurant’s soups and sauces. As long-term employees, they were the only ones trusted with maintaining the flavour and consistency of key dishes, while the line cooks, Canadian kids in their early 20s who would only stay with the company a couple years, sliced tomatoes and cucumbers.

Tamils keeping Toronto fed.

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