Currently I am working a golf course in the Niagara Region. As the season begins we ramp up service for the year. This year with a late start and other variables including starting the hiring cycle of this year’s kitchen staff the juggling begins. Most employees do not have the luxury of a two or three month break in earnings so we see new faces mostly as last year’s team have moved onto more permanent work.

Is this an innovation waiting for a solution to fill in the down time? Because financial obligations don’t take time off do they?

Could we fill in the down time to help organizations such as meals on wheels to shore up the holiday blitz without upsetting the normal routines?  Perhaps finding sponsors to supply the substance, I am fairly sure most kitchen help would be available to give the time.

Or perhaps we fill in the winter with nutritionally balanced meals for those who are on their own and find it difficult to cook for one or two.  How about being a grocery shopper for the elderly still living in their own homes and cooking a meal on site for a nominal fee.

There is so much talent out there let’s find a solution for the plethora of  kitchen help during the seasonal shut down at the end of this season! Do what you can, because you can and are able.