Clement Demarais (Restaurant Manager) - living in a country that loves restaurants as a pastime, but not a career

Dirty Linen first spoke to French restaurant manager Clement Demarais in August. Melbourne was locked down and as a sponsored worker, Clement's options were severely limited. He ended up taking a job in Sydney managing a creperie. We talk about escaping Melbourne, the post-traumatic stress of emerging into low-virus Sydney, and because our topic this fortnight is staffing, we talk about the difficulties of finding skilled staff, especially in an Australia that loves restaurants as a pastime but doesn't value them as a career.

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