Food Technology Magazine | Research
Spike Mendelsohn grew up in the restaurant industry—quite literally. He says some of his most vivid childhood memories are in his grandfather’s restaurant in Montreal, whether it was making a tableside Caesar salad for customers or washing dishes in the back of the house. Considering this upbringing, perhaps it's not surprising that he had a strained relationship with the restaurant industry for many years.
“I don’t think I fell in love with it,” he explains. “It was actually quite the opposite. …