Our top tales of personal reinvention from a turbulent year in the restaurant industry

For all the latest on Toronto, subscribe to This CityWe won’t ever use your email address for anything elseFrom pastry chef to paralegalCora James worked as a pastry chef in Toronto restaurants for over a decade, eventually reaching the level of executive pastry chef. But she felt like she had hit a wall,. Her starting salary is as much as she earned at the peak of her pastry career, and as she watched the pandemic unfold, she felt no regrets about leaving her previous life behind.

We spoke with James about her career, and her decision to pursue a different path.Five years ago, husband-and-wife team Guy and Kim Rawlings opened Montgomery’s in West Queen West. Veterans of the city’s hospitality scene, and parents of two kids under three at the time, the couple injected their local-obsessed ethos into every inch of the intimate spot. When Covid hit, they built a grocery-box business that gave their customers access to food right from their farmers.

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