Are cities losing their food identities? In part two of our conversation with Chef Romain Avril, we explore the struggle for independent chefs to create unique and affordable dining experiences post-pandemic while competing with chain restaurants for increasingly precious real estate. Romain says rent subsidies and a strong showing of Michelin-starred restaurants are key to preserving the GTAs food identity. We also discuss how tip culture in North America is damaging for both restaurant owners and their staff.