Daniels, 41, is a Red Seal certified chef, who worked as an intern in Toronto’s food industry and is still uncertain in terms of his career.
Sometimes interns are paid. More often they work for free, hoping the internship will turn into a “real” job or at least give them work experience and a beefed-up resume. But in an economy still trying to drag itself out of a recession, today’s university and college graduates have it tough.
Are unpaid internships the new normal? - The Sheaf