While we can't control all the unknowns of the coronavirus pandemic—like when, how, and where restaurants will reopen—these chefs reminded us of all the things that are in our control, most importantly the way we treat ourselves and others. FWPro
We tapped restaurant industry leaders like Jason Vincent, Angie Mar, Andrew Zimmern, and Caroline Glover to speak with the new class of BNCs about staying afloat during crisis. While we can't control all the unknowns of the coronavirus pandemic—like when, how, and where restaurants will reopen—these chefs reminded us of all the things that are in our control, most importantly the way we treat ourselves and others.
Zimmern continued, "I believe our job here on planet earth is to love other people. In doing so we nurture ourselves and our societies and our communities."Jason Vincent said that after the pandemic forced restaurants around the country to close, the first group chat "to ramp back up" was the one he has with his fellow, which includes Chris Shepherd, José Enrique, and Danny Bowien.
“'Do you want to keep doing this?' That’s the first question that I’ve been asking my staff every single day," she said. "It’s just being completely honest and open with each other about what the day is going to look like, and every single day has been completely different."and chef at Beatrice Inn, said that keeping her team employed has kept her motivated; everything else is secondary.
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