The gastro-business in Poland, like in the rest of the world, was hit hard during the coronavirus pandemic. Albeit itself in need, the industry is supporting those in need by feeding medical personnel and the elderly who have been left without any help. WARSAW: Friday 13th March was unlike any other Friday 13th for restaurateurs, cafe owners and confectioners in Poland. To slow down the increase of new cases of coronavirus, the Polish government decided to introduce a state of epidemic in the country. The decree was followed by various restrictions aimed at curbing the epidemic, some of them concerning restaurants and the gastronomy sector. Starting from March 14, all gastronomy businesses - restaurants, cafes, or confectioneries - had to close down to guests. Only takeout and delivery sales have been allowed since. Although the decision was to be expected, no one was prepared for it. The timing and the scale came as a heavy blow to the industry. Restaurants are a specific type … [Read more...]
Archives for April 2020
(17) Redzepi on the future of fine dining and how he expects a massive drop in guests in the coming year
COPENHAGEN: René Redzepi, chef of noma restaurant in Copenhagen, one of the leading restaurants in the world is working on the assumption that the restaurant will be welcoming between 50% to 75% less guests than two months ago following the COVID-19 crisis. “I think that when we will reopen we will still be able to have 40 guests seated at the restaurant but we will need to adapt to a new reality. The question I am asking myself is what will the restaurant look like when it reopens. The concept of sitting at table for four to five hours in a fine dining context seems very dated to me despite being just one month old. We might be back there in a few years but this will take time.” Speaking with Canadian journalist Marie-Claude Lortie on Instagram Live, the Danish chef said he and his team were already thinking about noma 3.0. Marie-Claude interviewed Massimo Bottura on Monday, an interview we unfortunately missed. “We will need to think very differently about the restaurant … [Read more...]
(16) Daniel Humm: Time to turn the lights back on – Eleven Madison Park reopens as soup kitchen
NEW YORK: Daniel Humm, chef of Eleven Madison Park in New York has reopened his three Michelin star restaurant kitchen and turned it into a commissary kitchen with the goal of producing thousands of meals each day for those who are working on the front lines and those who have been deeply effected by the current crisis. After closing the restaurant and creating an auction in aid of his staff, the award winning chef said he had been struggling with what do since since they closed the doors to their restaurants. “All our worlds have been turned upside down. We need to stay safe, we need to protect each other and the vulnerable.” “But I need to help New York City, it’s given so much to me, even if I can help just a little bit,” he said. To date, New York has been the hardest hit in the United States. “With our friends at Rethink Food NYC who have partnered with American Express we found the answer. We are blessed to have a beautiful and spacious restaurant and kitchen, we have … [Read more...]
(15) Milano Wine Week launches campaign in aid of Bergamo hospitals
MILAN: Milano Wine Week has launched a campaign in aid of two hospitals in Bergamo, the epicentre of the COVID-19 crisis in Italy. The Milano Wine Week is calling on the Italian and international wine world to support Policlinico San Pietro in Ponte San Pietro and Policlinico San Marco in Zingonia. The third edition of the largest wine event in Milan will take place from October 3 to October 11. The president of the event Federico Gordini said that while their aim is to rehabilitate the image of Italian wine in the medium and long term we can only be focused on the present. "This is why we have chosen to support two hospitals in the province of Bergamo, the epicenter of the emergency. All funds will be donated for the purchase of materials and equipment for the improvement of the intensive and sub-intensive care unit, disposable and sterile respiratory helmets and gowns for healthcare personnel. Donations are open can can be made through the Gofundme platform at the … [Read more...]
(14) Fundraiser by Deepanker Khosla to feed the jobless and hungry in Bangkok
BANGKOK: Bangkok Top Table's Young Chef of the Year Deepanker “DK” Khosla of urban farm-to-table Haoma Bangkok has launched a fundraising campaign to feed the jobless and hungry. With Thailand’s tourism sector contributing 30% of total GDP, the hospitality industry is one of the country’s largest employers. Amid the coronavirus pandemic, up to 5 million hospitality workers are facing unemployment—and need help urgently. Chef DK and the Haoma team have launched a fundraiser that will go towards cooking and providing thousands of cooks and their families with a hot meals. The donation page for Chef DK’s #NoOneHungry campaign is located at https://gogetfunding.com/noonehungry-haoma-bangkok/. “The mission of the campaign is to help those in need and those who do not have the means to survive. We want to give them a meal full of nutrition, and in return, we get a smile! Deepanker said he was inspired by an ancient Indian saying, “Ki ghar ka … [Read more...]
(13) Solidarity in the kitchen: chefs cook for hospital staff
CHARLEROI: With not much to do after a government decree to close restaurants, a group of chefs from around Charleroi started Chefs Carolos Solidaires, a non-profit organisation, aimed at delivering food to staff working incessantly in hospitals. On the first day, the founder of the organisation, Constantino Longo, together with a group of chefs prepared some soup that was delivered for lunch in one of the hospitals in the Belgian city. But they were not aware that the response to this initiative would be huge. Since then, thanks to donations from various organisations and interest from other chefs, they have been delivering food made by chefs to staff in hospitals that have been hit by the COVID-19 crisis in various cities around Belgium. The chefs that have founded the association are Fabrizzio Chirico of La Table de La Manufacture urbaine, Alain Stennier of Le Substrat, Tienchin of Esprit Bouddha and Tolis Lalos of Fetavie. Others have in the meantime joined … [Read more...]