Chefs and restaurateurs are finding creative ways to pivot their business models and meet needs in their communities, from serving as grocery stores, to hunger relief and feeding frontline workers. How have chefs, caterers & restauranteurs kept themselves and their communities fed during the pandemic, and what's next?
Interpretation in Spanish is available for this session. Hay traducción al español disponible para este sesión.
Panelists: Lynnette Marrero (Founder, Speed Rack; Board Member, Restaurant Workers Community Foundation); Kathleen DiPerna (Director of Policy and Planning, Rethink Food NYC), Helah Kehati (President, JPO Concepts), Irene Li (Co-founder, Mei Mei Restaurant Group), Natalie Shmulik (CEO, The Hatchery Chicago)
Moderator: Ben Leventhal (Hot Bread Kitchen Board Member; CEO, Resy, American Express Dining Network)