Chef Amanda Cohen of NYC’s Dirt Candy speaks to Andrew Friedman about her New York Times editorial and discusses the future of the restaurant industry, the emotions of owning a temporarily shuttered restaurants, the creative challenges that await when restaurants are permitted to reopen, and the non-obvious (and not strictly monetary) ways restaurant patrons can support the industry at this perilous time.
As a global pandemic took hold, restaurants and chefs responded in some of the most creative and community-minded ways. Take a look at some of the past months' most memorable highlights.
