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.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.
