Darren Underway, a sous chef at Somerset restaurant in Chicago, Illinois, has put his quarantine time to productive use and published The Stay-Put Cookbook: A Chef’s Guide to Cooking Under Quarantine, to help those with limited ingredients and budgets actually make the most of their time on lockdown.
In this, the 30th episode of his excellent quarantine special report series of podcasts, Andrew Friedman talks to Underway about his quarantine dishes, how they were mostly made up on a whim, and how his wife was chief taste-tester.
A portion of the proceeds of the book, purchased for $13 (as opposed to the basic $10 price), will go to the Boka Restaurant Group Employee Relief Fund.
These are tough times for chefs and restaurant professionals around the world, but there has never been a better time to seek advice and help around a number of topics affecting hospitality workers. Here's a round-up of some of the most useful resources for chefs.