Finding a recipe for recovery: Coronavirus’ impact on DC-area chefs, restaurant industry

The coronavirus pandemic has thrown a lot of curveballs over the last few months. Many of us have struggled and have had to figure out how to adapt. The same is true for the D.C.-area restaurant industry.

In recent weeks, WTOP has talked to some of the top chefs in the region — James Beard Award and RAMMY Award nominees among them — about how everything they’ve planned for is being reshaped by COVID-19 and how they’re adjusting both in the kitchen and at home.

In a five-part series titled “Finding a recipe for recovery,” WTOP will get a look into their kitchens to talk about how they’re navigating a new normal going forward and how they’re coping with the anxieties so many people have experienced – including what they turn to when stress eating.

In this edition, WTOP talked with numerous chefs, such as Christian Irabién of Muchas Gracias and Paola Velez of Kith/Kin, about the impact the coronavirus has had on their businesses and what they’ve learned from this process.

Read other parts of this series:

Part 1: Coronavirus’ impact on DC-area chefs, restaurant industry
Part 2: What DC area chefs are stress eating right now
Part 3: What the DC region’s chefs can’t wait to eat again
Part 4: Ways you can improve your cooking at home
Part 5: What does the future of dining look like?

More Coronavirus news


This content was republished with permission from CNN.

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