Finding a recipe for recovery: What does the future of dining look like?

Dining out is radically different because of the coronavirus, and the “new normal” will impact how D.C.-area chefs work and how restaurants do business.

For WTOP’s “Finding a recipe for recovery” series, some of the D.C.-area’s prominent chefs shared their thoughts on the future of dining.

There’s still a lot of uncertainty about how restaurants will adapt, and the chefs are working their way through it without a recipe.

WTOP spoke with Chris Morgan of Bammys, RAMMY finalist Haidar Karoum of Chloe and others about what restaurants will do to bring customers back into their dining rooms, and if they think people will even be willing to come back like before.

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?
John Domen

John started working at WTOP in 2016 after having grown up in Maryland listening to the station as a child. While he got his on-air start at small stations in Pennsylvania and Delaware, he's spent most of his career in the D.C. area, having been heard on several local stations before coming to WTOP.

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