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, ²ÝÝ®´«Ã½ 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,” ²ÝÝ®´«Ã½ 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, ²ÝÝ®´«Ã½ talked with numerous chefs, such as Christian Irabién of and Paola Velez of about the impact the coronavirus has had on their businesses and what they’ve learned from this process.
Read other parts of this series:
- Sign up for ²ÝÝ®´«Ã½ alerts
- Latest coronavirus test results in DC, Maryland and Virginia
- Should you get a coronavirus antibody test? What Fauci recommends
- Some Bethesda streets will soon turn into a ‘streetery’
- Coronavirus disrupts global fight to save endangered species
- Coronavirus resources: Get and give help in DC, Maryland and Virginia
