There’s nothing like a pandemic to deliver an opportunity to assess some of hospitality’s pain points and to treasure the aspects that give the food world heart and soul.
Owner of The Left Handed Chef in South Melbourne, Ehud Malka’s Shabbat Boxes are helping to unite families and friends who are unable to congregate in person on culturally significant days of the week.
An acclaimed Italian restaurant with 13 locations across the globe, 400 Gradi – which won “worlds best pizza” in 2014 – wasn’t able to fit patrons in their restaurants amid COVID-19 restrictions.
We spoke to industry professionals about their experiences during the covid shutdown, how they have adapted to the new restrictions and their thoughts on the future of the hospitality industry.
Eun Hee An, head chef of Sydney’s Paper Bird, tells of her biggest learning curves, most memorable food moments and what it takes to make it a commercial kitchen.
