In this interview series, Symrise Flavor North America’s Marketing team speaks with notable chefs across the United States for a look at how they're managing during the pandemic. Alongside sharing the latest challenges in the restaurant industry, the chefs share their favorite recipe to bring comfort to them and their families during time at home.
Getting Creative With Pantry Items and Preparing for Re-Openings
An Interview With Chef Alex Harrell
While his restaurant closed for nearly two months, The Elysian Bar now offers contactless pickup, and Chef Harrell used the time off to get into home-cooking routines. His recipe for Braised Pork Shoulder with Fennel, Orange and Olives is sure to be a crowd-pleaser, even if the crowd currently just means yourself or the people you’re quarantining with. [Continue Reading]
Cooking Creative Comfort Foods and Carefully Planning Reopenings
An Interview With Chef Brett Sawyer
Before COVID-19, the Cleveland food scene was having a moment, with Chef Brett Sawyer’s Good Company and The Plum making notable marks on the city. Chef Sawyer explains how he plans to carefully reopen, and he’s been able to find some silver linings despite the hardships. He also shares a creative twist on the Grilled Artichoke Dip With Spinach, Smoked Salmon & Everything Spice, which you can make at home for some comfort during these difficult times. [Continue Reading]
Being Business Savvy in Unprecedented Times
An Interview With Chef Hari Cameron
Sometimes it’s better to be lucky than good, but in Chef Hari Cameron’s case, he’s both. At the end of 2019, before COVID-19 took hold he accepted an offer to sell his high-end restaurant, a(MUSE.), located in the coastal resort town of Rehoboth Beach, Delaware. Chef Cameron shares his views on the industry and how he thinks restaurants can adapt to the new normal. He also shares a delicious recipe for Chesapeake Blue Crab Fried American Jasmine Rice that home cooks can try on their own and vary with local ingredients. [Continue Reading]
Pleasing Consumers During the Pandemic and Providing Community Support
An Interview With Chef Kim Alter
Not only does Chef Kim Alter cook up delicious Californian cuisine at her San Francisco restaurant Nightbird, but she’s also a savvy business owner and an altruistic person. Amidst the COVID-19 pandemic, Chef Alter quickly pivoted her restaurant, by working with non-profits to provide high-quality meals to help those in need. She also takes time out of her busy schedule to share a Miso Brassicas recipe for consumers to try at home. [Continue Reading]
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