launched the
“LIVE! Culinary
Series” on
Instagram the week after the coronavirus pandemic had us all sheltering in place across the country. That was in mid-March, and restaurants were especially hit hard. I envisioned the series as a way to connect with chefs, bartenders, restaurateurs, and others
in the hospitality industry to discuss what they were doing to survive. Several months later with more than 100 episodes filed, it’s been quite an experience talking to all of these experts.
I’ve discovered during these interviews that no restaurant — no matter how many awards, accolades or waitlists for reservations — is immune to the issues the pandemic has caused. Alas, 100,000 restaurants have closed either permanently or long term since September, according to the National Restaurant
Association. And that’s
only the beginning. Therefore, restaurateurs are forced to get creative just to stay in the game.
For Black-owned restaurants, and chefs, the stakes are even higher. They’ve always generated fewer dollars than their white counterparts, so the pandemic put additional pressures on their livelihoods. Yet, after George Floyd was murdered in Minneapolis at the hands of a racist police officer last spring, many suddenly found themselves hot commodities. Social
justice issues were
pushed to the forefront, and with that, Black voices were elevated. Black chefs, restaurateurs and other culinary artists who were once overlooked were suddenly busy and booked.
I