How are professional chefs coping with the changes brought about by Covid-19?

More than anything it impacted the work force in a huge way, especially those industries such as hospitality and food service.

While the pandemic and country-wide lockdowns closed down restaurants and hotels, and locked out chefs and other staff, it was a time where people reflected and wondered about what would come next. These people who were used to a busy life, with their chef whites and cook shirts on, working almost twelve to fifteen hours a day during busy times, suddenly found themselves with nothing to do.

Many people, left with nothing to keep them occupied, even went into severe depression, while others tried their best to make most of the situation, like spending more time with their families at home (which they did not get while working), or even starting their own ventures such as food delivery. Many offered their services to provide meals and service to frontline workers who were working tirelessly during the pandemic. Some restauranteurs even kept their businesses open, preparing food for delivery orders as well as helping out those in need, so that they ensured their staff would not be out of a job.

Some chefs, especially those who operated their own restaurants, took off their fancy Toques and put on their thinking caps, coming up with revolutionary ideas to implement when the country opened up again and they would be able to serve customers in their restaurants. There certainly was a general understanding that things would never be the same as they were before, hence they knew that the business of operating a restaurant or other eatery would take a 180-degree turnaround to accommodate new rules and regulations in terms of safety, cleanliness and hygiene.

Some chefs even went as far as creating inspirational videos and session for those who needed it, and worked for many other social causes as well.

However almost everyone has survived this unexpected situation in their own way, and we are sure are looking forward to days when things will go back to the days when they will have guests to greet and serve and cook for in their restaurants.