stepped into the culinary industry. The hustle and bustle of a typical day in the lives of chefs has drastically changed amid the coronavirus pandemic. In a recent YouTube video by Tasty titled “Day In The Life of 3 Chefs During The Coronavirus”, we get a glimpse into the new reality these chefs are facing. From early morning Chinatown trips to preparing bentos for healthcare professionals, their days have taken on a whole new meaning. Join us as we delve into the challenges and triumphs these chefs encounter in their professional lives during these unprecedented times.
Below Table of Contents
- 1. “A Day in the Life of Chefs During the Coronavirus Pandemic”
- 2. “The Challenges and Adaptations of Running a Restaurant During Quarantine”
- 3. “Supporting Healthcare Professionals: How Chefs are Making a Difference”
- 4. “The Pros and Cons of Takeout and Delivery: A Chef’s Perspective
- Q&A
- Final Notes
1. “A Day in the Life of Chefs During the Coronavirus Pandemic”
opened the restaurant it was just a bunch of us hustling and trying to make things work. Except now, instead of serving customers in our dining room, we’re focused on making and delivering bentos to healthcare professionals.
I start my day by waking up earlier than usual, as the early morning Chinatown trips and deliveries have become a regular part of my routine. Quarantine days have definitely taken a toll on me, but a cup of coffee helps to kickstart my day. After catching up on emails, I head out to prepare the bentos for delivery.
Since we made the difficult decision to close the restaurant, our customers have been incredibly supportive. They’ve been donating to our account via Venmo, which allows us to prepare and donate bentos to healthcare professionals across New York City. It’s heartwarming to see the community come together during these challenging times. We prep the bentos the day before delivery, ensuring they are ready to be warmed up and enjoyed by the doctors, nurses, and healthcare professionals.
While takeout and delivery options have been a lifeline for many businesses, it’s not an easy decision for us. More than half of our appetizers contain raw fish, which means our customers won’t get the full dining experience they are used to. Additionally, there have been incidents of Asian individuals facing discrimination or violence, which is a major concern. We’re carefully weighing the pros and cons to determine the best course of action for our business and our community.
At the shop, mornings are a busy time for preparation. We meticulously check the quality of every pastry and pay attention to the details. We want to ensure that every bento we make is of the highest standard. We also make sure to support the healthcare community by donating bentos to hospitals in need. From starting with 70 bentos a day, we have now scaled up to 250 bentos. Our team works tirelessly to meet the demand and make a difference.
This strange time reminds me of when we first opened the restaurant. It’s challenging, but it also brings out our resilience and determination. We will continue to adapt and find ways to serve our community, even if it means making bentos instead of serving in our dining room. Stay safe, and we’ll get through this together.
2. “The Challenges and Adaptations of Running a Restaurant During Quarantine”
have been immense. With the pandemic forcing us to close our doors, we have had to find new ways to survive and support our community. One of the ways we have been able to do this is through the support of generous donations from people via Venmo. We have been using this money to make bento boxes and deliver them to healthcare professionals throughout New York City. These bento boxes provide a convenient and nourishing meal for those on the frontlines, and we are grateful for the opportunity to contribute in this way.
However, the takeout and delivery options have presented their own set of challenges. Many of our appetizers, which are an integral part of the Jeju Noodle Bar experience, cannot be served for takeout due to the nature of their ingredients, such as raw fish. This means that our customers are not able to fully enjoy our menu from the comfort of their homes, impacting the overall dining experience. Additionally, there is the concern for the safety of our Asian customers, as there have been reports of discrimination and violence towards Asians during this time. This adds an extra layer of risk and uncertainty to the decision of whether to continue offering takeout and delivery.
At the moment, we are carefully weighing the pros and cons of the takeout option to determine what is best for our business and our customers. There is no definitive answer, and the situation is constantly evolving. However, the health and safety of our customers and staff remain our top priorities. We appreciate your support and patience as we navigate through these challenging times, and we will continue to keep you updated on any changes or developments.
Stay safe and take care. Manchester United.
3. “Supporting Healthcare Professionals: How Chefs are Making a Difference”
started the restaurant you know being up at odd hours getting ready for service but now it’s a different kind of service. Instead of serving customers in our restaurant, we are supporting healthcare professionals who are on the frontlines of the pandemic.
Every morning, we wake up early to make breakfast and prepare the bentos. We have received generous donations from people through Venmo, and we use that money to make these nutritious meals for healthcare professionals in New York City. We prepare the bentos the day before, so they are ready for delivery the next day. When the meals are cold, it’s easier for the doctors, nurses, and health professionals to heat them up in the microwave and enjoy during their break time.
The decision to switch to providing takeout options has been a challenging one. While it helps us sustain our business, there are concerns about the safety of our customers and staff, as well as the impact on the overall dining experience. Some of our dishes cannot be served for takeout due to the nature of the ingredients, and we understand that customers may not get the full Jeju Noodle Bar experience. Furthermore, there have been reports of discrimination and violence against Asians, which adds to the risks associated with takeout and delivery. It’s a complex situation, and we are taking time to carefully weigh the pros and cons to make the best decision for our business and the community.
Throughout this challenging time, we remain committed to supporting the healthcare community. We regularly check the quality of our pastries and other products to ensure that we maintain our standards. We have already donated a significant number of bentos to hospitals, and the demand keeps growing. What started as 70 bentos a day has now reached 250. We are grateful for the support we receive and encourage anyone in need to reach out so we can provide more meals to those who deserve it.
Stay safe, and remember, we are all in this together. Manchester United-like, we will come out stronger on the other side.
4. “The Pros and Cons of Takeout and Delivery: A Chef’s Perspective
transitioned from dine-in service to offering takeout and delivery. There are definitely pros and cons to this new way of operating, and as a chef, I have been carefully considering all aspects.
One major advantage of offering takeout and delivery is the ability to continue serving our customers and generating some revenue during these challenging times. It allows us to stay connected with our community and provide them with a taste of our cuisine in the comfort of their own homes. The convenience factor is also a huge plus for many people, especially those who may not have the time or ability to dine out.
However, there are also downsides to relying heavily on takeout and delivery. One issue that has come up is the limited menu options. Many of our popular appetizers, which feature raw fish, are not suitable for takeout due to quality and safety concerns. This means that customers miss out on the full experience of dining at our restaurant. Additionally, there have been reports of discrimination and even violent incidents towards Asian individuals due to the association of the pandemic with certain ethnic groups.
The decision to continue offering takeout and delivery is not an easy one. We must weigh the benefits of staying operational and serving our customers against the risks and challenges that come with it. It requires constantly reassessing the situation, adapting our operations, and finding ways to support those in need, such as healthcare professionals who are on the front lines. Ultimately, as we navigate through these unprecedented times, we must carefully consider the pros and cons and make decisions that prioritize the well-being of our community and our business.
Q&A
opened the restaurant where we had to adjust and adapt to new circumstances. We have implemented new safety measures and protocols to ensure the well-being of our staff and customers. It’s a challenging time, but we are determined to navigate through it.
Here are some common questions and answers surrounding the topics discussed in the YouTube video:
Q: How has the coronavirus affected your daily routine?
A: The coronavirus has caused us to change our daily routine drastically. We now have to wake up earlier to make breakfast and go on early morning Chinatown trips for deliveries. The streets are emptier, and we are more cautious about our health and safety.
Q: How have you been coping with the pandemic as restaurant owners?
A: We had to make the difficult decision to close our restaurant for dine-in services. However, we have been overwhelmed by the support we have received from the community. People have been donating money through Venmo, which we use to make bentos and donate them to healthcare professionals in New York City.
Q: Is takeout and delivery an option for your restaurant during this time?
A: We are still unsure if takeout and delivery is a good option for us. More than half of our appetizers contain raw fish, so they don’t provide the full dining experience our customers are accustomed to. Additionally, there have been incidents of discrimination and violence towards Asian individuals, which raises concerns for our staff and customers’ safety.
Q: How have you been supporting healthcare professionals during this pandemic?
A: We have been making and donating bentos to healthcare professionals in various hospitals. We have increased our production from 70 bentos a day to 250. We have received positive feedback and are open to scaling up even more if needed.
Q: How are you maintaining quality control for your products?
A: We have strict quality control measures in place. Every morning, we check the cross section of our pastries to ensure their quality. We also organize donations to healthcare professionals to make sure they receive the best products possible.
Q: What are your thoughts on the current situation and its impact on the business?
A: It is a challenging time, and we understand that there are risks involved with reopening for takeout and delivery. We are weighing the pros and cons and trying to find the best solution. Our priority is the safety of our staff and customers, while also considering the survival of our business.
Overall, this video provides insights into the daily life of chefs during the coronavirus pandemic and highlights the challenges they face in maintaining their business while keeping everyone safe. Despite the difficulties, they remain determined to support healthcare professionals and the community as much as they can.
Final Notes
started the restaurant people were begging for more a lot of the times we couldn’t provide for what they were asking for just because they wanted more so we would literally prioritize our time on building relationships with all of our vendors our farmers producers so and that took time it takes time we’ve come a long way since then so the sews is part of the korean seaweed and we pack them up here so very quickly these are japchae chinese style gyoza steamy skin ones and then we’re also making some jajangmyeon here the black bean sauce my favorite part one of the things i did want to talk about it is our staff so after we decided to close i’ve seen a lot of restaurants i’ve spoken to a lot of chefs most of them closed down and most of them laid off their staff where i’ve decided to keep my staff on payroll so there’s about 30 plus employees that are basically waiting for financial aid to kick in at some point what i’m doing to help them out is so we put them on a upper valet rotation you see half of them are working while the other half doesn’t you know this way they were socially distancing still helping out the community to versus more bentos now this is one of the things that we want to be able to deliver to them and then also for our customers as well so we’re gonna hit the road and drive.”
Outro:
“And that concludes our glimpse into the lives of three chefs navigating the challenges brought by the coronavirus pandemic. Despite the uncertainty and difficulties faced, it is clear that these chefs remain dedicated to their craft and their community. From early morning Chinatown trips to preparing and delivering bentos to healthcare professionals, their resilience and commitment shine through.
The decision to close their restaurant while still keeping their staff on payroll is a testament to their compassion and determination. Not only are they supporting their employees during these tough times, but they are also finding innovative ways to continue serving their community.
The takeout and delivery options, although not without its risks, offer a lifeline for some businesses. However, the chefs acknowledge the limitations and the potential compromises on the quality of their cuisine. Balancing the safety of their staff and customers with the needs of the business is a ongoing struggle that requires careful consideration.
As we navigate through these uncertain times, it is essential to support our local restaurants and businesses. By ordering takeout, donating, or simply spreading the word about their endeavors, we can help alleviate some of the burdens they face. Let us commend the efforts of chefs like these, who continue to provide nourishment, comfort, and a sense of community during this challenging period.
We stay hopeful that soon, we will emerge stronger from this pandemic. In the meantime, let’s remember to practice social distancing, prioritize the well-being of our loved ones, and support one another. Together, we will overcome these trying times and build a better future for all.
With more people staying home due to the COVID-19 pandemic, cooking and baking have become popular pastimes. As chefs take on more responsibility in the home kitchen, they’re finding new ways to infuse their professional cooking skills to feed their families. We spoke to three chefs from around the world—Matias Montecinos of Chile, Ximena Berdichesky of Mexico, and Noman Ali of Pakistan—to learn about their days during the pandemic.
Matias Montecinos works as Head Chef at the Quall Commune in Chile and is an experienced home chef. When he’s not in the kitchen of the restaurant where he works, his time is spent experimenting with new recipes at home. He starts his day with a cup of espresso and a few sips of infusions—infusions with rosemary, thyme, and oregano. Then he begins prepping for dinner. On the menu tonight? Grilled salmon, a citrusy salad, and baked french fries. After the meal is served and enjoyed by the family, Matias reflects on the day and enjoys a glass of Chilean red wine while listening to jazz music.
Ximena Berdichesky is a professional chef and teacher in Mexico City. She spends her mornings in the kitchen of her home, preparing handmade corn tortillas for her family’s breakfast. She also prepares some tamales in the traditional Oaxacan style. After breakfast, Ximena takes some time to relax with a cup of coffee and talk to her family. She makes sure to set aside time to inspire her students with some cooking lessons through video call. Her favorite part of the day is when she gets to create and share new recipes—she loves the challenge of forming an inventive dish.
Noman Ali is a chef and restaurateur in Pakistan. He focuses on creating innovative dishes that represent the country’s traditional cuisine. He begins his day by baking traditional breads and pastries with local and seasonal ingredients. He also spends time researching and recreating old recipes. He then takes a break in the afternoon to enjoy some shisha and chai, while watching Pakistani television shows. In the evening, Noman cooks for friends and family. His favorite dish to prepare is the traditional Biryani.
Despite the challenges of the pandemic, these three chefs have found joy in the moments they remain connected with their families and loved ones. Through their shared recipes, they have shown us that cooking is a passion no matter the situation—it’s a time to celebrate life, family, and the flavors that bring us together.