A message from The James Beard Foundation:
Dear Chefs and Culinary Professionals,
Thank you to all who have been able to tune in to our recent webinars, which have looked at everything from the intricacies of the Paycheck Protection Program to the effects that COVID-19 and pandemic-related policy have had on farmers. Next week, we’re turning our focus to re-opening, with topics including global considerations, guidelines around how to actually move your business forward, and more. Learn more and register below.
Tuesday, May 19, 10:00 A.M. ET: Global Considerations for Re-Opening Restaurants
with chefs Joanne Limoanco, Unilever Food solutions—Middle East and Pakistan; Gili Haim, Unilever Food Solutions—Israel; James Beard Award Winner Sarah Grueneberg, Monteverde, Chicago; ThiTid “Ton” Tassanakajohn, Le Du and Baan, Bangkok, Thailand; and Mitchell Davis, Chief Strategy Officer, James Beard Foundation
As more and more states push small businesses to re-open, restaurant owners in the United States are having to make tough decisions about how and when to open their doors to customers. In this session, we’ll explore the challenges and opportunities facing chefs across the globe as they look toward re-opening. Moderated by Mitchell Davis, chief strategy officer of the James Beard Foundation, this discussion with Unilever Food Solutions chefs Joanne Limoanco and Gili Haim, James Beard Award winner Sarah Grueneberg of Chicago’s Monteverde, and chef ThiTid “Ton” Tassanakajohn of Le Du and Baan in Bangkok will tackle health and safety considerations, the economics of re-opening, and best practices and resources for owners and operators.
Thursday, May 21, 2:00 P.M. ET: Safety First—13 Guidelines to Shape Restaurant Re-Openings
with Corby Kummer, the Atlantic and the Aspen Institute; Chef Danielle Leoni, The Breadfruit & Rum Bar, Phoenix, AZ; and Katherine Miller, Vice President of Impact, James Beard Foundation
Recognizing that restaurant owners and operators are struggling with the myriad rules, regulations, and guidelines around how to re-open their businesses, the Aspen Institute, World Central Kitchen, Off Their Plate, and the James Beard Foundation partnered to create the Safety First: Serving Food and Protecting People During Covid-19 guide. Join the lead author of the report, James Beard Award–winning journalist and Aspen Institute fellow, Corby Kummer and Smart Catch Leader Danielle Leoni for a discussion moderated by Katherine Miller, vice president of Impact at the James Beard Foundation on why the guide was important, how it was compiled, and ways the guide can be used to inform re-opening strategies around the country. A free copy of the Safety First guide is available here.
For more information on our ongoing webinar series, and to access recordings of past webinars, click here. We hope you can join us.
Colleen Vincent and the James Beard Foundation Impact team