Q&A COVID-19 Food Restaurant COVID-19, with Chef Kevin Fonzo
April 16, 2020
From the impact of COVID-19 on the food and restaurant industry to the changing relationship with food many of us are currently dealing with, Chef Kevin Fonzo sheds light on all things food in today's Q&A.
Former owner of the famous "K" restaurant, Chef Fonzo has cooked numerous times at the prestigious James Beard House in New York City, he's been added to the “Orlando’s Dining Hall of Fame”, and now heads his very own NPO, "The Kevin Fonzo Foundation".
We are incredibly proud to have the esteemed Chef Fonzo as an
Art in Voyage Journey Host., heading many of our culinary journeys!
So the number is actually incredibly high. As a whole, I would say the restaurant/hospitality industry is the largest “employer” in this nation. To support them, I highly suggest you consider picking up a to-go lunch or dinner from them and remember, when and if you can, please tip so that they can keep a cash flow for their servers/bartenders who rely on tips as a major part of their income.
I highly recommend cash sales, if possible, as credit cards take a percentage of the sale (only if the handling of cash is safely done). Lastly, words of encouragement and thanks go a long way, along with spreading the word on who is offering food to go!
I do think we will see a steady increase in the amount of to-go/pick up entrees due to the virus and safety concerns, however, I do believe that dining in a restaurant fulfills our need to socialize amongst our peers, friends and family.
Once people believe it is safe, I can see our restaurants becoming lively once again. I think we may also see changes in how close we put tables together or how many people we try to cram into a restaurant.
I suggest you balance your diet with lots of healthy vegetables and fresh fruits as well. Make sure to get outside (even if it's just in your backyard or on your balcony) and do some exercise, get a dose of Vitamin D, and fill your lungs with fresh air. Don't forget to keep your immune systems strong during this time!
One of those things can be to experiment in creating your favorite dish from one of your best restaurants or a dish you saw on a TV show or in a magazine. Challenge yourself and step out of the box. Try new flavors and experiment with new cooking techniques.
Remember, if you screw it up, you now have the time to correct it....we learn from our mistakes and challenges! A simple rule of thumb while cooking is “you can always add more, but you can’t take it out” - learn to season in steps and always taste what you are making!