Restaurant terms like “ghost kitchen” and “chef collaboration” are the new catchphrases of 2020. In a year that saw people more socially distanced than ever, chefs rallied together to help weather the storm of COVID-19. For people whose entire lives have been shaped by a love for bringing joy to us with their mouthwatering meals and gracious hospitality, it was especially challenging when painstaking years collided nine months ago with catastrophic circumstances.
“We’re an industry that’s just been decimated, and through no fault of our own,” said Matt Peota, executive chef and partner, Passero and Chuck’s Dockside in Arlington Heights.
Food pros everywhere throughout the Chicago suburbs have pivoted on dimes, transforming business plans, producing Emmy-worthy virtual cooking demonstrations, designing meal kits and specially packaged takeout meals with tailored themes and more.
Picture Source: Oceanique
