Meet the London chefs cooking to feed the NHS 1,000 meals a week (via eaterlondon)
, are now on hold. Unlike the many chefs and restaurateurs who can quantify the losses suffered over the last six weeks — customers, staff, revenue — and access emergency government schemes to mitigate those losses, Tobias cannot prove her loss. Combined with a
and elsewhere, invited Tobias to join the growing number of chefs cooking for Deliver Aid in mid-April. The chef said she’d seen what Bramham was doing, and she liked his food, noting his involvement as a good sign — and enough to overcome the first barrier to entry. “In life, sometimes there are things that you want to do but don’t know how to do them,” Tobias said. “And making decisions is especially hard at the moment with so much anxiety.
Another potential after-effect of cooking under these conditions is how it might influence chefs when they do return to professional kitchens. Tobias said the experience had caused her to ask: “Can I do something a bit more like this for a period of time in whatever the restaurant becomes?” When the economy inevitably constricts in the wake of the crisis, and in the
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