Chefs' success stories during COVID19
Chefs' success stories during COVID19
LUKASZ SMOLINSKI
Owner @ Deseo in Poland
"AT THE BEGINNING OF THE PANDEMIC, OUR PRIORITY WAS TO PROTECT OUR EMPLOYEES"
CAIO CORRÊA
Head pastry chef @ le Cordon Bleu in Brazil
"WE NOW HAVE SPARE TIME, LET'S DOGOOD THINGS WITH IT"
CHARLES AZAR
Master consultant chef and professor in Lebanon
DUE TO CORONA VIRUS, IT TIME TO THINK ABOUT REDUCE WASTE WITHOUT SACRIFICING QUALITY. CORONA WILL END, BUT YOU WILL BE JUDGED ON QUALITY AND TASTE”
MATTHIAS LUDWIG
Founder of Törtchen törtchen in Cologne
MY BIGGEST WORRY WAS NOT TO SELL ALL THE EASTER PRODUCTS, BUT THANKS TO THE ONLINE SHOP I WAS SOLD OUT TWO DAYS BEFORE EASTER - SOMETHING I NEVER MANAGED BEFORE!
MARIKE VAN BEURDEN
Pastry consultant and author
SHE WAS ADMITTEDLY EXPECTING TO HAVE SOME SLOWDOWN, BUT SHE WAS QUITE SURPRISED WHEN " JOB AFTER JOB GOT CANCELLED", SAYS MARIKE.
ALAN RONCON
Italian pastry chef & chocolatier
“PEOPLE HAVE LOST THEIR ROUTINE” – SAYS ALAN, " AND ARE LOSING CONFIDENCE AND DIRECTION, WITHOUT THE DAILY ROUTINES THEY USED TO HAVE" .
JANICE WONG
Founder of 2AM: dessertbar in Singapore and the Janice Wong sweet concept brand
"STAY POSITIVE AND SEARCH FOR NEW IDEAS, LET EVERY DAY BE INSPIRATIONAL.
THIS WILL BRING US BACK TOGETHER STRONGER THAN BEFORE!"
HÅKAN MÅRTENSSON
Founder of Håkan chocolatier
"IT’S ALL ABOUT LOOKING ON THE BRIGHT SIGHT OF THINGS, WHAT HAPPENED BUT ALSO WHAT COULD HAVE HAPPENED"
DAVIDE OLDANI
Founder of the Cucina Pop
"EVERYTHING WAS GREAT BEFORE THE SHUT DOWN, AND I AM CONFIDENT THAT THE RESTART, EVEN IF WE WILL HAVE TO GO THE EXTRA MILE, WILL BE VERY POSITIVE"
KIRSTEN TIBBALLS
Founder of Savour Pastry School
"MANY CHEFS FEEL THAT THE IMPORTANCE OF LEARNING IS UNPRECEDENTED. AND NOW IS THE TIME TO EMBRACE LEARNING AND EDUCATING YOURSELF, TO COME OUT ON THE OTHER SIDE WITH THE BIG BANG! "
