Cancel That Order: COVID-19's Impact on the Global Restaurant Industry.

During pandemics our diets change.  Dan Dan Noodles and Sourdough bread were the staples of COVID-19.  In the 1918 influenza it was oysters.  The 17th century plague in Paris was held back by lemonade, and in ancient times, certain foods were reserved for health times, and others for illness.  Recipes and cravings aside, COVID-19 toppled the global culinary industry.  From small-time restaurants to airlines, the pandemic has forced the restaurant industry to pause and think.  And in that thinking, what is being considered?  Environmental impacts?  Gender dynamics? Exploitive labour conditions?   Here to offer his expertise and foresight on the lingering impacts of COVID on the restaurant industry, is Chef Ben Kelly. Benjamin Kelly is a Red Seal Chef, blogger, and cookbook author from Nova Scotia, Canada. For over twenty years he has worked in a wide variety of restaurants from Canada’s east coast to it’s far north.  Ben’s love of food first developed cooking corn chowder and Shepherd’s pie alongside his mother as a young child. That love grew as Ben was guided through his culinary journey by numerous chefs and teachers. Ben’s passion now extends to teaching anyone who wants to learn about food and how to cook.  Today Ben owns and operates a personal chef service and catering company as well as a successful food blog called chefsnotes.com. You can find him on social media @chefbenkelly. And you can find his books, The 5-Ingredient Cookbook For Men, and The How-To Cookbook For Men wherever fine books are sold. Check out Chef Ben at https://www.chefsnotes.com/ Follow Dr. Bob on Twitter:  @ProfessorHuish