Page 60 - Hospitality Horizon - February-March 2021
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5
FIVE OF THE WORLD’S MOST
DECORATED CHEFS TELL
HOSPITALITY HORIZON
HOW THE PANDEMIC
MAY HAVE PERMANENTLY
CHANGED OUR PERCEPTION
OF FOOD
W hile the trials of
lockdown have
challenged wider society
in ways never before experienced, for the
restaurant trade globally the effects are more
akin to meltdown. From the basic mechanics
of sourcing produce through the operational
logistics that ensures the food service
industry moves efficiently to the end game of
plating up in a kitchen – be that in a
restaurant or at home – Covid-19 has
reconstructed the way we understand food.
Hospitality Horizon has asked five of the
world’s most decorated chefs for their take on
how the industry will recover from the
pandemic.
