Restaurant Diary | Bon appetite


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From March 2020 until November 2020, Bachelor of Published Missionaries From food companies documenting the impact of COVID-19 and other national and global events. The Restaurant Diary is an extension of this project: a weekly series that features frequent voices across the food industry. Current diaries include a farmer battling forest fires and food insecurity in her community; A streak cook finds his calling in the kitchen; A wine breeder focused on diversity, inclusion and fairness and a waiter-turned-brand ambassador. Read all of their posts here, and check back for new entries every week.

Illustration by Jackson Gibbs

Kayla Bell, teacher of wine

Slik wine, Chicago

Entry 1 – 3 February 2021: We knew what was missing in the wine world – diversity, equality and inclusivity – so we set about changing it

Entry 2 – 3 March 2021: How to make the world of wine more inclusive for black women like me

As was told to Angela Burke


Illustration by Jackson Gibbs

Peter Stickler, line cook

American ElmDenver

Entry 1 – 10 February 2021: I have been a cook during COVID and I sincerely love my job

Entry 2 – 10 March 2021: Finally there seems to be a bit of normality – and hope – in the restaurant

As was told by Alison Reddy


Illustration by Jackson Gibbs

Jenny Feldt, bartender and brand ambassador

Gray Goose, Atlanta

Entry 1 – 17 February 2021: Not sure I’ll be going back to Bartending full time

As was told to Elsie Yang


Illustration by Jackson Gibbs

Christine Leitch, Grower and Seed Provider

Namo Pharm And the Kitazawa Seed Company, Winters, California

Entry 1 – 24 February 2021: Hope we all survive this year and still plant by the end of this year

It was also narrated by Alyza Aparbanel

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