Chefs and Restaurants
Chefs Find a Way to Create Space for Grief and Loss in Their Restaurants
June 18, 2020
For the first time in her career, Kelly Fields doesn’t know what her day will hold. In pre-COVID times, the team at Willa Jean, her New Orleans restaurant, rocked 1,000-cover brunches. Now, with just 28 open seats in the dining room plus a few al fresco tables, they might feed 50. Fields’ muscle memory is in shock.
“There was so much fear in quarantine that I never thought about...