The coronavirus may have upended the culinary industry, but rising star chefkwame remains resilient.
prompted by the killing of George Floyd. “It was cool because a lot of people came to us before they went to protest. It was like a stopping point beforehand,” he adds. “It also was tough because there are a lot of emotions around it.” On the first day back, Onwuachi communicated to his staff in a pre-shift meeting that if they weren't up for working with the pressure of both pandemics—of racism and COVID-19—they didn't have to be there.
The team decided to move forward with reopening, but the restaurant landscape looks much different today than it did pre-COVID. “I can’t get close to anyone,” Onwuachi explains. In an effort to flatten the curve, there’s no hugging old customers. Plates have to be placed on a tray away from the table, and guests have to walk their food back to the table themselves.
“This is a time to reset many things,” Onwuachi says, not only of the future after COVID-19, but in regards to equality and diversity in the restaurant industry. “Going back to the old way shouldn’t be the goal. The goal should be to change, making sure that everyone is included in the conversation of cooking and serving.
Here, find the Egusi stew Kwame swears by that can be shipped directly to your door, his memoir, and even pieces from some of his favorite clothing brands.
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