This year’s class of Best New Chefs tells us how they want the restaurant industry to change after COVID-19.
Trigg Brown, Win Son and Win Son Bakery, Brooklyn, NY
Food & Wine is partnering with Southern Smoke Foundation to help raise money for restaurant workers around the country who are in crisis. There has been no better time to change and structure for the well being of our industry as a whole. The standard of living needs to be better for kitchen staff. I’d like to see us create a new structure of pay that spreads gratuity to the back of house staff in a more balanced way.
Sustainability does not just mean buying from local farms, there is a bigger side—and that is being financially sustainable. I hope to see a change in the financial structure of the industry, where chefs aren’t dependent upon or controlled by investors who just want to make a profit. Investors should have less control, it makes them compromise on not just your food or how you want to treat your staff because you have to cut costs.
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