Communal Table Podcast: Angie Mar on Grief, Getting Creative, and Pushing Through
The Beatrice Inn's Angie Mar talks about grief, getting creative, and pushing through in a time of universal uncertainty.
Chefs and restaurant workers take great care of everyone else, but often they need a little help themselves. Each week,Food & Winesenior editor Kat Kinsman talks with hospitality pros about they manage their business, brain, and body for the long haul. Is there a topic you'd like to know more about or a guest you'd love to hear from? Tell us at fwpro@foodandwine.com or tweet to Kat @kittenwithawhip, and subscribe to the weeklyFood & Wine Pro newsletter. Subscribe to the newCommunal Table YouTube pageand never miss an episode.Catch up on previous episodes here.
Episode 61: Angie Mar Talks About Grief, Getting Creative, and Pushing Through
Angie Mar(BNC 2017) arrived back in New York City from a stint cooking in London, and found a restaurant landscape completely changed. After a painful period of self quarantine for the safety of the people around her, she put on her game face, went to her restaurant, and made some tough but necessary decisions to ensure a future for the business, and the financial stability of her team. The Beatrice Inn is known and lauded as a luxurious,over-the-top, and spendy place wherethe atmosphereis as much a draw as the food, but like any restaurant, it operates on razor-thin margins and faces an uncertain future. As the team prepped for service, Mar took a moment with Food & Wine senior editor Kat Kinsman to talk about adapting the restaurant's distinctive cuisine for delivery and take-out, thehuman costof the pandemic on the hospitality workforce, and why it's important toacknowledge grief.
Note: Because the podcast had to be recorded in a less than ideal setup, the sound quality may not be as crisp as usual. We're all doing our best.
Links and Resources
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