Communal Table Podcast: Opening a Restaurant During a Pandemic
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 64: Hospitality Veteran John Winterman Talks About Opening a Restaurant During a Pandemic
John Winterman got fired from his first restaurant job in 1986, and he's been in love with the industry ever since. He honed his appetite for fine dining under the stewardship of Charlie Trotter and Gary Danko, ascended the ranks in Daniel Boulud's empire to become maitre d' at the flagship Daniel, then joined forces with Drew Nieporent's Myriad Restaurant Group to open the 2015 James Beard Best New Restaurant Award-winning Batard as managing partner.佛朗斯—Winterman's first independent venture with chef-owner Chris Cipollone—was set to open its doors in mid-May of this year when the COVID-19 pandemic brought the entire industry to a screeching halt.Food & WineSenior Editor Kat Kinsman got on a call with her longtime friend to talk about the unseen workers who power our whole food system, what needs to change to support them, and if there's still a future for white tablecloth dining.
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
About:佛朗斯Restaurant
Follow:John Winterman
That Michael Stipe video:@remhq
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