For restaurants, the consequences of the pandemic were immediate — and therefore so was the need to “pivot,” that cliched catchphrase of 2020. Amid capacity restrictions, kinks in the supply chain, and full-on dining shutdowns, many of the creative minds behind the food and beverage businesses we love found inspiring ways to keep their doors open and customers fed.
Coronavirus infections are spiking uncontrollably. Hospitals are over capacity. The public doesn’t understand which activities are safe, and city and state officials vaguely warn that worse is yet to come.
Editor’s note: Cecilia Chiang died on October 28, 2020, at the age of 100. This story, originally published in July 2018, sees Chiang discussing her life, career, and influence on Chinese food in America with close friend Belinda Leong, who notes “hers is a career any chef today would envy.”