In an effort to help stop the rapid spread of COVID-19, restaurants across the U.S. closed their dining rooms last week and moved to delivery or take-out services only. Chefs and owners are now working hard to help the millions of restaurant workers who lost their jobs. Chef Edward Lee and Lindsey Ofcacek of the LEE Initiative are among those who are acting quickly to help the industry.
They launched the Restaurant Workers Relief Program and turned the Louisville, Kentucky restaurant 610 Magnolia into a makeshift relief center. In addition to meals, volunteers are also distributing household necessities like tampons, cleaning supplies, and laundry detergent to laid off restaurant workers.
With the help of whiskey brand Maker’s Mark, Lee and Ofcacek were able to expand the program to Cincinnati via chef Jose Salazar, Los Angeles via chef Nancy Silverton’s Pizzeria Mozza, and Washington DC via Lee’s restaurant Succotash. Restaurants in Seattle, and New York City are also participating. More cities will be added soon.
Read more about how the Chefs stepping up to help (and how you can help, too) here.