Items

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  2020

  Working during COVID-19

  It describes my work experience during the whole pandemic
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  2020-03-14

  Time of uncertainty and uncharted territory

  March 14. That was the date everything became real. COVID-19 had personally reached my life. My restaurant, my livelihood was gone and I found myself scared for my safety, my well being and I wondered how I was going to survive this pandemic with no income. My family and loved ones were in Los Angeles, CA, my birthplace. They all encouraged me to "come home" but I vowed to stay in New York, the place I had been calling home for the previous three years. Once I received the email from the general manager of my restaurant, I felt as if my world had shattered and I realized New York City was going on lockdown. As one of the most eccentric places to live, we have been hit the hardest by this virus, arguably more than anyone in the world. Six months later, with 200,000 American lives lost and counting we are still in the midst of this global pandemic. There have been moments of fear, unification, division, perseverance, and love among other things. Looking forward, I hope there is a means to this end and as we arrive there we treat each other with the love and respect that we each deserve.
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  2020-08-30

  South Dakota Restaurants Battle for Survival Amid Pandemic

  This article focuses on the pandemic and how it has affected the mom and pop restaurants in rural America, South Dakota. It is important to note that all communities, large and small are dealing with this pandemic and restaurants are struggling for survival, but especially in rural areas.
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  2020-05-13

  David Chang Permanently Closes Momofuku CCDC Due to the Covid-19 Pandemic

  This article covers what is happening in the fine dining industry during Covid-19. All restaurants are dealing with the pandemic and the loss of revenue. Many fine dining restaurants are closing because the cost margins are so narrow and for these restaurants to stay in business they need a full house. It also highlights the decision making that David Chang had to process and look out for the well-being of his employees if they did take-out and delivery. #foodislife, #davidchang #momofuku, #covid19 (Arizona State University, HST 580)