We’ve finally pushed past 2020 and ushered in 2021. Boston’s First Night was broadcast on TV screens and New York’s famous ball drop in Times Square happened without the crowds. The transition was marked with a spritz of champagne and the blow of a horn. And where there is hope, anything is possible.
This past summer we asked chefs from Greater Boston to share their personal and professional challenges and triumphs as COVID-19 tightened its grip on their lives and livelihoods. They all spoke candidly about the future as they saw it. Now, months later, with the arrival of a vaccine, a return to normal seems possible. But what happens between now and then? In the midst of a holiday season, chefs scramble to accommodate their customers, their staff, and their families as they await the new year. Here is an update of where they are and where they are headed.
Revisiting Peter McCarthy of EVOO and Za, Cambridge and Arlington
Revisiting Ana Sortun of Oleana, Sofra Bakery and Sarma, Cambridge & Somerville
Revisiting Peter Davis of Henrietta’s Table and Noir in the Charles Hotel, Harvard Square
Revisiting Jamie Bissonnette of Coppa, Toro, and Little Donkey
Revisiting Karen Akunowicz of Fox & The Knife, South Boston
Revisiting Joanne Chang of Flour Bakery & Myers + Chang, Boston and Cambridge
Revisiting Irene Li of Mei Mei HQ, Boston
Revisiting Cassie Piuma of Sarma, Somerville
Revisiting Rebecca Arnold of Whole Heart Provisions, with Alex Sáenz of BISq & Taquería el Barrio
