Vi forts\u00e4tter att fokusera p\u00e5 alla fina initiativ, samtidigt tipsar vi om vad ni kan g\u00f6ra f\u00f6r att h\u00e5lla hoppet och moralen uppe i sv\u00e5ra tider som dessa. Numera v\u00e4rldsk\u00e4nda kocken Jos\u00e9 Andr\u00e9s visar p\u00e5 fantastiskt f\u00f6red\u00f6me genom att ist\u00e4llet f\u00f6r att st\u00e4nga ner sina restauranger i Washingotn DC och New York, s\u00e5 omvandlar han dem till Community Kitchens.<\/p>\n
Jos\u00e9 Andr\u00e9s restauranggrupp ThinkFoodGroup, meddelade nyligen att man tillf\u00e4lligt g\u00f6r om sina restauranger f\u00f6r att fylla ett annat syfte. Nu n\u00e4r det \u00e4r uteg\u00e5ngsf\u00f6rbud mot restaurangbes\u00f6k i New York och p\u00e5 m\u00e5nga andra st\u00e4llen i USA skall ThinkFoodGroups k\u00f6k bemannas av frivilliga som vill hj\u00e4lpa till och laga mat f\u00f6r Take Away. Den frivilliga personalen kommer vara p\u00e5 plats mellan 12.00 till 17.00 dagligen f\u00f6r att f\u00f6rbereda vad de kallar, \u201caffordable plates of the day\u201d. Man jobbar p\u00e5 menyerna fortfarande, men r\u00e4knar med att vara klara snart. S\u00e5 h\u00e4r s\u00e4ger de sj\u00e4lva;<\/p>\n
\u201cWe are in a serious global emergency and people need to take every precaution, including staying home as much as possible,\u201d Andr\u00e9s said in a statement. \u201cHowever, we also want to help provide food for those who want it in a safe manner, so we feel these community kitchens can help during this challenging time. And those who cannot afford to pay we will welcome as well.\u201d<\/em><\/p>\n All personal som vanligtvis bemannar k\u00f6ken hos restauranggruppen kommer f\u00e5 fullt betalt \u00e4ven medans restaurangerna \u00e4r st\u00e4ngda f\u00f6r \u201dvanlig\u201d verksamhet, de f\u00f6rsta tv\u00e5 veckorna. Det \u00e4r dock inte alla restauranger fr\u00e5n TFG gruppen som \u00e4r st\u00e4ngda utan endast i de stater d\u00e4r det \u00e4r kravet.<\/p>\n <\/p>\n Andra stora v\u00e4lk\u00e4nda kr\u00f6gare valde tidigt att st\u00e4nga igen sina kedjor. Danny Meyer st\u00e4ngde alla restauranger anslutna till 19 Union Square Hospitality Group. Och samma dag meddelade Eric Ripert att Le Bernardin st\u00e4nger. \u00c4ven David Chang st\u00e4nger Momofuku i New York, LA och Washinton DC tills vidare. Endast utk\u00f6rning eller upph\u00e4mtning \u00e4r till\u00e5ten hos vissa.<\/p>\n <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" Vi forts\u00e4tter att fokusera p\u00e5 alla fina initiativ, samtidigt tipsar vi om vad ni kan g\u00f6ra f\u00f6r att h\u00e5lla hoppet och moralen uppe i sv\u00e5ra tider som dessa. Numera v\u00e4rldsk\u00e4nda kocken Jos\u00e9 Andr\u00e9s visar p\u00e5 fantastiskt f\u00f6red\u00f6me genom att ist\u00e4llet f\u00f6r att st\u00e4nga ner sina restauranger i Washingotn DC och New York, s\u00e5 omvandlar han […]<\/p>\n","protected":false},"author":1,"featured_media":6158,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[14,16],"tags":[],"class_list":["post-6157","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-varlden","category-fb"],"_links":{"self":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/6157","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/comments?post=6157"}],"version-history":[{"count":1,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/6157\/revisions"}],"predecessor-version":[{"id":6159,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/6157\/revisions\/6159"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/media\/6158"}],"wp:attachment":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/media?parent=6157"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/categories?post=6157"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/tags?post=6157"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}