Communal Table Podcast: How Restaurants Are Weathering Coronavirus

Chris Shepherd, Ryan Lachaine, Amanda Cohen, and Jenny Dirksen talk anxiety, coronavirus, and making sure your local restaurants stay in business.

Chefs and restaurant workers take great care of everyone else, but often they need a little help themselves. Each week, Food & Wine senior editor Kat Kinsman talks with hospitality pros about they manage their business, brain, and body for the long haul. Is there a topic you'd like to know more about or a guest you'd love to hear from? Tell us at or tweet to Kat @kittenwithawhip, and subscribe to the weekly Food & Wine Pro newsletter. Subscribe to the new Communal Table YouTube page and never miss an episode. Catch up on previous episodes here.

Episode 56: Anxiety, Coronavirus, and Making Sure Your Local Restaurants Stay in Business

During times of crisis, restaurants are there for us. They're where we celebrate, gather, catch-up, connect, and nourish ourselves body, mind, and spirit. At this unprecedented and uncertain moment when people are told to socially isolate because of coronavirus, many of them are in danger of shutting down for good. Food & Wine senior editor Kat Kinsman spoke by phone from her home in Brooklyn with Houston chefs Chris Shepherd and Ryan Lachaine, NYC chef Amanda Cohen, and No Kid Hungry's National Director, Chef and Culinary Professional Relations Jenny Dirksen about how they're supporting their teams and communities, and what the dining public can do to make sure the restaurants they love will still be around.

Note: Because the podcast had to be recorded in a less than ideal setup, over the phone, the sound quality may not be as crisp as usual. Lachaine's audio was lost despite two recordings, but we did our best to paraphrase. We're all doing the best we can.

Ryan Lachaine:

Chris Shepherd: / Southern Smoke Foundation:

Jenny Dirksen:

Amanda Cohen:

Crisis Text Line: Text #741741 any time for quick and free crisis counseling.

Read: The F&W Pro Guide to Coronavirus: What Restaurants Should Know

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Previous episode: Jay Rayner talks about restaurant criticism, coronavirus, and confronting his own mortality.

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