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Communal Table Podcast: Ming Tsai on Fear and Action in Uncertain Times

Ming Tsai talks about the fears restaurant workers face and actions to take in the time of a pandemic.

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Published on March 20, 2020

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 fwpro@foodandwine.com 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 59: Ming Tsai Talks About the Fears Restaurant Workers Face and Actions to Take

Ming Tsai is one of the best-known chefs in America, but that doesn't insulate him from the onslaught of challenges and unknowns that the restaurant industry is facing right now due to the spread of the coronavirus. Rather, he's had to take quick action to take care of his employees and community—especially the most vulnerable people—and knows he can't do it alone. Tsai spoke with Food & Wine senior editor Kat Kinsman over the phone to talk about the actions we all need to take, the importance of lobbying our elected officials, and how to keep our physical and emotional health in check.

Note: Because the podcast had to be recorded in a less than ideal setup, the sound quality may not be as crisp as usual. We're all doing our best.