Conversations and dispatches from the industry
Let’s talk about the immediate and future challenges facing restaurant owners, staff, and suppliers. We’ll try to make this possible with a series of short video conversations about the issues on everyone’s minds, along with dispatches from kitchens hither and yon.
Send us an e-mail or join us on the bowline forum if you want to participate or have ideas to share.
We’ll also try to take the pulse with a new, brief questionnaire. Check out Calling all restaurants and please take a moment to reply and to engage.
And here’s an intro video, just to give you a feel for what we’re aiming for—nothing fancy, just good people talking through important things in tough times.
In English (4 min).
An introduction to Bowline video conversations
Matt Orlando and Eric Guthey introduce you to a series of video conversations and dispatches on the current state of the restaurant industry.
15.02.21 English (3 min)
Are we resilient? Should we be allowed to live?
Alice Quillet (Co-Owner of Ten Belles coffee bar and bakery, Paris France) has a poignant talk with Marin over the resilience of the restaurant industry and a clipping from the New York Times that got her thinking about the industry’s right to survive.
15.02.21 English (3 min.)
We had winter crops sprouting in the summer
Palisa Anderson (Chef-Owner of Chat Thai, Boon Cafe/Jarern Chai Asian Grocers, Assamm and Samorson, and farmer of Boon Luck Farm) discusses effects of weather in Australia, in combination with COVID-19, have had on organic farming and supplying.
15.02.21 English (6 min)
We decided to be transparent
Alice Quillet (Co-Owner of Ten Belles coffee bar and bakery, Paris France) on our interconnection, stress and making the hard decision to shutdown and be transparent about why.
23.02.21 English (11 min)
It was all gone in a day
Ian Eric Petersen (Head Chef & Owner of Ian Chef a tailor made catering company; Jarlsberg Hovedgård - Tønsberg, Norway) talks with Emilie Auensen (CBS) and Henriette Einevoll Husby (CBS) about the difficulties of having to rethink his profession and life as a result of lockdowns.
22.01.21 English (4 min.)
We’re on a emotional roller coaster
Matt Orlando (Chef-Owner of Amass Restaurant-Copenhagen Denmark) talks about the effects and emotion toll the COVID-19 pandemic has had on him and his businesses.
Iværksætter møde corona 1 af 2 samtaler med Benjamin Weber (Kanton 27, Frederiksberg) om visioner, drømme og ingen kære mor.
29.01.21 Dansk (7 min.)
Jeg er ikke længere på facebook
En Bowline samtale med Restauratør Jacob Niebuhr fra Silkeborg om forståelse eller mangel på samme i relationen mellem mennesker.
I den 11. time Den 2. og en følelsesladet samtale med Benjamin Weber ((Kanton 27, Frederiksberg) om sammenhængskraft, vingårdsejeren og barmhjertig retfærdighed.