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Mark Kurylandchik has spent the last five years as a food writer and critic for the Detroit Free Press.
- Omar Anani, whose restaurant Saffron De Twah Moroccan Bistro was a semifinalist for a James Beard Foundation award for Best New Restaurant just before the pandemic hit in 2020. Then, he closed his restaurant and turned it into a community kitchen.
- Phil Jones, who managed to distribute over 100,000 pounds of cooked and diced chicken at the height of the pandemic.
- Ederique Goudia, who as lead chef for the nonprofit Make Food Not Waste upcycled food that would normally go to landfill and fed students instead.
- Anthony Lombardo and Desiré Vincent Levy, who started the Detroit Kitchen Terminal to provide culinary training for formerly incarcerated people. When the pandemic hit, they redirected some of those funds for restaurant workers in Detroit the week before Christmas.
- Mark Kurlyandchik on replacing the Detroit Free Press’ annual Restaurant of the Year awards with the Food Fighters Honorees
- Reflecting on his five years as a food writer and critic for the Detroit Free Press
- Some of the most impactful chefs and restaurants who have stepped up for their communities during the pandemic
Essential Cooking Broadcast and Podcast is supported by La Marca Prosecco.