The Chef Ana Consulea testifies
In a very recent ”post-COVID” context, Ana Consulea shares with us her feelings and the way she dealt with the situation:
"The pandemic period was a real roller-coaster for the hospitality industry. Our priority during this period was to protect our team and customers, so we decided to focus on delivery and „to go” orders. Even though we tried to adapt to the situation, it was a shock for us! Overnight, we had to put our products in a catering box, sending it by car and bike to our clients instead of interacting with our guests. Starting April, we decided to deliver only (without the pick-up point) and we focused on helping the medical staff with food supplies.
Things got better starting 1st of June, when we were allowed to open the terrace. Even with restricted conditions, it was wonderful! Our guests and our team were really happy to see each other. This lockdown has shown us (in a painful way) more than ever that restaurants mean much more than food - they are all about interaction and sense of community."
Ana Consulea
Useful links
THE CHEF'S MAGAZINE: THE ORIGINS OF THE CREAM-MAKING KNOW-HOW OF ELLE & VIRE
