Daniel Humm Nonprofit ReThink Food Opens New Restaurant Service | Eater NY
"The now-vegan, three-Michelin-starred restaurant was famously converted into a community kitchen during the height of the pandemic, serving 3,000 meals a day — a move its chef recalls while standing 'in the dining room in his pressed chef whites, tall as an NBA forward.' Reflecting on that time and his relationship to fine dining, he says, “It changed my life.” He has also said, “In my life, I always struggled with the exclusivity of my restaurant. I do love the art of food, but Rethink helped me connect with food in a different way,” attributing the pivot to deeper engagement with community-focused feeding work." - Andrea Strong
