Creativity Beyond the Kitchen
"We’ve probably all cooked for ourselves at one point or another during this pandemic and now we’re equipped to do so with better quality ingredients. Across the country, restaurants have made space in their business plans for some element of retail sales whether it’s selling house made condiments for the first time like One MICHELIN Star Hirohisa in New York City or turning dormant indoor space into a neighborhood farm stand like MICHELIN Bib Gourmand Daisies in Chicago." - Mahira Rivers
