It took a group of chefs with names that Donald Trump would recognize — Thomas Keller, Jean-Georges Vongerichten, Daniel Boulud, and Wolfgang Puck — and about five days of scheduling to arrange a call with the president to discuss the devastating effects of COVID-19 on independent restaurants. As representatives of a trillion-dollar industry facing an estimated $225 billion in losses, the chefs told Trump that restaurant operators need a larger stake in the economic stimulus — and help convincing insurance