When Restaurants Close, What Happens to the Ceramicists Who Make the Dinnerware?

  • By cvbizz
  • April 8, 2020
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Since Brooklyn Oaxacan restaurant Claro switched to takeout and delivery only in response to the coronavirus pandemic, chef and owner TJ Steele has been working around the clock. He let most of his staff go and is serving moles and soups alongside two sous chefs. Moles take days to prepare and he’s constantly somewhere in the process, cleaning chiles, grilling outside, or packing finished dishes into plastic and foil containers for delivery drivers to take to their final destinations, where

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