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I have enough food (some days a little too much), a roof over my head, a paycheck and meaningful work that I can do via a cell phone and laptop at home, so I count myself among the fortunate people in this new world order.

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The thing I love about us is our survival abilities. Chefs are hustlers. We love to solve problems. We persevere through difficult times.

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Unemployment benefits have been stepped up dramatically by both the state and federal governments to put money in the pockets of workers laid off or furloughed by COVID-19-related closures.

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The James Beard Foundation delayed both the announcement of its next round of nominees for its coveted awards, as well as who the winners are until later in summer. The Twin Cities has a number of chefs up for awards.

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Cynthia Gerdes' plan to cut back a bit on her hours and stress after she and her partner Steve Meyer, sold Hell's Kitchen to their employees in a rare restaurant Employee Stock Ownership Plan (ESOP) deal came to a screeching halt with the onslaught of the coronavirus pandemic.

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Before the COVID-19 pandemic shuttered restaurants and bars across the Twin Cities, the 1,300 restaurant workers whose employers offered mental health benefits through Serving Those Serving already were using the services at 3x the national rate.