The Role of Detroit Chefs During the Pandemic

The Vegetarian Detroit Podcast: Episode 7

How are Detroit chef’s helping Detroiter’s access healthy food during the pandemic? Ederique Goudia, Head Chef for Make Food Not Waste talks with Jewell Dziendziel on how Detroit chefs are helping the community during the pandemic. Ederique is also the Co-owner of Gabriel Hall, a Louisiana style restaurant slated to to open in Detroit’s West Village. She was named one of the Detroit Free Press & Metro Detroit Chevy Dealers Food Fighters on the Frontline. Food Fighters, which replaced the annual Restaurant of the Year award, honored chefs and restauranteurs that were making a positive impact on the community.

During a situation where people didn’t know what the next day brought, chefs and restauranteurs came together for the community, making meals and feeding those in need. Ederique highlights Omar Anani, the chef of Saffron de Twah who turned his restaurant into a community kitchen and Kate Williams who took part in the World Central Kitchen initiative, founded by Jose Andres. Also Phil Jones, Detroit Free Press, Chef of the Year, who helped feed the community, provide jobs, and inspired others to come together.

Ederique also discusses how cooks have the most dangerous career in the U.S and how important community markets and grocery stores are in areas that are considered food swaps. Lastly, Ederique talks about how our approach to food is changing. Listen to hear what Ederique thinks is one positive thing that has come out of the pandemic. You can keep up with Ederique and everything she is a part of by following her on IG @egomichele.

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