CELEBRITY CHEFS vs CORONAVIRUS
COLIN FASSNIDGE REVEALS THE IMPACT OF COVID-19 ON AUSTRALIA’S RESTAURANT INDUSTRY
The COVID-19 pandemic has brought the restaurant industry to its knees and even celebrity chefs are not immune to the unprecedented economic sucker punch.
With social distancing rules across Australia resulting in forced closures, most restaurants, cafes, bars and eateries are relying on takeaway food alone to keep their business afloat.
Speaking with New Idea, Irish TV chef and My Kitchen Rules judge Colin Fassnidge warns that a third of restaurants in the country won’t ever recover from shutting down operations for months on end.
The veteran chef admits he had to let go staff at his own two Sydney establishments, Banksia Bistro in the Banksia Hotel and Terminus Pyrmont Hotel, and offers some important advice to the public about how we can support local businesses during the coronavirus shutdown.
“I reckon one third of all restaurants around won’t make it; this is huge,” Colin explains.
“No-one has any money. It’s so hard to make money anyway with restaurants as it is … there is the takeaway going on, but it’s just drip-feeding at the moment. Owners have families who need to be fed. It’s only been a few weeks and it’s only going to get worse.”
Colin says it was heartbreaking having to let go of 30 of his hardworking chefs due to the pandemic – and he has no idea when he can reopen his normally busy eateries
“I’ve got chefs, some older than me, I’ve had to let go, and they’ve never taken charity before. It is soul-destroying. A lot of people’s confidence has taken a hit,” he says.
“They’ve lost jobs and can’t support their families, through no fault of their own. Ultimately, I hope a lot more compassion will come out of it. It brings out the best and worst out of people.”
The award-winning chef hopes the hospitality industry may be able to recover and resume trade once the lockdown is lifted in Australia – but for now, he also shared some tips on how to support local establishments.
He says getting takeaway food, coffee and drinks from your favourite places is the only way they can remain open until the coronavirus stronghold finally eases.
“Patronise your local place.
Think about what places you want to see open when this is all over, and go and buy food from that place,” Colin implores Australians.
“If you have a favourite pizza or burger joint – if you don’t want to see it close, get takeaway. If you want them there when lockdown is over, support them now.”
Colin says he visits his local pizza place in Sydney’s Malabar to support the family-owned business, and was encouraged to see them selling jars of pasta sauce and wine to keep afloat.
“I think a lot of businesses will adapt and find other way to make money. A lot of people are now finding ways to keep open – like selling groceries at a takeaway,” he says.
“But as bad as this whole thing is, I’ve seen a lot more people walking with their families or going home and cooking. We cook as a family to keep up that normality.”
Colin isn’t the only Aussie chef hit hard by shutdowns. Hugos on Sydney’s northern beaches, which was set up by fellow MKR judge Pete Evans,
is suffering, while ex Masterchef judge George Calombaris’ MADE Establishment has been put on hold and Neil Perry’s Rockpool Group – usually booming – are all temporarily closed too. But, as Colin says with optimism, the industry can flourish again if Australians band together to support owners, chefs and waitstaff.
“When lockdown is lifted, people might still be hesitant to go outside or to busy places. It will take at least a year to get back to normal, to where we were,” he says.
“Support the industry. You don’t have to buy a lot, just support your local places. And when the farmers’ markets start up again, support them. Every little bit helps.”