Paul Baker, chef and director, Chefs on Wheels
When COVID-19 hit fever pitch, hospitality duo, chef Paul Baker (Botanic Gardens Restaurant) and his wife Annabelle (director of wholesaler Edible Exchange), hit the ground running.
Together with EE co-director Jimmy Day, they launched Chefs on Wheels – a platform for producers and chefs, who were suddenly out of work because of COVID-19 restrictions, to prepare meals and other foods for home delivery.
So successful was the service, the team has vowed to keep Chefs on Wheels in motion, as it continues to pull respected restaurants and cafes on board, from the award-winning Salopian Inn to artisan bakery Abbots and Kinney.
Not only is it a useful service for the home consumer, it’s a means to help these restaurants stay afloat through a slow reopening.