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The new application provides food for chefs who don’t work



The new application provides food for chefs who don't work

What they want is homemade food and now they are helping chefs who don’t work to survive the coronavirus pandemic.

Israeli businessmen Oren Saar and Merav Kalish Rozengarten founded WoodSpoon because of a desire to find food like grandmas used to make. “We skip meals from home, like authentic homemade hummus, and kunefe,” Saar said, referring to Middle Eastern cakes made with dough like noodles.

They launched the application in beta testing mode last November so that New Yorkers who are bored eating at restaurants can see what the chefs cook in their neighborhood cook at home. They started with only two dozen cooks in three New York City neighborhoods – only half of them had professional work experience, said Saar.

Then COVID-19 was hit and the number of chefs screaming to enter the application exploded. Since March, the network of chefs approved by WoodSpoon has jumped from about 30 in three ZIP codes – Williamsburg, Park Slope and Upper West Side – to 100 in 50 ZIP codes, including Queens, Hoboken, NJ, and Jersey City.

Now 90 percent of chefs have professional experience, including from big names like Nobu, Cipriani, and Nougatine Jean-Georges Vongerichten, Saar said.

WoodSpoon will have more, but they cannot process applications fast enough. “After the city was closed, we were flooded with more than 500 questions from chefs who didn’t work,” Saar said. “They have sent documents, but it takes time. We are a small team. “

Kevin Martinez joined WoodSpoon three weeks ago after he was dismissed from his job as a line cook at Nougatine.

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Martinez, who lives with his girlfriend in the Hell’s Kitchen neighborhood in Manhattan, rides his bicycle to Union Square Greenmarket to shop for food. The meal includes pappardelle pasta with pecorino meat and basil for $ 10; and stinging branzino with sweet potatoes topped with roasted corn and avocado for $ 15.

Consumers pay the 15 percent service fee that goes to WoodSpoon, as well as taxes. Branzino, for example, can be obtained for $ 18.78 including a $ 2.25 service fee and a $ 1.53 tax. Free shipping.

“WoodSpoon is a savior,” Martinez told Side Dish, saying he would “get out of my mind” without structure after losing his restaurant job. “That really gives me hope. If I can get enough orders a day, this is what I will do. Cooks like me, with an entrepreneurial spirit, will love it. “

The increase in supply has not translated into the same surge in demand from consumers, Saar said, but the application ended beta testing mode on Tuesday and raised money for marketing.

“It’s too early to say,” said Saar, adding that they were still “trying to get the words out.”

Regarding the very important COVID-19 safety issue, Saar said all chefs have been inspected, including home visits, now carried out by Zoom, to ensure they meet food handling and safety requirements.

All cooks are required to wear masks and gloves and package their food with supplies provided by the company.

As for public health issues, the state of New York allows people who sell baked goods, jelly or snack mixes to prepare food from home, even though they must get approval to do so. In other food categories, chefs need to be subject to regular public health inspections.

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“The onus is on them,” said Saar, adding that WoodSpoon itself is not responsible to the public health authority for the home chef’s inspection. “They are joining us now and we are doing our part to make it as safe as possible.”

This application provides chefs with proprietary tools to help them determine the price of their dishes based on the cost of their ingredients, which according to Martinez has helped him learn about calculating food costs when preparing menus. Ground beef, for example, costs almost double – from $ 5 per pound to almost $ 9 per pound.

“I dream of opening my own restaurant and this is the way to start,” Martinez said.

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Portuguese historical films will premiere on 29 December.



Portuguese historical films will premiere on 29 December.

Method Media Bermuda will present the documentary FABRIC: Portuguese History in Bermuda on Thursday, December 29 at the Underwater Research Institute of Bermuda.

A spokesperson said: “Method Media is proud to bring Bermuda Fabric: Portugal History to Bermuda for its 5th and 6th showing at the Bermuda Underwater Observatory. In November and December 2019, Cloth: A Portuguese Story in Bermuda had four sold-out screenings. Now that Bermuda has reopened after the pandemic, it’s time to bring the film back for at least two screenings.

“There are tickets For $ 20 – sessions at 15:30 and 18:00. Both screenings will be followed by a short Q&A session.

Director and producer Milton Raboso says, “FABRIC is a definitive account of the Portuguese community in Bermuda and its 151 years of history, but it also places Bermuda, Acors and Portugal in the world history and the events that have fueled those 151 years.

“It took more than 10 years to implement FABRIC. The film was supported by the Minister of Culture, the Government of the Azores and private donors.

Bermuda Media Method [MMB] Created in 2011 by producer Milton Raposo. MMB has created content for a wide range of clients: Bermuda’s new hospital renovation, reinsurance, travel campaigns, international sports and more. MMB pays special attention to artistic, cultural and historical content.

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Maestro de Braga is the first Portuguese in the National Symphony Orchestra of Cuba.



Maestro de Braga is the first Portuguese in the National Symphony Orchestra of Cuba.

Maestro Filipe Cunha, Artistic Director of the Philharmonic Orchestra of Braga, has been invited to conduct the Cuban National Symphony Orchestra, as announced today.

According to a statement sent by O MINHO, “he will be the first Portuguese conductor to conduct this orchestra in its entire history.”

In addition to this orchestra, the maestro will also work with the Lyceo Mozarteum de la Habana Symphony Orchestra.

The concerts will take place on 4 and 12 March 2023 at the National Theater of Cuba in Havana.

In the words of the maestro, quoted in the statement, “these will be very beautiful concerts with difficult but very complex pieces” and therefore he feels “very motivated”.

From the very beginning, Rachmaninoff’s Piano Concerto No. 2 will be performed by an Italian pianist (Luigi Borzillo), whom the maestro wants to bring to Portugal later this year. In the same concert, Mendelshon’s First Symphony will be performed.

Then, at the second concert, in the company of the Mexican clarinetist Angel Zedillo, he will perform the Louis Sfora Concerto No. 2. In this concert, the maestro also conducts Tchaikovsky’s Fifth Symphony.

“This is an international recognition of my work. An invitation that I accept with humility and great responsibility. I was surprised to learn that I would be the first Portuguese member of the Cuban National Symphony Orchestra. This is a very great honor,” the maestro said in a statement.

“I take with me the name of the city of Braga and Portugal with all the responsibility that goes with it, and I hope to do a good job there, leaving a good image and putting on great concerts. These will be very special concerts because, in addition to performing pieces that I love, especially Rachmaninov and Tchaikovsky, I will be directing two wonderful soloists who are also my friends. It will be very beautiful,” concludes Filipe Cunha.

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