How Las Vegas cooks take advantage of their downtime through the coronavirus pandemic

The nationwide ban on restaurants offering dine-in services resulted in many choosing to close instead of offering take-out and delivery services, which is still allowed. Every restaurant in a casino is closed. Governor Steve Sisolak extended the mandatory closure until April 30th. While their restaurants are closed, some chefs and restaurateurs take this time to volunteer, cook family dinners for employees, or look to the future.

Downtown Carson kitchen Closed on March 17th, and staff spent time tweaking existing menus, developing new menu items, and updating guidelines, says owner Cory Harwell. The staff meet weekly on Zoom and look for ways to improve service and help the community “as soon as we are all back to normal”.

The restaurant also offers a family dinner for the team that can be taken home every Friday with prepared items and ingredients for making meals at home.

“We had a ton of food on the property, bought more, and sought wonderful donations from Nicholas Foods, and decided to have a family meal package every week during this crisis. We just thought it was best to look after our family members first, ”says Harwell.

The chefs at Wynn Las Vegas, who closed all restaurants on March 17th, started a project to donate 1,000 meals a day to Catholic charities in southern Nevada. For the next two weeks, Wynn’s kitchen team is preparing packaged meals for the donation. David Snyder, vice president of culinary operations and development, is leading the project with help from Allegro Chef Enzo Febbraro, Sea coast Chef Mark LoRusso, The buffet at Wynn Chef Jonathan Bauman, Encore Chef Damon Falls, Sous Cooks Brian Kenny and Frank Redzikowski, and other members of the food and beverage department.

Paul Hymas, Co-Founder and President of Nacho papa, says his restaurants are typically only closed five hours a day, so projects that take longer have been put aside. “We use this downtime to re-emerge and repair floors. We have some rods that needed to be sanded and waterproof. Basically all repairs and maintenance that we can. We want the restaurants to be as new as possible for the reopening. “

Antonio Nunez, head chef and co-owner The oven In Henderson, he closed his restaurant on March 29 after taking it out and home and selling essential groceries and supplies in a small grocery store. He is working with his employees on new menu items and a thorough cleaning of the restaurant.

“We plan to update the space while we are closed by repainting it and doing minor touch ups and maintenance that we didn’t have time to do before due to the high level of pedestrian traffic. We want our reopening to be as fresh as it was two years ago. “

The team also cooks together two days a week.

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