bake - July 2020 - 14

BRINGING
CHOCOLATE,
DESSERTS TO
HIGH-TOUCH
ARENA
In these times of uncertainty and rapid change,
according to Valrhona, chefs, restaurateurs, artisans,
and manufacturers must prepare for what will has
been referred to as the "new normal."
Valrhona Selection's Industry Talks gathered international experts in the food industry, including chefs,
journalists, distributors, and consultants, who have
adapted as best they can during this unprecedented
situation. These expert panels shared their lessons
learned, best practices to keep businesses open, and
vision for tomorrow, based on their perspectives as
part of the food industry in various parts of the world.
Brady Williams, executive chef of Canlis restaurant
in Seattle, earned the 2019 Best Chef Northwest award
from the James Beard Foundation and presides over
culinary for a third-generation ﬁne-dining restaurant.
Recently, he shared that - after the COVID-19 pandemic
struck - "in three days we turned it into a drive-through
burger joint for lunch, a bagel shed for breakfast sandwich walkup, and a full dinner delivery program (doing
500-600 dinners) at night."
"Agility is a key trait to have during this time," Williams
said. "We have the ability to turn on a dime if we need
to. It has been fun to expand the brand. Fine dining
is not what Seattle needs right now. Our restaurant
always operates on a currency of trust. Now, it's on
us to deliver."
As the optics change, he shared, restaurants need to
Chef Brady Williams explains how Canlis restaurant is redeﬁning the
"currency of trust" with customers.

14

Bake Magazine Digital Special Report 3 | Volume 1 | bakemag.com

CANLIS RESTAURANT

BY JOHN U N R EIN

http://www.bakemag.com

bake - July 2020

Table of Contents for the Digital Edition of bake - July 2020

bake - July 2020 - 1
bake - July 2020 - 2
bake - July 2020 - 3
bake - July 2020 - 4
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https://digital.bakemag.com/sosland/bake/bake-march-april-2023
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https://digital.bakemag.com/sosland/bake/bake-redbook-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2022
https://digital.bakemag.com/sosland/bake/bake-may-june-2022
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https://digital.bakemag.com/sosland/bake/bake-september-october-2021
https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
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https://digital.bakemag.com/sosland/bake/bake-march-april-2021
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https://digital.bakemag.com/sosland/bake/2021_01_01
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http://digital.bakemag.com/sosland/bake/2017_08_01
http://digital.bakemag.com/sosland/bake/2017_07_01
http://digital.bakemag.com/sosland/bake/2017_06_01
http://digital.bakemag.com/sosland/bake/2017_05_01
http://digital.bakemag.com/sosland/bake/2017_04_01
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