Chef uses shutdown restaurants to feed unemployed servers, cooks and bartenders impacted by COVID-19
When the pandemic shutdown Chef Edward Lee's five restaurants he was forced to lay off workers and found himself with walk-in coolers full of food. "There's not a chef alive that wants to sit around and do nothing," Lee told CNBC. So, he immediately converted his restaurants into relief kitchens serving 400 meals an hour for lunch and dinner. Now, 14 chefs across the country are participating in his Restaurant Workers Relief Program. Here's why Chef Lee is helping out an industry in need.