Fox News Flash Headlines for December 29
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The founders of Mí Sous have devised a way to solve the dilemma faced by New York restaurants that customers need, but cannot afford any interior due to COVID-19 restrictions: Bring the restaurant experience to the homes of the people.
Driven by a strong passion for food coupled with a desire to help an industry reeling from the coronavirus pandemic, Phil Toronto and his “makeshift group, essentially like the Power Rangers” deliver grocery boxes curated by New York City chefs. all consumers throughout the five boroughs can leave home.
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Me Sous (Scott Heins)
“Me Sous was born for the thread 2 experiences together: the connective of the experience of eating out of which we are all deeply missing the personal triumphs of a home cooked meal,” his website reads.
To do this, Toronto and its boss of experience engineer, Jameson Brown, seek out chefs from around the city and hire them to create recipes that would normally never be seen on their menus.
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“We asked them, ‘hey, what is a fun meal you’d like to make at home or for a family meal,'” from Toronto, she said.
It could even be anything they like to cook for themselves outside of the restaurant, he added.
Me Sous (Scott Heins)
A biography of each chef and his restaurant comes with each box, which Toronto hopes will help “from the people drive at the restaurant to try their signature dishes on themselves,” once the virus is under control and restrictions ease.
The boxes themselves are filled with enough protein, spices and farm-fresh produce that are derived from the same farms and suppliers that supply his restaurants, he says.
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Generally, the boxes have enough for two servings of three recipes, in order to recreate a shared meal of the experience.
And while the boxes come with the recipe suggestions, they are designed to give consumers more “the freedom to do their own thing,” if they want to take that route, he said.
Wilson Tang Conmigo Sub (Scott Heins)
Me Sous has already collaborated with several chefs from Sarah Krathen and Dria Atencio from Litho and Wilson Tang from Nom Wah to Martin Brock, the chef de culinary at the Blue Ribbon, and they have no plans to slow down.
While his mission is to help diners and city chefs reconnect, Toronto says his team also wanted to find a way to help drive funds directly into the hospitality industry, which he says he works diligently. to serve the public.
Take a portion of the proceeds from each box and donate it to two non-profit organizations: the Community Foundation Workers’ Restaurant (FRO) and the All-Restaurant Opportunity Relief (ROAR).
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“We’ve seen a lot of the GoFundMe campaign popping up to help restaurants and that just isn’t a scalable solution,” he said.
Rather, they wanted to direct funds differently towards the industry, which they say has been most successful.
“I have long had a love for being of service to others,” said Brown. “And to be able to serve my fellow hospitality community in a way that hasn’t been done yet is one of the most satisfying things I’ve done to date.”
Aside from donating a portion of the proceeds, Me Sous also pays its chefs upfront for their recipes and gives them a portion of the proceeds from their curated boxes.
In February, the company expects to expand its reach nationwide.
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