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THE CORRESPONDENCE

January 21, 2021

At Care of Chan, our purpose has always been to protect, promote and progress voices in the food and beverage industry because it is our belief that food moves culture. Now more than ever, our culture must change and we believe the food industry can lead the way. 

But first, the industry needs help to make it to the other side of our current situation. So, what can we as a community do to help? One way is by doing what we humans do best: create connections. Connections to jobs and opportunities within the industry (see Job Listings below), connections to new ideas and new resources, and most of all, connections to each other. 

In support of this idea, starting today, we’ll be sending out the occasional correspondence with a collection of ideas, inspiration, tools and ways to connect. We’re hoping this helps all of us get through the winter, helps us evolve and helps us flourish. 

And flourish we will. We see the light. Join us as we work together to build a better future for our collective community. 

P.S. To make sense of what we learned last year and to create a path forward, we wrote down some best practices for our public and private lives. (Artwork by Nathaniel Russell.)

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The Correspondence is a collection of ideas, thoughts and resources for our community by Care of Chan, a food culture agency. 

FOOD MOVES CULTURE

Join us in this effort to support the food, beverage and hospitality industry, because rising tides lift all boats: 

  • Stay subscribed to this newsletter. Tell friends -- whether in food, food adjacent or food lovers -- to sign up.  
  • Send us articles, topics, op-eds, (virtual) events that we should consider for coverage.

  • Forward our job listings to anyone searching. Send us any other listings in the industry.

  • Say hi at newsletter@careofchan.com

Job Listings

Carissa’s (East Hampton, NY)

Beloved bakery in East Hampton and pop-up in Sag Harbor, founded by pastry chef Carissa Waechter.

General Manager, Executive Chef, Bread Baker, and Retail Associates
Contact: resumes@carissasthebakery.com

Café Kitsuné (Vancouver, British Columbia, Canada)

Paying tribute to the pleasure of enjoying quality coffee and French-Japanese specialties in iconic locations in Tokyo and Paris, now developing their Vancouver location.

F&B Lead, Coffee Lead, Wine Lead, Kitchen Lead, and Servers 
Contact: jobs-usa@maisonkitsune.fr

Chef JJ Johnson (New York, NY)

James Beard Award-winning chef, founder of FIELDTRIP in Harlem and Queens, and TV host, connecting the foodways of West Africa and Asia to the Americas.

Chief of Staff 
Contact: chefjj@cookingwithjj.com

Frenchette (New York, NY)

Critically acclaimed French brasserie in Tribeca from Riad Nasr and Lee Hanson, their first independent venture after Balthazar.

Impossible Foods (Redwood City, CA)

Impossible Foods transforms ingredients from plants into meat, fish and dairy foods that deliver all the pleasures and nutritional benefits consumers demand, without the destructive environmental or public health impact.

Senior Culinary Specialist, National Accounts

Palm Heights (Grand Cayman Islands, BWI)

A voyage through the Antilles, Palm Heights’ culinary program is a celebration of Caribbean culture, led by Food and Culture Director Gerardo Gonzalez.

Executive Chef, Kitchen Sous Chef, Restaurant Floor Manager
Contact: sam.w@palmheights.com

Public Records (Brooklyn, NY)

A multi-faceted, music-driven social space to amplify independent artists, Public Records is home to a vegan restaurant, hi-fi performance venue, cafe, retail and record store, and outdoor garden.

Director of Hospitality, Barista
Contact: hello@publicrecords.nyc

Smallhold (New York, NY and Austin, TX)

From advanced distribution and farming hubs to modular, high-output technology-enabled Minifarms, Smallhold is bringing the farm to the people, supplying the freshest organic produce to entire cities on a block-by-block basis. 

NYC: VP of Finance, Director of Supply Chain, Expansion Manager, HR Manager/Office Manager, Senior Software Engineer, Delivery Driver / Receiver, Farmhand (Part-Time) 

Austin: Farmhand (Part-Time), Retail Merchandiser (Part-Time), Farm Tech 

Contact: hiring@smallhold.com

The Standard Hotels (Multiple locations across North America, Asia, Europe)

On a mission to provide creatively inspired and engaging hospitality that goes beyond the basics, The Standard Hotels deliver the best services and experiences, while creating a comfortable, dynamic, and expressive space for their guests and surrounding communities.

Host, Food Runner, Restaurant Server, Sous Chef, Chef de Partie, Senior Pastry Chef, and Bartender & other roles
Contact: respective property leader, above

Table22 (New York, NY)

Reenvisioning the industry's broken business model for a more stable and profitable future, Table22 provides restaurants the tools to launch subscription offerings, helping them create dependable revenue streams, while sharing their unique style of hospitality with diners in new ways. 

Account Manager 
Contact: sam@table22.com

Whetstone Media (Remote)

On the mission to champion food to expand human empathy, Whetstone Magazine works with a team of global creatives representing over a dozen countries, with diversity being essential to the stories they tell.  

Editor, to launch vertical on South Asian food history & contemporary food culture 
Contact: workwithus@whetstonemagazine.com

Grants, Funds & Programs

James Beard Foundation

As part of their Open for Good campaign to rebuild an independent restaurant industry that is more equitable, sustainable and resilient post-COVID-19, the Foundation is launching the Food and Beverage Investment Fund for Black and Indigenous Americans, providing $15K in grants for businesses that are majority-owned by Black or Indigenous individuals. 

Apply by 3PM ET on January 22nd.
Contact: grants@jamesbeard.org

Chicago Relief Fund via Southern Smoke

The Chicago Restaurant Worker Relief Fund provides emergency relief grants to Chicago restaurant, bar and coffee shop workers who have lost wages or employment due to the COVID-19 shutdown. 

Apply here.

MAD 

MAD (Danish for “food” and founded by noma chef/owner René Redzepi), is a Copenhagen based organization working to empower and transform the hospitality community through knowledge, tools and inspiration. The MAD Academy is offering two five-day programs this spring, for rising leaders in the industry. Each program is designed to give students expertise, practical tools, and inspiration to enhance their professional lives, and actively engage in positive change. 

Apply by Monday, January 25.

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