In response to massive layoffs in the hospitality industry due to the COVID-19 outbreak nationwide, Chef Edward Lee, in partnership with The LEE Initiative and Maker’s Mark, launched The Restaurant Workers Relief Program, which is now running 16 relief kitchens for restaurant employees and has served over 80,000 meals nationwide.
The LEE Initiative announced new partners and expansion plans as the COVID-19 crisis continues to devastate the restaurant industry. In addition to a continued partnership with Maker’s Mark, The LEE Initiative has recently received generous donations from Ashbourne Farms, Independent Stave Company, Kentucky Fund for the Arts, Tabasco and Vanity Fair Napkins. These funds will enable the program to continue in duration and also expand in reach to new cities across the country.
Currently, the Restaurant Workers Relief Program has outposts in Atlanta, The Bay Area, Boston, Brooklyn, Chicago, Cincinnati, Denver, Houston, Lexington, Louisville, Los Angeles, New Orleans, Seattle, and Washington, DC. Managing Director Lindsey Ofcacek says, “Thanks to the generosity of our partners, as well as individuals around the country, we will be relief centers in Detroit and Tampa by the end of the week.”
Additionally, the Restaurant Workers Relief Program is partnering with Chef Aaron Sanchez to ensure that people in the Latino and Latina communities are aware of and able to access the relief centers in their cities.
“This crisis doesn’t have an end in sight, and we’re committed to supporting our colleagues, family, and friends throughout the entirety of this. We’re in it together,” says Lee.
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.