Pasta, partnership and a new vision for the restaurant industry
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As the pandemic tide changes, restaurant industry employees are emerging with a new vision for the future of hospitality. Years of stress caused by kitchens ruled by machismo, sexual assault and verbal abuse have brought a new guard to the fore who are challenging the status quo by creating new models for culinary culture.
Among them are Katie Gabert and Sam Sandrin of Strega, a nascent concept slated to open this fall in the 3rd Street Market Hall.\\xa0
On this week\\u2019s podcast, we sat down with Gabert and Sandrin to talk about the concept behind the new pasta concept. But we also engaged in a lively discussion about the need for change in an industry which \\u2013 all too often \\u2013 Along the way, they share their experiences, insights and hopes, along with the challenges of creating a hospitality model built on collaboration, support and inclusivity.