As self-quarantining has led many of us to do awful things to keep busy, I found myself watching TMZ the other night.
It wasn’t all bad though, as chef Giada DeLaurentiis was interviewed and gave some interesting food-based insight on the current global pandemic.
“I think our whole life is going to change. Instead of complicating food, we’re going to stick to the basics,” Giada told TMZ. “I think you’re going to start to realize that certain ingredients can be used in many many different ways.”
Which is interesting, because with the way aggressive shoppers have made certain foods scarce, those who are trying to cook at home, probably have to get creative and work with what they have available.
With groceries going like crazy, it’s a little hard to dig into a cookbook right now and try to use all of Gordon Ramsay’s 17 ingredients to cook a beef wellington.
With that in mind, DeLaurentiis has even simplified her own recipes for the public. Fully knowing that ingredients are a luxury at the moment, she said on Instagram Tuesday:
“Adapted a lot of my recipes on @thegiadzy to use pantry ingredients & omit ingredients that are hard to find in grocery stores right now. I hope it’s helpful for everyone staying in & cooking at home.”
We’ve already seen this unfold, as people have been using what they have or what they can snag at the store, leading to things such as makeshift French onion soup ramen, low effort banana bread, and microwave risotto.
This is French onion soup ramen. You can make it with 4 ingredients. We made a special quarantine edition of Mythical Kitchen teaching people how to cook with the bare minimum of pantry staples. Please check it out. https://t.co/Xft2ie1Wrj pic.twitter.com/mxjekytogF
— Josh Scherer (@MythicalChef) March 20, 2020
While off-the-cuff recipes are being done out of necessity of the moment, it’s fair to predict that home cooking could be the new norm, as the way we eat out will be changed.
The combination of both restaurant closures and budgeted spending from consumers after extended work stoppages could very well mean that eating out will become a luxury.
Jonathan Maze, Editor-in-Chief at Restaurant Business Magazine pointed out some of the post-quarantine struggles saying:
“Once this things clears up, we’re probably going to be in an economic recession, and it’s going to be a while before the economy recovers from that. Then you get into a situation where people are really cutting back.”
Record-setting claims for unemployment have been filing in, as business closures have forced a lot of layoffs.
In the restaurant industry alone, the current business shutdown regulations could affect an estimated 5 to 7 million employees over a three month span, according to the National Restaurant Association.
And even as restaurants try to rebuild in the aftermath, Maze added that they will now have to worry about rehiring its employees, assuming they haven’t found a job somewhere else. On top of that, bringing customers back and letting them know they are open again will be a process that could add another couple months as they try to get back in the flow of things.
We can only hope our favorite restaurants can get through this, and as much as we might want to keep patronizing them, our own personal financial situations will ultimately dictate that. So there’s a chance you’ll want to get used to cooking at home, and getting creative, as that could be the new norm.