Chris Irving | Chef | April 13, 2020

2020-05-24

Join Chef Chris Irving as he discusses how he's transitioning his business model during the pandemic to support essential workers and his philanthropic work producing meals for the Food Bank. (1:50) Chis talks about how he's transitioned his business model to produce healthy and nutritious meals for essential workers. (4:15) Chris talks about his work with the Food Bank and founding the Yukon Chef's Collective (https://www.gofundme.com/f/meals-for-...) (6:35) Chris talks about building...

Join Chef Chris Irving as he discusses how he's transitioning his business model during the pandemic to support essential workers and his philanthropic work producing meals for the Food Bank.

(1:50) Chis talks about how he's transitioned his business model to produce healthy and nutritious meals for essential workers.

(4:15) Chris talks about his work with the Food Bank and founding the Yukon Chef's Collective (https://www.gofundme.com/f/meals-for-...)

(6:35) Chris talks about building collaborative business models

(8:00) Chris reflects on what he's learning from his customers and Yukoners

(9:30) Chris talks about configuring his business to adapt to the current need.

(11:15) Chris talks about being open and adaptable to different business opportunities as key aspect of his success as a chef.

(12:20) Chris talks about his wellness practice during the pandemic

(13:15) Chris recommends a new memoir from Fanny Singer, daughter of the legendary chef Alice Waters called Always Home: A Daughter's Recipes & Stories.

(14:55) Chris talks a bit about some of the current challenges in the Yukon food movement, where he sees opportunities for growth and bright stars in the scene.

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