NETJETS US VOLUME 12 2020

Chefs across the globe have responded to the pandemic with
community outreach, and the results have been heartwarming.
// By Lisa Abend
FRIENDS
IN
NEED
RASMUS MUNK MIGHT HAVE two Michelin stars
and one of Copenhagen’s hottest restaurants, but
faced with the daunting prospect of making 200
tarteletter—the classic Danish tart fi lled with
chicken and asparagus—by himself, he admits
he felt a bit panicked. Two days after the Danish
government ordered restaurants to close in an
effort to stop the spread of coronavirus, the chef
of Alchemist reached out to Copenhagen city
leaders, offering to turn his now-idle restaurant
into a production kitchen that would prepare
meals for the city’s less fortunate. Under the terms
of Denmark’s aid package, he had been required
to furlough his staff, but he fi gured that in the
time it would take for the municipal government
to reach a decision, he could recruit other laid-off
chefs as volunteers. To his surprise, however, the
deputy mayor got back to him right away, with a
request for 200 meals the following day. “I said,
‘Sure,’” says Munk. “Even though it meant I had
to shop, cook, and deliver them by myself. So that
was a little stressful. But it was worth it.”
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