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Pandemic holds few lessons for European chefs, mostly misery

ANTWERP, Belgium (AP) — Necessity is supposed to be the mother of invention. If that were the case for the high-end restaurant industry, the coronavirus pandemic should have offered ample opportunities for creativity and renewal.

Instead, it is turning into a bitter struggle for survival.

Many a three-star Michelin meal has been put into a takeout box and sent out on Deliveroo scooters, as renowned chefs in Belgium and elsewhere try to scrape through a second pandemic lockdown that is likely to threaten even the lucrative Christmas season.

Sergio Herman, who has run three-star, two-star and many other establishments that have wowed the Michelin powers and the most refined palates around the world, doesn’t really see any positives to come out of working against and around the pandemic.

“Sometimes you feel that whatever you built up over the years is slipping like sand through your fingers. It gives you this

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  • November 15, 2020
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They did it! Al Roker and 69 chefs set Guinness World Records title during Rokerthon

Another Rokerthon, another Guinness World Records title!

Al Roker enlisted the help of nearly 70 renowned chefs, including Bobby Flay, Priya Krishna, Sandra Lee, Marcus Samuelsson and Andrew Zimmern, to set a new Guinness World Records record Thursday for the most people in an online sandwich-making relay.

“The mark to beat was 50 participants,” Guinness adjudicator Michael Empric said while making the announcement. “Today, you have achieved 69. It’s a new Guinness World Records title!”

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The four-hour relay started with chef José Andrés building a sandwich in his kitchen while on vacation in Spain before he passed the baton to Marcus Samuelsson in Harlem, New York, for his crispy bird dog sandwich.

Of course, you can’t have a sandwich relay without a debate about whether a hot dog is a sandwich. Chef Elena Besser

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