COVID UPDATE
IMAGE ENGIN AKYURT VIA UNSPLASH
PANDEMONIUM IN THE
CULINARY SECTOR As South Africa’s national lockdown continues, we look at the ways in which SA Chefs, the government and others are pulling together to support you during this time.
T
he first case of Covid-19 was confirmed in South Africa on 5 March 2020, and within two weeks, the culinary world was in complete upheaval. The government introduced a range of restrictions, from social distancing to the cancellation of events and gatherings, as well as the closure of restaurants and fast food delivery services in a bid to
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reduce the spread of the virus. These measures have had a devastating effect on the country’s chefs and restaurateurs, particularly given that the majority are small businesses, as well as freelance and parttime workers in restaurants and the wider food industry. On 23 March 2020 Monday night, President Cyril Ramaphosa announced a 21-day national
lockdown in South Africa that has placed thousands of chefs in temporary unemployment. It has since been extended for a further two weeks until the end of April, although this date is yet to be confirmed.
THE REAL ISSUES AT HAND Thomas Overbeck, General Manager at South African Chefs Association, says that there are
