Below, cooks weigh in on the largest restaurant trends they predict to find in a submit-COVID-19 world. From rib-eye steak with a nutty Nigerian-style spice rub to a comforting plate of beans and rice, these recipes are deeply rooted within the experiences of the cooks who created them. Maximize it with fresh, colourful recipes that show off this useful food’s extravagant facet. Mary Bartlett, foodservice director at Little Falls Community Schools in Minnesota, has been selected the worker of the month for April. “It has been great to see the neighborhood and the varsity workers coming collectively to ensure the children are fed,” Bartlett said of the response to the COVID-19 pandemic.