Kyle Connaughton, owner of the Michelin three-star SingleThread Farms, shares how he navigated wildfires and the COVID-19 pandemic while supporting his community through free meals. Daniel Humm, mastermind behind Eleven Madison Park, discusses turning his iconic restaurant into a commissary kitchen, serving 5,000 daily meals during lockdown. Together, they explore resilience in the culinary world, rethinking fine dining's future, and the emotional toll of adapting their beloved establishments to serve those in need.
