A global pandemic is hardly an optimal scenario for opening a new restaurant venture.  But many Calgary chefs did exactly that – proving that where passion and ingenuity ignite, there’s no putting out the flame.

What does it take to be a chef-entrepreneur during times of adversity? I sat down with Chef Jinhee Lee, Chef Connie DeSousa, and Chef Jenny Kang to find out.

You can read what they had to say here – or in the March/April issue of Savour Calgary magazine.  Some of their comments may surprise you!