All they wanted was home-cooked food and now they were helping chefs out of work to survive the coronavirus epidemic.
Woodspun was founded by Israeli entrepreneurs Oren Sar and Merav Kalish Rozgargarton, out of a desire to make food like Grandpa. “We missed the meal at home like the real home humus and kunef,” said Sar, referring to Middle Eastern pastries made with flour like Noor.
They launched the app in beta-testing mode last November to allow New Yorkers tired of eating in restaurants to see what chefs at their neighborhoods are cooking at home. Of those three, only two started cooking in the vicinity of New York City – half of whom had professional work experience, Sir said.
Then COVID-19 hits and the number of chefs to go to the app exploded. Since March, Woodspun’s network of authorized chefs has grown to over 100 of 50 zip codes, including three zip codes – Williamsburg, Park Slope and Upper West Side – almost Queens, Hoboken, NJ and Jersey City.
Ninety percent of chefs now have professional experience, including big names like Nougatin of Knorr, Cyprian and Jean-Georges Vangerichen.
Woodspun would have had a lot more but they wouldn’t have had enough of the apps fast enough. “Since the city closed, we’ve been flooded with more than 500 searches from chefs who are out of work,” Sarr said. “They submitted the paperwork but it takes time. We are a small team.”
Kevin Martinez joined Woodspun three weeks before he left his job as line cook at Nougatin.
Martinez, who lives with his girlfriend in Manhattan’s Hales Kitchen neighborhood, rode his bike to Union Square Greenmarket and bought it for his meal. The dishes include a peppered pasta for 10 pounds with meat pecorino and basil; And a seared branzino fillet with sweet potatoes topped with স্ট 15 with roasted corn and avocado.
Consumers pay a 15 percent service charge that goes to Woodspun as a tax. Branginoti, for example. 2.25 can be charged at .7 18.78 with service fee and যেতে 1.5% tax. Delivery is free.
“Woodspun is a life saver,” Martinez told Side Dish, adding that after losing his job at the restaurant, he would leave “out of my mind” without the structure. “It certainly gives me hope. If I could get enough orders one day, I would do it. Cooking with an entrepreneurial spirit like mine would love it. “
Supply Optic has not yet translated into equal significance with customer demand, but the app is finishing the beta-testing process on Tuesday and is raising money for marketing.
“It’s too early to say,” said Fertilizer, adding that they’re still “trying to figure out the word.”
As with all important COVID-19 safety issues, Fertilizer says all chefs have been zoomed in with home-visits, to make sure they are meeting food handling and safety requirements.
All cooking masks and gloves are to be worn and packaged by their food companies
As a public health issue, New York states allow people who sell baked goods, jelly or snack mixes to prepare meals from home, although they must get it approved. Chefs in other food departments need to be subject to regular public health inspections.
“Odds are on them,” said Sir. “Woodspun himself is not responsible to the public health authorities for overseeing the home’s chefs. They join us now and we do our part to make it as safe as possible.”
The app provides their chefs with a proprietary tool to help them determine the price of their food based on the cost of their ingredients, which Martinez said helped him learn how to determine the cost of food while preparing the menu. For example, the price of ground beef has almost doubled – from 5 pounds to about one pound to
“I dream of opening my own restaurant and that’s the way to start,” Martinez said.