Community Videos

The pandemic forced restaurants to think creatively, or close. For famed Seattle restaurateur Tom Douglas, his workforce went from 869 employees to nine almost overnight. And his popular Hot Stove Society cooking classes were forced to innovate, adopting a virtual model to stay in business. This new approach quickly caught on. And for the Hot Stove Society and smaller cooking schools, like The Pantry in Ballard, it allowed people to chop, grate, and saute with the help of a remote chef guiding them on screen. Producers Kathy Tuohey and Valerie Vozza take a look.