Check out the article! https://www.forbes.com/sites/jqlouise/2020/04/10/these-chefs-started-a-food-delivery-service-after-being-laid-off/ What an honor to be acknowledged by such a pristine business magazine. We’re doing it. Spreading the love nation-wide! This WECO fam is the real deal.
These Chefs Started A Food Delivery Service After Being Laid Off
As chefs across America are laid off due to restaurant closures and orders to shift to takeout-only operations by local governments, many wonder what they will do next. Chef Gavin Lambert and his girlfriend, Rachel Amiralian were among the few to quickly decide on a next move. The couple launched WECO Hospitality, a prepared meal delivery service, towards the end of March, in the Boston area.
After Chef Lambert cut his teeth with some of the top chefs in New York City, he chose to return to his hometown of Boston to pursue a career focused on sustainable, ethically sourced food. Most recently he was a chef at the popular Woods Hill Table in Concord, MA. After being laid off due to the COVID-19 crisis, he wanted to find a way to continue “pushing the limits of suburban farm-to-table cuisine”, according to his team.
Located in the suburbs of Boston, the duo has decided to utilize their talents to cook and deliver restaurant quality meals and as such opened their new service. “We started WECO Hospitality after Gavin lost his job as a chef of a local restaurant. This project is a way for us to continue practicing our craft, while also providing delicious and affordable meals to our community. By sourcing primarily from local businesses, and with a strong focus on ethical and sustainable products, we have been able to serve quality meals prepared with love. WECO is also a platform for us to give back by providing free dinners to families in need,” says Rachel Amiralian.
In a time when restaurants are struggling to survive, it is encouraging to see an out of work chef putting his talents to good use. And his girlfriend, Rachel Amiralian, is a creative writer and film producer who has also been cooking professionally for the past year, so the team were well suited for their new venture.
The couple lives and works in Belmont, MA, just outside Boston, and they create weekly menus, which are available for purchase Monday – Friday. Customers can find the menus on their website or their social media channels. Their team works under the same strict sanitary guidelines as all other restaurants in Massachusetts. The price point of the meals is $12-$14/person, putting them in an affordable range for many people in the area. And they have made it a priority to source local, organic, sustainable ingredients, so that people can “feel good about eating” their meals. As a fun added bonus, they also include directions for how to prepare the leftovers for another meal.
“The reactions so far have been gracious and joyous, with many people thanking us for not only dinner (and a night off from cooking!), but for continuing to make our community a strong and special place,” says Chef Lambert. With dining in at restaurants banned, many families face the daily struggle of figuring out what to do for dinner and a service like WECO Hospitality is a welcome break from the prepping, cooking and cleanup that comes with making a meal from scratch, while still providing a home-cooked, healthy option.