The chef de cuisine at Fork talks labor challenges, food waste reduction and expectations for the holiday season
George Madosky joined the iconic Philadelphia restaurant Fork about five years ago as garde manger. Now as chef de cuisine since May 2020, the Johnson & Wales grad has led the flagship Old City restaurant through the pandemic and onto the road to recovery.
Part of High Street Hospitality Group, Fork is known for its vegetable-forward menu that puts the spotlight on local purveyors. Madosky says he loves to create fabulous vegetable dishes and then adds in proteins, rather than building the plate around meat or seafood.
Like all restaurants, Fork was forced to adapt in 2020, feeding front-line workers and local food pantries, and shifting to takeout and online ordering to serve more guests out in the suburbs.
Though COVID and the Delta Variant are still looming, business is back. Now Madosky is facing the challenge of finding enough labor. The restaurant is also focusing on reducing food waste, and Madosky gives his outlook for the holiday season ahead.
Here’s the view from Philadelphia from Madosky at the restaurant Fork.
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