The pandemic has affected local businesses the most. At this crucial time, the business should be continued as much as possible so that the local people get jobs/employment, and the economy stabilizes.
Hence, the pandemic really affected the local businesses. People were not leaving their jobs because they had no job security even if they were ill. "Even in these difficult times, we are busy, and our efforts are truly appreciated. One thing that keeps local companies going is never giving up," said Kelly Lavorgna. In the times of crisis, it is important not to give up, but to put more effort into supporting these companies. The hospitality business is a wonderful reward if it goes in the right direction.
"I dreamed of opening a French restaurant for people because we did not have any around this place and I believe the residents of this county deserve the best food," said Kelly Lavorgna when I asked her before opening this restaurant. All the opinions received from the restaurant are very appreciated and the number of reservations is also very high.
When I first came to Cape May after my recovery from the pandemic, I went to dine in at a French restaurant. I was very curious and excited to have this new experience as a gourmet. I loved the variety of foods in this field. It seemed like the food business there helped to boost the local economy a lot. Therefore, I must say the impact of food trade on the local economy is an excellent answer.
French cuisine is expensive, but it is worth paying for its rich flavors. The effort that it takes to prepare them and make it more delicious is praiseworthy.
Cape May and its people are lovers of ethnic foods and going out on weekends is their culture. Even, it's one of my favorite things to do.
"I want to change the menu every 2-3 weeks as I want my customers to enjoy rich French flavors along with their variety of choices," said Adam Boen, the chef of the recently opened French restaurant called Provence. Adam is an incredibly professional chef. He has worked with several famous restaurants ever since he graduated in Cape May.
He is really a matchless chef. He has an uncanny ability to create food recipes. "We want a unique test for the food we are preparing for our county residents. What it does is create a unique and ancient way for people to cook French food," Adam told me last week.
When I talked to Adam about his works and his journey as a cook, I wasn't sure that these local businesses had a very high quality for food safety. The owner of Provence, Kelly Lavargno, had worked in the hotel industry for years to build the economy. At the first meeting, Kelly said, "Kamala, you're a better cook than me." I was glad to receive this compliment as it was coming from someone, we all take pride in. I wonder how one can be successful and continue to come up with new ideas.
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