Kelly English, award-winning chef and restaurateur, shares his experience pioneering new ways of thinking and doing business in the face of great fear and a global pandemic. Kelly English cooks at Restaurant Iris, Pantà, Fino’s and The Second Line in Memphis, TN as well as Magnolia House in Biloxi, MS. He really likes doing that and wouldn’t want to do anything else. Sometimes people say nice things about him and his food and they occasionally print it in magazines, like Food & Wine did when they named him a Best New Chef in 2009. This talk was given at a TEDx event using the TED conference format but independently organized by a local community. Learn more at https://www.ted.com/tedx