Cooking has changed during the coronavirus pandemic. Maybe you’re doing more of it than ever in an effort to stay home. Maybe limited supplies of staple items led to creative twists on beloved recipes. Maybe you decided to get really ambitious early on, like the rest of the country, and bake your own bread.
But perhaps no cooking venture has been as innovative as the one undertaken by Jago Randles, a 23-year-old chef from England who traveled to Canada to work in Whistler, British Columbia. The country has strict coronavirus regulations: Any traveler entering the country has
