Chef Evan Dannells talks about collaboration and patience.

Evan Dannells, executive chef and owner of Cadre Restaurant and partner at Lola's High Low Lounge in Madison, WI, participated in The Shallot with a Normandy-inspired chicken recipe developed during COVID, as they virtually toured France, exploring regional French cuisine. Evan's culinary journey began early due to a deep love for food. He emphasizes patience in the industry and discusses challenges faced during COVID, such as the lack of government planning and adaptation to takeout. Despite the hardships, Evan remains passionate about cooking and looks forward to hosting a special fundraiser featuring The Shallot-inspired dishes at Cadre.