The pandemic threw a lot of curveballs at the restaurant industry. It forced chefs to get creative with their offerings and shift their business models to pick-up and to-go while focusing on new revenue streams.On this episode of Run The Pass, Host Andre Natera talked with Chef Uno Immanivong about her career and how she’s pivoted to make money during the pandemic. Chef Uno is a first-generation Asian American of Laotian descent. She was born in a Thai refugee camp where her parents dreamed of giving her a better life.