At Copenhagen's Amass, Matt Orlando has established one of the most significant restaurant sustainability efforts in the world. He's gifted as a chef, but also as a problem solver. Now, facing the most difficult days of his career, Matt shares why the scariest moments for restaurants have yet to begin and why unparalleled open-mindedness, empathy and creativity may pave the path to survival. Fried chicken, he reveals, may be a big part of his future, too.