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Thursday, February 11, was not Lex Grant’s day. The chef arrived at her commissary kitchen at 5:30 a.m. to discover it had flooded completely. At 1:30 p.m., she had to be at the Pearl District bar River Pig with sheet trays full of rice and peas, cabbage, and Jamaican beef patties for her 2 p.m. pop-up, Miss Winnie’s Kitchen. The kitchen at River Pig was too small to accommodate all the cooking she had to do, and she needed to share it with the bar’s current staff; she had no idea where to cook now. She started frantically calling the owner of the space and her coworkers, but no one had woken up. It was time to think on her feet. ....