So I have been pretty busy reading, thinking and talking about food a lot these days.
My focus has been bringing Tim Dixon's culinary vision to life for his future developments ‚Äď sorry, no more details than that for now. But, one can't help but think to the future for myself and what's next?
I think about Milwaukee often and when discussing with chef friends we talk about the culinary landscape and what we think it should/could look like.
What kind of experience do guests want? What do diners look for in a restaurant? When it comes to food is it cutting edge/molecular? Regional? Sustainable? Affordable? Gourmet grub? International?
Certainly the economy has effected how we dine, but any chef worth his or her salt will tell you it doesn't matter what you cook it's how you do it.
Growing up through restaurants over the years you learn it's quite common most chefs aspire some day to open their own restaurant. The thought has crossed my mind more than once and so Milwaukee give me some feedback ‚Äď what's next?