Sober Chef Movement Encourages Non-Alcoholic Establishments

Chicago restaurateur Jacob “Jake” Bickelhaupt, is one of an increasing number of sober chefs in the culinary industry. As a part of the sober chef movement, Jacob Bickelhaupt advocates for creating awareness of alcohol and substance abuse problems within the industry.

Chefs are not the only ones facilitating the movement toward “dry” establishments. In recent years, patrons all over the country are increasingly seeking out non-alcoholic establishments, and not only because they are trying to remain sober.

The movement toward establishing alcohol-free bars and restaurants began years ago when a few entrepreneurs took the initiative to create a place where those in recovery could socialize. Those in recovery who go out with friends while trying to abstain can find themselves presented with several awkward situations. Drinking is a social construct, and when everyone is unwinding with their favorite, recovering addicts can feel left out.

Non-alcoholic establishments provide those recovering from addictions an alternative to the conventional bar or restaurant. For many, these establishments allow them to experience the adult nightlife, something that does not necessarily happen at the movies, bowling, or other family-centered activities. By being able to enjoy the “going out” experience, those in recovery can unwind in a safe space.

However, while recovering addicts might have formed the foundation of this movement, the entire country is catching onto no-proof bars with many millennials opting for alcohol-free libations. Some people love the social interaction part of going out but do not necessarily want to experience a hangover the next morning. According to a 2019 article published in the Chicago Tribune, this movement probably represents a trend toward everyone making healthier lifestyle choices.

Bartenders have become drink artisans who have learned to replicate the burn of gin with a mix of botanicals including English cucumber, angelica root, juniper berries, and coriander berries, or mimic the taste of whiskey with American oak, sugar floss, and other ingredients. Bartenders are not just whipping up mocktails, but creating interesting fusions on old favorites.

Fusion Cooking Has Been Around Forever

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Jacob “Jake” Bickelhaupt of Chicago, Illinois is a well-known and award-winning chef with 42 Grams being his most notable venture. Jacob Bickelhaupt is also the owner of Stone Flower, an Asian-inspired restaurant in Chicago. Combining ethnic or cultural flavors into a meal, commonly called fusion cooking, has been around longer than the trend’s popularity.

The US is comprised of several cultures and ethnic backgrounds, which are the foundation of a literal melting pot in which flavors from the various groups create the food eaten. Probably the best example of this is how much Chinese food made in the US is made for the American palate, for example, fried won tons filled with cream cheese.

Today, the fusion mania has caught on so much so that fusion is par and part of the American palate, and much of this associated with technology. Just about anyone can access recipes from around the world by simply having an internet connection. Moreover, ingredients can be imported and even ordered online and shipped to a person’s door. This access to information and products has made inventing and playing with new flavors, mixing them with the traditional, and coming up with something new a novel experience for many who love fusion cooking.

Jacob Bickelhaupt’s One Flow Foundation

One Flow Foundation Logo image from oneflowfoundation.org

Jacob “Jake” Bickelhaupt is a chef and the former head of a Michelin-starred restaurant. Once ranked on Food & Wine’s “Best New Chefs” list, Jacob Bickelhaupt has made no secret of his struggles with substance abuse and hopes his story will help others. To that end he has started a nonprofit organization to leverage his skills as a chef to make a difference. No stranger to charitable work, Mr. Bickelhaupt has participated in benefit charity events at his previous restaurant to support the Cystic Fibrosis Foundation.

The fledgling One Flow Foundation is a nonprofit that aims to support members of the culinary industry through awareness campaigns about substance abuse, and the emotional and physical toll that is often associated with the business. Currently, it is hosting benefit dinners at Chicago’s Stone Flower restaurant.

The proceeds from the benefit dinners, seats for which are sold in advance, are being donated to Between Friends, a Chicago nonprofit that works to end domestic violence. One Flow received 501(c)(3) status in April 2019 and may explore other avenues of supporting the culinary community, and the substance abuse community at large, in the future.

Cambodia - A Rising Star in Asian Cuisine

Cambodia lanscape
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Jacob Bickelhaupt is a respected authority in menu creation and managed to turn a small supper into a Michelin worthy restaurant. As the chef and owner of Stone Flower restaurant in Chicago, Jacob “Jake” Bickelhaupt has developed a reputation for seamlessly melding Asian cuisine with many other styles and traditions.

Cambodia is one of the jewels of the Asian cooking world with a wealth of influences and a variety of flavors. Cambodia is something of a melting pot of its neighbors’ cuisines -- with Vietnamese and Chinese influences as well as Thai and Indian cuisine making their way into the stew in the form of curries and stir-frys.

Fish amok is easily the most recognizable dish from Cambodia and it showcases influences from the entire region. It consists of a mild white fish, stewed in a coconut-milk based curry with turmeric and lemongrass. Traditionally, the dish is served in a bowl made of banana leaves.

As a growing tourism and business destination, Cambodian cooking will surely win over Western diners. It’s only a matter of time before Cambodian dishes make their way to the kitchens all over the world.

What Is a Pop-up Restaurant and Why Do Chefs Like Them?

Pop up restaurant
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A two-time Michelin Star and James Beard Award recipient, Jacob “Jake” Bickelhaupt is a Chicago-based chef that has little left to prove in the food world. In early 2012, he started an underground pop-up restaurant that eventually evolved to a Michelin-starred concept. Jacob Bickelhaupt’s experience in turning a supper club into a highly-respected restaurant is one of the highlights of his career.

Pop-up restaurants started as so-called supper clubs in the 1960s. The name gives away the basic principle as this type of eatery comes up mostly unannounced and usually isn’t planned to become a long-term establishment.

Chefs who open their pop-up restaurants have a lot to gain from the experience. On one hand, they get to test out a concept that may be in the nascent stages without having to commit to a full-scale restaurant. Also, it’s a good place for a chef to showcase their skills and test out a menu with a limited audience. Because they tend to have a limited menu and little availability, they mostly appeal to foodies who are an excellent focus group for chefs.

Dining Experience at the Stone Flower Restaurant

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Recognized for his talent in recreating American cuisine with an Asian influence, Jacob Bickelhaupt was the owner and chef of 42 Grams, which received two Michelin stars in one year. Jacob "Jake" Bickelhaupt also served as director and a chef of Konro Pop Up restaurant before opening his new restaurant, Stone Flower.

The Stone Flower offers a 12-seat, counter-style dining experience at a two-story cottage that was previously occupied by Dixie and Takashi restaurants. The restaurant takes its name from a flower that grows through the gaps of concrete, symbolizing strength, persistence, and resilience. Stone Flower serves a multi-course tasting menu and an exclusive wine pairing. Chef Bickelhaupt, the brains of the restaurant, has been known for his talent and technique in elevating the different flavors of simple ingredients.

The Stone Flower held its opening night on May 16, 2019, and served two dinners at 5:30 p.m. and 8:30 p.m. Since then, the restaurant has received positive reviews from customers who described their experience as “worthwhile,” “fine dining perfection,” and “a dinner and a show.” Stone Flower is open from Wednesday to Sunday and only accepts reservations.

A Brief History of the Elusive Michelin Star

Food
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A chef and restaurant owner in Chicago, Jacob “Jake” Bickelhaupt is known for his emphasis on technique when creating complex dishes. Jacob Bickelhaupt has received distinction as the best chef in the Great Lakes Region from the James Beard Foundation, and has also received two Michelin Stars.

The Michelin Star is a rating system formed and popularized by two French brothers, André and Édouard Michelin, after creating the Michelin Guide in 1889. The Michelin Guide was intended to increase demand for cars and travel (and, as a result, the sale of tires). In 1926, the Michelin brothers began to send anonymous reviewers to try and rate restaurants. In 1931, the three-star rating system for fine dining was officially introduced.

For the past century, the Michelin Star has become a hallmark of fine dining quality, and a coveted award for the world’s most talented chefs. British celebrity and chef Gordon Ramsay is said to have cried when his restaurant, The London, was stripped of its two Michelin Stars in 2013. The Michelin Guide is present in 24 countries, and plans to expand and review restaurants in new cities and countries.