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

Preparing food
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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.

The JBF Food Waste Culinary Instructor Curriculum

Plating and arrangement
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An award-winning chef, Jacob “Jake” Bickelhaupt owns and oversees the day-to-day operations of the high-end restaurant Stone Flower in Chicago. A two-star Michelin chef, Jacob Bickelhaupt was also recognized as the best chef in the Great Lakes Region by the James Beard Foundation (JBF).

For over three decades, the JBF has promoted and honored chefs and other leading professionals who are celebrating the culinary culture in America. To make food more sustainable for everyone, the JBF has developed a food waste prevention training program aimed at culinary students in technical schools, community colleges, and universities. The JBF has received support from The Rockefeller Foundation in providing skills training to encourage future culinary professionals to reduce waste.

The JBF appointed Dr. Jonathan Deutsch to lead the pilot training, development, and national rollout of the program. Dr. Deutsch has a Ph.D. in food studies and management from New York University, and earned his culinary degree from the Culinary Institute of America. JBF has also invited other culinary educators across the country to analyze and test the new curriculum.