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| Pop up restaurant Photo by Jay Wennington on Unsplash |
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.
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.
