In 2016, Milwaukee Public Schools implemented ProStart, a nationally recognized culinary arts track for high school students that aimed to change the trajectory for students, offer them valuable life skills and prepare them for future jobs in the service industry. On this week's podcast, we chat with two key players who keep the program running at Bay View High School.
Jarvis Williams talks about his decision to part ways with the forthcoming Fine & Dandy Fried Chicken project.
What do chefs shop for at local markets? That's the question we're exploring in this new video series in which we give chefs $50 to spend at area grocers and farmers markets.
Work on the 3rd Street Market Hall is currently in progress. The forthcoming food hall is expected to house as many as 20 tenants, including a fine (of high quality) and dandy (excellent) new concept which will serve up juicy, crisp fried chicken and accompanying sides.
Jarvis Williams, Corporate Executive Chef for SURG Restaurant Group, shared today that he has departed from his long-term role with the restaurant group.
Mondays can be a mixed bag. But, thanks to new hours at Dandan, the Third Ward's popular modern Chinese American restaurant, there might just be a new bright spot for the start of your work week.
The new ProStart program aims to engage students in the culinary arts while providing tools to jumpstart their careers in the growing food industry. And it could be one of the most exciting things to happen to Milwaukee's culinary scene so far.
Chef changes and a shuffling of locations are all on the docket for Milwaukee's SURG group.
Though I've yet to get the gumption to try and do my own feast of the seven fishes at Christmas Eve at my house, I do dream. And, this year, I asked seven of Milwaukee's best chefs to ante up a recipe that I could include on my menu, should I decide to take the plunge. Here's what they served up ...
"Wisconsin Foodie" host Kyle Cherek revisits some of the best recipe demonstrations with Milwaukee chefs in this latest installment of the "Chef Talk" video series.
Pastry Chef Kurt Fogle talks about his experience working with Chef Jacquy Pfeiffer, renowned chef and co-founder of Chicago's French Pastry School.
We always love to hear the stories others tell about gifts that really made them swoon. So, we asked a few chefs to share their favorite memories of holiday gifts.
Even if you follow Chef Jarvis Williams on Twitter - where he's very active - you might not know that he is perhaps, unofficially speaking, the Packers' favorite chef. His restaurant, Carnevor - part of the SURG Restaurant Group - is a favorite among athletes who roll through the state, though the chef is too modest to boast about it or let it go to his head.
My sit-down with sous chef, Dan Sibley of Carnevor - including an inside look at what it's like to cook for Brewers, Packers and celebrities at Carnevor.
Mario Giuliani has been at Carnevor for almost five years now. He tells us about the ups and downs of working at such a high profile restaurant.