Chef Thomas Hauck's dishes at c.1880 are bright, offbeat, purposefully plated and intelligently crafted. He has soundly developed both sides of his chef brain. It is, after all, important to be both an artist and a technician. c.1880's early success is the result of Chef Hauck honing both of these skills to a fine edge.
Justin Johnson succeeded in reinventing the foodservice program at Watertown (Wis.) Regional Medical Center during his nearly three years as its executive chef and foodservice director. Now he plans to offer his skills to other restaurants and non-commercial operations through a consultancy called Sustainable Kitchens.
Trending: great restaurants that happen to be in hospitals and high schools
If you’re intrigued by agricultural and food trends and how they relate to the future of food, we direct your attention to Wauwatosa, Wisconsin. There, Executive Chef Justin Johnson recently launched Sustainable Kitchens with the ambitious goal of helping foodservice institutions feed large groups in anything-but-institutional ways.
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“Places like hospitals and schools have the worst food on the planet, right?” said Justin Johnson, owner of Sustainable Kitchens, at Madison’s 1 Million Cups entrepreneur meetup on Wednesday. “Sustainable Kitchens aims to change that.”