Chef Erling Wu-Bower, partner at Underscore Hospitality Group in Chicago, Illinois, joins the show to discuss the challenges that come with opening restaurants.
Then, Chef Erling shares his feelings on the culture of tipping in restaurants and what needs to change moving forward.
0:21 – Today is a special episode
2:03 – Listening is important
3:51 – Custom products
7:02– The future of restaurants
10:45 – Chef Erling Wu-Bower joins the show
11:09 – Chef Erling’s foodservice journey
16:38 – Challenges that come with opening
19:45 – The importance of adaptability
23:40 – Cooking with your senses
26:16 – Common restaurant pitfalls
31:52 – Evaluating tipping
49:15 – Labels and tent poles
56:06 – Dining out as a chef
57:42 – Staying on top of trends
1:01:51 – Chef Erling’s mantras
1:03:46 – A bit of reflection
1:09:12 – Outro
American restaurants are entering a new radical chapter. The preceding chapters might have been titled ‘The California Italian Revolution,’ ‘The Age of the Celebrity Chef,...
Learn about the Chef
Chef Erling Wu-Bower talks about changes to the restaurant industry that were accelerated by the pandemic and how he is trying to navigate them with his new restaurant. He also talks about his love for food and its ability to be transportive when it is done right.