Whole Brain Consulting

Whole Brain Consulting Performing Smartly In Food Supply Chain Management

When you go to a supermarket, everything seems so orderly, stocked neatly on shelves, in bins and in coolers. But behind the scenes, getting food from farm to factory to grocery store fridge — a process known as supply chain management — can be complicated and messy. While some of the bigger food businesses handle supply chain internally, many others, including smaller and start-up businesses turn to the expertise of consultants with years of experience. One of these is Will Madden, co-founder of Chicago-based Whole Brain Consulting. FamilyFarmed interview Will about his business’ origins, why food businesses need contract manufacturers, the biggest supply chain challenges… and why he made the highest bid for a CEO yacht cruise on the Chicago River and Lake Michigan that was a silent auction prize at last April’s Frontera 30th Anniversary Celebration.

FamilyFarmed

The Pride of Pecatonica: Women Farmers, Amber Waves and Happy Goats

We at FamilyFarmed conduct most of our work to build a better food system from our base in the city of Chicago. So we relish the opportunities to get into the country and visit the farmers who are the heart and soul of the Good Food movement — such as our trip Monday (July 24) to two of our woman-farmer friends in Pecatonica, a farm town 100 miles to the west with a whole lot of progressive thinking about Good Food growing.

Green City Market

Green City Chef BBQ In Review: Feasting With Purpose

So much amazing food and drink. That’s the simplest way to describe the 2017 Green City Market Chef BBQ, the annual fundraiser for Chicago’s premier farmers market, which brought together a world-class lineup of the city’s farm to table restaurants, along with many of the city’s leading craft breweries and distilleries. It might be indulgent if the only purpose of this event was a ginormous outdoor feast. But the money raised by Green City Market at the event goes toward its social mission programs, which include double bucks for shoppers using SNAP/LINK food assistance dollars, a satellite market in the underserved Bronzeville community every Wednesday through the growing season, and a broadening palette of food education programs.

FamilyFarmed At Play With Rick Bayless: Every Good Party Deserves… Another Party

If the mezcal tasting event hosted Wednesday (June 7) by Rick and Deann Bayless proved anything, it is that their Frontera Farmer Foundation and FamilyFarmed love to party around Good Food and artisan beverages. The party — at the Frontera group’s Cruz Blanca on Restaurant Row in Chicago’s West Loop — was a sequel to the Frontera 30th Anniversary Celebration, held April 30 at The Art Institute of Chicago. That fundraiser produced (at latest tally) more than $140,000 in proceeds to be split evenly by Family Farmed and Frontera Farmer Foundation, to advance their efforts to help farmers and businesses build a better food system.

Academy for Global Citizenship

Chefs Playground to Benefit Academy for Global Citizenship’s Innovation in Education

Imagine a school teaching Chicago children from kindergarten through 12th grade on a seven-acre campus — three of those acres devoted to urban agriculture — designed by famed architect Jeanne Gang’s Studio Gang. Imagine this school incorporating local citizenship, sustainability, Good Food, social justice and other values into its curriculum… serving organic, locally sourced, made-from-scratch food in its cafeteria… and producing more energy than it uses. Then imagine this school is not in an upscale Chicago neighborhood or tony suburb, but rather on the industrial, mostly Hispanic, mostly low-income Southwest Side. That is the vision for the expansion of the Academy for Global Citizenship — for which the charter school’s foundation will raise money at its 5th Annual Chefs Playground on June 9 at the Art Institute of Chicago.

The Park at Wrigley

Chicago Good Food Leads Off At The Park at Wrigley

Any list of hot commodities in Chicago would have to include the Chicago Cubs, who last year won baseball’s World Series for the first time in 108 years; a world-renowned restaurant community driven largely by chefs who believe in Good Food movement principles and community engagement; and a craft beer scene that has boomed just within the past few years. So it wasn’t a coincidence that the first major event held at The Park at Wrigley — the new event space and community asset built by the team owners right next to historic 103-year-old Wrigley Field — was called Craft and Cuisine.

Frontera 30 Fundraiser Nourished Attendees’ Minds With Good Food Forum

The organizers who produced the Frontera 30th Anniversary Celebration took a bit of a gamble by preceding the highly anticipated, chef-driven tasting event with a Good Food Forum. Given that most in the audience were anxious to eat, drink and be merry, the hour-long symposium could have be a buzzkill. But the enlightening, engaging and passionate discussion among five Good Food activists and leaders, deftly moderated by Peter Sagal of NPR’s popular program “Wait, Wait… Don’t Tell Me,” turned out to be a perfect set-up for the food and frivolity that followed.

Good Food Times: Frontera Party Nets $100K+ To Help Farm and Food Businesses

When you are throwing a big party, the usual measure of success is whether all good time was had by all. By that standard, the Frontera 30th Anniversary Celebration — marking three decades of Chicago Chef Rick Bayless’ Frontera Grill — was a dazzling success. But the event also was a fundraiser for Rick’s Frontera Farmer Foundation and FamilyFarmed… and that also was a success.

FamilyFarmed Salutes the Chefs of Frontera 30 for Their Commitment to Good Food

The people who attended the Frontera 30th Anniversary Celebration on Sunday (April 30) — to help accelerate the Good Food movement — hopefully will always remember the evening they spent in what we called the Culinary All-Star Food Court. So as our thank you note, we present a photo essay of all of the participating chefs, with links to the chef profile series that Good Food on Every Table published in recent weeks.

Rick Bayless Caps Frontera 30th Anniversary Celebration With Beard Top Restaurant Award

Chef Rick Bayless’ Topolobampo — which brought fine-dining regional Mexican cuisine to Chicago in 1989 — won the James Beard Foundation 2017 Outstanding Restaurant Award at the organization’s annual ceremony, held Monday night at his hometown’s Lyric Opera House. The award, which Rick received with wife-business partner Deann Bayless sharing the podium, came just one day after the Frontera 30th Anniversary Celebration at The Art Institute of Chicago.

Chef Paul Kahan’s Enduring Bonds To His One Off Hospitality Family: A Frontera 30 Story

Chefs Erling Wu-Bower of Chicago’s Nico Osteria and Cosmo Goss of The Publican are two of the biggest young stars on the city’s and nation’s restaurant scene. So when they went to their boss at the hugely successful One Off Hospitality Group — James Beard Award winning chef Paul Kahan — a few months ago to tell him that they planned to open their own restaurant, Paul says, “Man, my brain exploded.” But Paul himself had benefited from the nurturing and encouragement of the chefs from whom he learned, such as Rick Bayless, and he and his business partners are helping Erling and Cosmo plan and develop their restaurant. All three chefs will participate on Sunday in the Frontera 30th Anniversary Celebration fundraiser at The Art Institute of Chicago.

Chef Stephanie Izard’s Goat Idea Is A Success Times Three: A Frontera 30 Story

Stephanie Izard graduated from University of Michigan in 1998 uncertain about her career path, and her father encouraged her to give culinary school a try. Over the past 17 years, the Chicago and national food scenes have owed Stephanie’s dad their gratitude. Her restaurant Girl & The Goat earned her a James Beard Award in 2013, and she has expanded to her Little Goat Diner and Chinese-themed Duck Duck Goat. Stephanie is a chef-participant in Sunday’s Frontera 30th Anniversary Celebration fundraiser at The Art Institute of Chicago, and a lucky bidder in the event’s online silent auction will get to dine at each of her three restaurants.

How Yale Grad Ming Tsai Engineered His Rise To TV Chef Stardom: A Frontera 30 Story

or many years, Ming’s parents — both immigrants from China — owned, and his mother ran, a restaurant in Dayton, Ohio, called Mandarin Kitchen. Ming worked there during his teen years and showed his obvious talent and passion for cooking. But… this is an ethnic food story with a twist: The reason Ming’s family settled in Dayton was because his father was an aerospace engineer who worked at the nearby Wright-Patterson Air Force Base, and Ming initially embarked to follow in his footsteps, earning a degree in mechanical engineering at Yale University. But cooking was never far from his mind, and he embarked on a career that led to his two successful Asian cuisine restaurants in the Boston area and a long career as a TV chef.

Connect (And Party) With Rick Bayless… CEOs of Presence Marketing, KeHE and SPINS… and Support Family Farmers Too!

Spending time with leading Good Food business executives — at a gorgeous suburban Chicago home or a yacht cruise on Lake Michigan — sounds like reason enough to bid on two of the headline prizes in the Frontera 30th Anniversary Celebration’s online silent auction. But if you have Good Food business interests and want to learn more about this fast-growing sector that is building a better food system for America, how can you pass up the opportunity to learn from (while partying with) three giants of the Good Food industry: Bill Weiland of Presence Marketing, Brandon Barnholt of KeHe Distributors, and Tony Olson of SPINS, the leading data analyst for the natural and organic products industry.

Frontera 30

Chicago Chef Brenton Balika Proves You Can Go Home Again: A Frontera 30 Story

Brenton Balika grew up in the Chicago area in a family in which food and cooking were shared experiences. By his early teens, he developed the passion that led him to a career as a chef; he says the only jobs he has ever held are as a golf caddy when he was in the 8th grade and working his way up through restaurant kitchens. But Brent took a long and winding road to his current high-profile station: developing the soon-to-open Margeaux Brasserie and Petit Margeaux patisserie at Chicago’s Waldorf Astoria hotel for Chef Michael Mina’s San Francisco-based Mina Group. Brent will participate with other top chefs in the Frontera 30th Anniversary Celebration, a joint fundraiser for FamilyFarmed and the Frontera Farmer Foundation.

Good Food Fest Raffle

Top Chefs Hail Rick Bayless’ Good Food Impact: A Frontera 30 Story

FamilyFarmed has partnered with Chef Rick Bayless’ Frontera Farmer Foundation to produce the Frontera 30th Anniversary Celebration, a joint fundraiser that will be held on Sunday, April 30 at The Art Institute of Chicago. Good Food on Every Table is running a series of profiles of the participating chefs, and here we feature some of the tributes to Rick Bayless that these chefs made. Their comments focus on Rick’s contributions to the rise of the Good Food movement and to elevating Chicago to the status of an international culinary capital. Each of the excerpts below is followed by a link to the full profile of the quoted chef.

Frontera 30

Chef Jason Hammel and Lula Cafe’s Years of Logan Square Meals: A Frontera 30 Story

Jason Hammel of the critically acclaimed Lula Café is a rarity among Chicago’s top chefs, in that he did not learn the craft in the kitchens of culinary legends. Jason is essentially self-taught. But he counts Chicago legends such as Rick Bayless, Paul Kahan and Matthias Merges as his role models and mentors. Like them, he has played a major role in sourcing from local and regional farmers. We are honored to have Jason as a participating chef at the Frontera 30th Anniversary Celebration, a joint fundraiser for Chef Rick Bayless‘ Frontera Farmer Foundation and FamilyFarmed, which will be held at The Art Institute of Chicago on Sunday, April 30.

Frontera 30

Pastry Chef Mindy Gohr’s “Bittersweet” Career Rise: A Frontera 30 Story

Mindy Gohr knew from childhood that she wanted to be a pastry chef. She left her family’s dairy farm in Wisconsin to attend the Cordon Bleu culinary school in Chicago, and it did not take long for her to get the big break that has been her career-maker: an internship working at Bittersweet Pastry Shop & Café for founder-owner Judy Contino, one of Chicago’s leading pastry chefs. And in 2015, when Contino decided to move into semi-retirement, Mindy became co-owner. She also will be participating in the Frontera 30th Anniversary Celebration, a joint fundraiser for Chef Rick Bayless‘ Frontera Farmer Foundation and FamilyFarmed, which will be held at The Art Institute of Chicago on Sunday, April 30.

Frontera 30

How Fat Rice Engrained The Food of Macau Into Chicago Dining: A Frontera 30 Story

Chef Abe Conlon has Portuguese blood lines, grew up in a working-class city (Lowell, Massachusetts) with a large Asian population, apprenticed under skilled chefs and attended the Culinary Institute of America. So there might be some destiny in the fact that he and business partner Adrienne Lo have built a thriving success at Fat Rice, the restaurant in Chicago’s largely working-class Logan Square neighborhood that introduced Macanese cuisine to Chicago and — through their cookbook The Adventures of Fat Rice — to most of the rest of America. They will participate in the Frontera 30th Anniversary Celebration, a joint fundraiser for Chef Rick Bayless‘ Frontera Farmer Foundation and FamilyFarmed, which will be held at The Art Institute of Chicago on Sunday, April 30.

Frontera 30

Chicago Chef Mindy Segal’s Passion for Pastry: A Frontera 30 Story

Mindy Segal is a legend among pastry chefs, both in her home city of Chicago and nationally. The winner of the 2012 James Beard Foundation Award for Outstanding Pastry Chef, she has delighted customers at Mindy’s HotChocolate — her full-service restaurant in Chicago’s Bucktown neighborhood — for 12 years. for many years has made cakes for all of Rick Bayless’ family’s special occasions. So she was an obvious choice to participate in the Frontera 30th Anniversary Celebration, a joint fundraiser for Chef Rick Bayless‘ Frontera Farmer Foundation and FamilyFarmed, which will be held at The Art Institute of Chicago on Sunday, April 30.