About the James Beard Foundation’s Chefs Boot Camp

michael-browning-MtqG1lWcUw0-unsplash — Kitchen Photo by Michael Browning on Unsplash

The former owner and chef of 42 Grams and the Konro Pop Up restaurants, Jacob Bickelhaupt opened a new 12-seat, counter-style restaurant in Bucktown, one of the trendiest neighborhoods in Chicago. In addition to his two Michelin stars, Jacob “Jake” Bickelhaupt has also won several awards, including the Best Chef in the Great Lakes Region from the James Beard Foundation (JBF).

Established over three decades ago, the James Beard Foundation aims to promote America’s food culture and make it diverse, accessible, and sustainable for everyone. Guided by its mission, JBF facilitates various programs, such as the Chefs Boot Camp for Policy and Change.

The Chefs Boot Camp for Policy and Change is a retreat where 15 chefs from around the country participate in advocacy and media training to learn about the important topics, opportunities, and challenges facing the culinary industry. During the boot camp, the chefs visit local farms, fisheries, slaughterhouses, and other producers of ingredients, and take part in hands-on activities, such as harvesting. They also engage in brainstorming sessions to identify effective ways of supporting campaigns and programs that promote health and sustainability.

Sobriety through the Sober Chef Movement

Jacob Bickelhaupt photo — Jacob Bickelhaupt

Jacob “Jake” Bickelhaupt has an established reputation as an award-winning Chicago chef. Jacob Bickelhaupt is also a recovering addict working in an industry where food is almost always paired with wine and other alcoholic beverages. He is one of growing number of chefs who are a part of the sober chef movement.

Restaurant working conditions and subculture can be a catalyst for addictive behaviors. Odd working hours, easy access to large amounts of cash, and an extremely social environment combined with after-hours hedonism can facilitate substance abuse. For some chefs, substance abuse problems result from the stresses of working in a fast-paced environment characterized by long hours.

However, all over the country many chefs support a movement that exchanges the hedonism of previous eras with working conditions that support sobriety. Many chefs commit to change because addiction impedes clear thinking. Additionally, in recent times, many chefs are required to travel more and attend conferences and workshops, and there is simply no time for drugs or alcohol. Finally, substance abuse problems can impair a chef’s senses and have a negative effect on the quality of the food he or she produces.

For many chefs working to overcome their substance abuse problems, participating in this movement means attending support groups, openly talking about their own stories, and instituting changes in the workplace.

Counter-Style Stone Flower Makes Culinary Impact in Chicago’s Bucktown

Jacob “Jake” Bickelhaupt is a respected presence in the Chicago restaurant scene who has achieved two Michelin stars for his intimate approach to dining. In May 2019, Jacob Bickelhaupt built on past success in opening the counter-style, 12 seat restaurant Stone Flower within a two-story Bucktown cottage situated at 1952 North Damen Ave.

The reservation only eatery features a ticketing system also in use at trend-conscious restaurants such as Alinea and Next. One local architect has compared the tasting menu concept to Etta, another lauded dining spot on North Street. He welcomed Stone Flower as a business capable of infusing new life in the neighborhood and “bringing the Gold Coast crowd” to local environs.

With Stone Flower, giving back to community is a major emphasis. The restaurant recently established the One Flow Foundation and has held popup benefit fundraisers at the establishment in support of the nonprofit. A core aim is to support awareness-raising efforts that look at how emotional health and substance abuse can impact chefs in the kitchen environment.