![Podcast: Chef Chris Lobkovich talks about being in between gigs and learning to serve his customer]()
by Kimberly Schaub | Jul 22, 2016 | Food Industry, Podcast
Chef Chris Lobkovich is a force to be reckoned with. We met through Renata Bocayuva, and we shared a common love for whiskey, for which he wrote a tasting menu when he served as the chef of the Alexis Hotel’s Bookstore Bar and Cafe. With experience working in...
![Podcast: Chef Chris Lobkovich talks about being in between gigs and learning to serve his customer]()
by Kimberly Schaub | Jul 21, 2016 | Food Industry
We joined family for a beautiful summer BBQ the other weekend, and we were chatting about great restaurants and dining experiences. Two of the guests described upcoming plans to eat at an extremely well-known and respected – nay, revered – restaurant in...
![Podcast: Chef Chris Lobkovich talks about being in between gigs and learning to serve his customer]()
by Kimberly Schaub | Jul 2, 2016 | Food Industry
Vegetarian Amuse Bouche from Everest, Chicago I’m sure you’ve noticed that I’ve been pretty busy lately. I launched the podcast on June 1, and it’s been fantastic to get the warm reception and feedback from my current and newer readers. The...
![Podcast: Chef Chris Lobkovich talks about being in between gigs and learning to serve his customer]()
by Kimberly Schaub | Jul 16, 2012 | Food Industry
We went to Dai Tung Seafood Restaurant and found “Dan Nai” steamed milk custard similar to that of Australian Milk Dairy in Hong Kong. It was so exciting that we order two bowls despite having just finished over 15 other dim sum items. The actual review of...
![Podcast: Chef Chris Lobkovich talks about being in between gigs and learning to serve his customer]()
by Kimberly Schaub | Jun 20, 2011 | Food Science
Photo by Rashid Gabdulhakov Well, I wish I’d remembered to take any pictures during school, but this quarter was all about Quantity Cooking, so there wasn’t much time to photography. When I was asked about taking pictures, I wanted to say,...
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