Chef Erling Wu-Bower sharing his holistic approach to sustainability at The Roof Crop Garden
Our Comer Crops Interns and Culinary Arts Apprentices participated in a series of custom workshops at one of Chicago’s top restaurants, Maxwell’s Trading and nonprofit Urban Ag company, The Roof Crop. These unique hands-on experiences, concepted and cultivated by our partners with GCYC's Urban Ag Manager, Sandra Reno, provided our young people with an in-depth understanding of the many facets of operating an urban ag driven business and successful restaurant. Among other topics, the workshops covered growing/sourcing quality ingredients, hiring and training staff, managing budgets, creating menu items, and even pressing flowers onto cards to sell in their gift shop. It was an honor to learn how everything this unique collective creates reflects the values of sustainability, innovation, and quality they hold dear.
Among many highlights of the Roof Crop and Maxwells Trading hosted workshop series involved the apprentices working directly with three-time James Beard Award finalist, Chef Erling Wu-Bower and Chicago Rising Star Chef Chris Jung to perfect one of their signature pasta dishes, crafted using fresh herbs from our farm.
Throughout the workshops, apprentices learned the critical roles within both the front and back of the house. They observed how customer service, hospitality, and creating a welcoming dining experience are just as essential as food served from the kitchen. Chef Erling and his staff emphasized the importance of strong communication, leadership, and adaptability—skills that are key to success in any restaurant job.
Please enjoy the article in Block Club Chicago by Melody Mercado who spent time with our young people at Maxwell’s Trading during one of their insightful learning sessions.
