Rob Connoley, James Beard semi-finalist and
Chef of Bulrush, a St. Louis restaurant focused on contemporary interpretations of historic Ozark cuisine, shares his understanding of historic trends in restaurant concepts and how those trends thrive or fail based on staff’s understanding and vision of the trend. In particular, we consider the role of trends in the restaurant world, and whether guests care, and whether staff can maintain a concept. This creative presentation follows one dish from idea to plate.
For more, see bulrushstl.com.
Monday, November 11 at 12:15pm to 1:15pm
Gallery 210 at UMSL, St. Louis, MO 63121