Chef changes his view of fine dining

Milwaukee chef Daniel Jacobs grew up in Chicago, in a family where both parents worked all day, seldom cooked and saw a Red Lobster meal as a fancy night out. His view of fine dining has evolved since he started working in restaurant kitchens at upscale Chicago eateries, says Jacobs, who today presides over the kitchen at farm-to-table restaurant Roots.

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Milwaukee Journal Sentinel (tiered subscription model)

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