The growing shortness of attention spans affects more areas of society than you might think. The food industry has seemed to play into this as well, but there are some chefs that still take the time and care in their cooking. Milwaukee chef Gene Webb of North Shore Boulangerie explains the changes he’s noticed in the food industry and what he’s doing to preserve what he learned while studying in France. Webb shares that “before opening the store on Oakland (Avenue), I saw that there was a trend in baking, factory baking… it’s very hard to start with poor quality industrial ingredients and come up with anything that is a real food product. “Most of the big food industry is [to] make the food look right to get you to buy it. But once you get it, the flavors aren’t right, the textures aren’t right, it lasts for two weeks on the counter…there’s something not right going on there,” he observes. Despite where the big food industry has shifted, Webb believes there is still a market for
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