In episode 2 of Foodagogy, Angeline Aow welcomes Jake Potashnick, a visionary chef and the force behind Feld in Chicago. Jake shares his journey from the elite kitchens of Europe and Japan back to his hometown, where he is redefining fine dining. They discuss the "Relationship to Table" philosophy, the challenges of being a culinary disruptor, and how social responsibility—from health insurance to a four-day work week—is the secret ingredient to a sustainable restaurant.
About Our Guest: Jake Potashnick
Jake Potashnick is a chef, writer, and the founder of Feld in Chicago’s Ukrainian Village. His impressive career includes stints in 14 acclaimed kitchens across eight countries, including Michelin-starred institutions in France and Japan. In 2026, Jake was recognized as a finalist for Best Chef: Great Lakes at the James Beard Awards, and Feld has earned a Michelin Star for its innovative, minimalist approach to Midwest ingredients.
Connect with Jake and FeldWebsite:feldrestaurant.comInstagram: @feld_restaurant and @Jake.potashnick
Key Discussion Points
The Science Fair Spark: Jake recounts his "origin story"—emailing the world-renowned restaurant Alinea for an 8th-grade science project and getting a personal tour from Grant Achatz, which cemented his path toward becoming a chef.
Relationship to Table: Moving beyond the "farm-to-table" buzzword, Jake explains his commitment to knowing every producer personally, from trout farmers in California to fishermen in Maine.
Navigating the "Disruptor" Label: Jake reflects on the intense internet backlash Feld faced during its first month and how the team used that period of "scrunity" to refine their vision, cut through the noise and emerge stronger.
The Comfort of Hospitality: How Feld uses warm, "Midwestern hospitality" to earn the trust of guests, allowing them to experiment with "bizarre" dishes like a singular stalk of raw Michigan asparagus.
Social Responsibility in Action: Jake details the ethical business model at Feld: a 4-day work week, comprehensive health and dental insurance, and a 20% service charge that goes directly to staff to ensure they are well-compensated.
The "Doughnut Economics" of Dining: A look at how success isn't just about profit, but about staff retention and creating a sphere of influence that encourages other small businesses to prioritize their people.
Jake's Favorites
Go-to Comfort Food: Thai food, specifically the "Fried Dried Beef" at Siam Noodle and Rice in Uptown, Chicago.
The Ultimate Gesture: A perfect, slow-cooked French Omelet—a labor of love that represents both technical skill and deep care.
"I think we need to prove that traditional business can work in the context of a socially responsible business... If you can't do both, then maybe you shouldn't be running the business." — Jake Potashnick
Connect with us: Are you an educator or a foodie interested in how these themes play out in the classroom? Reach out and join the conversation on how we can cultivate belonging, one meal at a time.
________________
Foodagogy is produced by EKG Collective, with editing by Gitane Reveilleau and Kirk McDavitt. Music by Paul Romaine and artwork by Xoài David.
