But wait, there’s more. Chef Wade will tell us what happened to wheat during the industrial revolution and describe the advent of the roller mill and the combine. “This is a very important part of wheat’s history and is still relevant today,” he says. “With the rising cases of gluten intolerance, I’m going to give an overview of why people are reacting poorly to a grain that has sustained us for millennia.”

For the final course in his presentation, Chef Wade will dish out his take on the future of wheat and its place in biodynamic farming, as well as its place in a modern bakery. “

Oh yes, and he will serve samples of his reverently acclaimed breads from the Publican, along with foods prepared by CHC member, Chef Deb Silberstein.

Biography: A native of Milwaukee, Greg Wade grew up baking with his mother and grandmother, but it wasn’t until he took a baking class at The Illinois Institute of Art’s Culinary Program that he found his calling.  As Publican Quality Bread’s Head Baker, chef Wade oversees the bread program for all of One Off Hospitality Group, with a focus on local farm whole grains and natural fermentation. For his work at Publican, chef, Wade received a nomination for the Outstanding Baker category of the James Beard Awards in 2017.

On graduation from culinary school, chef Wade worked at Taxim restaurant in Chicago, specializing in breads and pastries. From there, he joined the opening team at Girl & the Goat in 2010, and excelled under Iron Chef Stephanie Izard’s tutelage; in 2013, he moved to Little Goat to oversee bread baking at Girl & the Goat, Little Goat and Little Goat French Market. Now at the helm of Publican Quality Bread’s bakery operations, chef Wade works hand in hand with the company’s chef de cuisines to develop new breads to fit each restaurant’s menu.

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