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- 1. Copyright ©2014 Foodseum All rights Reserved CONFIDENTIAL Chicago’s Food Museum
- 2. Copyright ©2014 Foodseum All rights Reserved CONFIDENTIAL Food Museums
- 3. Copyright ©2014 Foodseum All rights Reserved CONFIDENTIAL Food Capital
- 4. Copyright ©2014 Foodseum All rights Reserved CONFIDENTIAL To educate and provide an experience that celebrates food and inspires an appreciation of all things edible. Our Mission
- 5. Copyright ©2014 Foodseum All rights Reserved CONFIDENTIAL The Museum
- 6. Copyright ©2014 Foodseum All rights Reserved CONFIDENTIAL Food Museum
- 7. Copyright ©2014 Foodseum All rights Reserved CONFIDENTIAL Exhibit Components People Current Uses Future / Innovative Uses History Production (Farm to Table) Take-away (Inspiration in Chicago) Each Exhibit Features the Story of a Specific Food Type
- 8. Copyright ©2014 Foodseum All rights Reserved CONFIDENTIAL Chicago’s Foodseum
- 9. Copyright ©2014 Foodseum All rights Reserved CONFIDENTIAL Chicago’s Foodseum Restaurant / Event Space Gift Shop
- 10. Copyright ©2014 Foodseum All rights Reserved CONFIDENTIAL Foodseum (Exhibit 1) Story of the Hot Dog International Sausage
- 11. Copyright ©2014 Foodseum All rights Reserved CONFIDENTIAL How does it happen?
- 12. Copyright ©2014 Foodseum All rights Reserved CONFIDENTIAL Core Competencies Food History Exhibit Design and Experience Museum / Event Operations Marketing / Public Relations Real Estate / Architecture
- 13. Copyright ©2014 Foodseum All rights Reserved CONFIDENTIAL Marketing / Public Relations
- 14. Copyright ©2014 Foodseum All rights Reserved CONFIDENTIAL Real Estate / Architecture
- 15. Copyright ©2014 Foodseum All rights Reserved CONFIDENTIAL Food Historians
- 16. Copyright ©2014 Foodseum All rights Reserved CONFIDENTIAL Exhibit Design and Experience Subject Matter Expert Instructional Designer Experience Designer Asset Production David Dunworth Tribeca Flashpoint Academy Bruce Kraig Food Historian Julian Jackson Adler Planetarium M1 Interactive Interactive Development & Design
- 17. Copyright ©2014 Foodseum All rights Reserved CONFIDENTIAL Museum / Event Operations
- 18. Copyright ©2014 Foodseum All rights Reserved CONFIDENTIAL Core Team Kyle Joseph Executive Director Suzie Fasulo Creative Director Jeff Spetter Director of Partnerships Marisa Anstey Director of Marketing David Dunworth Director of Design
- 19. Copyright ©2014 Foodseum All rights Reserved CONFIDENTIAL Supporting Organizations
- 20. Copyright ©2014 Foodseum All rights Reserved CONFIDENTIAL We need your help! Foodseum is a non-profit organization pending tax exempt status under 501(c)3 of the Internal Revenue Service code Charitable Mission: Beyond providing a cultural, educational and inspirational experience around food; Foodseum is dedicated to supporting local food-related charities through fiscal, educational or other means.
- 21. Copyright ©2014 Foodseum All rights Reserved CONFIDENTIAL Feed Your Curiosity For more information on donor packages please contact: Kyle Joseph Executive Director kyle@chicagofoodseum.com 309-472-1533
Editor's Notes
- Food museums have become the next generation of sightseeing in major cities across the world. Cities like New Orleans, LA, New York, China, Yokohama, Japan (Noodles), Berlin, germany (Pork Sausage), Bruges Belgium (Fries) all have museums.
- Why are you different? Chicago has long been known as the ‘meat-and-potatoes town,’ [and] we claim to have invented deep-dish pizza. We are identified with big, heavy foods that can last you all day long,” says Penny Pollack, dining editor of Chicago Magazine. “But a funny thing has been happening in the last few years. We are leaders of the techno chef revolution. We are on the cutting edge of this scene.” With James Beard winners and Finalist like Grant Aschantz, David Posey. And World renowned chefs Charlie Trotter and Rick Bayless. Chicago’s star chefs are not just putting out fine food; they are elevating it to an experimental art form. “A lot of people come to Chicago expecting Chicago-style hot dogs and pizza, but they will be blown away by what chefs are doing and preparing at high-end restaurants. Take Alinea and Moto; they’re not just doing American fusion. These people are doing scientific experiments with food, and people are lining up and down the block and making reservations months in advance to get in,” We are a city of neighborhoods. http://www.todaysdietitian.com/newarchives/082508p34.shtml
- Why isFoodseuminportant? Important to Chicago? Important to you? Most importantly, important to them?
- The Outcome - Foodseum will have rotating exhibits that engage all of the senses: Touch Taste Smell Sight Sound It will be the first of its kind for Chicago- a culinary mecca in its own right. With Chicago’s rich FOOD HISTORY, talented chefs, and world renowned good eats- it’s the perfect fit for this kind of thing.We plan to have an area inside the museum with a fully equipped kitchen that could host food festivals and other culinary events and also be a test space for chefs looking to open or expand restaurants.
- The Outcome - Foodseum will have rotating exhibits that engage all of the senses: Touch Taste Smell Sight Sound It will be the first of its kind for Chicago- a culinary mecca in its own right. With Chicago’s rich FOOD HISTORY, talented chefs, and world renowned good eats- it’s the perfect fit for this kind of thing.We plan to have an area inside the museum with a fully equipped kitchen that could host food festivals and other culinary events and also be a test space for chefs looking to open or expand restaurants.
- The Outcome - Foodseum will have rotating exhibits that engage all of the senses: Touch Taste Smell Sight Sound It will be the first of its kind for Chicago- a culinary mecca in its own right. With Chicago’s rich FOOD HISTORY, talented chefs, and world renowned good eats- it’s the perfect fit for this kind of thing.We plan to have an area inside the museum with a fully equipped kitchen that could host food festivals and other culinary events and also be a test space for chefs looking to open or expand restaurants.
- The Outcome - Foodseum will have rotating exhibits that engage all of the senses: Touch Taste Smell Sight Sound It will be the first of its kind for Chicago- a culinary mecca in its own right. With Chicago’s rich FOOD HISTORY, talented chefs, and world renowned good eats- it’s the perfect fit for this kind of thing.We plan to have an area inside the museum with a fully equipped kitchen that could host food festivals and other culinary events and also be a test space for chefs looking to open or expand restaurants.
- The outcome- Kyle, I think you may be able to explain this a bit better.
- The outcome- Kyle, I think you may be able to explain this a bit better.
- The Team -
- Partners