During this economic climate, the food industry is seeing much interest in POP-UP restaurants and dinners, taking place in existing restaurants, dedicated pop up spaces and unconventional facilities for dining, such as art galleries,former factories, warehouses, underground spaces and private homes. Pop ups can take many forms, but all in all , have the potential to always be fun, Flexibility keeps chefs loyal to the POP-UP ideals, and conveniently fueled by the social media such as BLOGOSPHERE or TWITTER concurrently to follow movement and make online reservations. Pop ups or temporary restaurants have been popular since the early 2000's , showing lots favor to those starting out in the culinary scene. Similar to food trucks its an effective way for young chefs and restauranteurs to gain exposure and experiment with out the fear of bankruptcy. Pop ups are a useful tool to test waters with concepts and iron out details with a more personal arena for feedback and criticism or to hone the craft, seeking investors. Pop ups give diners the chance to try food out of their cities, allowing chefs to do something different, collaborate with other talented culinarians, giving chefs the platform to reach new audiences. The romanticism is in the art of making gastronomic adventures out of thin air, constantly moving and evolving cuisine.
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