CUSP Magazine: Summer Issue 2014
CUSP Magazine is a Chicago based publication focused on helping up and coming creatives gain exposure for their brand and products. Our company is a collective of highly motivated individuals who work together to bring a new voice to the creative community.
CUSP Magazine is a Chicago based publication focused on helping up and coming creatives gain exposure for their brand and products. Our company is a collective of highly motivated individuals who work together to bring a new voice to the creative community.
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Rouben then went on to work<br />
at Per Se, a Three Michelin Star<br />
restaurant in New York City, and<br />
at Chelsea Brewing Company.<br />
According to Rouben, after<br />
teaching coworkers at Per Se what<br />
he had learned at Chelsea Brewing,<br />
he decided to attend brewing school<br />
and enrolled at Seibel Institute in<br />
Chicago.<br />
Following his formal education,<br />
Rouben began working at Goose<br />
Island and became a brewmaster<br />
for the company in 11 months.<br />
“As soon as I set foot in Goose<br />
Island, I felt I really got the<br />
opportunity to bring food and<br />
beer together,” Rouben said.<br />
Moody Tongue, a“farm-tobottle”<br />
experience, continues<br />
Rouben’s initiative to blend food<br />
and beer. Rouben has established<br />
relationships with several farmers<br />
in Illinois to include various<br />
ingredients in his culinary brewing<br />
process.<br />
14<br />
<strong>CUSP</strong> MAGAZINE SUMMER ’14 ISSUE
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