This week, Chef Erling Wu-Bower discusses his storied career in Chicago dining and the highly-anticipated opening of his new restaurant, Maxwells Trading, in the Kinzie Industrial Corridor. Erling reflects on formative experiences at renowned restaurants Publican, avec, Nico Osteria, and Pacific Standard Time, as well as lessons learned from mentors like Rick Bayless and Paul Kahan. With Maxwells Trading, which he's opening this winter alongside business partner Josh Tilden, he aims to cook "intimately personal cuisine" that incorporates his broad culinary influences, from Chinese and Thai to rustic Italian. Plus: after some culinary confusion, Tim conjures an accurate metaphor for sous-vide meat.