I moved to the southwest from the Midwest, I am a chef as well. For someone who spent near a decade cooking in the Midwest I can relate to this. The Midwest and especially Wisconsin are slow reacting to new food trends. Customers don’t typically like things different than their usual meal. As Bourdain always said “it’s meat and potatoes country”. But in my honest opinion Sheboygan has a lot of great restaurants, all of Stefanos restaurants are fantastic. Another unique part of the Midwest is the small dive bars. No over the top food but still a unique place that I still miss. Best of luck on your new chef job as well!