is a national non-profit that transforms the lives of disadvantaged youth through the culinary arts and prepares them for college and careers in the restaurant and hospitality industry. Since being founded in 1990 by Richard Grausman, renowned cookbook author and culinary educator, we have awarded over $50 million in scholarships, provided job training and internships, college and lifetime career support, teacher training and product and equipment donations to classrooms. We work with over 17,000 students nationwide. Through our efforts, a large percentage of our students find rewarding careers in the foodservice and hospitality industry with many alumni, now graduates of top culinary schools, working in leading restaurants and hotels throughout the country. C-CAP’s Board of Directors is led by award–winning chef, restaurateur and author Marcus Samuelsson and Mark Weiss, Chief Investment Officer of RFR Holding LLC. C-CAP’s mission is to promote and provide career opportunities in the foodservice industry for underserved youth through culinary arts education and employment.www.ccapinc.org
Making outstanding spirits and bottling them in a great-looking package wasn’t enough. We figured you’d want to tour our distillery and learn a little about the science of making alcohol. But who wants just a tiny pour of a warm sample after the tour? We want a drink! So, we built a cocktail bar in our distillery. Where you can enjoy our spirits the right way – on the rocks, shaken and icy cold, or in a delicious, original CH cocktail. And because we get hungry when we drink, we hired acclaimed chefs to make great food and bar snacks that pair perfectly with our spirits. Have a bite before dinner, or make a meal from our menu. Either way, stay a while and enjoy Chicago’s only distillery cocktail bar!chdistillery.com
The mission of the Chicago International Salsa Congress is to unite cultures and generations, engender leadership through empowerment opportunities in its showcase and to keep alive the history of the many cultures collaboration in the creation and evolution of Latin and Afro-Caribbean music and dance. The Chicago International Salsa Congress is brought to you by a special group of dedicated individuals whose energy, skills, passion and perseverance unite to bring you the number one Latin Music and Dance event in the Midwest! Over the past 25 years, Cultural Expressions Productions, and the Chicago Intercultural Alliance founded by Rosita and Saladeen Alamin, have created a multicultural community through Afro-Latin music and dance. This group’s unwavering support of the community through consistent production of exceptional events that include fund raisers for children with HIV for over 10 years. They produced the first all ages inclusive event for 15 years, “Sizzling Mambo Sundays” at the Presidential Towers. Deeply committed to uniting cultures, Cultural Expressions supports emerging artists, keeps alive the history of origins of the music and dance through the salsa congress concept. In 2002 they produced the first Chicago International Salsa Congress (CISC) now in its 14th year. The CISC fosters personal awareness, develops leadership, creativity and inspires highest performance by providing emerging artists an opportunity to learn from and perform with professional artists in the congress showcase. CISC artistic director, Saladeen Alamin was awarded the Andy Vasquez Award for contributions to Latin dance at the World Salsa Congress, San Juan, PR, July, 2003. The executive producers, Rosita and Saladeen, have received awards for their vision and contributions to Latin music, culture and dance by the World Salsa Congress in San Juan, PR (July, 2003 and 2005), Philadelphia Salsa Congress in 2008 and the LA Salsa Congress in California (May, 2005).www.chicagosalsacongress.com
Our professional mixologists have dedicated their careers to the fine art of making drinks. Anyone you know can shake a cocktail, but crafting one that is perfectly balanced takes practice and experience.
Our vision was to take classic cocktails and then source the best ingredients from around the world to properly balance them. These drinks were not created in the boardroom, but instead come from people who have dedicated their life to hospitality, the study of spirits and the history and art of bartending.
Chief mixologist, Charles Joly, is world renowned and has an extraordinary palate and attention to detail. While there are thousands of bars out there, only a small number make thoughtful, fresh drinks. Charles wanted to create something that would be the closest thing you could get to having a craft cocktail specialist at your disposal. Our drinks are as close as you can get to those served at high quality bars.
We focus on using only fresh, all natural ingredients, regardless of expense. We believe in quality over quantity and that the integrity of those ingredients is the only way to make an authentic drink. Each individual batch is precisely measured and we pay attention to small details such as how will the drink taste after it’s sat in a glass of ice for ten minutes. This attention to detail isn’t the norm, but we didn’t want to create something normal.
We hope you find that our cocktails are fun, flavorful and authentic. These are the drinks that we recommend to our bar clientele and the ones we drink ourselves. Cheers!http://crafthousecocktails.com/
Growing up in a family where events revolved around food, owner Julie Goding was always surrounded by numerous cooks and bakers each with their own take on a recipe. This inspired Goding to start baking at a young age, and to continually tweak each recipe until satisfied with the final result.
Into adulthood through a career in graphic design, she continued this pursuit of baked good perfection, making cookies as gifts for coworkers, family and friends. Her gingerbread cookies became a fast favorite, and soon requests started coming in for gingerbread cookies year round. This acclaim inspired Goding to change careers and pursue her life-long dream to become a pastry chef. She enrolled in the French Pastry School's L'Art de la Patisserie program in Chicago, graduating in 2010. After a few more years of practice, learning and perfecting, in November 2013, Dough Dough Bird Baking Company was born with a single mission: make gingerbread cookies available year round!doughdoughbirdbc.com
Jolene Worthington & Diana Moles
At Eli’s that means everything from coming up with the perfect recipe and selecting the finest ingredients to hand-decorating and staying up all night to bake our crisp all-butter cookie crusts. Eli Schulman believed baking was an art. So when he created the very first Eli’s Cheesecake as the signature dessert for his award-winning restaurant, Eli’s the Place for Steak, a legend for 39 years, his customers proclaimed it “Chicago’s Finest.” With the same care and dedication demonstrated by Eli himself, The Eli’s Cheesecake Company, a family owned business, has been baking up delicious cheesecakes and other desserts since 1980. At Eli’s, we slow bake our cheesecakes in small batches, taking the time to allow our ingredients to develop to their optimum flavors…the key to achieving Eli’s unique taste and texture. Eli’s prefers using regional ingredients from local farms and producers who share Eli’s commitment to quality.elicheesecake.com
The globally recognized Eurest launched in 1996 in the US and provides dining services to local, regional and national companies within the Business & Industry markets, including employee dining centers, on-site catering, vending, executive dining rooms, and other managed services. Eurest is proud to serve the world’s most respected and successful corporations, including many of the Fortune 500.eurest-usa.com
For over a century, the Farmer Brothers company has built our business on providing extraordinary products at incomparable value to coffee-minded food service operators all across the country. Farmer Brothers company history begins in 1912, when Roy E. Farmer thought it crucial that restaurants serve a quality cup of coffee, yet he couldn’t find one that did. Making and distributing coffee to restaurants and their patrons became his mission. Roy opened Farmer Brothers Coffee Company, headquartered in the back of his brother’s bicycle shop, and did just that. Over the next 100 years, the Farmer Brothers company continued to evolve and flourish, growing branch by branch and customer by customer. Through a series of product line expansions and acquisitions, and a relentless commitment to continuously invest in customers, service and technology, the Farmer Brothers company has established itself today as a leading national roaster, manufacturer, wholesaler and distributor of high-quality branded and private label coffees, teas, spices and culinary products to foodservice, convenience stores and grocery retailers.www.farmerbros.com
For four generations, the "black wine " has been flowing through the Vigouroux family's veins. If the passing down of the wine making know-how is important in viticulture, the passion for Malbec is even more remarkable in heredity, guiding the family since 1887 on the historic Cahors vineyards and beyond, in search of terroir/grape variety symbiosis. Owners of approximately 150 hectares of vineyards in the Southwest France, the Vigouroux family are the specialists in France when it comes to producing Malbec wines. With focus on the black wine since 1887, their four wineries and Chateaux offer various styles of wines, from the plateau to the different terraces ... A know-how practiced for several generations and an expertise in the Malbec grape variety, historic chateaux, a high gross rate of their brands, a qualitative distribution, completed by an exceptional agritourism offer, Bertrand-Gabriel Vigouroux is open to the world, committed to maintaining his roots and regional values.www.g-vigouroux.fr
Varietals: Sauvignon Blanc 85%, Colombard 15% Terroir: Tawny sands and boulbènes bring together alluvium and clay soils. With an oceanic and temperate climate, the Gers is in a privileged position: just the right amount of sun, rain and coolness. Wine-Making: Very advance winemaking with cold fermentation in non-oxidative system to preserve the fruit and the finesse of sauvignon. Tasting: Gouleyant white has a beautiful crystalline pale color. This wine is a very seductive Sauvignon Blanc - Colombard. The nose is appealing with exotic fruits and citrus aromas. The mouthfeel is nicely balanced between acidity and fruitiness, the finish is persistent and refreshing. Food and Wine Pairings: It marries well with shellfish, seafood and grilled fish or fish in sauces. It is also an ideal companion for poultry of which the Gers is a leading producer: an opportunity to suggest a menu with ingredients from the same region. Aging potential: To be savoured in its youth, 1-2 years. Serving temperature: 10°C / 50°F Range: Gouleyant Rouge, Gouleyant Rosé and Gouleyant Blanc Packaging: 6 or 12 Packswww.g-vigouroux.fr
The quirky brand!
Fun, irreverent, a little silly, but always delicious. That is Jo Snow Syrups.
I started making coffee syrups when I owned a café because I got so bored with the flavors that were out there. I was obsessed with this Mexican coffee drink called Café de Olla & set about recreating it. It may have started with coffee, but it didn’t stop there.
A friend asked me to make fruity syrups for her Italian deli.
Bartenders started creating cocktails with my syrups.
I dreamt of having a snow cone stand.
FAQ: How did Jo Snow get its name?
My husband, my good friend and I came up with the name on a road trip to Kansas City to check out a snow cone stand. After seven hours of being locked in the car with each other, you tend to get a little delirious! I had another name in mind, but decided it was just too serious. I wanted this brand to be fun & quirky & light hearted. I wanted this brand to be “me”. Jo Snow Syrups was born.
That’s my story…and I’m sticking to it!josnowsyrups.com
Chef Wook Kang
Culinary Arts Our immersive, hands-on programs are cutting edge and designed to provide you with superb culinary skills, as well as solid business management and communication capabilities. At Kendall, we know this is the right approach because many of our alumni hold prominent positions throughout the foodservice industry in Chicago, across the country and around the world.www.kendall.edu
Welcome to La Fournette. We bring to you an authentically French bakery and café through a uniquely different experience. We bring generations of expertise and craftmanship and blend it with new ideas, culture and spirit.
As was true of their founding bakery in Schnersheim, France, where the village markets dictated the daily offerings, La Fournette’s products are respectful of the seasons and local produce. Crusty, aromatic, and flavorful; the way bread is supposed to be, most of our breads are made with natural sourdough starters, a slow process that results in superior flavor and texture.
All of the products are made in our own bakery which was designed to be energy efficient and operate with minimal waste. The Zimmermanns spent years researching and planning before opening La Fournette to ensure that their customers in Chicago would enjoy the same quality and small-town welcome that they did in Schnersheim.lafournette.com
Sixteen, helmed by Executive Chef Thomas Lents, is a Michelin two-starred, Forbes’ Five Star and AAA Five Diamond restaurant focused on sourcing the highest-quality ingredients in the world. Every Sixteen menu tells a unique story, guided by the evolving landscapes, people and experiences that compel Chef Lents and his acclaimed culinary team. At the start of each year, they decide on a theme that will inform their direction. The ensuing menus throughout the year may be represented in the form of a poem, a painting or even an astrological wheel, but they are all united — new narratives told in the same voice. The food, service, wine, music and tabletop aesthetics are envisioned anew as seasonal inspirations shift. Located on the 16th floor of Trump International Hotel & Tower® Chicago, this fine-dining restaurant presents a truly unforgettable epicurean experience paired with unparalleled city views offered through 30-foot floor-to-ceiling windows that frame panoramic vistas of Lake Michigan, the Chicago River and the Wrigley Clock Tower — an equally inspiring backdrop. Reservations are encouraged and may be made by calling the restaurant at 312-588-8030.www.sixteenchicago.com
Coming from a long line of family cooks and bakers, good food has been a crucial part of Sandra's life. She learned at a young age from both her grandmother and mother who were deemed the best bakers in their community. Sandra started baking for friends, family, church events and even had a little cinnamon roll business at the age of 10. But her passion came at the age of 12 when she watched her mom take a class in cake decorating at a local craft store. Memorized by the decorated cakes, she stared practicing on her own and it didn't take long before she was decorating cakes with her mom. After college, Sandra continued baking and decorating on the side for parties and various events but wanted to learn more. In 2012 Sandra enrolled in the L’Art de la Pâtisserie program at The French Pastry School of Chicago and knew that she wanted a career in pastry.
During school she was an intern Flirty Cupcakes and upon graduation she began working as a baker for Nordstrom Café; shortly after, opened her own business, Sweet Nouveau, Chic Sweets Boutique where she specializes in custom cakes and desserts. Sandra's business has been featured on You and Me This Morning and one of her cake creations was on display at Nordstrom's on Michigan Ave for breast cancer awareness last October. She still continues to bake for Nordstrom Cafe as Sweet Nouveau continues to grow and is currently setting her sights on entering into cake competitions.mysweetnouveau.com
Chef Mario Lara
The Chefs' Warehouse is a specialty food distributor that began sourcing products for high-end chefs over 30 years ago. With locations in major metropolitan areas across the United States and Canada, The Chefs' Warehouse serves the finest restaurants, hotels, caterers and gourmet stores in North America. Our products are sourced to meet the expectations of the highest profile chefs and are now available direct to your home kitchen. From stocking your pantry to gourmet gifts for your friends, The Chefs' Warehouse looks forward to servicing all of your culinary needs.www.chefswarehouse.com
Born in South Korea and raised in Chicago, Illinois, Chef Wook Kang had an interest in food at an early age. Having been influenced by his Korean heritage and the melting pot of cuisines in Chicago, his love of cuisine led to a career in food. He has held positions at prestigious restaurants that would inspire his creativity and the appreciation of food of all cultures. Prior to joining Kendall College, Chef Kang served as the Program Chair/Director at Le Cordon Bleu. From 2012 to 2014; he was an integral part of CMC trainings across the United States, in addition to providing presentations for the American Culinary Federation and other organizations. Chef Kang holds certifications through the ACF as a Certified Executive Chef (CEC), and also holds certifications as a Master Certified Food Executive (MCFE) and Certified Food and Beverage Executive (CFBE).www.kendall.edu/taste-of-kendall/fine-dining-restaurant
The French Pastry School of Kennedy-King College at City Colleges of Chicago is the premier international institution of pastry arts education. Superb instruction, superior equipment, and top quality ingredients enable the co-founders, Chefs Jacquy Pfeiffer and Sébastien Canonne, M.O.F., to uphold an exceptional educational facility for all things sweet and baked. The French Pastry School’s team of award-winning instructors has grown to a faculty of many renowned chefs.
The French Pastry School instructs over one thousand students and pastry professionals in hands-on classes each year and offers two main programs: L’Art de la Pâtisserie, a full-time 24-week pastry and baking certificate program; L’Art du Gâteau, The Professional Cake Baking and Decorating Program, a full-time 16-week certificate program; and Continuing Education courses, 3- to 5-day long classes year-round for professionals as well as food enthusiasts. Additionally, the Chef Instructors of The French Pastry School lead demonstrations on the premises and around the country for thousands more pastry professionals and enthusiastsThe French Pastry School
Washburne Culinary Institute is one of the oldest culinary schools in the nation. Headquartered on 63rd and Halsted on the City Colleges of Chicago Kennedy-King campus, Washburne marries the latest culinary techniques with the hands-on experience to ensure that our graduates receive world-class culinary and hospitality training. The Washburne tradition produces graduates who are well-rounded individuals ready to work in Chicago’s most successful restaurants.washburneculinary.com