Presented by, Paname Coffee & Tea Importers
Cafés Richard is a traditional French coffee roaster from Paris. Evolving from the Maison Richard founded in 1892, it has remained a family business and is intertwined with that of Parisian and French life. Served in 3 out of every 4 cafes, restaurants and hotels in the city of Paris, Cafés Richard continues to inspire the confidence of its 22,000 clients, thus firmly holding onto its position as leader in France’s Ho.Re.Ca. market. If every one of the thousands of cafés and restaurants in Paris has its own personality; they also have one point in common: Cafés Richard, a key factor contributing to their authenticity. Paname Coffee & Tea Importers is proud to be the exclusive importer and distributor of Cafés Richard in the United States.www.panamecoffee.com
Pedro Gomez, Justin Millius
Calihan Catering emphasizes creative gourmet cuisine, impeccable service and innovative event concepts that set the mood and spirit for memorable events. For over twenty five years our clients have come to rely on our gourmet culinary expertise for intimate dinners, personalized weddings, corporate events, social fundraisers and contractual dining.calihancatering.com
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
Christopher Thielman CEC,CCE, Nancy Carey CMB
Students are flourishing at the College of DuPage Culinary & Hospitality Center. The 60,000 square foot LEED certified facility is home to our acclaimed Hospitality Program as well as our ACF accredited Culinary and Pastry Programs. The building houses a boutique hotel, two restaurants, a retail outlet for student made product and state of the art instructional kitchens. The restaurants and hotel raise the "living laboratory" concept to a whole new level. COD culinary students work and learn at both restaurants, acquiring real-life training alongside talented faculty members and top-notch chefs.
The kitchens and bake shops have all the ingredients and equipment to give students the best culinary training in the Midwest. All students begin in our state of the art Skills Kitchen, featuring individual cooking suites, and then advance to the Wheat Café casual dining kitchen and complete their training in the Waterleaf fine dining kitchen.
The Culinary & Hospitality Program currently offers Associates degrees in Culinary Arts, Baking and Pastry Arts, Culinology, Meeting and Event Planning, Hospitality Management and Restaurant Management. Certificate programs are also available in the Culinary, Hospitality, and Travel fieldswww.cod.edu/programs/culinary
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/
Curt’s Café is a 501(c)3 non-profit established in 2012 as an innovative workforce development initiative located in Evanston, Il.
We operate 2 separate cafes; Curt’s North on Central Street for young men and Curt’s South on Dempster Street for young women. Both cafes are vibrant neighborhood gathering spots offering hand-made baked goods, premium coffee drinks and fresh soups, salads, sandwiches, and wraps. With a burgeoning catering business, we provide even broader training opportunities for our students….and more options for customers.www.curtscafe.org
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
Found Light Studios is a new boutique wedding photography company that strives to offer a personal client experience and stellar imagery to match. The images we create for you, we create for ourselves too because they're a personal expression of what we do as artists. If we’re able to meet our own expectations as photographers, chances are, yours will be met as well.
The company was founded by Alain Milotti in 2014 in an effort to contrast the larger studios and provide a closer relationship between clients and their photographer. As one of the most intimate vendor relationships a couple will develop in their wedding planning, it became clear to us that we were in a position to provide so much more than imagery alone. Enabling couples to feel comfortable and enjoy themselves on their wedding day is one of our greatest strengths, and that relaxed atmosphere shines through in their pictures.
When guests compliment us at the end of the night before viewing a single image, or our couples tell us how much they love their photos and the experience of working with us, that's when we know we've done our job.
And that's the best feeling in the world.www.foundlightstudios.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
Chef Donald Wressell
With a precise palate and a commitment to the chocolate craft, we have made the world’s best chocolate for five generations. We select single origins for their exclusive flavors and attributes and customize blends and formulas to deliver a premium chocolate experience. Whether you’re looking for an exciting tasting journey or the perfect 70% for a favorite recipe, we have a chocolate for you.www.guittard.com
Kevin Kelly & Javier Trujillo
J&L Catering was founded in Chicago’s River North neighborhood in 1989. With more than 20 years of food service experience and a life-long passion for great food, owners Ted Grady and Kevin Kelly continue to bring freshness and creativity to Chicago’s catering market.
We have become known for our original and exciting cuisine and for the ability to work in a variety of settings where both precision and flexibility are essential to meet a client’s changing needs. J&L has experienced robust growth and is a financially sound company. J&L is owner-operated and has more than 40 managers, chefs, and event designers, and on-premise service personnel for the corporate accounts we manage. Our service staff for all private events is personally recruited and trained by J&L management. These individuals, many of whom have been associated with J&L for more than five years, currently number more than 60, including captains, waiters, bartenders and chefs.
Our professional staff is personable and stylish, providing experienced and efficient service to our clients. Typically, J&L will provide a full range of services for your event, including event management, tabletop design, a professionally trained staff, a complete bar package, entertainment, decor and floral arrangements.jandlcatering.com
Chef Ralph Dixon
When George Jewell founded George L. Jewell Catering Services (now Jewell Events Catering) in l967, he had already honed his exuberant and innovative style through years of experience in traditional dining service. He was schooled in hotel management at Acton University and Oxford, in his native England. He gained indispensable skills and knowledge while apprenticing at some of Europe’s finest hotels, including Brown’s in London, George V in Paris and The Grand Hotel in Rome. Working for the elite London caterer, Searcy, heightened his interest in and knowledge of off-site catering. Working first out of a small florist shop, Mr. Jewell began serving afternoon tea sandwiches to his clients who would come to the shop to discuss their orders. The first event he ever “catered” was a tray of hors d’oeuvres he prepared and delivered himself. From that first hors d’oeuvre tray grew a multi-million dollar company, now operating out of a 40,000 square foot facility, with a fleet of vehicles and enough in-house equipment to serve a formal sit down dinner for 2000 people. But after almost 50 years in the industry, George Jewell still engages in his hand-on management style and continues as the spokesman of the company. His impassioned enthusiasm for special events and his dedication to excellence set the tone for the entire company. We provide first class event management services, classic and contemporary cuisine and impeccable service to the social, philanthropic and corporate arenas. Our deep knowledge of event logistics is unparalleled. To provide this superior service, the company is divided into four separate but cohesive divisions: Jewell Events Jewell Weddings Jewell To Go Jewell Contract Dining Each division has its own specialists, yet everyone works together on event planning, menu creation and event execution, creating a true team effort. With a collective industry tenure of hundreds of years experience, our expertise is deep and our effort collegiate. This does not go unnoticed by our clients, who often remark on the respect and camaraderie of our staff. Jewell Events Catering is the caterer of choice for those planning the area’s most important events. We have served every U.S. president for the last 45 years and the governors of Illinois as well as Mayor and Mrs. Richard Daley. Other notable guests include Queen Sophia of Sweden and Prince Charles and the late HRH Princess of Wales. We are proud of our history and of the illustrious clients we’ve been chosen to serve. But we never lose sight of the most important client – the one who we are serving right now. Whether plans call for an elegant dinner for 12, a full-scale gala for 2,000, we have the experience, knowledge and creative panache to serve memorable meals with style.www.georgejewell.com
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
The Culinary Arts program at Joliet Junior College offers students a first-class education at one of the most highly respected culinary programs in the nation - and at one of the most state-of-the-art facilities in the world. The program recently moved to JJC’s brand new City Center Campus located in downtown Joliet, Ill. Through a combination of classroom learning and hands-on experience, students are trained in all aspects of the industry, including cooking methods, pastry and baking techniques, sanitation, management, product ID, purchasing, nutrition and cost controls. The Culinary Arts program is an accredited by the American Culinary Federation Education Foundation, Inc. Accrediting Commission. The faculty is composed of full-time, multi-certified instructors who have won some of the most prestigious local, national and international awards, including World Culinary Olympics gold medals. They take learning beyond the classroom, leading student competition teams and supervising student culinary clubs. Students can also participate in special gourmet events and activities, including working in the program’s two restaurants. JJC students continually come out on top in culinary competitions against some of the best programs in America. Joliet Junior College is the nation’s first public community college, founded in 1901. Located in northeastern Illinois, JJC serves a district of 700,000 residents in a 1,442 sq.-mile area that covers parts of seven counties. The college has 184 degree and certificate programs with daytime, evening, weekend and online course offerings.www.jjc.edu/culinary-arts
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
At Nielsen-Massey Vanillas, we have been crafting the world's finest vanillas and flavor since 1907. With a state-of-the-art manufacturing facility at our headquarters in Waukegan, Illinois, USA (just outside of Chicago) and a second plant in Leeuwarden, Netherlands, our family-owned company's products are available throughout the world and are enjoyed by restaurant and bakery chefs, manufacturers of premium foods, gourmet food shops and grocers and discriminating home consumers looking to enhance their fine cooking and baking.www.nielsenmassey.com
About NoMI | Kitchen, Lounge, GardenNoMI
NoMI | Kitchen, Lounge and Garden is based on a commitment to the culture of great food. NoMI Kitchen is centered around the heart of any dining experience: the kitchen. Open for breakfast, lunch, and dinner, seven days a week, including Sunday Brunch, NoMI Kitchen offers contemporary American cuisine, fresh sushi, exquisite wines and stunning views of Water Tower Place and Lake Michigan. NoMI Lounge and the rooftop bar NoMI Garden offer the best of Chicago’s nightlife with striking skyline views and innovative craft cocktails. NoMI | Kitchen, Lounge, Garden is located in Park Hyatt Chicago, 800 North Michigan Avenue, Chicago, IL 60611. For more information or reservations, please call 312.335.1234 or visit www.nomirestaurant.com.
Stephen Henry & Fabrice Bouet
The story of downtown Chicago’s Palmer House Hilton is one of romance and undeniable charm. Potter Palmer was a Chicago business magnate—well-known for a variety of endeavors, including his significant role in the development of downtown Chicago’s iconic State Street. Bertha Honore, 23 years Potter’s junior, was a wealthy socialite who also had a drive to learn and succeed. An introduction by Potter’s former business partner, Marshall Field, sparked a romance—and eventual engagement—between Potter and Bertha that led to perhaps one of the most extravagant wedding gifts of all time – Palmer House. It was a grand Chicago Hotel—one destined to take its place among the most luxurious hotels in Chicago and beyond. However, only 13 days after its grand opening, the Palmer House fell victim to the Great Chicago Fire. But that didn’t deter Potter. Determined to rebuild his hotel, Potter secured a $1.7 million loan–negotiated on his signature alone. On November 8, 1873, the new Palmer House welcomed its first guests, marking the opening of what would become the nation’s longest continually operating hotel. - See more at: http://palmerhousehiltonhotel.com/about-our-hotel/#sthash.TvUH4pJG.dpufpalmerhousehiltonhotel.com
Pierre's Bakery is a family owned business. Top quality ingredients are obtained to prepare exceptional baking products.
Pierre's bakery specializes in European artesian breads. Wedding cakes, Birthday cakes, Sweet 16 cakes, Gelato, French pastries, Cookies, Mexican and American pastries.
Our new location offers Julius Meinl Coffee. We have Hot and Iced Coffees such as Cappuccinos, Lattes, Hot Chocolate, and Assorted Teas. We also offer Breakfast pastries, delicious desserts, cookies, gelato, and sorbet.facebook.com/pages/Pierres-Bakery-Chicago-Damen
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
Chef David R. Blackmon
Trading in his chef knives to teach Chicago youth a trade is what drives David Blackmon these days. He is the Career Technical Education (CTE) Program Manager for Culinary Arts, Agriculture Science Education, Automotive Technology, Diesel Technology, Automotive Collision Repair, Manufacturing and Logistics programs. His CTE programs are exclusively offered in Chicago Public Schools (CPS). They give high school students the chance to get a head start on preparing for college or a career. David integrates common core subjects like math, science, and writing into his curriculum. These subjects are also applied to an industry along with hands-on training in real state-of-the-art industrial labs. Under David's direction, CPS students have earned nationally recognized industry-level certifications, as well as job placements, to help pay for college. But here is where David really gets things cooking... so to speak. To date, his Chicago Public Schools CTE students have received over $20 million in college scholarships and have earned over 7000 industry-level certifications while in high school! For more than 25 years, David has worked as a professional chef in Chicago’s thriving restaurant scene and was a personal chef for a number of professional athletes, entertainers and their families. He has a passion for teaching his culinary craft to others and lives by his own motto: “Engage, Educate and Empower. There is nothing better than sharing your knowledge." David enjoys spending his downtime with his wife and twin children. He is currently working on his first cookbook entitled, “The Best Way to Her Heart.” And yes, he does all the cooking at home.www.choseyourfuture.org
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
To empower women from underserved communities with the training, knowledge, and support to forge a new and more economically-secure career path.
The Floured Apron’s model is a 10-week full-time program including classroom instruction, kitchen training, and weekly bakery production. We provide curriculum-based, hands-on training in skills valued by culinary industry employers including proper food safety and sanitation processes (including ServSafe certification), recipe measurement and development, knife and food prep skills, and bread and pastry production.
“I’m looking at life through new eyes. I feel like I’m at the beginning of a new career, not just a job.”
Graduate, The Floured Apron
PROVIDE the tools and support necessary for motivated, capable women from underserved communities to believe in the possibility of their own potential;
EMPOWER our students with the training and skill development necessary for entry into culinary industry employment;
IMPROVE the economic stability of our graduates and that of their family through culinary industry job placement.www.theflouredapron.org
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
The Violet Hour serves artisanal cocktails in the heart of Wicker Park. Rooted in pre-prohibition style libations, the James Beard Award-winning bar program features a seasonally rotating cocktail list, as well as an extensive selection of approachable and sought-after spirits.
The Violet Hour’s facade features an ever-changing mural with a singular light bulb designating its entrance. Divided into three salons, the interior features high-backed blue leather chairs clustered around small white tables that are illuminated by candlelight. A marble bar spans the length of the room and features cornflower-blue walls, white crown molding, crystal chandeliers and hardwood floors, giving the space an elegant feel.www.theviolethour.com
We believe that relationships define us; they are at the very core of what it means to be human. They connect, transform, and breathe meaning into all our lives. This belief drives our passion to build lasting relationships with our clients, to capture true emotion and to tell your story. From our initial meeting to the presentation of your heirloom album, the story of your relationships will unfold page by page. This is your life, your love and your story… make it a story to be remembered for generations.www.twaphoto.com
Chef Ralph Dixon
Growing up on the South Side of Chicago, my love for cooking began at a young age in the kitchen with my mom. The love and care she put into every dish she created was evident in the taste and is something that has stayed with me in my career. For years, my dream was not to be a pastry chef, but a professional barber. While going to barber school, I started working at The Fairmont Hotel as a dishwasher, under Alfred Pierre Jacques. As I worked my way up through the kitchen, my love for pastry became more and more evident. While working under Karl Helfrich, I decided to shift my career and focus on becoming the best pastry artist I possibly could be. Over the last 20 years, I’ve worked with numerous chefs who have taught me their craft, shared their secrets, imparted their wisdom and embraced my passion for pastry. As the Executive Pastry Chef at Jewell Events Catering, I feel it is important to be a strong mentor for upcoming chefs to continue to share the art that is pastry. It is the passion for the craft that keeps pastry exciting and ever changing.www.urbanicing.com/
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