ACF Windy City Professional Culinarians strives to make a positive impact on the lives of chefs and cooks representing every segment of the foodservice industry, as well as students who aspire to cook professionally. The association promotes camaraderie, learning and sharing within the local culinary community.
ACF Windy City Professional Culinarians welcomes all foodservice professionals to its ranks so that every member may benefit from the knowledge and experience of his and her peers.acfwindycitychefs.org
It is only fitting that alissa.jo planted her roots in the city of Chicago, the birthplace of house music. To her the genre epitomizes the essence of feeling—DJs guide each fan through their own unique experiences with the power of sound. Detroit's underground music scene apprised alissa.jo of this movement, coaxing her to experiment with a deeper and sexier sound in the trenches of the Windy City. From the beginning, it has been the house music maven's mission to upend convention, sewing together her signature brand: ethereal, soulful, and groovy. Borrowing from a broad selection of styles scored alissa.jo late-night gigs at Studio Paris, The MID, The Wit, Primary, ESTATE, Virgin Hotel and Spybar among other Chicago venues. It also slotted her as a house DJ with an approachable aesthetic and opened doors for her to play Internationally in Thailand, Mexico, and Jamaica. alissa.jo has played alongside many big names in the house music scene- Sam Feldt, Klingande, Nora En Pure, Claptone, Lee Foss, ANDHIM, and big EDM player Fedde Le Grand, just to name a few. It's no secret that alissa.jo is your perfect addition to your melodic house music bill. One of alissa.jo’s most memorable events to date was playing at Chicago's Mamby Beach Festival where she used beautiful electronic music to guide yogis through a breathtaking spiritual practice. The experience inspired alissa.jo to create her own company Deep House Yoga LLC, and she currently host monthly events at Sound Nightclub in Hollywood, Populux Detroit, Necto in Ann Arbor, Vinyl in Denver, and rooftops in Chicago. Deep House Yoga has since become a staple on The Groove Cruise- The worlds largest floating dance music festival. alissa.jo is currently the Resident DJ at London based Music Promotional Label Aux Deep.www.alissajosey.com
Nestled in the foundry shopping plaza in Barrington, Illinois lies Ambrosia Euro-American Patisserie, family owned and operated for 26 years. We proudly honor this artisan craft by producing a daily fresh selection of gourmet pastries, baked goods, confections and beverages. We invite you to enjoy these inside the patisserie, alfresco on our beautiful patio, or to take out with you. Our italian rancilio espresso machine offers delicious, classic espresso drinks.discoverambrosia.com
amy’s candy bar is a unique candy boutique located in the Lincoln Square neighborhood of Chicago where you will find a wide variety of candies and confections to tantalize your taste buds. amy’s carries everything from gummies, licorice, and chocolates to ice cream, malted milk balls, and amy’s signature sea salt caramels. You will find nostalgic candy, hard-to-find imported candy, as well as local artisan candy. amy’s candy bar will help plan your next event by providing customized gifts and favors!amyscandybar.com
Anacron embodies the future of urban fusion music. Quintessential music producer, composer/arranger, and multi-instrumentalist; this rapper, singer, DJ, and break-dancer defines versatile. His music touches people of all types, further inspiring awe with amazing live performances. Recognized by many, and having collaborated with some of the most well-known and legendary names in both underground and mainstream music; Anacron maintains a thick catalog built on a lengthy and successful, yet quiet and unassuming history in the music industry. Comfortably celebrating his "UNFAMOUS" status, Anacron defies fleeting hype and continues to find success the old-fashioned way: through hard work and pure, potent talent.Anacron.LA
There’s bourbon. And then there’s divine inspiration painstakingly crafted into a spirit so sublime you’ll want to share it with the world. We make the second one. ANGEL’S ENVY is what happens when 200 years of bourbon tradition meet an independent master craftsman’s instinct to improve. It’s a total return to the art of craft-first, hand blended batches of 8 to 12 barrels at a time.
We personally taste every barrel throughout each step of the aging process to ensure that the spirits meet our perfectionist standards. This would be enough for any other premium bourbon, but we think you deserve more. That’s why we finish every one of our whiskeys in hand-selected finishing barrels. For an added layer of flavor and complexity, our bourbon and special cask strength are finished in ruby port casks, and our rye is finished in rum barrels. There’s no set time for this process.
It’s only Angel’s Envy when we say it is.www.angelsenvy.com
Boutique. Luxury. Modern. Inspired by British fashion and art, barcacaochocolat was founded in 2016 by former London chocolatier and pastry chef Matthew Schreiner to create a new style artisanal chocolate. Using 100% single-origin criollo cacao from northwest Peru and sustainably sourced ingredients, barcacaochocolat produces hand-crafted tablets and drinking chocolates.
Local. Sustainable. Provenance. All of our chocolate is certified non-GMO using organic milk from Cayambe and organic cane sugar from Pacto in Ecuador; our cacao is 100% single-origin criollo from Piura in northwest Peru.
All off our hand-crafted chocolate is produced in Naperville using all natural ingredients.
Contact us at firstname.lastname@example.org for all enquiries. Visit us in shop at 2764 Aurora Avenue Suite #104 in Naperville, IL.barcacaochocolat.com
Bittersweet is Chicago's premier European-style pastry shop and café, serving extraordinary confections and custom-built cakes for every occasion. Founded in 1992 by James Beard Outstanding Baker Award nominee Judy Contino, Bittersweet sets the standard for fine pastries in Chicago.http://www.bittersweetpastry.com/#home
The Brickheadz is a professional breakdancing group based in Chicago, IL. Established in 1985, it has remained one of the most original and predominant dance crews, and has been notably active in the global breakdancing scene since. The squad's main goals are performing, working for the community, and traveling nationally and internationally for breakdancing competitions and performances.facebook.com/brickheadz
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
Chef Charlie’s Vision:
“I want to use my passion for creating innovative flavor solutions that amaze my clients and help them succeed.”
We are the premium consulting practice for the global food industry. From food and ingredient manufacturers to restaurants, institutions and entrepreneurs, we’re all about helping companies like yours grow. In fact, the success of our clients is at the very heart of our company Mission.
To elevate the offerings and sales of our clients with innovative
culinary solutions and impeccable chef support.
We strive to always be a strategic partner helping
our clients grow and become the best in their industries.
Here is just a taste of our full menu of services that helps distinguish us in the marketplace:charliebaggsinc.com
THE CATZ STORY — EST.1986
The Chicago Who?
In 1994, the Chicago Federation of Musicians presented its inaugural Living Art of Music Awards (LAMA) to deserving Chicago based artist and groups. Nominees in the "Best Pop Group" catergory were Chicago, Richard Marx and The Chicago Catz. REWIND !! The Chicago Who? Richard Marx and Chicago, that makes sense; but The Chicago Catz! Who are they and why were they nominated.
The Chicago Catz are one of the Windy City's best kept secrets and treasures. For more than 26 years, this group of professional musicians have performed at some of the most prestigious private parties and events in Chicago. "High society hors d'oeuvre music", you're thinking. To the contrary, The Chicago Catz serve up and dish out the hottest "get out of your seat and dance" music in town!
During the late 70's and early 80's there were three hugely successful local bands in Chicago: R&B group Third Rail (later known as Maxx Traxx), Ska band Heavy Manners, and blues act Big Twist and the Mellow Fellows. Each band sold out night clubs, played college concerts and put out albums of original music. By day, the musicians were respected studio/session players. Jingle houses and album producers were always putting out the call for "those cats from Chicago". The stress from the "let's make records" grind and the competition from session work was enormous. Several of the guys from the three groups were longtime friends and had similar musical tastes, having grown up listening to R&B pop music. They thought that it would be fun to put together a high energy R&B pop dance band as a side project. It would create a nice change of pace from their daily business pressures and give them the opportunity to play together. Through their contacts, they knew they could pick up some club dates and "let their hair down" playing songs made famous by the likes of Stevie Wonder, James Brown, Temptations and other greats of the Motown era.
Their plan was put into action. They got together after their sessions and rehearsed for several months until the music was tight. During this time, word got out that the supergroup had formed. At their first appearance, devoted fans of "Third Rail/Maxx Traxx, Heavy Manners and Big Twist & The Mellow Fellows came out in droves to see them. The fireworks emanating from on stage fueled the audience and the group became an instant success, The "Catz" as they are called by their fans, have gone on to become one of the most sought after groups for corporate, private and special events. They still play occasional club dates at the urging of their friends and fans and always leave the crowd sweating and yelling for more. Their musicianship is arguably the best in Chicago and their philosophy is simple. "We're here to have fun, you might as well join us”.
The Chicago Catz have demonstrated to event planners that a "fun and party" atmosphere does not have to be sacrificed for fear of having a bunch of grungy, mediocre, part-time musicians show up as the evenings entertainment. They have proven there is a choice, other than dancing to the "Sleepy Time Orchestra", for your event.
If you want your guests to attend a party they'll remember, hire The Chicago Catz. There's only one thing worse than being the guest at a boring party: being the host at a boring party.
You've got nothing to lose, except a good time!www.chicagocatz.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
We offer practical and theoretical courses for chocolate artisans, pastry chefs, confectioners, bakers and caterers. The curriculum includes beginner, advanced and specialized courses on chocolate processing and a range of techniques and applications - from molding, enrobing and sculpting to decorations and flavorings. In Chicago, our head Technical Advisor and Chef, Jerome Landrieu, and his teaching staff will help you develop new products, techniques, and recipes. Courses at the Chicago Chocolate Academy are certified for continuing education hours by the American Culinary Federation and the Research Chefs Association. In addition to our technical advisors, the teaching staff at the CHOCOLATE ACADEMY™ centers regularly includes members of our Ambassadors Club. We have about 70 Ambassadors who are world renown chefs that help us test and develop new products and recipes, as well as help us with customer training. In an effort to provide individual attention to all students, space is limited to 8-12 students per class. We recommend you review the course options and register early. We look forward to sharing our passion for chocolate with you!www.chocolate-academy.com
The jewel in the crown of The Chicago Athletic Association Hotel, Cindy's is our rooftop restaurant and open-air terrace with panoramic views of Millennium Park, the Art Institute, Lake Michigan, and beyond.
Created out of thin air, the aery gives contrast to the Association’s history as a men’s club, yet carries an unmistakable look of having always been here.
With seasonal freshness reflected in both food and drink, the rooftop dons the relaxed ambience of a Great Lakes beach house with a view. Executive Chef Christian Ragano, creator of Glencoe’s much loved Guildhall, and former Chef de Cuisine at NoMi, joins forces with Chef de Cuisine Jeff Arasi, and renowned Spirit Guide and alumni of The Violet Hour, Nandini Khaund, to bring classic comfort and culinary invention together over cocktails and large format apothecaries.
Open for dinner, cocktails and weekend brunch.
Private dining available: email@example.com://www.cindysrooftop.com/
Circle City Sweets began in 2006 as a part time business in Indianapolis, Indiana by owner Cindy Hawkins. As the business grew and became an opportunity to move into a full-time business, Cindy moved to Chicago to attend the French Pastry School. In June 2008, after graduating from the program with honors, she returned to Indianapolis to get started on developing her business. Circle City Sweets was sharing space in a catering kitchen and was focusing on wholesale baking, catering and farmer’s markets. In 2010, the business moved into the Indianapolis City Market as a full French/American Patisserie. Since that time, the business has continued to grow and has proudly had a number of fellow French Pastry School graduates working for us. The business has expanded into a sister restaurant, Circle City Soups, run by her husband, Chef Roger Hawkins. The company is planning an expansion in 2014 into a second location as they continue to grow their wholesale and catering business.
Our cake team for the Great Gateaux is made up of a number of French Pastry School graduates. Pastry Chef Cindy Hawkins and Holly St. Myers are graduates of L'Art de la Pâtisserie program and Janna Mayes is a graduate of the first L’Art du Gâteau program. Sous Chef Tanya Kessenich is a graduate of the Art Institute of Indianapolis.circlecitysweets.com
Collaboraction presents the world premiere of Gender Breakdown, a compilation theater piece devised in response to the lack of gender equality on and offstage. Eleven female identified performers and an all-female design and production team weave together stories from conversations with over 220 theatre artists about what it really means to be a female theatre artist in Chicago. In doing so, Gender Breakdown explores the issues of misogyny, genderphobia, and racism and these absurd, uncomfortable, and gut punching stories will change your perception of what's behind the stage curtain. Running Feb. 16 - March 19th at Collaboraction Studios in Wicker Park's Flatiron Arts Building.
Enter "FLOC" at check out and get 20% off your ticket purchase!www.collaboraction.org
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
At Cora our family has been a reliable source in café equipment and supplies since 1960 when Peter Cora opened a coffee house in Chicago. It wasn't long before people would come to know Peter Cora as the coffee connoisseur and he would advise them in their coffee inspired endeavors.
Today, the third generation Cora family continues to partner with their customers providing local delivery, installation, training and repair service to the Chicagoland area, while shipping products and equipment to customers nationwide.Cora Italian Specialties
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
Declared "one of the best voices in jazz today" by DownBeat critic Howard Mandel, the multi-octave improvisational vocalist Erin McDougald, is a tigress of rhythmic sophistication, melodic nuance and, her "evocative artistry", according to Chicago Music Guide, is what sets her apart from the swarms of pleasant-toned singers competing on the scene today. Jazz Improv Magazine once attested "McDougald's voice is a rare instrument to be savored-- sweet and spicy in equal measure... worldly, thrilling, gorgeous and positively mercurial". The almond-eyed bandleader has recorded and performed in concert with jazz icons, including Ira Sullivan, Dave Liebman, Tom Harrell and Cedar Walton, as well as luminaries such as Nicholas Payton, Howard Levy, Paul Wertico and Carlos Henriquez, among others. Whether headlining a concert hall, jazz club or festival, she has a captivating poise and coquettish ease with audiences of all nationalities. Her music has been featured in award-winning independent films and her savvy ability to adopt music from other genres, converting them into jazz expression has beguiled music aficionados and neophytes alike. Miss McDougald will be performing as a duo in an intimate concert for this year's VIP guests at 6pm with renowned pianist Kevin O'Connell. Follow Erin on Instagram @erinmcdougaldjazz and Facebook.com/TheFlapperGirlwww.flappergirlsings.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
About Flùr Bakery
The name “Flùr” is a homonym, and has the double meaning of “flour” and “flower” in Scottish Gaelic. We chose it for its simplicity and uniqueness, as well as its meaning as it relates to pastry and something beautiful, since these characteristics transpose directly to our high-quality desserts and pastries. Even the most complex pastries are rooted in the simplicity of quality, basic ingredients; but in the hands of an artisan, this seemingly simple foundation can lead to something truly unique and beautiful, and most importantly, delicious.
Our “Flavor First” Philosophy
We take pride in the fact that all of our products are gluten free, yet taste so good, you’d never know it. Typically, due to uninspired mass-produced products, the label of “gluten-free” has taken on a stigma as being tasteless, chalky, dry, heavy, or just plain tasting bad. We assure you, it doesn’t have to be this way. At Flùr, we have not only developed gluten-free products, we adhere to a “flavor first” philosophy to ensure that all of our products taste incredible. We have spent over two years perfecting our own proprietary blends of various gluten-free flour options related directly to not just the individual product, but to the specific variety of that product, so that we can ensure an amazing taste, texture, and overall quality that is practically unrecognizable from traditional “gluten” products.www.flurflavorfirst.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
Frederick Wildman & Sons is a venerable company with over 75 years of excellence. Many of our producers have been in our portfolio for decades. Our mission has never varied: only the best for the best. We are loyal and stand by our producers and our customers, day in, day out; year in, year out. Our prestigious portfolio includes wines and spirits from around the world, including Champagne Pol Roger, Nino Negri, Pascal Jolivet, Olivier Leflaive, Chateau Fuisse, Famille Hugel and Domaine Armand Rousseau- to name a few. Our producers are the pride of their respective appellations and vineyards.www.frederickwildman.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
Gérard Bertrand is a winery from the Languedoc-Roussillon, bringing to the world the “Art De Vivre” from the South of France. Gérard, an ex-professional rugby player is raising the bar for this region with complex sparklings, aromatic whites, mineral rosés, authentic reds and deep desert wines. You can find our wines in many restaurants and liquors stores around Chicago and all over the USA. The “Art de Vivre” is not only wine but also food, people, arts, music… Come to see us in the South of France, in the summer during our Jazz festival or in the winter during our Truffle Fest, or any other time of the year and stay at our flagship estate – Chateau l’Hospitalet - to discover the many wonders of this region.www.gerard-bertrand.com
Single Malt Scotch Whisky
Glenmorangie Single Malt Scotch Whisky is the most intriguing and delicious single malt whisky in the world. Still hand-crafted by the 16 men of Tain in the Highlands of Scotland, Glenmorangie continues time-honored traditions dating back to 1843. The malt whisky stills at Glenmorangie are the tallest in Scotland, ensuring that only the lightest and most complex vapors ascend and are captured for prolonged maturation in the finest oak casks.www.glenmorangie.com
We've been baking since 1886. For over 130 years Gonnella Baking Company has maintained a commitment to superior quality bakery products combined with a special standard of customer service. We are proud of the successes we have achieved, as well as those of our many partners. Learn about all Gonnella has to offer and how we can contribute to your success when you visit the sections on this site. We invite you to contact us if you have questions or would like more information. Because at Gonnella, WE BAKE TO DIFFER!www.gonnella.com
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
A classic American grill featuring a seasonally inspired menu with a focus on local ingredients. Whether it's to unwind after a long day in the lounge with colleagues over locally crafted beers or to enjoy an evening dinner with friends and family - guests will enjoy signature comfort foods, classically inspired cocktails and an extensive selection of wines by the glass.www.hiltonchicagohotel.com/hotel-information/hotel-amenities/restaurants-bars/720-south-bar-grill
A closer look at DS Services.® Historically, our core business has been built on delivering safe, great–tasting bottled water to homes and offices across the U.S. Beyond this mainstay of our business, we are proud to offer our own brewed coffee beverages under two house brands: Standard Coffee® and Javarama®, as well as other leading national brands and office breakroom supplies. And under our Relyant® brand, we also offer water filtration systems, equipment and services. Finally, we support the communities we serve by providing safe drinking water during emergencies and natural disasters. DS Services® bottled water products are sold under the brand names Alhambra®, Athena® water, Belmont Springs®, Crystal Springs®, Deep Rock®, Hinckley Springs®, Kentwood Springs®, Mount Olympus®, Nursery® water, Sierra Springs® and Sparkletts®. Several of DS Services bottled water brands have been satisfying consumers for more than 100 years. For more information about our services, please visit water.com, nurserywater.com and myutapia.com.www.water.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
La Sardine is a West Loop staple serving classic French comfort food for Lunch and Dinner. This first-rate bistro is decorated with warm cherry-wood accents and brick walls compliment vibrantly painted columns. La Sardine features classic French dishes ranging from Escargot à la Bourguignonne, French Onion Soup, House-made Charcuterie, Lyonnaise Salad, Bouillabaisse, Steak Frites and the best Soufflés in the city. La Sardine offers an extensive French wine list that is approachable but will intrigue even the most die-hard Francophiles. La Sardine has daily specials Monday through Friday that include half priced bottles of any wine on the list on Mondays, a $33 prix fixe dinner on Tuesdays, and dollar oysters at the bar on Fridays. In addition, La Sardine offers a happy hour Mon-Thurs from 5-7 with bar bites under $3 and glasses of wine, beer, and cocktails $7 and below.lasardine.com
From points distant and beyond we all converged on Petaluma in 1993 and '94 with an unenunciated desire to be more than we were before. The core of Lagunitas came from Chicago, St Louis, Memphis, Walker Creek, and the highlands of Quincy. The Chicago contingent initiated the brewing and the gravitational effect of its suchness did the rest. We all loved the beer but the mission was larger than the ordinary joy of a hoppy-sweet quaff. It was driven unseen by an urge to communicate with people, to find our diasporidic tribe, and to connect with other souls adrift on a culture that had lost its center and spun its inhabitants to the four winds to wander lost and bereft with a longing to re-enter the light. Beer, we have learned, has always been a good lubricant for social intercourse! The Lagunitas Brewing Co. was not so much an act of ordinary 'foundling' as it was willed into being by the unspoken desire of supportive beer-lovers in Northern California after which they continued to nurture their creation and urged us forward to fulfill the unifying needs of that same beer-loving diaspora from coast to coast and beyond. It is good to have friends!www.lagunitas.com
Le Rêve Patisserie and Café, opened in the summer of 2008 by Andrew Schneider and Therese Hittman, serves traditional bistro meals from breakfast through late-night dinner. Located in the heart of the Wauwatosa Village, Le Rêve is renowned for its exceptional design. Once a 100-year-old bank, the building has since converted into a spacious patisserie and café with classic leather banquettes, playful pendant lighting, and a signature zinc-topped bar.
Le Rêve offers a French menu prepared by chef de cuisine Patrick Murphy. Guests can also choose an assortment of breads and traditional pastries, made by classically trained pastry chefs, from the signature glass display.
Le Rêve is also available to host your special event. Our dining rooms will accommodate up to 80 guests.lerevecafe.com
Bill Samuels, Sr. - Sixth-generation distiller, son of T.W. and bourbon visionary, Bill Samuels, Sr., not only reinvented the family whisky – he revolutionized the entire category. Bill had two advantages – he cared more about craftsmanship than money and he was a remarkably persistent man. So, using gentle winter wheat – instead of rye – and pure limestone spring water, Bill spent six long years getting it right. After some small fires and considerable trial and error, Maker’s Mark® was born.www.makersmark.com
NewMoon was started by Redmoon's Special Events Team to create unexpected and unforgettable guest experiences around the world. NewMoon creates interactive art inspired by the fundamental elements of an event —from serving food to musical performance— through mechanical contraptions and performance devices. NewMoon's growing array of Creative Food and Beverage Service Devices, Musical Performance Contraptions, and Spectacle ‘Wow’ Moments continue to surprise and delight guests through unforgettable experiences in unexpected ways.www.newmoonchicago.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.
North Shore Boulangerie was founded with the intent to bring classic French baked goods to market. After studying with the incredibly talented chefs and staff at The French Pastry School of Chicago, led by Sébastien Canonne, M.O.F. and Jacquy Pfeiffer, and interning with World Champion Alsatian baker Pierre Zimmermann at La Fournette, Gene Webb opened North Shore Boulangerie (NSB) in the northern suburb area of Shorewood, Whitefish Bay and Fox Point in Wisconsin. With full bakery, café and barista service, NSB quickly gained its footing and has become a full member of the north shore community and indeed is now found in gourmet markets throughout southeast Wisconsin. With the moto “quality over quantity”, NSB counters prevailing market trends of industrially produced, long shelf-life baked goods with traditional artisan-made breads, pastries and from scratch cooking. NSB is located in the historic Schaumburg building with its original rich oak and brass finishes and provides its guests with an authentic and high quality culinary experience.
North Shore Boulangerie
4401 North Oakland Avenue
Shorewood Wi 53211
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
Now fully active on five continents, the objective of this key development is to coordinate and market the sale of spirit brands to catering professionals.
The new company is successfully achieving its goals in compliance with a Charter through which it undertakes to develop an in-depth programme providing professionals with advice, demonstrations, recipes and co-branding initiatives, ensuring that these fine quality products are made available to chefs around the world.
Through their talents, these chefs then take up the baton by offering consumers a host of outstanding creations to savour. Gifted chefs and renowned distributors acting as PREMIUM GASTRONOMIE® ambassadors are now found in all the world's major cities.
Product quality, advice, support and close relationships are the vital elements that bind PREMIUM GASTRONOMIE® to its partners. A long-term partnership based on a commitment to produce the very best together.http://www.premiumgastronomie.fr/en/homepage.html
Merging the business of the Loop with the pleasure of State Street and Chicago’s Theater District, the newly renovated Renaissance Chicago Downtown Hotel invites discovery at every turn. Winner of a TripAdvisor Certificate of Excellence, the Renaissance Chicago enthralls from the moment you enter the lobby – featuring a VIP R Lounge, Artist Studio, Coffee Bar and Library. Unwind and revitalize in one of the 520 guestrooms and 40 suites featuring unique amenities with marble accents complemented by skyline views of the city's famed architecture. Wind down inside this boutique Chicago hotel Rejuvenation Center boasting a refreshing indoor pool and indulgent spa services. Experience a unique and hip scene with local flair, delectable dishes and creative cocktails. One of the leading Chicago Loop hotels is just steps away from upscale shopping, fine dining, the theater district, and Millennium Park. Your own Windy City experience awaits at this downtown Chicago luxury hotel.www.marriott.com
Located just steps away from O’Hare airport and minutes from downtown Chicago, Rivers offers its guests a variety of food and beverage options as well as entertainment. The 44,000 square foot gaming floor is exciting at every turn with nearly 1,050 slots and 48 table games, including new dollar slots and video poker games.www.riverscasino.com
Robyn Mineko Williams is a freelance choreographer based in Chicago, IL. She began making work during a twelve year career as a dancer with Hubbard Street Dance Chicago and has since created multiple premieres for the main company, Atlanta Ballet, Grand Rapids Ballet, Visceral Dance Chicago and The Second City which have been presented at the Kennedy Center, the American Dance Festival, the Joyce Theater and other venues. Named one of Dance Magazine's “25 to Watch” for 2014, Williams is a three time Princess Grace Foundation - USA award winner and was selected in 2016 as one of NewCIty's Players: 50 People Who Really Perform for Chicago and Best Choreographer in Chicago Magazine’s Best Of Issue. Her independent project, The Undercover Episodes, is currently active in Chicago and beyond.
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
Rich Labriola, president of the Labriola Baking Company, partnered with Stan Berman, founder of Stan’s Donuts, to bring the more than 50-year-old donut shop to the Midwest. Labriola, a well-known Chicago baking company, supplies high-end bread products including the company’s famed pretzel bread to grocers and restaurants.
Stop by Stan’s Chicago today to try a baker’s dozen of our whimsical donuts, gourmet coffee, and luscious gelato.stansdonutschicago.com/
SteakBar, located at 1500 N Wells in Chicago’s Old Town neighborhood, is a multi-level space that features a grand spiral staircase from lower-level to top, floor-to-ceiling windows overlooking Wells Street and a flair for musical touches and moody hues throughout.
This one-of-a-kind casual day-to-night experience is the first-ever, joint venture between prolific hospitality groups, Four Corners Tavern Group and Hogsalt.www.steakbarchicago.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
The Clare rises as an integral part of downtown Chicago—with the blue of Lake Michigan at one hand, the proud skyline at the other and at its feet all you could ever desire for enrichment, excitement and fulfillment. This premier retirement residence and the unique lifestyle it offers await you here and now. At a moment when who you are aligns perfectly with where you are. Members of The Clare community have chosen to reinvent retirement by being at the center of this uniquely urban lifestyle and adding to its vitality. We invite you to join them. When the style fits, live it.
I started my Career in 1998 working for Gaddy's restaurant in Schaumburg il (AAA four Diamond). Along the way I have served as Executive Chef in Many notable Restaurants and Hotels
*Westin Hotels (Cook- Sous Chef) 2000-2004
*Deerpath Inn in Lake Forest 2004 (chaine des rotisseurs, Dirona rated restaurant)
*Karma Restaurant 2005-2006 (Chicago North Shore best Fusion restaurant 2005, Top ten Suburban Restaurant Daily Herald 2005,)
*Hyatt hotels and resorts (Schaumburg) 2007 -2012
*The Clare 2013-2015 A luxury Senior Living High rise Located on Michigan Avenue.
A few Honors I have earned over the course of my Career has been
*2003 represent the united states in Matsumoto Japan’s Ice Carving Festival
*2009 Performed as a pastry Chef at the Disney Epcot Food and Wine Festival
* Permanent Committee member of the Les Amis des Escoffier
*Member of the Disciples of Escoffier United States
My Take on Cuisine as an Executive Chef is to use the freshest possible ingredients with refined execution. As Executive Chef I believe you must be highly skilled in all areas of the kitchen. This includes Garde Manger, Savory, Pastry, Baking and Confectionary Areas of the Kitchen. We must Move forward as Culinarians and at the same time we must pay respects and Keep the traditions and the discpline alive from the Chef’s That came before us. To be a Chef is a very big responsibility. Not only do we represent ourselves but at the same time we represent our Chef’s who Trained us and also our staffs that we Manage. We must work hard every day trying to reach perfection.
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
Making a difference in the lives of those who seek healthier lifestyles, have food intolerances or dietary restrictions through naturally powerful, great tasting, legume based foods. We believe that gluten-free products should taste great and real ingredient foods should be accessible to everyone.www.tolerantfoods.com
Mariano Turano came to America from Calabria, Italy, in pursuit of his dream to provide a better life for his family. In 1962 he founded Campagna Bakery in Chicago, Illinois. Only 1,000 square feet in size, this small bakery made a big impression with its authentic old world breads amongst its surrounding neighborhoods. Not long after it’s opening, Mariano merged bakeries and talents with his brothers Carmen and Eugenio forming Campagna-Turano Bakery in Berwyn, Illinois. Due to their uniquely delectable breads such as Mariano’s Old Fashioned Italian Round, the bakery’s popularity grew and soon demand was on the rise. Thanks to a delivery route implemented by Mariano himself, that demand was met and soon Campagna-Turano Bakery was on its way to becoming one of the most popular Italian bakeries within the Chicagoland area.
In 1967, Campagna-Turano Bakery expanded their product line to include new items such as French and Vienna Breads, Kaiser Rolls, and Mamma Susi Pizzas. It was then that Campagna-Turano Bakery, now known only as Turano Baking Company, decided to take on the wholesale market, introducing Mamma Susi’s Pizza to local Grocery stores. The pre-cooked, frozen panned pizza was a first for local grocers and proved to be a delicious success with an average of 12,000 pizzas being sold per week. It wasn’t long after that more and more grocers and restaurant owners became aware of Turano’s reputation for quality and reliability, and soon new Turano products found their way onto restaurant tabletops and grocery shelves throughout the Chicagoland area.
Cause for this rapid increase was primarily due to the persistence of Mariano’s three sons, Renato, Umberto, and Giancarlo steadily tracking and producing more business for the Turano Baking Company. Having been in the business since the beginning, their experience and passion was second-to-none and their enthusiasm for improving on what their father had originally founded years before was the driving force behind the company’s growth. In addition to financial growth, the company’s product line went through a growth spurt as well, providing an even greater variety of quality breads, including sub rolls, paesano and peasant breads.
With all of these new products in demand it was inevitable that the company would go through major expansions leading to the purchase of a second bakery in Bolingbrook, Illinois, producing frozen, par- and fully-baked breads and rolls. In addition to delivering fresh bread daily throughout the Midwest, Turano also services the entire nation with frozen, par- and fully-baked bread products. Their product line now consists of over 400 quality breads and baked goods.
Though the first generation of founders has passed on, Turano is still a family-owned business. The tradition of quality and reliability continues with the leadership of Mariano’s sons, Renato, Umberto and Giancarlo. With their leadership, the company has consistently progressed into a family owned success achieving major accomplishments in the baking industry and receiving numerous industry awards. Now as the company continues to grow, with plants in: Berwyn, Illinois, Bolingbrook, Illinois, Villa Rica, Georgia and Orlando, Florida the next generation of the Turano family eagerly contributes to the company’s success with the same passion, determination, and enthusiasm as their fathers, while still maintaining the tradition of quality and artisanship their grandfather started almost half a century ago.turano.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/
Created in 1922 in France, by a pastry chef for pastry chefs, Valrhona is a French bean-to-bar Chocolate maker that has remained a chef driven company. The brand of choice for the world's most demanding pastry professionals and chocolatiers, Valrhona is committed to the creation of unique quality chocolates with complex, balanced, unique and consistent tastes. Valrhona employs 30 corporate chefs and operates four premier pastry schools ("Ecoles Valrhona") throughout the world (two in France, one in Japan and one in Brooklyn) for chefs to learn, exchange ideas, and master their craft. Valrhona’s tradition of creativity, expertise in taste, and a strict adherence to traditional chocolate-making methods make it the standard bearer in the industry.www.valrhonaprofessionals.com
Veruca Chocolates is a boutique chocolate company in Chicago, specializing in intricate hand-made and decorated confections. Each piece is made from the finest ingredients, and finished to entice the eye as well as the palate. We are a top 25 Food & Wine chocolate company, and all of our products are made in our chocolate lab in Chicago and are certified Kosher.verucachocolates.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
West Town Bakery & Diner
is driven by a passion for feeding people good food. We start with organic & all-natural ingredients sourced only from the people and farms that share our passion. Then we go nuts and make pastries, cakes, and other tasty things that change the way people think about their sweets.westtownbakery.com
Hi! We are Whimsical Candy®, Chicago's fun original artisan candy. Our company is based on a lifelong love of candy – our founder at age three packed her little pink suitcase and tried moving to a candy store. Now a trained pastry chef, she makes small batch sweets that blend a grown-up taste for quality with the fun and classic flavors of childhood candy. Our products are handmade with fresh, natural ingredients. We make the candy we want to eat – chewy, satisfying textures and full, balanced flavors. Who says artisanal candy has to be serious?Whimsical Candy