At 20 East, creative menus featuring quality-driven and modern takes on American fare are served with playful, inventive presentation and flavor. The restaurant is open for breakfast, brunch, lunch, and dinner offering salads, sandwiches, large plates, sides, and specials. Additionally, the bar serves craft beers, wines, and culinary cocktails that pair perfectly with the cuisine.www.20eastchicago.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
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
To provide Chicago public high school teens opportunities to explore and develop their talents, while gaining critical skills for work, college and beyond. We achieve our mission by: Designing and delivering high quality, hands-on, project-based apprenticeship programs in a variety of content areas, including the arts, communications, science, sports and technology. Engaging skilled professionals as instructors who support teens’ growth and development in an intentional and meaningful way. Aligning and maximizing the resources of an extensive network of public-private partnerships – including Chicago Public Schools, the Chicago Park District, the Chicago Public Library, and hundreds of community organizations throughout the city – to coordinate and sustain investment in youth development through school- and community-based programming. Focusing on continuous quality improvement, data-driven and cost-effective decisions, strengthening skills to encourage improved academic outcomes, and positive impacts for teens, schools and communities we serve.www.afterschoolmatters.org
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
Founded in 2011, Aparium Hotel Group is a Chicago-based, leading lifestyle hotel company owned and operated by industry veterans accomplished in hotel development, management and marketing. Aparium Hotel Group’s growth is guided by its “Translocal Hospitality” philosophy, which is the belief that great hotels are a destination sought out by travelers and a place that thrives as a gathering hub for locals. Specializing in adaptive reuse projects, each of Aparium Hotel Group’s properties are independent brands and celebrate the specific neighborhoods and unique history of the distinct cities in which they reside. Aparium Hotel Group currently operates ten hotel properties across the United States with eight new projects in various stages of development. For more information about Aparium Hotel Group, please visit www.aparium.com.www.aparium.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 email@example.com for all enquiries. Visit us in shop at 2764 Aurora Avenue Suite #104 in Naperville, IL.barcacaochocolat.com
BIN 36 is a new American restaurant influenced by the modern evolving cuisine. We incorporate green building and recycled design materials, low-voltage lighting, and Energy Star equipment. Sustainable practices are followed in the kitchen, from an aggressive recycling program to a composting partnership with a city farm. So much more than a traditional restaurant, BIN 36 is a thriving, one-stop destination for young professionals, area business people and Chicago visitors seeking everything from cappuccinos and small plates to a quick lunch, an after work social scene or full-service, casual fine dining—even convenient shopping for wines, books and gifts.www.bin36.com
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
Capannari Ice Cream is the combined venture of Jim & Meg Capannari and Ken & Katie Dix (Katie and Meg are sisters). Since opening the doors in June 2001, they have catapulted their gourmet ice cream shop to one of Illinois’ most respected small businesses, earning the honor of “Best Ice Cream in Chicago” from Chicago Magazine only 1 year after opening. Today, Capannari Ice Cream employs over 40 people to bring “Chicago’s Best” ice cream to the masses.www.capannaris.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
Heir to a tradition and know how of over 200 years, the Cémoi Group has established itself as the First French Chocolatier. Thanks to it's 15 production sites, Cémoi masters the Art of transforming cocoa into chocolate and offers you a wide range of quality and delicious recipes to answer your needs.www.group.cemoi.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
Jove Hubbard, Lorena Idrovo
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 atmosphere 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 joins forces with renowned Spirit Guide Nandini Khaund, to bring classic comfort and culinary invention via large format style dining over cocktails and apothecaries.http://www.cindysrooftop.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
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
Delightful Pastries made Chicagoist's lists of the best doughnuts in Chicago on the strength of their paczki but their exceptional baking goes beyond Polish doughnuts. They also make outstanding breads, danishes, cookies, cakes and other sweets. Try a slice of their marble pound cake with a cup of piping hot black coffee. Delightful Pastries also offers baking classes so you can improve your skills at home. — Chuck Sudo
"The name hits the nail on the head" at this European-style bakery set in Jefferson Park, Old Town and the Loop's French Market where a "lovely staff" serves up "beautiful", "melt-in-your-mouth" pastries, cakes, cookies and more; "amazing breakfast sandwiches" and savory lunch bites supplement the sweets. – Zagatwww.delightfulpastries.com/
"Healthier and Fresh Gourmet Desserts"
Dessert Concepts was established with the determination to be different from every other baking company. Our vision is to promote a healthier lifestyle for all by offering high quality, all natural and organic desserts. Striving to be one of the most reputable dessert manufacturers in the Chicagoland area, we have already earned the business at many of the industry’s finest establishments, and have also launched a new customized product line for our distributor clients wishing to have product made under their label. Currently our product line exceeds 120 scratch made dessert products created with flavor and good health in mind. Dessert Concepts offers an array of American-fusion style desserts designed to complement any menu.
For more information, contact Dessert Concepts LLC at: (773) 640-4727 or via email at: firstname.lastname@example.org
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
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
Food For Thought is a leading provider of fine catering and foodservice management for the Chicagoland area. Since 1983, Food For Thought Catering has enjoyed an esteemed place among Chicago special event companies. We are proud to be the exclusive catering partner of The Adler Planetarium, and honored to be on the preferred catering list for numerous distinguished venues including The Field Museum, Chicago History Museum, and Lincoln Park Zoo. Our culinary expertise and exceptional service can also be found in more than 20 Food For Thought Café locations throughout Chicagoland. The company prides itself on being GREEN SEAL, WBE, MBE and CMSDC Certified. Further information on Food For Thought can be found at foodforthoughtchicago.com or by calling 847-982-2608.www.fftchicago.com
In 2001 the Four Corners Tavern Group began with a small neighborhood tavern on the north side of Chicago. The company was founded on four basic principles: creative culinary, superior service, unique design and a relaxed atmosphere. Today, Four Corners owns and operates 14 establishments and has partnered with some of the country’s most prominent hospitality entrepreneurs including the Tao Group, Hogsalt Hospitality, Boka Restaurant Group and Heisler Hospitality. Every Four Corners venue offers elevated food from a variety of local producers as well as hand-crafted cocktails and exceptional craft beers. Culinary Director Ryan Devitt leads a team of experienced chefs who add their own individual flavor to each Four Corners kitchen. The company is also heavily focused on enhancing the customer experience in its establishments through design.www.fourcornerstaverns.com
Frozen Garden’s ready-to-blend green smoothies make it easy to nourish your body with dark leafy greens. You just open the freezer, grab a pouch, and blend. We do all the work — from designing the delicious recipes to prepping all that fresh produce. We blast-freeze fresh veggies and fruit (mostly local), including plenty of greens along with omega-3 fats and superfoods.www.thefrozengarden.com
QUALITY IS OUR RECIPE Gerhard’s Elegant European Desserts was designed to be an experience of elegance and quality. We use only the very best and finest ingredients, without artificial coloring and preservatives. Our European products are made with our European philosophy– less sugar and the very best quality ingredients! Since many of our items are seasonal please call for availability.www.gerhardsdesserts.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
In 1935, restaurant owner Gus Poulos created his first batch of homemade ice cream that was far richer and more satisfying than any other in that era, anywhere in Chicago. Word traveled fast about the quality of Homer's Ice Cream. Its humble beginnings as a two-table ice cream parlor did not last long. Soon people from all around, up and down Chicago's North Shore came to Homer's. In fact, Homers Wilmette Restaurant and Ice Cream Parlor, located at 1237 Green Bay road in Wilmette, IL is the original location.
Legend has it Al Capone, having a lakefront house in nearby Glencoe, was a frequent visitor and most appreciative customer. Al Capone spent many hours in the Wilmette location and always had an unusual entourage. He was one of Gus' most pleasant customers.
Gus' two sons, Steve and Dean, who grew up in Wilmette, continue to carry on their father's devotion to providing the finest quality ice creams and toppings to their customers. They still make ice creams the old-fashioned way: thick, heavy, and so very delicious.
Today, many prominent dignitaries and entertainment stars religiously request varieties of Homer's Ice Creams sent to hotel suites, private homes, and assorted entourages when in Chicago.
Transplanted Chicagoans, as well as out of town visitors, continue to request Homer's overnight wherever they are. Homer's has been shipping overnight ice creams for years. Homer's would love to ship pints to you.homersicecream.com
Jimmy MacMillan, Julie MacMillan
Owned by Chefs Jimmy and Julie MacMillan - experienced culinarians and executive producers of dessert videos – JMPurePastry provides original recipes, food styling and photography as well as motion graphics and video production for clients across the globe.www.jmpurepastry.com
The team is currently working on video shorts to promote food industry leaders via social media and the web.
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
Le Bouchon has been thriving in Bucktown since 1993, serving classic French Bistro food in a dining room that will transport you to Paris. Voted one of the best French Restaurants in America by Timeout Magazine. Open for Lunch and Dinner, we serve the classics, starting with our decadent Onion Tart, Garlic-y Escargot and Frog Legs, to entrees including Steak Frites, Bouillabaisse and a Full Duck for two. The staff is knowledgeable and will be able to guide you in the right direction with our extensive French wine list. Weekly specials include: Mondays- half priced bottles of wine. Tuesdays- $35 Prix-Fixe menu that includes Appetizer, Entree and Dessert.www.lebouchonofchicago.com
Luxbar opened its doors to Chicago’s Gold Coast Neighborhood in 2005 as the quintessential neighborhood bar. This checkerboard-floored restaurant serves classic, handcrafted cocktails to complement the kitchen’s all-American feel-good food. The menu makes use of fresh, natural ingredients, thoughtfully sourced from local farmers, expertly prepared and professionally served. The restaurant proudly offers USDA Gibsons Prime Angus beef, which is breed specific, Black Angus, and raised on sustainable farms in the Upper Midwest.www.luxbar.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
Petit Margeaux is a classic French Patisserie on the first floor of the Waldorf Astoria Chicago that features a European-style courtyard patio. Transport yourself to a café along the Champs-Elysees as you enjoy savory menu items alongside French pastries, baked goods, coffee, and tasty cocktails.www.petitmargeaux.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
Some of the most impressive culinary masters insist on using Plugrá® European-Style Butter to ensure superior results in every masterpiece. Slow-churned for less moisture with the optimal 82% butterfat, Plugrá is the secret to richer, creamier sauces, flakier pastries, higher cakes, sizzling sautés, and flavorful presentation.plugra.com
Dive into the rich culture of downtown Chicago from the striking Radisson Blu Aqua Hotel, minutes from the Magnificent Mile, Millennium Park and Navy Pier. Designed by famed architect Jeanne Gang of Studio Gang Architects, our hotel places guests in the heart of the city, surrounded by noteworthy attractions and Financial District businesses. The Aqua Hotel was the first Radisson Blu in the United States, offering an innovative new standard for upper-upscale accommodation in Chicago, as well as the only hotel in the city to achieve Platinum level status in the TripAdvisor GreenLeaders Program.www.radissonbluchicago.com
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
The Renaissance Schaumburg Convention Center Hotel caters to the independent traveler, with exceptional amenities and award-winning service. Whether you're here for work or on vacation, we invite you to discover something different every time you stay with us. Settle into your intuitively designed room or suite, which features modern technology and home-like comforts. Savor perfectly prepared steaks at Sam & Harry's Steak House or relaxed American fare at Gather Bar. Additional on-site amenities include an indoor pool and a gym, as well as a full-service business center. Our hotel is home to the Schaumburg area's most comprehensive convention center facilities; host your next meeting or social event within our 161,225 square feet of adaptable indoor/outdoor space and let our planners help you make it a memorable occasion. Spend time exploring the area and make use of our hotel shuttle to and from Woodfield Mall. An unforgettable stay awaits you at the Renaissance Schaumburg Convention Center Hotel.www.renaissance-hotels.marriott.com/renaissance-schaumburg-convention-center-hotel
Located on the Chicago River, River Roast offers dramatic city and water views from every seat - inside and out. James Beard award-winning Chef Tony Mantuano and Executive Chef John Hogan’s menu of contemporary American tavern fare is satisfying and soul-warming. Meat, fish and veggies are roasted and carved tableside. Inventive drinks are on draft and cold-brewed cocktails from two slow drip infusion towers are offered alongside a large selection of local and Midwestern beers, craft cocktails, and wine. With one of the best patios in the city, River Roast is a gathering place to connect with friends, old and new.
RIVER ROAST 315 N. LaSalle St. Chicago, IL 60654
312 822 0100
Silver Fork is a 9 –12 week job training program which covers more than the basic skills required to enter and sustain careers in the culinary industry. Silver Fork apprentices study a curriculum designed around the fundamentals of leadership positions such as shift supervisors, shift leads and managers.www.centeronhalsted.org/silverfork
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/
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 Peninsula Chicago is the Five-Star hotel that brought traditional Hong Kong service to a city already renowned for the warmth of its hospitality. That we have become an integral part of Chicago life and are often first choice for everything, from accommodation to celebration parties and corporate events, gives us great pleasure. For this we credit our srong links to the local community and international heritage.The Peninsula
Robin Fields started Toffee Break Desserts in 1998. After experimenting with making desserts for a party, she discovered her passion for making toffee and gave life to Toffee Break Desserts! At first her impromptu toffee didn't turn out as expected...that's when the creative business woman in her added a cookies'n'cream topping to fix her mistake. Turns out her toffee was the hit of the party! Soon after, Robin's days consisted of researching and perfecting her much loved toffee. Before she knew it, there were four toffee flavors in her collection: Traditional, Cookies'n'Cream, Raspberry & Pretzel. With the help of her sister Shari, Toffee Break Desserts has expanded to a commercial kitchen in Northbrook, Illinois. Today we are proud to offer a full selection of Signature Toffee Flavors, along with many Chocolate Specialties.www.toffeebreakdesserts.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.us.valrhona.com
Chef Maggie O'Brien
Pastry Chef, Maggie O’Brien, started Velvet Dessert in the Spring of 2015. As a classically trained French Pastry Chef, Maggie has used her creativity to develop a menu that heightens the traditional French Pastry to something Contemporary and Delicious. Modern flavor profiles, high quality ingredients, and an artful eye set Velvet Dessert apart. Maggie is a graduate of the French Pastry School in Chicago where she was a “For the Love of Chocolate” scholarship recipient. She has an undergraduate degree from The Ohio State University with a major in Hospitality Management and a minor in Business. Maggie and her mom, Wendy, own Lakeview Kitchen and Market, a shared commercial kitchen space home to over 30 local small food businesses.www.velvetdessert.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
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
Zarlengo’s is a family-owned and operated Italian Ice and Gelato company. It all began when Tom and his father John had a vision of one day opening their very own ice cream shop in their hometown of Chicago Heights. In 1983, with a baby on the way, Tom and wife Mary Lou partnered with John and Sally Zarlengo to establish Zarlengo, Inc. With deep roots in construction, the culinary realm was a new and exciting venture that was filled with many ups and downs. All items were originally purchased from various suppliers but taking after his father, Tom wanted to place a higher emphasis on quality. The first item ever produced by Zarlengo’s was the Zar Bar, a hand-dipped ice cream bar that at the time was only available dipped in dark chocolate. We now produce over 10 varieties of Zar Bars including limited runs of Gelato Bars. Shortly after, Tom took an interest in producing his own Italian Ice beginning with his first flavor: Lemon! Through trial and error, he refined his recipe until he came up with the lemon recipe that is still served to this day. His list currently exceeds 50 all-original recipes and continues to grow as new flavor possibilities emerge.
Today our products can be found in restaurants, country clubs, specialty stores, hospitals, grade schools, tradeshows, and U.S. Cellular Field at every White Sox home game. We specialize in homemade Italian ice, artisan gelato, and handcrafted ice cream novelties. Our goal is to offer our patrons the best tasting frozen desserts they’ve ever had! We do this by carefully selecting the freshest ingredients available and by making all products in small batches or production runs. All recipes are still made from scratch by either Tom, his eldest son Tommy, or his youngest son Todd. We take pride in every product we produce. Be sure to take your loved ones out for something special. After all, our products are handmade by our family…for yours.zarlengositalianice.com
Zelda’s Catering was founded in 1972, and today we are proud to be the Chicago area's leading kosher event caterer. With over 40 years of experience serving our clients and community, Zelda’s Catering prides itself in excellence, creativity, uncompromising attention to detail and complete client satisfaction. Our promise is to deliver superior value, unmatched service, and an experience that meets your every expectation. Zelda's believes everyone deserves a world-class catering experience - creative menus, delicious food, expert presentation, and excellent service - regardless of their dietary needs and preferences.www.zkcatering.com