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For the Love of Chocolate Scholarship Foundation

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2006 Participants

Participating Chefs : Cocoa Couture : Cocoa Sutra : Entertainment : Artist Participants : Event Sponsors : Special Thanks : Volunteers

Michel Briand • Ambria & Mon Ami Gabi
Michel Briand, a native of La Guerche-de-Bretagne, Brittany, France, is the Executive Pastry Chef for Lettuce Entertain You’s Ambria and Mon Ami Gabi restaurants. In 1994 he joined Ambria, where chef-owner Gabino Sotelino and his partnership with Lettuce Entertain You offered a high-profile forum for Briand’s classically accomplished desserts. Regular patrons of Ambria and Mon Ami Gabi know to save room. • 773.472.5959

Dominique Tougne • Bistro 110
“In [French] cuisine today, Chef Dominique Tougne is reshaping the way we think about bistros,” reported the leading Paris newspaper Le Monde. Much to Chicago’s delight, Tougne has brought that culinary vision to Bistro 110, where he has served as executive chef since 1996. Tougne’s professional history includes significant periods of study with leading figures in French cuisine, including Joel Robuchon and Jacques Senechal. • 312.266.3110
Tara Lane • Blackbird
Tara Lane produces desserts that demonstrate classic principles and ideas, yet alter the way we perceive them, pushing the limits of flavor, texture and design. The plates that emerge out of Lane’s kitchen at Chicago’s Blackbird, tease out subtle characteristics of ingredients not often combined and utilized in pastry. Her desserts are framed by the season as she works directly with farmers of the region. Tara’s pastries are clean and crisp, with a little humor, always evoking a second look, and thought. • 312.715.0708
Michelle Garcia • Bleeding Heart Bakery
The Bleeding Heart Bakery is dedicated to enhancing the lives of all pastry lovers by creating fantastic sweets and baked goods using only organic and sustainable ingredients. They have searched high and low for the perfect flour, sugar and everything else from farmers who hold the highest regard for their land and their bounty. Their products mirror the range of talent possessed by co-owner/pastry chef Michelle Garcia, a graduate of The French Pastry School. The Bleeding Heart Bakery is the end result of her lifetime love affair with pastry and the art of sugar craft. • 773.278.3638
Christine Busby • Busby Bakes Cookies
Busby Bakes cookies are made by hand in small batches using fresh, pure ingredients. No preservatives, no artificial stuff. The recipes are comfy old standbys with enough of a twist to keep things interesting. Our cookies make great hostess gifts, birthday presents, client thank yous, and sorry-I-made-you-work-the-weekend peace offerings. Cookies make people happy. Our current selection includes Gingersnaps, Espresso Brownie Points, Almond-Anise Biscotti, Sablés au Citron, and HOT Chocolate Sablés. Listed in Time Out magazine’s “100 Best Things We Ate This Year.”
Brigit Kobayashi • Café Selmarie
Café Selmarie began with the chance meeting of two neighbors in a local grocery store in 1983. Jeanne Uzdawinis and Brigit Kobayashi’s friendship and collaboration led to Lincoln Square’s longtime destination restaurant and bakery. The serendipity of Birgit’s and Jeanne’s meeting didn’t end there. There were other similarities in their backgrounds that prepared them to go into business together. “No one had ever seen these types of sweets before and everyone wanted something new. We were at the right place, at the right time.” • 773.989.5595
Courtney Clark • Cake Nouveau
Courtney owns and operates Cake Nouveau, a wedding and special event cake business in Ann Arbor, Michigan. She started her career as a fine artist, studying at The Art Institute of Chicago. While in art school Courtney discovered The French Pastry School and transferred the very next semester to study with Chefs Jacquy Pfeiffer and John Kraus. She started her business right after graduation and has also worked as a restaurant pastry chef and has loved every minute of the learning process. Courtney is thrilled to be involved in the campaign for Children’s Memorial Hospital. • 734.944.6943
David Danielson • Calihan Catering
Calihan’s kitchen of internationally trained chefs, led by executive Chef David Danielson, creates seasonal menus with quality products. Our food is prepared fresh — never frozen — and is cooked onsite at your event, ensuring the best possible flavor. Chef David Danielson’s has studied at the Dumas Pere school of French cooking, followed by working in France at several Michelin-starred restaurants. Upon returning to the US, Chef Danielson worked as the executive chef at New York’s United Nations Plaza Hotel and at such Chicago favorites as the Ritz Carlton and Charlie Trotter’s. He also served as personal chef to the British Consulate General. • 312.587.3553
Pedro Gomez • Calihan Catering
Pedro Gomez is a "self-taught" success story. An award-winning pastry chef, he has worked alongside many of Chicago's finest chefs. Gomez's culinary career includes posts at Richard Melman's restaurant group Lettuce Entertain You, Eccentric, Avanzarre, Va Pensiero, DiRoNA and a position as executive pastry chef for the entire Italian division of Lettuce Entertain You. Gomez has garnered critical acclaim for his creative interpretations of classic desserts. Since joining Calihan, Pedro Gomez and his creations have been featured in both print and television. Gomez was the first Latino pastry chef to be featured in the Chicago Sun Times and is a frequent guest on Dining Chicago. On March 5, 2006 he was Silver medalist in the USA pastry competition in New York. We invite Chicago to come and see what all the commotion is about! • 312.587.3553
Michael Canady • Canady Le Chocolatier
Chicago-native Michael Canady studied under chocolate masters in both Switzerland and Belgium -- while he was working as an academic advisor in Saudi Arabia, he traveled to Europe whenever he could for training. He also did a crash-course at the CIA in New York before moving back to Chicago to open his own chocolate shop. Canady prepares most of the chocolate himself in the glass-enclosed exhibition kitchen. Head here during peak hours when Canady sets up a gurgling chocolate fountain in the retail area. Shoppers can skewer fresh strawberries or pineapple chunks into the warm dark chocolate for a complimentary taste teaser. Specialty items include truffles and hand-made chocolates, hand-dipped orange slices, plus house-made gelato, mousse pie and gelato cakes. • 312.212.1270
Bo Hurley • Candies by Bernard
Bernard Hurley is an Executive Chef, Chocolatier, and Owner of “Candies by Bernard”. As an Executive Chef for over 20 years, his greatest passion has always been making French pastry and chocolates. He received his training at the prestigious Ecole De Patisserie Le Noue in Dijon, Caillot in 2000 and has attended many classes presented by The French Pastry School. Bernard and his wife are parents of a wonderful 14 year old boy and are honored to have the chance to support the Abigail Wodrich Patient Campaign and Children’s Memorial Hospital.
Brett Stein • Catering by Michael’s
At Catering by Michael’s, we’ve been providing more than mere food since our humble as pie beginnings in the Chicagoland area in 1980. Along the way, we’ve been honored with awards and recognition as “Best Caterer on the North Shore.” But that distinction and our growth to an organization of 120 full-time employees, has come as a result of “smaller” things: one-on-one service, attention to minute details, and a dedication to quality that is fierce and reflected everywhere. • 847.966.6555
Della Gosset • Charlie Trotter’s
Charlie Trotter’s is regarded as one of the finest restaurants in the world where Della Gossett is the pastry chef. For over 18 years, the restaurant has dedicated itself to excellence in the culinary arts. Not willing to ride on its laurels, Charlie Trotter’s is continuously forging new directions and has been instrumental in establishing new standards for fine dining worldwide. The restaurant is recognized by a variety of prestigious national and international institutions. In 1995 Charlie Trotter’s was inducted into the esteemed Relais & Chateaux and in 1998 was accepted as a member by Traditions & Qualité . It has also received Five Stars from the Mobil Travel Guide (one of only two Five Star restaurants in Chicago ), Five Diamonds by AAA and seven James Beard Foundation awards, including ‘Outstanding Restaurant’ (2000) and ‘Outstanding Chef’ (1999). Wine Spectator named the restaurant ‘The Best Restaurant in the World for Wine & Food’ (1998) and ‘America‘s Best Restaurant’ (2000). • 773.248.6228
Lisa Maroski & Allan Teske • Chocolate Passion
Lisa Maroski and Allan Teske started Chocolate Passion from our obsession with both chocolate and Argentine tango, two of our favorite things that enthrall the senses and the heart. Dance and music inspired our bold flavors, and we inspire others to connect with their passions. We are proud to help children find their heart, literally and figuratively.
Richard Gordon • Chocolate Potpourri
Two generations of the Gordon family invite you to share their love of chocolate. In 1980, Mom started making classic European confections at home. Experience the rich flavors and textures of her original recipes. Today her sons, Richard and Michael, are carrying on the family tradition, creating chocolates with exciting new tastes that reflect the current interest in intense and exotic flavors. • 847.729.8879
Chris Macchia • Coco Pazzo Cafe
Uniquely suited to his work at Coco Pazzo Café as a consequence of being reared by a Brooklyn-based Italian family, 25-year-old chef Chris Macchia has spent almost as long preparing himself for a professional career in the kitchen. After an externship at the Boca Raton Resort & Club in Florida, Macchia graduated from prestigious Culinary Institute of America (CIA) in Hyde Park, New York. Next, it was home to New York City for nearly two years spent with celebrity chef Alfred Portale at his Manhattan restaurant, Gotham Bar & Grill. Experience in hand, he headed to well-known Chicago chef Paul Wildermuth’s native Hawaii to work at the Four Seasons in Maui. As a young twenty-something with quite a bit of experience under his belt, Macchia made his way to Chicago where Wildermuth, his spiritual culinary mentor, was reinventing Asian fusion cuisine at Red Light, Opera and Saiko. Macchia decided to take a sharp turn which has brought him back to his Italian roots at Coco Pazzo Café. • 312.664.2777
Erika Masuda • Coco Pazzo
Coco Pazzo’s executive pastry chef Erika Masuda, a graduate of the California Culinary Academy, has trained in some of Chicago’s finest kitchens including Rhapsody, the Pump Room, 312 Chicago, Mossant, Ritz-Carlton Chicago and Le Lan. • 312.836.0900
Eddie Jimenez • Cuatro
Cuatro strives to bring the traditional flavors of Latin American and Caribbean cuisines in a modern, yet down-to-earth fashion; our approach is one of simplicity and boldness of flavors with an emphasis on popular mexican cooking. For your listening pleasure, we now proudly present live music leading into the late night featuring renowned musicians and dj's like bossa tres, son trinidad and dj flx. A late night menu is available after dinner. our doors will remain open until 2am Wednesday to Saturday and 10pm Sunday to Tuesday. • 312.842.8856
Angelique Kerger • Curie Metropolitan High School
Angelique Kerger is a Chef Instructor at Curie High School, educating Chicago Public School students through the Education to Careers Hospitality Program. The CPS/ ETC program strives to introduce and instill skills necessary to become productive and successful within Industry and has partnered with C-CAP to provide educational and financial opportunities for urban youth. Angelique was named the 2006 teacher of the year by the Illinois Restaurant Association as well as Educator of the year from the Mayors office and Chicago City Colleges. She holds a B.S and M.S in Workforce Education and Development as well as an Associates in Culinary Arts. Her educational background combined with years of industry experience has created an award winning culinary program which produces enthusiastic and motivated learners. • 773.535.2101
Dan Mast • D’Masti Events & Catering
Their story began in 1946 when Dan Mastantuono Sr. left his cook position at the University Club of Chicago and started catering “Peanut Weddings” for Chicagoland families. The tradition continued with Dan Jr., aka Dan Mast, and a few key people adding ideas and products to the repetoire for the next thirty years. By the mid-eighties they were designing and catering total events of a variety of themes and sizes. Today, they strive to bring fresh new ideas to a company that combines broad expertise to a local catering scene. • 708.388.0940
Jean Joho • Everest/Brasserie Jo
One of the country's premier dining rooms, Everest is located on the 40th floor of the Chicago Stock Exchange. Chef/proprietor Jean Joho's world-renowned cuisine and award-winning wine list have earned Everest international recognition. Everest is a member of Relais & Chateaux/Relais Gourmand, Le Grande Table du Monde, Traditions & Qualitÿ, Academie Culinaire de France, and Maitre Cuisiniers de France. • 312.663.8920
Karl Helfrich • Fairmont
Rising gracefully above Millennium Park and Chicago’s impressive lakefront, The Fairmont Chicago is located conveniently in the heart of downtown Chicago, near major cultural attractions, Navy Pier, the city’s business and financial district and the world renowned shopping along the Magnificent Mile. The Fairmont Chicago offers its guests an ideal address for both business and pleasure. • 312.565.8000
Gerhard Greub • Gerhard’s Elegant European Desserts
Chef Gerhard is a native of Switzerland where he received his formal apprenticeship in Zurich. He is the owner of Gerhard’s Elegant European Desserts which he opened in 1994 in Lake Forest, Illinois. Prior to opening his own shop, Gerhard held numerous posts as pastry chef for five star hotels and restaurants. Some include: Swissotel International in Zurich, Caribe Hilton International in Puerto Rico, New York’s Tavern on the Green, Rosewood Hotels in Dallas, Grand Bay Hotel in Miami, and the Four Seasons Hotel openings in Chicago, New York, Maui, and Tokyo, Japan. • 847.234.0023
Ralph Dixon • Glen View Club
Ralph Dixon is the pastry chef at the Glen View Club. He specializes in European & American desserts. He learned his trade in accomplished venues such as the Fairmont Hotel and the Sofitel Water Tower. He has been involved with this event since its inception and will continue as long as he is able to dedicate his time. His aim is to keep contributing towards these events that benefit children because in our children is our future. • 847.729.6500
Giles Schnierle • Great American Cheese Collection
Former chef and long-time consultant to the food industry, Giles Schnierle now specializes in introducing and promoting specialty and artisan cheeses. Giles’ ability to recognize future trends helps all interested parties succeed in the food industry. His knowledge, creativity, and energy will continue to blossom as he forges ahead with wine, beer, spirits and cheese pairings in his soon-to-be published book on The Great American Cheese Collection. • 773.779.5055
Len Trevino • Holiday Inn Mart Plaza
Whether your visit to Chicago is for business or pleasure, the Holiday Inn Chicago Mart Plaza is the ideal hotel for your destination. Conveniently located atop the Apparel Center and adjacent to the Merchandise Mart, the Holiday Inn Chicago Mart Plaza is the hotel of choice for the smart traveler. Our River North location puts you central to all that Chicago has to offer. The Holiday Inn Chicago Mart Plaza’s dramatic redesign, stunning views, unmatched facilities and services make Holiday Inn Chicago Mart Plaza the place to be. • 312.836.5000
Robert Goshe • Hyatt Lodge
Robert Goshe is the Pastry Chef at The Hyatt Lodge located on McDonald’s Campus. He is a graduate of the prestigious Culinary Institute of America where he received an A.O.S. in culinary arts. He is the recipient of the Richard L. Keating award for the student voted ‘most likely to succeed.’ • 630.990.5800
Diane Ahrens • ICES
In 1976, the International Cake Exploration Societé was founded in Monroe, Michigan, at the National EXPLO Cake Show sponsored by Betty Jo Steinman. The Board of Directors and Executive Officers are elected by the membership at the annual ICES Cake Show and Convention. Local representatives are elected or appointed each year to help spread the SHARING and CARING of cake decorating around the world.
Nicholas Lodge • International Sugar Art Collection
Nicholas Lodge is one of the top instructors in the current generation of sugarcraft artists. The author of numerous books, Nicholas teaches and demonstrates his unique skills around the world. Over the years his teaching tours have taken him to twenty-six different countries, and has introduced sugar art into unlikely places such as India, China and Fiji. He is internationally known, not only for his unique skills in sugar art, but also for the quality of his demonstrations and classes, at which he inspires enthusiasm in everyone who attends. This reputation has also involved him in judging sugar art events around the globe. • 800.662.8925
Ivy Tech Community College • Jo Anne Bernal
Ivy Tech is a statewide open-admissions community college that has grown into the second-largest post-secondary institution in Indiana. Our programs lead to two-year associate’s degrees and one-year technical certificates. With 23 campuses and low tuition, Ivy Tech is both convenient and affordable. Each year, Ivy Tech partners with four-year colleges and universities to add new transfer opportunities for our students. More and more Ivy Tech graduates are building on their associate’s degrees and continuing to the bachelor’s level. • 888.489.5463
Mark Muszynski • Joliet Junior College
Joliet Junior College serves a diverse population in several counties. Because the district is so widespread, JJC offers classes and services at many sites. In addition to its Main Campus located in west Joliet, the college boasts campuses in Romeoville, downtown Joliet and Morris and offers a wide selection of credit and non-credit courses at several satellite sites from Dwight to Lemont. • 815.729.9020
Joel Corwin • Kenosha Country Club
Executive Chef Joel R. Corwin works at Kenosha Country Club. After Attending the E.C.C. Culinary Arts program, he worked at The Saint Charles Country Club and a variety of both small and large foodservice operations. He is a two time Club Chef’s Association of America Culinary Exchange winner. Also Joel is the newly appointed education Chair for the Club Chef’s Association of America.
Liz Isaacs and Juliet Greene • Kiddy Cuisine
The mission of Kiddy Cuisine is to teach children self-assurance through cookery and fun...and to teach parents to enjoy cooking with their families. Liz Isaacs has been teaching cooking classes for over eight years. Liz developed a comprehensive kids culinary program that continues to serve as the premiere kids program in Chicago. Juliet Greene has been teaching adult and children’s cooking classes for over three years. Together, Liz and Juliet have been teaching children how to cook through Kiddy Cuisine. • 734.944.6943
Peter Yuen • La Patisserie P
Peter Yuen is proprietor of La Patisserie P, located in the heart of Chicago’s dynamic new north side Argyle Street neighborhood.  The bakery offers a diverse assortment of freshly baked goods and innovative pastries from around the world.  Trained in the art of classical baking by several legendary Master Bakers in Hong Kong, he further honed his pastry skills by attending the world renowned The French Pastry School at City Colleges of Chicago (2000).  He was then recruited by the Four Seasons Hotel in Chicago and followed by the position of Head Baker on the opening team at the Sofitel Water Tower Place.  Peter and his wife Susan opened La Patisserie P in April 2004, while completing a major renovation in the summer of 2005 to meet their strong business growth. • 773.878.3226
Uzma Sharif • Love in Disguise Chocolate, Ltd.
Love in Disguise Chocolate, Ltd. owner and chocolatier Uzma Sharif was born to cook. Following in the footsteps of her grandfather, a prominent pastry chef in Pakistan, Uzma combined her passion for cooking with her knowledge of the world to create Love in Disguise, a line of chocolate with influences from the East, manifested especially in her variety of beautiful, custom designed boxes. Her taza truffles (taza means “fresh” in Urdu) exemplify everything Uzma has learned about fresh ingredients and quality preparation, resulting in pure, simple flavors that will “wow” your senses.
Mark Seaman • Marked for Dessert
Marked for Dessert is Chicago’s most distinctive cake boutique created by cake stylist Mark Seaman. Marked for Dessert specializes in distinctive wedding cakes with elegant handcrafted sugar flowers of life-like gum paste and beautiful glass-like pulled sugar. Our cakes represent unique works of sugar art. Each is artistically stylized to reflect the unique personality and style of each client, while maintaining the highest quality of taste and freshness. Visit our new Libertyville location. • 773.761.3800 • 847.367.9898
Nicole Bergere • Nicole’s Divine Crackers
Nicole’s Crackers are simply the most irresistible cracker ever baked. There is no doubt that you will find them to be the best-tasting and best-selling cracker too. Starting with the organic grains that are shipped to us by the ton, and stone-ground in our old rice mill. The highest quality organic olive and canola oils are used. French sea salt from the Mediterranean, fresh cheeses from Wisconsin farms and the freshest spices from all over the world are used in our sumptuous crackers. • 312.640.8883
Bogna Solak • Oak Mill Bakery

Oak Mill Bakery is retail and wholesale European style bakery established in 1986. Since it’s opening Oak Mill Bakery has become a tradition for many people in Chicago, it suburbs and surrounding states. We know that your special celebration deserves one of our exquisite cakes and pastries, and we invite you to visit one of our four Chicagoland locations to discover the remarkable taste of our bakery products. • 847.318.6400

Diane Ahrens • Piece-A-Cake Bakery
Diane and Roger, owners of Piece-A-Cake bakery, are both former Marines. Putting politics aside Diane wanted to do something for the local women and men serving in the Middle East and from that the idea of “Operation Sweet Tooth” was born. To date we have shipped over 10,500 cookies to the troops and have received many thanks and smiles. Basically the program works like this, if you want to send cookies to a loved one, you need to provide us a full mailing address and pay the postage, then we will donate the cookies we send. • 847.836.6703
Charlie Castillo & Jose Zaragoza • Pierre's Bakery
Everyday at Pierre's Bakery we are ready to satisfy your sweet tooth and good taste. What flavor would you like today: a delicious chocolate cake, cheesecake with strawberries, creamy tres leches cake, lady fingers, Tirami-su, Tropical Charlotte, or any of our vast selections. • 773.252.8888
Anthony Chavez • Ritz Carlton
The Ritz-Carlton Chicago (A Four Seasons Hotel) is set atop Water Tower Place, high above North Michigan Avenue, and featuring lavish décor, exquisite furnishings and one of Chicago’s finest contemporary restaurants. The Ritz-Carlton is the essence of timeless luxury and attentive service. Anthony Chavez is the Executive Pastry Chef at the Ritz Carlton, located in downtown Chicago, IL. • 312.266.1000
Ford Culbertson • Rolf’s Patisserie
The outside setting is an industrial-looking brick structure on Touhy Avenue, but inside Rolf’s it’s practically Paris. Cases are filled with fresh-baked, light-as-air croissants and frosting-drizzled pastries nestled side by side with baguettes, muffins, cookies and other sweets. Locals sip coffee and read the paper at a few small tables while friendly staff wait on a steady stream of takeout customers. The place does a booming business with elegant, artful cakes. Truffles are another house-made treat, with flavors like champagne, amaretto, Irish cream and good old chocolate. • 847.982.9400
Sarah Levy • Sarah's Candies & Pastries
The daughter of Mark Levy, co-founder of Levy Restaurants, Chicago native Sarah Levy developed a passion for food at an early age. Inspired by the joy that fine food can bring to peoples' lives, Sarah founded Sarah's Pastries & Candies. She launched her first retail store at 11 E. Oak a little over one year ago and has expanded her line to include morning pastries, cakes, tarts, espresso drinks and other delectable pastries. Sarah has trained at several of the country's top restaurants and bakeries, including Spago Beverly Hills (where she apprenticed under the James Beard Award winning pastry chef Sherry Yard) and Bittersweet Bakery in Chicago. Sarah is a graduate of Northwestern University and of the French Pastry School of Chicago. • 312.664.6223
Jacquy Pfeiffer & Sebastien Canonne • The French Pastry School
The French Pastry School, at the City Colleges of Chicago, is a Chicago-based culinary institute dedicated only to the art of pastry was co-founded by internationally acclaimed Master Chefs Jacquy Pfeiffer and Sebastien Canonne M.O.F., in 1995. The French Pastry School offers the finest pastry training in the United States producing the best-prepared chefs entering the profession. The foundation of instruction is the artist-apprentice relationship model, which employs constant exposure to master chefs, hands-on training and the use of the finest tools and ingredients. • 312.726.2419
Ewald Notter • The Notter School of Pastry Arts, LLC
Ewald Notter, owner and founder of the world renowned International School of Confectionary Arts, has partnered with Beverly Karshner, President of Chefs Games Inc., to bring you The Notter School of Pastry Arts, L.L.C. Notter School has brought together an array of the finest pastry instructors from around the world. Having this esteemed faculty has contributed to the school’s reputation for being one of the world’s best continuing educational pastry programs. • 407.240.9057
Curtis Fleharty • The Presbyterian Homes in Evanston
Award winning Executive Chef Curtis Fleharty is currently creating culinary delights for the guests at The Presbyterian Homes in Evanston. Past endeavors include making both The World’s Most Expensive Dessert and The World’s Largest Cake for Asti Spumanti promotions. Curtis returned just this week from taking Thai Cooking classes at the famed Peninsula Hotel in Bangkok. A graduate of the San Francisco Culinary Academy, a school he went on to represent at regional events and on television shows, Curtis is happy to help out this worthwhile cause. • 800.896.9095
Frank Turner • Sodexho at the Tribune Tower
Sodexho is the leading food and facilities management services company in North America and a member of Sodexho Alliance. Every day, more than 120,000 Sodexho employees work to improve the quality of daily life for our clients and customers all over the U.S.A., Canada, and Mexico. We offer a full range of outsourcing solutions to the corporate, healthcare, education, government, and defense markets, including food services, housekeeping, grounds keeping, plant operations and maintenance, and integrated facilities management. • 800.763.3946
John Bubala • Timo
Chef/Owner John Bubala has been described by the press as a person who bubbles with enthusiasm as he greets guests in his Chicago restaurant. Like his food, his cooking style can be explained by what you see is what you get. You will not find 25 flavors mixed up on one plate at Timo. John's flavors are symbiotic. They are combined with a thoughtful rationale. John is also often seen in his restaurant. • 312.226.4300
Jean True • True Cuisine Catering
True Cuisine began 30 years ago in Jean True's home kitchen in Glen Ellyn, Illinois. With natural culinary talents, she started a cooking school and small catering business. Studying with renowned cooking masters and developing an interest in French and Italian cooking techniques, she has now developed a reputation throughout the Chicago area for the highest quality of food ingredients, attention to detail and dedication to the highest standards of catering. • 630.690.3201
Michael Garbin • Union League Club of Chicago
The Union League Club of Chicago specializes in exceeding expectations - offering members unparalleled opportunities for camaraderie, stewardship and enrichment. The Club delights in encouraging members to discover new interests and capabilities and to participate in nonpartisan political, social and civil affairs. • 312.427.7800
Dimitri & Keli Fayard • Vanille Patisserie
A gourmet French pastry shop in the heart of Chicago, Vanille Patisserie creates artful pastries that combine classic European traditions with modern flavors for the contemporary palette. French for vanilla, Vanille (vah-NEE) provides a variety of carefully crafted creations, personalized wedding and special occasion cake consultation, handmade chocolates and candies, delicious entremets (mousse cakes) and luscious tarts. Vanille is owned and operated by Dimitri and Keli Fayard, a graduate of The French Pastry School. • 773.868.4574
Katrina Markoff • Vosges Haute Chocolat
Vosges’ exotic truffles are made from the finest ingredients offered around the world. Owner/Chocolatier, Katrina Markoff, personally chooses every spice, flower and chocolate that is flown into our Chicago kitchen. Inspired by her global apprenticeships, Vosges truffles have exotic influences of an ‘East meets West’ theme. The infusions of rare spices and flowers combined with premium chocolate give a delicate balance of flavor, leaving you with a layered and lingering sensation of spice and chocolate. A true ‘haut-chocolat’ experience. • 888.301.9866
William Reynolds • Washburne Culinary Institute
Washburne Culinary Institute has served the Chicago Metropolitan Area since 1937 and is now part of City Colleges of Chicago. Washburne Culinary Institute, through Kennedy-King College, is accredited by the North Central Association of Colleges and Schools and approved by the Illinois Community Colleges Board and the Illinois Office of Education, Department of Adult Vocational and Technical Education. • 773.602.5487