Bleeding Heart Bakery • Michelle Garcia

Three years ago, when the doors of The Bleeding Heart Bakery opened, Michelle Garcia and her husband, Valentin did not know what was coming. The idea of an organic bakery was new to everyone, including the organic community. Throughout these three years the Garcia's have brought The Bleeding Heart Bakery and the idea of an organic foodservice establishment into the foreground of the industry. Through competitions such as The Food Network's "Extreme Cakes" the bakery has been recongnized as a strong force in the pastry world. Topping it all off was Michelle's win of the coveted Pastry Chef of the Year Award from the ACF in 2007 and the bakeries official USDA CERTIFIED ORGANIC certification (the first in the country) by the ICO.

www.thebleedingheartbakery.com • 773.327.6934

Calihan Catering • Pedro Gomez

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!

www.calihancatering.com • 312.587.3553

Chocolate Grape • Pat Karpowski & Rehanna Leigh Grady

In early 2007, Rehanna Leigh Grady, an events planner, and Executive Pastry Chef Pat Karpowski did not know each existed.  By strange happenstance, they met at the “For the Love of Chocolate” extravaganza held in February 2007. Neither could have known that, six months later, chocolate would catapult them into the world of “chocolatrepreneurs,” making their meeting at the “For the Love of Chocolate” the paradox of all paradoxes. To Rehanna’s amazement, Chef Pat after reviewing the business plan said he was sold within minutes. He then asked if he could not only become an investor but also be the café’s Chef.  Needless to say the family investors were elated to have such an exquisite talent as Chef Pat on board and said yes immediately to both questions. s a result, Chocolate Grape will open its doors at 2113 W. Division in Chicago early March 2008, led by a new breed of “chocolatrepreneurs” whose distant paths crossed at precisely the right moment at precisely the right event: For the Love of Chocolate.

www.chocolate-grape.com • 773.772.3990

Cru Cacao • Dereme Church & Blazej Mikulicz

Goodwill Great Lakes • Robert Walter, CEC & Mark Dowling, CEC, CCE

Goodwill Industries is a diverse organization that provides work opportunities and skill development for individuals with barriers to employment. One such opportunity is the Goodwill Culinary Institute, a culinary apprenticeship program. Goodwill, located at Naval Station Great Lakes, is partnered with the American Culinary Federation (ACF). This is the first apprenticeship program of its kind under the ACF, as it is specifically designed for people with disabilities to provide career advancement opportunities through training with the purpose of successfully placing them in jobs within the foodservice industry.

dferguson@goodwillsew.com • 847.473.3771

Guittard • Donald Wressell

Born in Issaquah, Washington, Wressell is a graduate of the Washington State Chef Association culinary program. In 1985 Wressell joined the Four Seasons Hotel in Philadelphia as Assistant Pastry Chef before moving to Los Angeles and the Four Seasons Hotel in 1987. He was named one of the Top Ten Pastry Chefs in America for two years in succession in 1998 and again in 1999. Donald Wressell has represented the USA three times in the World Cup of Pastry. In 2001 as team coach and manager, he led the team to the Gold Medal, marking the first time in the competition's history that the Gold had been won by the USA team.

www.guittard.com • 800.468.2462

Institute of Culinary Education • Michelle Tampakis

Chef Michelle Tampakis has been an Instructor at ICE since 1986, and is the school's resident expert on chocolate. She's been instrumental in working with Director of Pastry Arts Nick Malgieri to increase the chocolate curriculum in ICE's professional pastry and baking program. Students now spend two entire weeks learning the intricacies of chocolate. She's used her expertise to head up ICE's participation in the Annual Chocolate Show, the country's largest consumer chocolate show, and produced showpieces for that and numerous other chocolate events. Michelle was recently Gale Gand's guest for an episode of the Food Network's Sweet Dreams scheduled to air this July. Michelle has used her artistic talents behind-the-scenes doing food styling for Lidia Bastianich's TV show Lidia's Italian Table and recipe styling for Nick Malgieri's award-winning book Chocolate.

www.iceculinary.com • 888.354.2433

La Sardine • Scott Jambrosek

Scott Jambrosek is currently the Executive Pastry Chef at La Sardine.  A Chicago native and graduate of The French Pastry School (2001), Scott began working in the kitchen as a teenager and soon sparked a love for the art of pastry and working with chocolate, in particular. Scott’s desserts have been featured on Check, Please!, in the Chicago Tribune’s Metromix, and the Chicago Sun Times, receiving praise for his stellar chocolate soufflé, which Pat Bruno raves is, “Rich, lush, elegant, delicious.”  Scott’s passion for chocolate is reflected in his classic French desserts as well as new and innovative approaches to the last course, and he is rapidly gaining recognition as one of Chicago’s up-and-coming pastry chefs.

www.lasardine.com • 312.421.2800

Le Gateau • Sue Larson

Larson is owner of le Gateau, a bake shop in Columbus, Ohio. As a child it was the easy-bake oven and now she has to play with two volcan ovens. In-between she picked up a B.S. and M.A. in art and has studied at Lenotre in France and The French Pastry School in Chicago. She has had the honor of Sebastien Canonne, Jacquy Pfeiffer, and John Kraus teach at her shop to impart their love of pastries and chocolate to numerous pastry chefs. She has made over 3000 wedding cakes along many cake sculptures, plated desserts for caterers and chefs and more gingerbread houses than she wants to count. Flavor, taste and high standards rule at le Gateau.

www.legateau.net • 614.939.1930

Lettuce Entertain You • Michel Briand

Michel Briand, a native of La Guerche-de-Bretagne, Brittany, France, is the Executive Pastry Chef for Lettuce Entertain You Enterprises’ Mon Ami Gabi, Café Ba-Ba Reeba and Stripburger restaurants.  Born and raised in his family owned and operated pastry shop, Briand gained considerable training from his father.  He then went on to work in various pastry shops around Brittany, Paris, and Bern, Switzerland, before returning in 1989 to the family business now operated by his brother. In 1991, he joined the Rosewood Corporation, working as executive pastry chef at Little Dix Resort on Virgin Gorda in the British Virgin Islands. In 1994 he came to the U.S. and partnered with Lettuce Entertain You Enterprises in Chicago.

www.leye.com • 888.538.8823

Lovely: a bake shop • Gina Howie & Brooke Dailey

Brooke and Gina first met in 2006 while they were both attending The French Pastry School in Chicago. Despite the fact that they'd only known one another for a short time, the two women quickly realized that their friendship was meant to last and began plans to open a bake shop modeled after their own styles and tastes. Lovely opened it's doors in June of 2007. 

www.lovelybakeshop.com • 773.572.4766

Mario Tricoci Hair Salon & Day Spa • Chicago 900 Location Staff Members

Whether you are visiting us for the first time or are one of our loyal guests, it's our goal to make you feel like our only guest. For over thirty years, the name Mario Tricoci has been synonymous with the latest hair trends and the most innovative and luxurious spa services. We welcome the opportunity to indulge and delight you.

www.tricoci.com • 800-TRICOCI

NAHA • Craig Harzewski

Craig Harzewski joined the NAHA team in 2007 after working in some of New York City’s finest kitchens. Originally from upstate New York, Craig worked his way up the kitchen ranks at Payard, Judson Grill, Le Cirque, Country and San Domenico perfecting his pastry craft and personal style. When asked to describe his desserts Craig uses words such as, ‘old‐fashioned, classical, and American’ but perhaps his sweet creations are best described as updated classics.

www.naha-chicago.com • 312.321.6242

Nielsen Massey

Nielsen-Massey Vanillas has been producing premium pure vanilla products since 1907. From its ever-popular Madagascar Bourbon Vanilla to custom blends and flavors created for specific customer needs, Nielsen-Massey has earned the reputation as the producer of fine vanillas worldwide.

www.nielsenmassey.com • 847.578.1550

Normy's Confection Collection • Norm Miller

Chef Norm's pet project,  Normy's Confection Connection, became reality in 2007 with the sucessful launch of a new artisan chocolate line.  Starting as a busyboy at a local award winning restaurant to pay for college, Norm found his love for the food industry, especially pastries.  His passion of cooking and knowledge led him to The French Pastry School in Chicago, which has proved to be an invaluable asset to his career.

www.thenormy.com • 937.609.0508

Peninsula Hotel • Jimmy MacMillan

Jimmy MacMillan joined The Peninsula Chicago as Executive Pastry Chef in October 2006.  In his role, MacMillan is responsible for all of the dessert, pastry and bakery operations for each of the hotel’s four restaurants, room service and banquet programs.   MacMillan has held positions at The Four Seasons Hotels in Seattle and Austin, Texas as well as the Driskill Hotel in Austin and the Houstonian Hotel.  MacMillan comes to The Peninsula Chicago most recently from opening the Conrad Hotel in Indianapolis.

www.chicago.peninsula.com • 312.337.2888

Pierre's Bakery • David Castillo

Every day 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.

www.pierres-bakeries.com • 708.788.8660

Pierre's Bakery • Jose Zaragoza

Every day 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. Let Jose Zaragoza, wedding consultant event planner, help you with your decisions.

www.pierres-bakeries.com • 708.788.8660

Robert Morris • Laura Vaughn

Pastry Chef Laura Vaughn, MCFE, is the Pastry Instructor at Robert Morris College, Illinois' leading private, not-for-profit college . She has been the Pastry Chef at Emmet’s Tavern and Brewing Company and Isabella’s Estiatorio. She’s the Education Chair for the International Food Service Executives Association (IFSEA), a member of the American Culinary Federation (ACF), the International Association of Culinary Professionals (IACP) and Pastry Chicago. Chef Vaughn is a contributing editor for “Sizzle” magazine, and has competed in many culinary competitions, culminating in winning the American Culinary Federation’s 2003 Junior Chef of the Year. She heads the popular RMC Hospitality and Dinner Clubs.

www.robertmorris.edu • 800.762.5960

Sheraton Chicago Hotel & Towers • Omar Martinez

Award-winning Executive Pastry Chef Omar Martinez has been in the pastry field since childhood, growing up in his family’s Los Angeles bakery boutique.  As a young adult, he honed his culinary skills at the famed Johnson & Wales University. Upon graduation he interned at some of the best bakeries, country clubs and hotels in the Chicago land area. He was appointed Executive Pastry Chef at the Sheraton Chicago Hotel & Towers in 2004.

During his long journey, Chef Omar has worked with renowned master pastry chefs, various culinary schools and organizations. He has created impressive displays of original casting techniques with Pastry Impressions and The Chicago School of Mold Making and has outfitted a variety of fashion shows with edible costumes.  Chef Omar elevated his craft to an art form with presentations that were always creative, often whimsical, and sometimes even architectural.

Chef Omar’s passion and innovative approach to create desserts as the focal point of a dining experience, has catapulted him to being on of the most creative and innovative pastry chefs in the hospitality industry.

www.sheratonchicago.com • 877.242.2558

Signature Room • David Schuminsky

Chef David Schuminsky is the sweet half of a sweet & savory team credited with the top-flight cuisine at The Signature Room at the 95th.  Since 2004 his pastry creations have delighted the palates of over one million diners.  Prior to leading the culinary team at The Signature Room, Chef David worked the kitchens of the notable Breakers Hotel in Palm Beach and The Fairmont Chicago.

www.signatureroom.com • 312.280.0458

Sofitel Chicago Water Tower • Robin Fisher

Before joining the pastry shop at the Sofitel Chicago Water Tower, Robin interned at The French Pastry School after completing the 24-week program.  She began her culinary training in Washington State before coming to Chicago.  At the Sofitel, Robin focuses on creating plated desserts for the Cafe des Architects.

www.sofitel.com • 312.324.4000

St. Regis • Andrew Fox

Andrew started his career at Keystone Resort in Colorado.  Andrew left the resort after 7 1/2 years and went to Beanos Cabin in Beaver Creek Resort to be the pastry chef. As pastry chef at Beanos, Andrew was responsible for two gold medal sponsor dinners for the National Pastry Competition.  After leaving Beanos, Andrew went to Chicago to become the pastry chef at the Swissotel and then to work for Dominic Tougne at Bistro 110.  The mountain called and he went back to Colorado as the pastry chef at the Park Hyatt Beaver Creek.  Andrew joined the St. Regis in Aspen as the pastry chef and is thrilled to be back in Chicago for this event.

www.stregisaspen.com • 800.454.9005

Sweet Collective • Alison Bower, Lauren Pett, Cathay Rayhill

Three female pastry chefs, brought together by a shared passion for quality, artistry and flavor were searching for a kitchen where collaboration would not compete with individuality. The result is Sweet Collective - Rich Chocolates & Candies, Ruth and Phil's Gourmet Ice Cream and The Sugar Syndicate Specialty Cakes and Pastries. Three independent pastry shops under one roof, coming together in the spirit of support and interaction.

www. sweetcollective.com • 773.293.0888

HowToGirl.com • Madeline Merced & Eric Wyeth

Born in Puerto Rico, and raised in Madison, Wisconsin, along with two siblings by a single mother, there wasn't always money left over for fancy food and high priced fashion. Madeline developed a keen eye for improvising the recipes and styles that she loved. Her love of experimentation with cooking, crafting, and do-it-yourself projects often influences the themes and topics on How To. In her free time she enjoys watching movies, television, reading magazines, and being with her family and friends.
Madeline has always been interested in media in all of it's forms. In addition to hosting a local television show, Madeline has been featured in The New York Times, Good Morning America, The Rachael Ray Show, and an upcoming issue of Glamour magazine. Currently, she is focusing on developing and growing the video podcast, How-To, with her partner, Eric Wyeth.

www.howtogirl.com • 608.245.1443

metromix • Jackie Tranchida

As an entertainment reporter and producer for "metromix," Jackie Tranchida brings you nightly updates on all things Chicago. Armed with her mother's video camera, Jackie began her career at age nine, reporting on the daily events of her family vacations. Once she got a taste of TV, she knew it was her destiny.  Jackie started off anchoring the morning announcements in high school and at 17, landed her first real gig as host of the local cable show "In The Works."
The South Florida native continued to work towards her journalistic dreams at Northwestern University's Medill School of Journalism, where she served as anchor, reporter, and entertainment director for Northwestern News Network. During her junior year, she left Chicago and battled the cold out in Sioux Falls, SD to report for KELO-TV.  Throughout college, Jackie interned for television stations and programs all over the country, including MTV, WBBM-TV in Chicago, and The Oprah Winfrey Show.  She was lucky enough to become part of the “metromix” team in 2005, where her work on the show landed her an Emmy in 2007!
www.metromix.com