2009 Cocoa Sutra
Saturday, February 7, 2009 • The French Pastry School • Chicago, IL
Ticket Price: $95 (includes food & drink) - SOLD OUT
6:30pm - 10:00pm
Cocoa Cuisine : Sculpture Garden : Dessert Salon : Cocoa Sutra : Cocoa Lounge : Entertainment : Photography : Event Sponsors : Special Thanks
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Advanced Gourmet • Kriss Harvey Advanced Gourmet Equipment & Design provides top quality, high performance equipment, education and support services to the food industry, focusing on the frozen dessert sector. www.advancedgourmet.com • 336.333.9225 |
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Barry Callebaut
Barry Callebaut is the world’s leading manufacturer of high-quality cocoa and chocolate – from the cocoa bean to the finished product on the store shelf. Barry Callebaut is present in 26 countries, operates 40 production facilities and employs more than 7,000 people. The company serves the entire food industry, from food manufacturers to professional users of chocolate to global retailers. The company’s flagship brands, Callebaut, Cacao Barry and Carma, offer products that are specifically designed to meet the special needs of artisan customers, including bakers, pastry chefs, hotels, restaurants and caterers. Barry Callebaut also provides a comprehensive range of services in the fields of product development, processing, training and marketing. Barry Callebaut is a proud sponsor of the French Pastry School. www.barry-callebaut.com |
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Chocolate For Your Body www.chocolateforyourbody.com • 312.226.0777 |
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Chris Freeman CLF music is an Indo-Arabic fusion project that is largely |
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Cru Cacao • Dereme Church & Blazej Mikulicz Cru Cacao creates decadent, organic, vegan, raw chocolates. Cru Cacao was featured on the Food Network's Cake Challenge in September, 2008. Luxurious and elegant, our truffles are made with sustainably grown, organic, and fair-trade ingredients. Using clear blue agave nectar as a sweetener, our chocolates may be enjoyed by diabetics. Our truffle line has expanded over the past year, as we continue to develop new flavors and we expand our chocolate palate. Our kitchen is located at a boutique, green chocolate retailer, Pair Chocolates, in Barrington, Illinois, in the Foundry Mall. www.crucacao.com • 877.RAW.CHOC or 847.277.7980 |
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| Dena Jackson • Artist Dena Jackson comes to us from Houston, Texas . She proceeded to Washington, D.C.’s historic Howard University, where she studied Architecture for two years, and then switched to the School of Fine Arts to study Graphic Design. One painting class was part of the curriculum, so she did what was required and graduated and headed to Atlanta, Georgia where she attended the Portfolio Center. She studied Art Direction, which lead her to where she is today pushing products for Fortune Five Hundred companies. So painting has become her release from the grind, along with her greeting card company, www.laughlinescards.com. denajac@yahoo.com |
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European Imports • Karl Helfrich European Imports Ltd. (EIL) is a family-owned importer and distributor founded in 1978 by Beverly and Seymour Binstein. The company began as a cheese importer supplying the Chicago market. In 1984, EIL started its foodservice division, supplying product to major hotel, white tablecloth restaurants, caterers and foodservice jobbers in the Chicago area. Nationally, the foodservice business is handled by each EIL warehouse (Chicago, Atlanta, Dallas, Phoenix & San Francisco) and through other distributors. EIL has emerged as a full-line specialty food distributor servicing retailers and foodservice accounts in the Midwest, Southeast, South, Southwest and Northern California regions. www.eiltd.com • 773.227.0600 |
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Jacquelina Belly Dancer 773.879.1738 |
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| Jessie Smith-Larson • Artist Jessie Smith-Larson's art is a unique manifestation of her imagination. Her work is playful, industrial and innovative, incorporating elements from the urban landscape. Jessie creates using encaustics, found objects, metal and clay. She is currently working on several projects including a children's book, a series of interactive paintings and a collection of encaustic sculptures based on the many characters she has created. Her commitment to charities includes: For the Love of Chocolate, Kids Saving the Rainforest, The Hubbard Street Mural Revival and more. Jessie's work can be seen throughout Chicago in public and private collections and on superbadfriend.blogspot.com. superbadfriend@gmail.com www.jessiesmithlarson.com |
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Lilypad Design • Jenelle Wittmann LilyPad Design is owned by Jenelle (Nel) Wittmann, a soon to not be starving artist from Sherwood, Wisconsin. Residing in Chicago for five years has given her the means and motivation to take a dream and make it a reality. LilyPad Design would like to thank The French Pastry School for giving her such a wonderful opportunity to work with such a great group of people and for such a fantastic cause. lilypadnel@gmail.com • 773.562.2455 |
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| Siggy • Marriott Marriott International, Inc., is a leading worldwide hospitality company. Its heritage can be traced to a root beer stand opened in Washington DC, in 1927 by J. Willard and Alice S. Marriott. Today, Marriott International has more than 2,700 lodging properties located in the United States and 65 other countries and territories. www.marriott.com • 312.836.0100 |
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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 |
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Pierre's Bakery • Manny 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 |
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Sarah's Pastries & Candies • Sarah Levy
Chicago native Sarah Levy developed a passion for all things sweet at an early age. Inspired by the joy that delicious food can bring to peoples' lives, Sarah founded Sarah’s Pastries & Candies. Sarah started her company in March 2004 by making chocolate candies out of her mom’s kitchen. After a year she had built up a wholesale business that includes Whole Foods Markets in the Midwest, and smaller gourmet grocery shops. Sarah launched her first retail store at 11 E. Oak St. in September 2005 and expanded her line to include morning pastries, cakes, tarts, chocolate gift baskets, espresso drinks and other delectable pastries . She has since moved to a larger location at 70 E. Oak St. and opened a second location inside of the Macy’s on State Street (first floor) in November 2007 Sarah is a graduate of Northwestern University and of the French Pastry School of Chicago. www.sarahscandies.com • 312.664.6223 |
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The French Pastry School
The French Pastry School at the City Colleges of Chicago is a culinary institute dedicated solely to the art of pastry. The school was co-founded in 1995 by internationally acclaimed Master Chefs Jacquy Pfeiffer and Sebastien Canonne, M.O.F., who teach the school's six-month L'Art de al Patisserie program along with a roster of award-winning Chef Instructors. Offering the finest pastry training in the United States, the school produces the best-prepared chefs entering the profession. The foundation of instruction is the European artist-apprentice teaching model, which employs constant exposure to master chefs, hands-on training and the use of the finest tools and ingredients. www.frenchpastryschool.com • 312.726.2419 |
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Tru • Meg Galus Meg earned her certificate in L'Art de la Patisserie from The French Pastry School in Chicago in June of 2005. While in school, she interned at Vanille Patisserie creating wedding and specialty cakes and soon after graduation began an externship at the highly-acclaimed, four-star TRU. Meg seized the opportunity, pouring her boundless energy and creativity into her work, and within weeks was offered a permanent position. In 2007, Galus was named Pastry Chef as Executive Pastry Chef Gale Gand pursued her varied interests. Meg blends her rural Midwestern upbringing with her classic French training to craft desserts, petit fours, and chocolates that are regionally-specific, highly progressive, and utterly unique. She describes her approach to cooking as one of "constant evolution" as she continually seeks out fresh ideas, interesting flavor profiles, and novel techniques. www.trurestaurant.com • 312.202.0001 |
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Trump International Hotel & Tower • Hichem Lahreche Poised along the Chicago River at the juncture of the Loop and North Michigan Avenue, Trump International Hotel and Tower is the city’s most enviable address. The hotel will join a list of landmarks, such as the Magnificent Mile, Chicago River and Millennium Park. Soaring ninety-two stories upon the buildings completion, the structure of polished stainless steel and iridescent-tinted glass will be a showcase of bold style and engaging design. Chicago’s skyline will never be the same. www.trumpchicagohotel.com • 312.588.8000 |
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Vanille Patisserie • Dimitri & Keli Fayard 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. |
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Zarda King • Kamal Hans From the land of the Kama Sutra, Zarda King Ltd. (a privately-owned importer and distributor founded in 1969 by Bhim Hans) has been supplying thousands of customers around the US with over 1,000 products from South Asia. Zarda King Ltd is well recognized for their high quality products, including tobacco, beauty products, incense, spices (essence), and ayurvedic herbals. In 2005, ZTL launched a new line, Hookah1, dedicated solely to hookahs and hookah tobacco, more commonly known as shisha. They carry a wide variety of narghiles, ranging from the very simple to the ornate, including a 3 foot hand-blown glass hookah, stenciled in hieroglyphics and gold. In addition, they carry over 30 varieties of shisha, including Anise, Double Apple, Mint, Chocolate, and an all herbal (tobacco-less) shisha. You can enjoy the award winning brands of Cleopatra, Salloum and Afzal in the Cocoa Sutra room. |
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