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For the Love of Chocolate Scholarship Foundation

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Parking Recommendation:
Traders Self-Park at 326 South Wells Street is less than a block from the school. There are entrances to this garage from Wells (just south of Jackson), Van Buren (in between Wells and Franklin) and Franklin (just south of Jackson). See map. 

The special rate is $5 with a validation pass obtained at the event registration desk.


2010 Cocoa Lounge

Saturday, February 6, 2010  •  The French Pastry School  •  Chicago, IL
Ticket Price: $125 (includes food & drink) - SOLD OUT - Donate Now!

6:30pm - 10:00pm • Black Tie Attire

Cocoa Cuisine : Chocolate Bar : Voodoo Lounge : Cocoa Sutra : Cocoa Lounge : Entertainment : Photography : Event Sponsors : Special Thanks

 

Sara Lee Corporation

Sara Lee Corporation has one of the world's best-loved portfolios with its innovative and trusted food, beverage, household and body care brands, including Ambi Pur, Ball Park, Douwe Egberts, Hillshire Farm, Jimmy Dean, Kiwi, Sanex, Sara Lee, and Senseo.  The company generates more than $12 billion in annual net sales covering approximately 200 countries, and has 52,000 employees worldwide.

www.saralee.com
Janelle Jansen Lake • Harpist
Janelle Jansen Lake is a creative and diverse, full-time harpist in Chicago. Equally comfortable with solo, chamber, and orchestral works, she specializes in contemporary, jazz, and pop music. Ms. Lake was recently appointed; as faculty; to Columbia College's Sherwood Conservatory of Music in downtown Chicago. She also teaches harp at the University of Chicago, and in her own private studio. Currently, she teaches between 30 and 40 harp students. For this year's For the Love of Chocolate event, Janelle is assisted by harpist Stephanie Selover, sselover@gmail.com.

www.wheretheharpis.com  • 847.636.2612
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 la 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