The Chicago Food Managers Club held it's annual benefit and awards night Friday February 29 at the Eli's Cheesecake Factory in Chicago. Proceeds from the event benefited the Chicago Food Depository.
Several students from area culinary schools were awarded scholarships and gifts from industry sponsors. Two of our students, Christine Smith, Baking and Patisserie, and Missy Ewing, Culinary, were honored that night. Christine, prepared a Chocolate station, creating hand made truffles and bon bons with cold infused fillings, and also a chocolate fondue with humongous fresh strawberries and the sweetest Hawaiian pineapples around. Missy, hand-ground some curry spices for her coconut curry Contessa shrimp and the Spanish tapas-inspired Garlic shrimp on pesto drizzled La Brea bread. The aroma from the garlic shrimp and curry permeated the Eli's plant and everybody made a beeline for the CHIC tables. Chef John's and Christine's floral display added to the success of the night.