Tickets
Food & Entertainment
Host/Benefit Committees
& Sponsor Lists
Auction & Raffle
Directions
|
Food & Entertainment
 The
Evening's Emcee
- Enrique Rodriguez, Anchor/Reporter, Univision Chicago
Enrique Rodriguez is co-anchor for Univision’s weekend news as well as a general assignment reporter during the week.
Originally from Uruapan in the State of Michoacán, Mexico, Enrique Rodriguez is proud of his immigrant roots and
committed to giving back to the Latino community. In May 2006, Rodriguez supported the Healthy Schools Campaign by serving as
emcee for the Parents’ Rally for Healthy Schools, an event that brought together more than 700
parents and students from around the city to support healthy food, physical activity and
nutrition education in schools.
Celebrity Chef Demos
Learn cooking secrets from celebrity chefs:
-
 Gale
Gand of Tru
As executive pastry chef and partner of Tru in Chicago, Gale Gand
has delighted diners with her breathtaking presentations at this
critically acclaimed dining destination since it’s opening
in 1999. Gand is the winner of numerous awards including Outstanding
Pastry Chef by the James Beard Foundation. Tru was named Best
Restaurant by Chicago Magazine in 2004 with Gand being named Best
Pastry Chef. The author of several cookbooks, she will release
"Chocolate and Vanilla" in October 2006. Gand hosts
the Food Network show, “Sweet Dreams” and is advisory
board member for Robert Morris College’s School for the Culinary
Arts, the Environmental Working Group, and Art Smith’s (Oprah’s
chef) Common Threads Foundation, which teaches children about
ethnic diversity through food.
-
 Bruce
Sherman of North Pond
A native Chicagoan, chef/partner Bruce Sherman of Chicago’s
North Pond restaurant utilizes influences from his travels and
cooking in Paris, Southeast Asia and London to produce his true-to-the-season
contemporary French-American cuisine. He also shares his vision
by promoting sustainable cuisine as a board member of Chefs Collaborative.
Sherman was honored by Food & Wine as one of America’s
“Best New Chefs” in the July 2003 issue and with a “Good
Eating Award” by the “Chicago Tribune” in November
of the same year. He serves on the national boards of Chefs Collaborative
and Slow and is a founding member of Chicago’s Green City
Market, the city’s only sustainable market.
Meet the Spatulatta Co-Hosts: Olivia and Isabella Gerasole
 Spatulatta.com,
where kids teach kids to cook and eat well via step-by-step streaming
videos, is the first-ever James Beard Award winning Webcast. Every
two weeks, Spatulatta serves up a delicious, new five-recipe set
that produces a full meal with main dish and sides. The recipes
are designed to introduce new flavors, textures and ingredients
to young palates. Beginning cooks of all ages find them easy to
follow with great results. Spatulatta has 125 video recipes archived
and a cookbook in the works with Scholastic Books.
-
Isabella Gerasole, 10
Isabella “Belle” Gerasole hates rapini, but unlike most 10 year olds she actually knows
what it is! As co-host of the James Beard Awardwinning Web site Spatulatta.com, Belle is
always delighted to experience new foods and show other kids how to prepare them. Her favorite recipe is pesto. She’s a fourth grader
in Evanston, Illinois, just north of Chicago. A straight-A student, Belle likes to swim,
read and will soon act the role of May Peterson in the Music Institute of Chicago’s allkid
production of “Bye Bye Birdie.”
-
Olivia Gerasole, 8
At the ripe old age of 8, Olivia “Liv” Gerasole is the only single-digit James Beard Award-winner on the planet! In addition to her co-hosting duties on Spatulatta.com,
Liv can play the piano, walk a tightrope and make an incredible fresh blueberry pie. Liv loves school and is a straight-A student in her second grade classroom in Evanston.
When she’s not making her favorite snack (Berry Dip-N-Roll) you can find her perfecting her waltz jump at the local ice skating rink, or teaching her chihuahua
Consuelo to “sit.”
Tastings of Fresh, Innovative Food
Food with an ethnic flair inspired by Chicago's neighborhoods will be prepared by students from two of the area's outstanding culinary schools and four participating high schools:
-
Kendall College: Vegetarian spring rolls
The nationally acclaimed School of Culinary Arts at Kendall College has been cultivating exceptional culinary professionals since 1985. Kendall is committed to
sustaining academic excellence in culinary education while helping students achieve their dreams. Kendall’s Bachelor and Associate degree programs are intensive, hands-on,
and cutting-edge, designed to successfully launch a career in foodservice equipped with superb culinary skills and the equally critical business management and communication
skills.
- Washburne Culinary Institute: Gazpacho with shrimp
Washburne Culinary Institute has served the Chicago Metropolitan Area for more than eight decades. Washburne’s mission is to offer affordable, high quality, competency-based
education to develop skilled graduates of Certificate and Associate’s Degree programs prepared for immediate employment. Washburne offers a culturally and
ethnically diverse learning environment that is responsive to the needs of students, staff and Chicago’s foodservice and hospitality industry.
Chicago Public Schools
The culinary programs at the Chicago Public Schools provide students who are interested in careers in food and hospitality with the skills, knowledge and resources necessary to
thrive in this growing field. Through a curriculum that combines academics with hands-on training, students develop a range of skills -- from cooking in a variety of styles to
understanding the business side of the restaurant industry. Students representing culinary programs at the following high schools are preparing delicious tastings:
|
Back
Top
Contact
Sign
up for HSC's E-Alerts