During her rotations as a pastry chef in culinary school, Uzma Sharif caught the eye of her head chef by drizzling chocolate with the same technique she used to decorate hands with henna. “You’re going to be a great success with that someday,” he predicted. The roots of her talents as a chocolatier go back even deeper, however. In Pakistan, her pastry-chef grandfather was well known for his delicate pink macaroons, and her mother and seven aunts each inherited their father’s baking skills. In January 2011, Uzma followed in her family members' footsteps, founding her own shop to purvey her hand-crafted chocolate creations as Chocolat Uzma Sharif.
These confections brim with unexpected ingredients, such as candied rose petals, Kashmiri chai, and cardamom, or glow with floral colors, such as the pinks and blues on the ombre butterflies that are Uzma's current favorite. The chocolatier handpicks the ingredients that go into her sweet creations, choosing all-natural, organic options when possible. Focused on perfecting a small selection of goods, she makes her chocolates in small batches and packages them in eco-friendly boxes she’s designed herself.
During chocolate classes at her Pilsen kitchen, Uzma teaches students about the origins of raw chocolate and the science behind making a bar with the right sheen and snap. Uzma also shares methods for choosing good chocolate from store shelves, starting with deciphering the percentages on the label and asking it whether it’s been naughty or nice.
Like many people, Kenneth Geary had a childhood nickname. “Skinnie Piggy.” The moniker was bestowed upon him by his grandmother due to his large appetite and high metabolism. The name has stuck, as Kenneth and co-owner, Monica Rodriguez, have not only dubbed their sweets shop "Skinnie Piggy" but have also incorporated its meaning into the concept of the store. Executive chef Elizabeth McCabe handcrafts a daily menu of freshly-baked pies, poundcakes, and cupcakes, most of which come in Hog (huge), Skinnie (regular), and Piglet (mini) sizes, an innovation that gained praise from ABC7, Chicago Magazine, and Pop Sugar. Amid pink polka dotted walls decorated with local artwork, customers can dispense gourmet treats such as Jelly Belly’s from clear containers, and peruse more than 25 types of nostalgic candies, from Fun Dip to Zotz Fizz. The sweets boutique also caters special occasion parties and business meetings with confectionary bouquets and candy boxes.
Flip Crêpes got its start on the Chicago Farmers Markets circuit in 2003, slinging its warm and sweet or savory treats to steadily growing flocks of customers. Eventually, the company outgrew its humble beginnings and expanded to a location inside the Ogilvie Transportation Center, where customers stop in for the crowd-pleasing crepes alongside a burgeoning roster of sandwiches and paninis. Four distinct menus address any and all cravings the day might present, including selections that tackle breakfast munchies with eggs and bacon, a passion for the savory with toasted options, salad cravings with fresh and crisp selections, and sweet teeth with desserts chock-full of Nutella, strawberries, and dulce de leche. The tender crepes will only wrap their eggy arms around healthy, high-quality ingredients, so the chefs avoid high-fructose corn syrup and other undesirable foodstuffs.
I Wish Lessons’ professionally guided classes convene in various venues throughout Chicago, Boston, DC, and Detroit, uniting and educating like-minded learners in vibrant social settings. The company’s hundreds of teachers have educated countless learners while introducing them to new friends and planning private events, including birthday parties and baby showers. Classes broach a multitude of engaging, lighthearted subjects, such as beer and bacon pairing, scotch tasting, cupcake decorating, and sushi rolling.
Signature service: Teaching decorating classes
Staff Size: 2?10 people
Average Duration of Services: 2?4 hours
Pro Tip: Don't stress about your decorating skills?this isn't Cupcake Wars. Just come have a good time.
Besides making clients happy, what do you like most about your job?
Being creative, trying new things, and meeting fellow cupcake lovers.
What's one tip for first-time customers that will make them feel like regulars?
Wear comfortable (but cute) shoes, along with clothes that won't be too expensive to clean if they get covered in icing.
Is there anything else you want to add that we didn't cover?
We cater and also offer birthday party classes for kids.
Most higher learning institutions have their specialties. Some draw lawyers, others physicists, and still more writers or performers. Kendall College, however, specializes in specializing. The College’s most renowned programs tend to focus on developing a suite of career-ready skills, whether one learns to cook in their School of Culinary Arts or to host in their School of Hospitality Management. Professional facilities cater to these unique programs, with 12 commercial teaching kitchens, including specialized chocolate and garde manger kitchens on campus. The school even runs a Michelin Guide-recommended fine-dining restaurant that’s open to the public, where students hone their culinary and hospitality skills in a real-world setting.