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Le Cordon Bleu College of Culinary Arts in Chicago (formerly known as The Cooking and Hospitality Institute of Chicago) was founded in May 1983. The school was designed to prepare students for careers in the culinary arts. Linda Calafiore, a successful cook, established the school using traditional European teaching methods. [4]
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The Greater Chicago Food Depository (GCFD) is a nonprofit organization that fights hunger throughout Cook County, Illinois.The GCFD distributes donated and purchased food through a network of 700 food pantries, soup kitchens, shelters and community programs, serving more than 800,000 adults and children every year.
Moto was a molecular gastronomy restaurant in the Fulton River District of Chicago, Illinois known for creating "high-tech" dishes which incorporate elements such as carbonated fruit, edible paper, lasers, and liquid nitrogen for freezing food.
It’s Thursday, Chicago. Maybe you didn’t get to be a globe-trotter this summer. But who needs to leave Chicago when there are so many great international food options right here at home? We ...
Founded in Chicago in 1959, it seeks to preserve and promote German and German American culture. [2] The center contains the DANK museum, Scharpenberg art gallery, a library (Koegel Bibliothek), facilities for social gatherings, and offers German language classes. [3] It is a member organization of the Chicago Cultural Alliance.
Since the 1830s, when Chicago enjoyed a brief period of importance as a local milling center for spring wheat, the city has long been a center for the conversion of raw farm products into edible goods. [2] Since the 1880s, Chicago has also been home to firms in other areas of the food processing industry, including cereals, baked goods, and ...
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