Archive for category Media Coverage

Crain’s Chicago Business Revisits Marc Schulman & Eli’s Cheesecake


After 24 years, Crain’s Chicago Business revisited and interviewed Marc Schulman, the President of Eli’s Cheesecake. In 1989, Crain’s named Marc one of the 40 under 40, which is a list of now nearly 1,000 up-and-coming Chicagoans. Check out the interview for yourself, read it online: http://www.chicagobusiness.com/article/20130410/SPOTLIGHT/130409920/ or watch it the interview by clicking the picture above.

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Eli’s Cheesecake is helping 89 WLS Chicago’s Talk Radio Station Celebrate their 89th Birthday

On Friday, April 12th; Eli’s Cheesecake will be helping WLS-AM 890 celebrate their 89th Birthday at Navy Pier from 6-8 pm. Since April 12, 1924 when the mighty call letters of W L S were spoken for the very first time, Chicago and the Greater Midwest have enjoyed 89WLS’s news and talk radio. WLS, which stands for World’s Largest Store, was started by the Sears Roebuck Company to broadcast to farmers, but it now currently owned by Cumulus Media and broadcasts to Chicago and the Greater Midwest residents. Eli’s Cheesecake is proud to help this radio legend celebrate 89 years by providing Chicago’s favorite dessert! Join the party on Friday, April 12th, from 6-8pm by entering to win tickets or listening live! To learn more about WLS’s 89th Birthday Party, check out: http://www.wlsam.com/common/page.php?pt=89th+Birthday+Party&id=27043&is_corp=0. Learn more about WLS’s long history at: http://en.wikipedia.org/wiki/WLS_(AM)

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Eli’s Cheesecake Visited by the St. Patrick’s Day Parade Queen and Court

Eli’s was delighted to host the St. Patrick’s Day Parade Queen and her Court, along with Green River Soda on March 15th. The queen and her court took pictures with many of Eli’s customers and even got the chance to decorate their own Eli’s Original Plain Cheesecake! The court was also able to go next door to visit our neighbors at the New Horizons Center where they met, sang and took pictures with many of the students. It was a great experience and the students at New Horizons, as well as everyone at Eli’s, was happy they were able to come.

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Happy 176th Birthday, Chicago!

Today, Eli’s Cheesecake helped celebrated Chicago’s 176th Birthday with a Big Eli’s Apple Cinnamon Cake at the Chicago History Museum. Chicago’s Mayor, Rahm Emanuel, and other citizens of Chicago came out to celebrate Chicago’s Heritage and hope for a bright future for Chicago! Check out these great pictures from the event!

 

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Eli’s Cheesecake & President Marc Schulman Profiled in the March 2013 issue of Today’s Chicago Woman

http://www.tcwmag.com/marc-schulman/

Marc Schulman

By

Sarah Levy

 

The Eli’s Cheesecake legacy thrives.

Marc Schulman is the ultimate Chicago food industry veteran. He’s perhaps the largest cream cheese buyer this side of the Mississippi (a must if you’re going to churn out 15,000 cheesecakes a day). And having a knack for mass production with a heart as big as the giant slice of cheesecake I couldn’t help but indulge in during our interview, Mr. Schulman is one of my all-time favorite foodies.

How did Eli’s Cheesecake begin?
It was the dream of my father, Eli Schulman, who started with Eli’s The Place For Steak, a steakhouse on Chicago Avenue. He was a great restaurateur/host, but he always dreamt of creating a signature dish that could be sold outside the restaurant. It was at the first Taste of Chicago where Eli’s Cheesecake made its debut. We then evolved into an independent company and, over time, grew as both our distributions and product offerings grew.

How many cheesecakes do you sell a day?
About 15,000. So we have about 200,000-300,000 servings daily. It adds up. And the distribution could go as far as Russia and Saudi Arabia; we do a lot of big business in London.

What’s the key to continued success?
Growing up in a family that was really passionate about quality and service, it’s about serving our customers – working with them and being creative. Also, growing up in the restaurant business you become very appreciative of the dishwasher and bus boy. We try to run a business where everyone is really important.

You’re very popular among local celebrities, too!
In 1985 when the Bears went to the Super Bowl, Harold Washington said, ‘We have Chicago hot hogs, deep dish pizza and Eli’s Cheesecake.’ And it was the first time we became national. So it’s been a lot of fun. We’ve also done the mayor’s birthday cake for him for the last three years.

Favorite part of your job?
Seeing customers, talking about my dad and his heritage. I wear the watch Frank Sinatra gave him. It’s a great legacy. My dad, a child of immigrants, was born in 1910. Here we are 103 years later telling his story, and I get to work with really smart, dedicated people.

Who inspires you?
My parents and the people I work with. And great people in my life like [former] Governor James Thompson and Tony Valukas, whom I worked for as a lawyer. I’ve been very fortunate. Chicago’s a great place; people cheer you on.

Best advice you’ve received?
A few things that had to deal with cash flow. I forgot what the saying is, something like, ‘Cash is more important than your mother.’ I don’t know that I’d put it at that level, but I think businesses work when you’re in it for the long-term. And, too often, we look at businesses very transactionally. You’re going to have good years and bad ones, but the question is ‘will you be long-term?’

Where do you dine most?
I’m attracted to hotel dining rooms, whether it’s at The Peninsula Chicago, NoMi Kitchen [at Park Hyatt Chicago] or the Ritz-Carlton Chicago dining room.

Favorite hidden gem?
Growing up, my dad worked six days a week. But then one night Richard J. Daley came in and he wasn’t here, so he then worked seven days. Whenever we did go out, we always went to Kow Kow Restaurant in Lincolnwood.

Craziest customer experience?
We’ve had people drive a day, overnight, to get cheesecake or come for our sales. We’ve had some incredible fans.

Where do you see yourself in 10 years?
Crain’s Chicago Business just featured the 23rd anniversary of ‘40 under 40,’ and I was in the first group, which had Oprah Winfrey, David Axelrod, John Rogers, Linda Johnson Rice and me. I was doing the same thing I was doing 23 years ago. So I hope I’m doing the same thing I’m doing now.

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Watch Eli’s Executive Pastry Chef Present at the Chicago Flower & Garden Show!


Join us at Chicago’s Flower & Garden Show on March 15th at 1:30pm to watch Eli’s Executive Pastry Chef and Creative Research Chef, Laurel Boger, present her expertise on creating a delicious dessert!

Chef Boger knows how to dazzle Eli’s domestic and international customers. In addition to Eli’s delicious cheesecake and desserts, she also is a veteran cake designer at Eli’s for giant cheesecakes served at corporate, entertainment and celebratory events including cheesecakes for both of President Obama’s Inaugural Balls in 2009 and 2013.

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Join Eli’s Cheesecake at the Chicago Flower & Garden Show

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Marc Schulman interview on WGN Noon Show with Carol Ross

Marc Schulman

Listen to today’s interview with Marc Schulman, Eli’s Cheesecake President, on the Noon Show with Carol Ross on WGN about the Eli’s Cheesecake family business and how the company evolved.  http://wgnradio.com/2013/01/29/working-within-a-family-business/

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500 Pound Eli’s Cheesecake called the ‘Star of the Menu’ at President Obama’s Staff Inaugural Ball

Last night, January 22, Eli’s Cheesecake’s 500 lb. Celebration Cake was the ‘star of the menu’ at President Obama’s Staff Inaugural Ball according to Obama Foodorama. This Eli’s Cheesecake masterpiece was designed and brought to life by Eli’s Executive Pastry Chef, Laurel Boger, and her bakery team.  After being baked in Eli’s Bakery, Boger and the giant cake drove 700 miles to arrive at DC by Tuesday Monday, with just enough time for Boger to add the finishing touches. In the end, the magnificent Eli’s Cheesecake had hundreds of pictures taken of it before the President even arrived, and was served, along with other Eli’s Cheesecakes, to the 10,000-15,000 guests in attendance at the Ball. Eli’s is honored to have been part of such an historic event & thanks Boger and her bakery team for all their creativity, skill, dedication and hard work!

 

Below is the article posted by Obama Foodorama:

 

 

Giant cake at the President’s last inaugural party shares the spotlight with Lady Gaga and Tony Bennett…

Global superstar Lady Gaga and Tony Bennett headlined President Obama’s Staff Inaugural Ball on Tuesday night at the Washington Convention Center, the final party of the 57th Presidential Inauguration.  And the 500-pound cake created by Eli’s Cheesecake Company of Chicago was the star of the menu:  The magnificent creation had nothing else to compete with, save for pretzels and chips.  The President and First Lady Michelle Obama arrived minutes before 9:00 PM, but Twitter was already abuzz with thrilled guests posting photos of the stunning cake, which was topped with a replica of the Capitol Dome that included the gold Statue of Freedom on top.

“My main job here tonight is really simple: It’s just to say thank you,” President Obama told his guests, who numbered between 10-15,000. “All of you have come to represent for me and Michelle our deepest hopes for America.”

The crowd at the Ball serenaded the President and First Lady with one of the campaign’s anthems, Signed, Sealed, Delivered, I’m Yours, and they also got a real taste of Sweet Home Chicago. The cake was so tall that Eli’s executive pastry chef Laurel Boger needed a stepladder to place the Statue of Freedom on top of the Dome.

“We’re very proud, since the President is from Chicago, and so many staff are too,” company president Marc Schulman, son of founder Eli Schulman, told Obama Foodorama.

“It is very meaningful.  There are so many events, and we’re honored to play a small role.”

Baked at Eli’s Chicago headquarters, the gargantuan cake was covered in 100 pounds of buttercream frosting, with the layers alternating between chocolate chip and “original plain” cheesecake, Eli’s most popular flavors.

The behemoth used 155 pounds of cream cheese, 50 pounds of butter, 45 pounds of sugar, 40 pounds of sour cream, 20 pounds of flour, 15 pounds of chocolate chips, 5 pounds of powdered sugar, 20 dozen eggs, and two cups of Madagascar vanilla, in addition to the 100 pounds of buttercream frosting.

The cake also featured a blue and white Presidential Seal and gold stars, and today Bolger added the words “Obama” and “Biden” to the seal as she put the finishing touches on.

Other Eli’s cheesecakes were also offered to the guests, who wereWhite House and Administration staff, Obama for America staff,and Presidential Inaugural Committee staff. Proceeds from the $10 ticket sales go to a memorial fund in honor of Alex Okrent, a Campaign staffer who collapsed and died at the Chicago campaign headquarters last July.

Monday, Inauguration Day, would have been Eli Schulman’s 103rd bithday, Schulman said, so he was especially proud.

A culinary icon in the Windy City, Eli’s has been selling cheesecake since 1980 when the senior Schulman started offering the treat at his legendary Eli’s The Place for Steak, and has provided cakes for three other inaugurations, including for President Obama’s first, when they created an extravaganza for the Commander-in-Chief’s Ball (that honor this year went to Duff Goldman’s Charm City Cakes).  Both of President Bill Clinton’s inaugurations, in 1993 and 1997, featured Eli’s Cheesecakes.  (Above, Boger holds the Statue of Freedom)

After baking the cake in Eli’s Chicago headquarters, Bolger departed on Monday afternoon and drove with the cake overnight the more than 700 miles to DC, arriving this morning to get to work at the Convention Center.

President Obama was already an Eli’s fan:  He proudly posed with a chocolate-covered Eli’s cheesecake created for President Abraham Lincoln’s Bicentennial Birthday Banquet in February of 2009, in Springfield, Ill..  The President gave the keynote, and dined on the cheesecake with the many guests.  Mini versions of the centerpiece cake were topped with edible Lincoln pennies, and there was also a cheesecake in the shape of Lincoln’s humble childhood home.

The other Inaugural Balls…

On Monday night, the President and Mrs. Obama attended the only two other official inaugural balls,  The Inaugural Ball and The Commander-in Chief’s Ball, where they had their first dance of the second term, as Mrs. Obama wore a custom-made, ruby-red Jason Wu gown, anointing the young designer for a second time.  Those Balls were also star-studded, with Alicia Keys, Stevie Wonder, John Legend, fun., Chris Cornell, Smokey Robinson and a host of other stars performing.  (Above, a long shot of the Staff Ball crowd as the President and Mrs. Obama stood on stage)

After, the President and Mrs. Obama partied until well after 3:00 AM at the White House at their own private, closed-press after party, where guests included Cabinet Secretaries, Members of Congress and more stars: Beyoncé, Katy Perry, John Mayer, Kelly ClarksonAlicia Keys and her husband Swizz Beatz, actress Ashley Judd, singer Eric BenetJohn Legendand his fiancee, model Chrissy Teigen.

Eli’s ships their cheesecakes and other desserts around the US; the website is here.

*Photos courtesy of Eli’s Cheesecake Company 

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Eli’s Cheesecake Ready for the Staff Inaugural Ball

Tonight, a celebratory Eli’s Cheesecake will be served at President Obama’s Staff Inaugural Ball  honoring the White House staff and presidential campaign workers.  We are proud to be on display at this historical event and on the day our founder, Eli Schulman, would have celebrated his 103rd birthday.   Thank you to our friends, customers, and associates for this great achievement!

Here is an article from the Wall Street Journal about the food for the event:  http://online.wsj.com/article/SB10001424127887323301104578256023520803706.html

Here is a Chicago Neighborhood News report from DNAinfo.com about Eli’s cake: http://www.dnainfo.com/chicago/20130121/dunning/obama-celebrate-with-500-pound-elis-cheesecake/slideshow/332692

President Obama's Staff Inaugural Ball Celebration Cake

 

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