What – A Benefit to Support AIDS Orphans and At-Risk
Children
When – October 25, 2004, 6:30-9:30 PM
Where
Holiday Inn Mart Plaza, Chicago
Order
tickets to Sweet Charity/FXB

Sweet Charity is a benefit to help raise awareness and money
for FXB, an international organization that builds sustainable family and
community support structures for AIDS orphans and at-risk children around the
world.

Every child has promise, a sweetness that even the harshest of
circumstances cannot take away. To emphasize this sweetness, Chicago-based
chefs, pastry chefs, and Albert Uster Imports, an importer and distributor of
fine Gourmet foods and Esprit Des Alpes chocolate, are donating their time and
dessert creations to create a memorable and fun benefit. World-class local chefs
and pastry chefs will dazzle guests with their stunning chocolate, pastillage
and pulled-sugar designs while pleasing their palate by serving enticing food
creations.

Sweet Charity is a not-to-be missed benefit supporting an
important cause. Highlights include:

  • Dessert as art. Leading chefs will create
    their own sugar showpieces – dazzling cakes, scenes made from every type of
    sweet imaginable, blown sugar jewelry and ornaments – and much more.
  • Chocolate as the ultimate fashion accessory.
    The benefit will include a fashion show of models adorned with Esprit Des Alpes
    chocolate. Picture modern designs decorated with chocolate, jewels of sweet
    sugar, and chocolate accessories, or an evening gown laced with white chocolate
    truffles.
    Chocolate fashion (above right) by Colleen Apte of
    Pastryarts.com
  • A Silent Auction. From dinner at top Chicago
    restaurants to weekend getaways at leading hotels, the Sweet Charity silent
    auction will provide an opportunity for guests to bid on and win exciting
    prizes. Food showpieces designed by celebrity chefs will be auctioned off
    providing a unique and elegant finishing touch to a dinner party or special
    event.
  • Stories of children FXB has helped. FXB is
    changing the lives of children around the world, one at a time. See pictures of
    the children, hear their stories and let FXB founder and president Countess
    Albina du Boisrourvray share her experiences with you.

 

Diana Moles

Diana Moles wears two toques; one creative, the other technical. She
directs Product and Research Development of new products at Eli’s Cheesecake
Company for both domestic and foreign markets. As Sr. Technical Manager, she
oversees Eli’s chefs and bakers in applying food chemistry and baking
technology.
Her professional training includes the American Institute of
Baking and the Culinary Institute of America. Diana teaches pastry classes in
the greater Chicago area.
Diana Moles wears two toques; one creative, the
other technical. She directs Product and Research Development of new products at
Eli’s Cheesecake Company for both domestic and foreign markets. As Sr. Technical
Manager, she oversees Eli’s chefs and bakers in applying food chemistry and
baking technology.
Her professional training includes the American Institute
of Baking and the Culinary Institute of America. Diana teaches pastry classes in
the greater Chicago area.

 

Laurel S. Boger

Laurie is an R&D pasty chef at Eli’s Cheesecake
Company. She is a fairly new member to Eli’s and enjoys working with such an
experienced team. Previously, she worked for eight years at the Michigan State
University Central Bakery as a Cake Decorating Specialist. Laurie was formally
trained at Johnson and Wales University and completed her Pastry apprenticeship
in Europe.