On Wednesday, May 25th, the Capitol celebrated their 13th year of Cheesecake Day. This special holiday for the Capitol was started by Judy Baar Topinka to unite people during the final days of the stressful session at the Illinois State Capitol. The current Illinois State Comptroller, Leslie Geissler-Munger enjoys carrying on the tradition of Cheesecake Day and Eli’s is proud to support this celebration. Eli’s donates cheesecake each year. This year Eli’s provided a variety of cheesecakes ranging from our famous Original Plain Cheesecake, Chocolate Chip Cheesecake, Totally Turtle Cheesecake, and a few other specialty flavors. We are always pleased to see the smiles and happiness shared over a slice of Eli’s Cheesecake. We look forward to the years to come of celebrating Cheesecake Day at the Capitol.
Eli’s Cheesecake is proud to have participated in the 32nd annual National Restaurant Show (NRA Show) this year. Each year it is an incredible experience to build stronger relationships with our customers, meet new vendors, and spend time with our associates.
This year we were able to showcase our new cookbook, with the opportunity to purchase at the NRA bookstore. The cookbook premiered coincided with the 35th anniversary of Eli’s Cheesecake. The cookbook offers 40 unique recipes from desserts to recipes from Eli’s famous steakhouse.
This year at the NRA Show, we introduced eight new products varying from cheesecakes to tarts to a dessert bar. The cheesecakes featured above are the Cookie Butter Cheesecake, made with GMO free ingredients (on the left) and the Chocolate Hazelnut Crunch, made with gluten free ingredients (on the right). For the foodservice industry, distributors, and operators: find more information at http://foodservice.elicheesecake.com/.
StoryTeller Ryan from WCIA 3 visited our booth this year and captured great footage of our products. We are also lucky to host students from the Chicago High School for Agricultural Sciences (CHSAS) at our booth each year to share information about our finest ingredients, such as Wildflower honey, harvested by CHSAS and Nielsen Massey vanilla.
We are already planning for another sensational year for the NRA Show 2017!
On Friday, May 13, 2016 Eli’s Cheesecake participated in GNMAA Magnificent Mile’s Annual Gala, “Mad About the Mile.” The Mag Mile’s Annual Gala serves as a fundraiser to provide grants and other financial awards to educational programs as well as neighborhood causes in The Magnificent Mile Neighborhood. It is one of the largest fundraisers of the year! Eli’s has been a proud attendee for the past couple of years and this year, Eli’s Cheesecake provided a wide selection of desserts for the attendees. Eli’s provided three classic cheesecakes–Original Plain, Chocolate Chip, and Strawberry. Aside from cheesecakes, Eli’s provided cuties for dessert–our house made Fudge Brownie, Michigan Cherry Oat Bar, and 7-layer Coconut bar.
Check out some of the photos from the event:
The Job Shadow Activities for students at the Chicago High School for Agricultural Sciences (CHSAS) is scheduled each year to begin on Ground Hog Day, February 2nd, and continue through the Spring Term.
At Eli’s Cheesecake, we always schedule our Job Shadow visit by food science students for early May. This year, it was on Tuesday, May 10th. The students started the day with a continental breakfast, hosted by Eli’s President Marc Schulman. After, they enjoyed an introduction to Eli’s history and products by Eli’s VP of Marketing, Debbie Marchok, and a short program about our Good Manufacturing Practices (GMPs). After the educational presentations, the CHSAS students and their advisors toured Eli’s Bakery with our VP of Purchasing and Operations, Jeff Anderson, where they shadowed the different operational areas to learn how we scale, mix, bake, cut, decorate, evaluate and pack Eli’s Cheesecakes and desserts.
Eli’s culinary team prepared a luncheon for the students under our Big Top, complete with Eli’s desserts. Before lunch, the students competed in a cheesecake decorating competition where they hand-decorated their own cakes with techniques they learned from our pros. The winner was chosen by Laurel Boger, Eli’s Executive Pastry Chef.
Congratulations to the Eli’s Cheesecake Scholars for 2016 graduating from the Chicago High School for Agricultural Sciences. From left to right: Jeff Anderson (Eli’s); Dr. Charles Guengerich (President Emeritus Wright College); Andrew William Peterson-Lipp; Samantha Brandtonies; Samantha Griffin; Keyana Tyiska; Jolene Worthington (Eli’s); and Marc Schulman (Eli’s).
The Eli’s Cheesecake Company is a proud corporate sponsor of CHSAS and appreciates the time and commitment by the CHSAS staff, faculty and students.
Today, Eli’s Cheesecake celebrates Cinco de Mayo at our Bakery Cafe.
At Eli’s Cheesecake, culture matters. In honor of Cinco de Mayo, Eli’s Cheesecake will be selling and sampling some Latin American-inspired sweets and treats. To make our celebratory sweets distinguishable, we have placed Mexican flags next to each of the items. Here’s what you can expect to see and taste:
Our take on this classic Latin American dessert: Tres Leches (3-milk) cake features a Tender genoise soaked in the traditional three milks, layered with rich creamy mousse and topped with a dusting of cocoa create the perfect sweetness and density.
Our mango cheesecake tart features our newest flavor addiction–MANGO! Mangos are strongly tied to Mexico, as many are produced and distributed from there into the United States.
On Saturday, April 23rd, Eli’s Cheesecake Associates participated in the annual Seneca Park & Eli M. Schulman Playground Clean Up. Each year associates team up with students from the Miguel Juarez Middle School to help clean up the park as part of our effort to engage with the community and our local environment. Eli’s Associate Erin Arceo and husband, Ray, made this partnership possible, and continues to strengthen it because of his role as a PE teacher at the middle school. Seneca Park & the Eli M. Schulman Playground means a lot to the Eli’s Cheesecake Company because the playground was named in honor of our founder, and Chicago food legend, Eli M. Schulman.
Below is a list of all the associates who participated in the park clean-up:
- Erin and (husband) Ray Arceo
- Donna Carberry
- Jennifer Stohl (husband and son)
- Rosalinda Quijas (and daughter)
- Precious Laserna (and daughters)
- Celina Guevara (and daughters)
- Christopher Lopez (and cousin)
- Jesus Martinez
- Stephen Dunbar
- Christopher Dunbar
- Hector Pacheco
- Fidelmar Espino (and wife)
- Juana Rivera (and Husband Marcos)
- Antonio Rivera
Yesterday, we had the pleasure of teaming up with food blogger, Marianne Murciano of Suso’s Fork to record a special segment for her blog. Marianne seeks to find ways to “Latinize” foods, so we joined forces to create a Latinized cheesecake which we are proudly naming: Eli’s Original Plain Cheesecake con Mango. Why Mango? Marianne told us that Mango has been a major part of her Cuban family’s life. She loves mango on everything, and we couldn’t think of anything better than putting mango over our favorite cheesecake.
The recording of the segment consisted of our Executive Pastry Chef, Laurel Boger, guiding Marianne through the process of creating the perfect Original Plain Eli’s Cheesecake. One of the repeated phrases, which is stressed in The Eli’s Cheesecake Cookbook is, “scrape the bowl.” This is our secret to mastering the art of cheesecake–Eli’s Cheesecake, that is.
Afterwards, chef Boger taught Marianne how to make her mango topping freezer ready. And finally, it ended with garnishing the cheesecake with candied limes and tasting it. We wanted to make sure our fans got an exclusive sneak peek of our collaboration and creation of a new type of plain cheesecake, so we went LIVE on Facebook.
QUALITY INGREDIENTS…QUALITY DESSERTS.
At Eli’s, our products are made with natural ingredients, and no preservatives, to assure the
highest quality and premium taste. “Local” has been one of the biggest trends over the past
ten years, but we’re starting to recognize that nature defines which regions are best for which
ingredients. We pride ourselves in supporting local businesses – but in our search for the
finest ingredients, we source from the right location.
What about our vanilla?
We only us pure cold-pressed Madagascar Bourbon vanilla
extract and vanilla beans from Nielsen-Massey Vanilla, a
certified Fair Trade™ Company. The finest, hand- picked vanilla
beans and an exclusive cold extraction process create one
of the finest vanilla extracts in the world.
Eli’s honey is harvested by student bee keepers from the
Chicago High School for Agricultural Sciences (CHSAS),
one of the only urban agricultural high schools in the
country located on a working farm. Proceeds from our Honey
cheesecakes go toward college scholarships for the students.
We are excited to introduce 4 new tarts: Salted Caramel Cheesecake, Lemon, Original Plain Cheesecake, and Butter.
- Salted Caramel Tart: A layer of salted caramel and a layer of rich bittersweet chocolate ganache, baked in an all-butter pâte sucrée crust, and sprinkled with sea salt.
- Lemon Tart: Tart housemade lemon curd baked in an all-butter pâte sucrée crust, dusted with powdered sugar.
- Cheesecake Tart: Eli’s creamy Original Plain Cheesecake, made with pure Madagascar vanilla, baked in an all-butter pâte sucrée crust.
- Butter Tart: A sweet and gooey butter filling, baked in an all-butter pâte sucrée crust.
Where you can experience our tart goodness:
Eli’s will participate at the National Restaurant Association Show, May 21st-24th.
Visit us at booth #1425 to learn more about The Eli’s Cheesecake Company and see everything
we have to offer: layer cakes, fruit tarts, mini pies, dessert bars, and, of course, cheesecake! We
will be featuring our new products as well, including our NEW Individual Tart Collection.
On Saturday, April 2nd, The Eli’s Cheesecake company participated in Refugee One‘s Many Voices One Vision Gala. The Gala was a celebration for the people and companies who help refugees attain jobs and develop their careers, as well as highlight the success stories of many refugees. This year, the Eli’s Cheesecake Company’s CEO, Marc Schulman, received the Many Voices. One Vision. Award for being a champion for hiring hard-working refugees for more than twenty-five years.
Attending the event was Eli’s associate, Elias Kasongo. He, along with many others, has developed his career with Eli’s. WBEZ CHICAGO recently did an interview with him and Marc Schulman, which you can listen to here. Kasongo spoke about his life and the 22 years that he has been working for Eli’s Cheesecake. Kasongo came to Chicago from the Democratic Republic of Congo in June 1994. Through Refugee One, he was connected to The Eli’s Cheesecake Company and received his first U.S. job. He was able to work his way up from working in the dish room, to becoming product purchasing manager.
Schulman spoke about his policy of hiring refugees. He believes that, “refugees are a very important part of who we are.” He believes that refugees are as much as part of the community as anyone else. They are “important contributors.” Additionally, he stressed that at Eli’s, “we consider ourselves a family [and] are successful because of the great associates we have.” March Schulman stressed the importance of hiring refugees and people with disabilities and responded to some of the negative discourse behind it. He believes that these workers are some of the hardest workers. Schulman holds his father’s, Eli M. Schulman, words, “treat others as if you were the other,” close, which is why at Eli’s, everyone is treated equally.
UN High Commissioner for Refugees, Filippo Grandi, similarly praises Eli’s Cheesecake for hiring refugees who need work.