Posts Tagged Marc Schulman

Congratulations to the FFA Chapter of the Chicago High School for Agricultural Sciences on 22 Years of Achievement

On Wednesday, May 2nd, it was my pleasure to join over 350 parents, staff, industry and community supporters to honor the students of the Chicago High School for Agricultural Sciences. We want to give special thanks to the Senior FFA Chapter Officer who have provided great counsel and support to the students and the business partners throughout the year. The senior officers, their colleges and area of concentration are:

Ryan Jameson-President-University of Illinois at Urbana-Champaign (Agribusiness)

Melissa Janisch-Vice President-University of Notre Dame (Biology)

Alicia Thompson-Secretary-Roosevelt University (Biology)

Moises Navarro-Reporter-Purdue University (Food Science)

Whitney Carter-Treasurer-University of Illinois at Urbana-Champaign (Animal Science)

Rashawn Franklin-Sentinel-University of Kentucky (Agriculture Economics)

Lakelyn Pikowski-Student Advisor-Western Illinois (Hospitality Management)

Every year, I marvel at the energy of the FFA leaders at CHSAS and the amazing energy of Lucille Shaw, the FFA Advisor. At the end of evening, Ms. Shaw and Ryan Jameson, the FFA Chapter President, surprised me with the presentation of the FFA Blue & Gold Award.

A long list of students were recognized with awards at the banquet. In dollars, tens of thousands of dollars were given to students along with many opportunities for future enhancement. A most special award was made to Matt Basile, who was recognized for his work in aquaculture, with a summer fellowship in Australia from the Steve Irwin Foundation.

For myself, my co-chairs, Rouhy Shalabi and John Volk, and all of us on the CHSAS Advisory Board, we wish all of the graduates great success and we look forward to working with the next year’s sophomores, juniors and seniors. We thank Principal David Gilligan for his support and leadership of the school. Very few schools in the country are fortunate to have the leadership and commitment of principal, teachers and staff to make the high school and ag experience so beneficial.

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Eli’s says thank you to the student volunteers of Miguel Juarez Middle School

Earth Day 2007 was one of the most beautiful days of the year in Chicago. It was a day that brought people to the parks and the lakefront to enjoy Chicago at its best. We thank the students from Miguel Juarez Middle School who gave up their Saturday to spruce up The Eli M. Schulman Playground at Seneca Park.

The Earth Day volunteers from Miguel Juarez Middle School gather in front of Engine Company 98 of the Chicago Fire Department. One of the oldest working firehouses in Chicago, Engine Company 98 celebrated its Centennial Anniversary in 2002.


We are very grateful for the partnerships that make our Earth Day Celebration so successful. On the left is a picture of Eli’s, Marc Schulman, with Leticia Tremaine of the Chicago Park District and Barbara Dolinger, the Learn & Service Coordinator at Juarez. On the right is Juarez teacher, Ray Arceo, who initiated the partnership with his wife, and Eli’s sales manager,
Erin Arceo. Ray and Erin are holding up a Earth Day 2007 T-shirt with Erin’s sister, Meg.

The activitity for Earth Day was to transport and arrange two truck loads of wood chips in the Eli M. Schulman Playround. The students were great workers and finished the entire project.

Juarez students created banners for the day to celebrate the second year of this collaboration.

The Juarez students worked great in teams.


The Eli. Schulman Playround and Seneca Park have won numerous awards for its design and excellent layout for children and visitors. With all of the tourism on the Magnificent Mile and so many children in the neighborhood, it is so important to enhance to Park for the summer.


Seneca Park and the Eli M. Schulman Playground neighor to the North is Water Tower Place and the Ritz Carlton Hotel. The Ritz Carlton is one of Chicago’s most luxurious hotels and has been an active supporter of the Park and Playground dating back to hosting the major fundraiser with the late Bobby Short as the featured performer. On Earth Day, the hotel guests included the defending NBA Champions, the Miami Heat. President and Team Coach, Pat Riley, stopped to meet some of the students as he left the hotel for the United Center.

Our deepest thanks to Engine Company 98 of the Chicago Fire Department for hosting our breakfast and then finishing off the clean-up by power washing the walkways and watering the flowers.


What better way to top of a morning of hard work than with lunch and dessert at Eli’s Cheesecake World. The students enjoyed lunch under our Big Top and then decorated Eli’s Cheesecake Slices for dessert.

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The Wright Junior College Survey–Volume 1–Published by the Class of 1935 (a book that I have sought for a number of years)

It was in June of 1993 that I had the honor to deliver the final commencement speech at Wright College before its move to the north campus just east of what is now the Wright Campus Business Park and the home of Eli’s Cheesecake. Over the years since, I have gained a far greater understanding of the role of Wright and the City Colleges of Chicago in our higher education system and the importance of the role of Wright when it opened during the Depression in September of 1934.

As a fan of Wright, I also became very interested in the career of one of Wright’s most famous graduates, Herbert C. Brown, a member of that first class in 1935 who then went on to the University of Chicago and who received the Nobel Prize in Chemistry in 1979; just one example of how far a Wright College graduate can go.

After seaching for that first Wright Junior College (now Wright College) Yearbook, I found The Survey Volume 1 published by the Class of 1935. Below is the story of Wright and the great promise of the Junior College System. There is a very appropriate statement about Herbert C. Brown and the members of that class that they could be proud of their first year achievements and look forward to “an even more satisfying future.”





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Chicago Foodservice Marketing Club Salutes Chicago’s Leading Culinary Programs at Eli’s Cheesecake World


One of our favorite events of the year to host at Eli’s Cheesecake World is the Chicago Foodservice Marketing Club Salute to Chicago’s Top Culinary Students. We were delighted to be again joined by Wayne Johnson, the Lifestyle & Food Contributor to NBC 5 Chicago.

This year students and faculty from the Cooking & Hospitality Institute of Chicago, Lexington College, Kendall College, the
Washburne Culinary Institute, Robert Morris College and Joliet Junior College joined industry leaders for a reception and program honoring student achievement. Also this year the Chicago Foodservice Marketing Club announced an internship program to give culinary students additional opportunities in the food service industry.

NBC contributor, Wayne Johnson, emceed the evening for the second year. Here Wayne is joined by Eli’s Pastry Chefs Laurel Boger and Diana Moles who created special desserts for the evening.

The event was a great success because of the hard work of Eli’s Erin Arceo who serves as a Board Member of the CFMC. Here Erin on the right celebrates with Eli’s Mary Beth Jakstys, a former Board Member of the CFMC and fellow Eli’s Sales Manager.


Eli’s Jolene Worthington is a long time supporter and Governing Board Member of the Cooking & Hospitality Institute of Chicago. Here Jolene admires the work of Chef John Montanile, Chair of the Baking and Patisserie Department and CHIC students.

The first entry in Eli’s Blog was made in June of 2004 right after I spoke at the Kendall College graduation in Evanston shortly before the move to the new Chicago campus. We appreciate the support of Kendall in so many events in Chicago.

All of us at Eli’s are very proud of our partnership with Wright College and the City Colleges of Chicago. The City Colleges offer an outstanding education at an affordable price with opportunities to dual enroll in a number of leading institutions of higher education. One great asset of the City Colleges is the Washburne Culinary Institute now housed in a dream kitchen/class room facility located in Chicago’s historic South Shore Cultural Center. Here Director Bill Reynolds of Washburne talks with Eli’s Marc Schulman and Jolene Worthington.

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Eli’s Cheesecake Proud to Recognize Shane Benner, a Senior at the Trumbull Career & Technical Center in Warren, Ohio

We were delighted to recently receive an email from Larry Crawford, theAcademic Supervisor of the Trumbull Career & Technical Center. The Center is a vocational school for juniors and seniors in Trumbull County. One of our programs is Restaurant Services, which trains students to become chefs and bakers upon their graduation from high school.

I met Larry right after 9/11 when he was the principal at Lordstown School. We had corresponded about Michael Yoest, a student who had spoke about how important it was to be proud to be an American. We recognized Michael with an Eli’s Cheesecake as a thank you for his patriotism.

In his current role at TCTC, Larry shared with me the story of Shane Benner, a student in Restaurant Services. Shane is becoming a great baker and is best at creating cheesecakes. He bakes it once per week and serves it to the patrons of the student restaurant and recently was honored to have his dessert featured at a large banquet.

We were delighted to recognize Shane and his passion for baking and education by sending him an Eli’s Cheesecake. We were honored that Larry shared the story with the local newspaper which gave Shane the most well deserved recognition.

Shane, congratulations on your achievements and creating a great cheesecake. Also Larry congratulations on celebrating 37
years in education and working to see that your dedicated students arerecognized for exemplary work.

“A teaspoon of sugar makes the cheesecake go down”

 Eli’s Cheesecake of Chicago Recognizes TCTC Student


Recently, the students in Restaurant Services at the Trumbull Career & Technical Center prepared lunch for a large group of visitors to the building. Their topic of conversation quickly turned from the business at hand to the taste and texture of the raspberry cheesecake that was served for dessert. The consensus opinion was, “This is the best we have ever tasted.”

The creator of the cheesecake was Shane Benner, a senior from Hubbard High School enrolled in the Restaurant Services program at the TCTC. He said one of the secrets to making cheesecake is to add just the right amount of sugar to the cream cheese. He uses
3/4th of a cup to make a full size cheesecake. He places raspberries on the bottom of the cake and pours a puree for the topping. One of the guests commented, “If St. Peter promised to serve this in heaven, I would never sin again.”

Benner said that all of the members of his family were encouraged to try their luck in the kitchen. “Cooking was something that everyone was interested in doing at my house.” He attended the TCTC to improve his skills in Culinary Arts. Next year, he will
attend Sullivan University in Kentucky. He will take an 18month course for certification as a licensed professional cook. He plans to become a chef in an upscale restaurant, but eventually, his goal is to own his own restaurant.

Brigitte Gillies, Restaurant Services Instructor, said, “Shane is my go to guy in the program. He is a perfectionist in the kitchen. Every task is completed to the fullest extent possible, but he also uses good judgment. This is a quality you cannot teach.”

When you do good things, the word gets around, but in this case, it traveled more than 400 miles. Marc Schulman, the President of Eli’s Cheesecake in Chicago, heard about Shane’s expertise with the dessert that is the specialty of his restaurant. He was also impressed to know that Shane has excellent interpersonal skills. When Shane passes someone in the hallway, he says hello. When volunteers are needed for a service project, he signs up. A package with Shane’s name on it has arrived at the TCTC containing a refrigerated cheesecake courtesy of Eli’s.In the person of Shane Benner, the TCTC gets two for the price of one; a good cook and a gentleman.

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Casamento’s in New Orleans Selected by Jane and Michael Stern as part of a national restauranteur road trip in Restaurant Business Magazine

All of us at Eli’s are very proud that our cheesecake is the featured dessert at Casamento’s, one of the most famous oyster bars in New Orleans.

Casamento’s was recognized as a top choice by noted food critics Jane and Michael Stern in Restaurant Business Magazine.

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Eli’s Cheesecake Provides dessert at BakingTech 2007—a tradition that dates back 22 years to 1985

Over the years, we have grown our business through a combination of hard work, a commitment to innovation and learning the most possible about the baking industry. One of the most important resources in doing this has been the bakery supplier industry. At one time this came together under the name of the American Society of Bakery Engineers, which has held its annual conference in March at the Marriott Hotel for over 25 years.

In 1985, this group was dominated by bread bakers and two rooms for baked goods display. One was the package room where you could look, but not touch. The other was the “tear apart” room where you would examine the product,
but not eat it.

We thought this wasn’t right. If you come to Chicago for a bakery convention, you should experience Eli’s–back then by dining at Eli’s the Place for Steak and enjoying Eli’s Cheesecake at the event.

Over the years, the group has evolved to become the American Society of Baking and the event is now called BakingTech. The baked goods display is a thing of the past but one thing is consistent—Eli’s Cheesecake is served at the event.

My thanks to Lucy and Sharon who have so ably represented us at this event for a number of years.


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Eli’s Cheesecake Honored to be named one of the Top Chicago Eats by Chicago Night & Day

Congratulations to author, Wendy Wollenberg, and the publishers of ” Chicago Night + Day,” the Cool Cities Series from PulseGuides. The book has a wealth of information of what to do in Chicago and is organized for easy use by visitors and residents alike.

In the “Chicago Eats” section, the book describes six of the most famous foods in Chicago: baby-back ribs, Cracker Jack (invented in Chicago in 1893 for the World Columbian Exposition,” deep-dish pizza, Chigago Style hot dogs. Twinkies founded in the Chicago suburbs during the Depression and Eli’s Cheesecake.

The description of Eli’s Cheesecake notes that “Eli’s Cheesecake has been made by Eli Schulman and his family for more than 50 years in their bakery on the Northwest side of Chicago. Today, these decadent dreams are shipped all over the world and are completely worth the wait for flavors like Triple Chocolate Truffle and Wildflower Honey.”

Thank you Wendy for the recognition.

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Letter from Mayor Ray Nagin of New Orleans thanking us for sending him an Eli’s Cheesecake after the Bears Victory



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Where in the World is Eli’s Cheesecake? This week at Gulfood 2007 in Dubai

If your travels bring you to Dubai this week, you should visit Boris Bajlovic, our International Sales Representative, who is representing Eli’s Cheesecake at Gulfood 2007. Founded in 1987, this show includes over 2,700 exhibiting companies from over 70 countries. Attendance for the show will be over 32,000 people from more than 150 countries.

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