Chef Source Food ShowWednesday, March 30 2011

12-6PM

Please join us and some of our featured suppliers at the beautiful Inn at st. johns. You will be able to see first hand all of the new and exciting items chef source has to offer.

There will be plenty of innovative and exciting new ideas and product presentations for your pleasure.

Joining us from Barry Callebaut, Chef Robert Bennett will be hosting a pastry demonstration which will run throughout the entire show.

we look forward to seeing you at this exciting culinary event.

St. John’s Golf and Conference Center

Chef Robert Bennett has taken his expertise in pastry to incredible levels. Not only is he the creator and owner of two patisseries, he has also been the captain and at times a judge for world and national competitions. He has also been a Chef for two Presidents during the inauguration of both Ronald Reagan and George W. Bush.

Robert Bennett

BaCkGRouNd

Chef Bennett started his career as the executive pastry chef instructor at the New England Culinary Institute of Montpelier, VT. He served as consultant/executive pastry chef at the Jumby Bay Resort - antigua and as pastry consultant and instructor at the Locust Club in Philadelphia, Pa. In 1987, Chef Bennett became the executive pastry chef at the 5-star restaurant Le Bec-Fin in Philadelphia, where he created pastries, ice creams, sorbets, petits fours and chocolates.

In 2001, Chef Bennett created, designed and staffed his first deluxe patisserie named “Miel Patisserie” in New Jersey. He opened a second one in Philadelphia in december 2003.

Chef Bennett is recognized in the industry as a pastry expert. In 1989, he was u.S. Team Captain for the Premier World Cup Pastry Championships. and, he was named an honorary member of the French Confederation Nationale des Pâtissiers, Chocolatiers. He has had the honor of being a Guest Pastry Chef at two presidential inaugurations: first in 1985 for Ronald Reagan and second in 2005 for George W. Bush.

He often brings his expertise to culinary competitions. In recent years, he has served as a judge at the Food Network’s “Chocolate Challenge” and at the u.S. Bread & Pastry Championship. In 2005, he was honored to serve as a judge at the Word Chocolate Masters in France. In 2007, Chef Bennett was the Head Judge for the u.S. Nationals Competition of World Chocolate Masters.

PaSTRY dEMoPlease join Chef Bennett for a special

pastry demonstration during the food show including topics such as

decorations, ganaches, glazes, molded candies, hot fudge recipes and cost

effective desserts.

Begins at noon and goes the entire show.

alessi Bakeries american Roland athens Barry Callebaut BelPastry Boiron Puree Chicago School of Mold Making Ecologic solutions Food Match France délices French Gourmet Good Wives Hors d’oeuvres Hopes Cookies Hospitality Mints In2Food Joseph’s Pasta Midwest Imports Mona Lisa Red Goose Spices Thyme & Truffle Hors d’oeuvres

Show Specials

Vendors will be offering special discounts for all items purchased at the show.

door prizes will be given out after the show. Be-low are just a few examples of what will be given away.

Flat screen TVTiger TicketsMolds from the Chicago School of Mold Making

Come visit with our vendors who supply us with the most incredible selections from around the world. Below is just a short list of who you can

expect to see at the show.

located in the Galilee Ballroom. Please enter at the conference center main entrance. The Inn at St. John’s is located at

44045 Five Mile RoadPlymouth, Mi48170