You can try these recipes yourself of pick up a few pointers from the chef as he conducts winter soup cooking classes in the on-site classroom at Whole Foods Market Lakeview, 3300 N. Ashland Avenue, Chicago wholefoods.com. The cooking classes will be held on Sunday, January 31 and Sunday, February 21 at 12 noon. The cost is $20 per person. Advance registration is requested; call Whole Foods Market Lakeview at 773.244.4200 or sign up at the Customer Service Desk.
Chef Christopher is executive chef for My Private Chef, the upscale Chicago-based private gourmet dining services. Trained in European-style fine cuisine, Chef Tong established his reputation at fine restaurants and hotels in Florida, California, and Chicago. Now he has adapted his impressive skills to the world of private entertaining. My Private Chef offers enticing cuisine for a wide range of events, from intimate dinners to weddings to corporate parties. For more information about My Private Chef, contact Event Services at 773.981.8131 or visit our web site: myprivatechef.net.
WINTER SOUP COOKING CLASS
12 noon
Sunday, January 31 and
Sunday, February 21
Whole Foods Market Lakeview
3300 N. Ashland, Chicago
773.244.4200
myprivatechef.net
Chef Christopher Tong's Cooking Classes at Gilda's Club
Chef Christopher Tong of My Private Chef continues his series of healthy cooking demonstrations at Gilda's Club, 537 N. Wells, Chicago. The meals are designed to inspire people living with cancer, to eat well, serve beautiful food and stay healthy, the chef says. The next demonstration will take place on Tuesday, February 16 at 6pm. The session is free to anyone touched by cancer. The Fat Tuesday menu will feature Shrimp Creole with rice.
Gilda's Club provides a place where men, women and children with cancer, and families and friends, join with others to build social and emotional support in addition to medical care. Gilda's Club is named in honor of the late comedian Gilda Radner.
For more information about this event, contact Gilda's Club Chicago at 312.464.9900 or visit gildasclubchicago.org or myprivatechef.net
About Christopher Tong, Executive Chef
Christopher Tong has been creating distinctive contemporary Continental and French cuisine for more than twenty-five years. German born, he began his career in the Apprenticeship Program at Hotel Jagerhof in Luneburg, Germany.
In 1982, he was sponsored by Chicago's Mayfair Regent Hotel's award-winning restaurant, Ciel Blue, to come to the U.S. to join their culinary team. Since then, Christopher's talents have given him the opportunity to work at prestigious establishments around the country including the Walt Disney Swan Hotel in Orlando, Florida and The Polo Lounge at the Beverly Hills Hotel in California. He returned to Chicago in the early 90's, where he worked at Riva Restaurant at Navy Pier. He has also served as the Executive Chef at the Sutton Place Hotel and the Palmer House Hilton.
Celebrities from the world of entertainment and sports have feasted on Chris' fine cuisine. Some notables are Michael J. Fox, Michael Jordan, Nancy Reagan, Cher, and the Prince of Jordan. Chris also served teams and individuals in the NBA, NFL, NHL and NASCAR. Now, he has adapted his impressive skills to the world of private entertaining.
Five years ago, he launched My Private Chef, an elegant private chef and gourmet dining service. He's getting rave reviews for offering that same world-class cuisine for special occasions and events from your own kitchen or chosen location.
My Private Chef is achieving a reputation for excellence. Some recent appearances include cooking classes and demonstrations on local television, at Bloomingdale's Home & Furniture Store, Williams-Sonoma, Sur La Table, The Cheney Mansion, Whole Foods Market, Chicago's Green City Market, Gilda's Club Chicago and return engagements at Chicago Botanic Garden and Dominick's Cooking Corner at the Taste of Chicago.
Christopher was named one of the top 100 Chefs in Chicago and received the 2000 Gold Medal Award by the American Tasting Institute. Chef Tong is a member of the James Beard Foundation. He is now teaching two advance classes in the Culinary Arts Program at St. Augustine College.
