Roarin’ into a Love of Chocolate

The French Pastry School organizes annual scholarship fundraiser around 1920s theme.

for the love of chocolate

Come this Saturday, Feb. 22, the For the Love of Chocolate Foundation will transform Chicago’s Union League Club into a classy speakeasy, all for the benefit of awarding scholarships to students attending The French Pastry School.

Supporters of pastry and confectionery excellence will have opportunity to enjoy a 1920s style moveable feast and dessert dance party as they dress up in shiny spats and long lavalieres.

As expected, the Great Gateau Cake show will undoubtedly make a grand entrance, although numerous other activities throughout the night will keep everyone in full Charleston swing.

The event, which begins at 8:00 p.m. and ends at midnight, will occupy two party floors at the Union League Club. There will be live music, ritzy entertainment, dancing, a cake parade, speakeasy salons, and a moveable feast from dozens of Chicago's favorite chefs.

Of course, it wouldn’t be a For Love of Chocolate event without chocolate. There will be an unflappable lineup of desserts from alumni and friends of the French Pastry School.

General admission tickets are $150 each and can be purchased online at www .fortheloveofchocolatefoundation .org /.

Money raised from the event goes to the For the Love of Chocolate Foundation, which awards scholarships to students in the full-time programs taught by The French Pastry School at City Colleges of Chicago.

For more information about the school, visit http ://www .frenchpastryschool .com /.

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With more than 30 years experience in B-to-B reporting, writing and editing — the bulk of which was dedicated to covering the bakery, confectionery and snack industries — Pacyniak has chronicled changes within the food industry since the early 1980s. A Boston University journalism degree graduate, he worked for a variety of publications before joining BNP Media in 1994 as editor of Snack Food & Wholesale Bakery magazine. In 2001, he took over as editor-in-chief of Candy Industry until 2018.