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C-CAP Event Chocolates à la Carte is proud to provide support to a wonderful organization called C-CAP, Careers through Culinary Arts Program. C-CAP is a program dedicated to giving disadvantaged youths an introduction into the culinary profession. Through scholarships, programs, and training, those who might not otherwise have the opportunity get the chance to move into the enriching field of the culinary arts. Rena Pocrass is a board member of the C-CAP program in Los Angeles and just recently assisted with a fundraiser at the Legendary Bing Crosby Estate to benefit C-CAP. The event was a wonderful evening filled with food and wine while featuring some of LA’s most renowned chefs. Some of the Chefs that attended and demonstrated at the event were Sherry Yard and Donald Wressel and assistance by many C-CAP students and graduates.
Wolfgang Puck Event This Past September Chocolates à la Carte participated in the 23rd Annual American Wine & Food Festival in support of the Puck Lazaroff Charitable Foundation to benefit Meals on Wheels Program. Meals on Wheels strives to provide food to feed homebound elderly and disabled. We were very honored to have several chefs volunteer their assistance including Samantha Ward from Exquisite Desserts in Palm Dessert, and past members of the US Pastry Team that included Stanton Ho, Donald Wressel and Derek Poirier. New U.S. Pastry Team For the last several years Chocolates à la Carte has been a proud supporter of the United States Pastry Team. En Ming, the President of the new 2007 U.S. Pastry Team shared with us the new members of the team, which include: Carlos Salazar, Executive Pastry Chef for MGM Grand, Christopher Boof, Executive Pastry Chef for Dunkin Brand, and Art Hongpong, Garde Manger for Ritz Carlton Pentagon. The two alternates for the team are Yoni Mora, Executive Pastry Chef for Ark Restaurant, and Pastrick Coston, Executive Pastry Chef for Ritz Carlton Lake Las Vegas. Roland Event Chocolates à la Carte was honored to host former White House Pastry Chef Roland Mesnier at the company’s headquarters. Chef Mesnier has worked at the White House for 25 years, and just recently retired. During the Chefs visit he toured the factory, and participated in a question and answer session with a group of distinguished guests. Roland Mesnier, was traveling during this time promoting his book, Dessert University. Besides a variety of publication such as L.A. Splash and the Daily News, industry trade writers, C-CAP students were also present during this unique experience. For about an hour, Roland shared many of his stories and experiences while working with 5 former Presidents and First Families. Chef Roland’s expertise and knowledge of cooking is brilliantly displayed in his book, Dessert University, which includes over 300 incredible dessert recipes. Chef Roland’s book has a wide variety of remarkable dessert recipes from the most simplistic cookies and fruit desserts to extravagant cakes and pastries, all created with his own special touch. Chef Roland explained that his hard work, dedication, and desire have culminated together to make him the miraculous chef he is today! Chocolates à la Carte has hosted many world-recognized guests. Chef Mesnier is a chef that has given so much to the industry and it was an honor for Chocolates à la Carte to be included as on of his stops during his PR tour! Chefs Creations | Sales
& Marketing | From Rena | New
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