Past Guest Speakers - 2000

"How Our Food Choices Impact the Environment"
Presented by: Joe Gaziano, Ph.D.
Professor and Chair, Political Science Dept.
Lewis University, Romeoville, Illinois
April 22, 2000

Is what we eat killing our planet? Do American farming practices, our way of raising food and animals devastate the natural environment? Are you worried about battery-raised chickens and eggs, and whether cows will suddenly go mad? Dr. Joe Gaziano gave his talk on "How our food choices impact the environment." He examined how factory farming has changed the way food is produced and consumed worldwide.

Dr. Gaziano's interest in the question of how food is produced came from his combined study of both public policy formation and animal rights. He is active in the animal rights and environmental movements, and currently serves as secretary-treasurer and Webmaster for Speak, a national humane education organization. He has spoken on this subject many times and is widely recognized as an expert in this field.

Dr. Gaziano received his Ph.D. from Northern Illinois University in 1975. He has been teaching political science for 31 years. Currently he is among only a handful of teachers in the U.S. that has a Web-based component to every class he teaches.

"The Delectable History of Cheesecake"
Presented by: Jolene Worthington
Executive Vice President of Operations
Eli's Cheesecake Company, Chicago
May 13, 2000

While modern American cheesecake began with cream cheese, invented in 1872, the creation of cheesecake began hundred of years earlier in Europe. Jolene Worthington's talk covered a cornucopia of cheesecake's ethnic history and lore, including Chicago's slice of cheesecake history. (Ever hear of Sara Lee perchance? That classic product has been around for a half-century!) And she recounted the creamy memories of New York's revered Lindy's cheesecake, that years ago turned people into cheesecake cultists. Topping off her talk was such conversational nibbles as How many cheesecakes are produced in the United States each day; the skinny on gourmet cheesecake; how commercial cheesecake is make; and tips for the home baker on making fabulous cheesecake. We had over 20 different cheesecakes to sample -- which helped to make up for the technical difficulties we experienced during Ms. Worthington's presentation.

Jolene Worthington is one of America's most esteemed cheesecake mavens. She has been responsible for the creative and technical production and operations at Eli's Cheesecake sine the company began in 1983. The Eli's Cheesecake Company and Eli's Bakery Café and Tourism Center in Chicago is now one of the largest national gourmet cheesecake processors distributing desserts throughout the U.S., Canada, Europe and Asia.

Ms. Worthington trained in pastries and baking and candy making at the Culinary Institute of America, in Hyde Park, N.Y. During her more than 20-year food career, Ms. Worthington has been a columnist for the Chicago Tribune's food section; has served as a consultant for Time Life Books; and has taught cooking and pastries in Chicago. She is the author of Pies, published by Consumer Guide.

"French Cuisine - from it's roots to it's future"
Presented by: Dominique Tougne
Executive Chef, Bistro 110, Chicago
July 15, 2000

On hand to chauffeur us around the culinary regions of France and take us on a journey through the evolution of French cuisine is Chef Dominique Tougne (pronounced Toonay). The chef, who left France to pursue the American Dream, arrived in New York with two suitcases, $100, no job, no work permit, and speaking no a word of English. One thing he did have, however, was a platinum French culinary background, including his three-year stint as a sous chef in Paris for the demanding French culinary icon Joel Robuchon.

Chef Tougne was quickly hired by the Levy Restaurant Group in Chicago, where today he is not only the executive chef at the group's Bistro 110, but is also a group partner, in charge of all of the company's French restaurants -- and his English is now magnifique.

Chef Tougne talked about the history of French regional cuisine, and provided us with insight into cuisine nouvelle, and the evolution of modern French cooking. And he prepared a small sampling for us to taste.