Upcoming Events at Time Out Market Chicago
Thu Feb 9, 6:30 PM - Thu Feb 9, 9:30 PM
Time Out Market Chicago
916 W Fulton Market, Chicago, IL 60607
Community: Little Italy
Description
Hands on Chocolate Class with Pastry Chef Tatum Sinclair
Event Details
Treat yourself or that special someone to the sweetest gift of all ahead of Valentine’s Day with a hands-on chocolate-making class! Valhalla pastry chef Tatum Sinclair, a Jean Banchet Awards winner and creator of Lyneá Chocolate by Cacao Barry, will guide everyone step by step through the process of making four different recipes and answer any questions you may have. At the end, you’ll be able to take the goods home along with the recipes and a chocolate gift bag. Tickets are $95 per person and include one glass of red or white house wine.
About Executive Pastry Chef Tatum Sinclair
Born and raised in Cleveland, Ohio Tatum got her start in the culinary world at a very young age. Her first job being at a bakery at the age of 14. Growing up she loved food but never truly found a passion for it until high school. She got the opportunity to take a two-year vocational program during high school which opened up her mind on the creative aspect of the field, doing so well taking those classes her instructor pushed her to come to Chicago and go to culinary school for college. Finishing up school, she took an externship at a restaurant called INTRO where she met her now Chef and Mentor Stephen Gillanders. From then on, she worked at Jean-Georges doing the bread program and chocolate work for the three start Michelin restaurant in NYC. During her stay in New York in her free time she worked with Gabriel Kreuther Chocolate, Nunu chocolate, and took over 40 stages to learn. After a few years she came back to Chicago to open S.K.Y. Chef/Owner being Stephen Gillanders, as the Executive Pastry Chef being very young, she took this on as a challenge but knew success would arise and it would be worth it. After 3 months of S.K.Y. opening they won numerous accolades in the city including Best New Restaurant, Best Service, Rising Chef of the year. Soon later in 2020 they joined forces taking over the Food and Beverage Operation at Viceroy Hotel and Somerset restaurant and while opening their third spot last April called Apolonia, via the south loop, that is already maintaining the company’s great reputation and known for one thing- The Black Truffle Puff Bread, which took Tatum 5 months to develop and is now the most popular dish on the menu by far. In 2020 she won Rising Pastry Chef of the year at the Jean Banchet Awards, has been featured in Star Chefs Magazine, participated in James Beard events, a spread in Chicago Magazine. The latest restaurant their company opened this September is Valhalla, a fine dining concept in the heart of the west loop on the second floor of the Time Out Market. And the biggest and most current project Tatum just launched is her own custom chocolate line called Lyneá created by Cacao Barry-Barry Callebaut, the largest chocolate producers in the entire world with soon hopes to be debuted in local markets like Fox Trot early next year.
About Executive Pastry Chef Tatum Sinclair
Born and raised in Cleveland, Ohio Tatum got her start in the culinary world at a very young age. Her first job being at a bakery at the age of 14. Growing up she loved food but never truly found a passion for it until high school. She got the opportunity to take a two-year vocational program during high school which opened up her mind on the creative aspect of the field, doing so well taking those classes her instructor pushed her to come to Chicago and go to culinary school for college. Finishing up school, she took an externship at a restaurant called INTRO where she met her now Chef and Mentor Stephen Gillanders. From then on, she worked at Jean-Georges doing the bread program and chocolate work for the three start Michelin restaurant in NYC. During her stay in New York in her free time she worked with Gabriel Kreuther Chocolate, Nunu chocolate, and took over 40 stages to learn. After a few years she came back to Chicago to open S.K.Y. Chef/Owner being Stephen Gillanders, as the Executive Pastry Chef being very young, she took this on as a challenge but knew success would arise and it would be worth it. After 3 months of S.K.Y. opening they won numerous accolades in the city including Best New Restaurant, Best Service, Rising Chef of the year. Soon later in 2020 they joined forces taking over the Food and Beverage Operation at Viceroy Hotel and Somerset restaurant and while opening their third spot last April called Apolonia, via the south loop, that is already maintaining the company’s great reputation and known for one thing- The Black Truffle Puff Bread, which took Tatum 5 months to develop and is now the most popular dish on the menu by far. In 2020 she won Rising Pastry Chef of the year at the Jean Banchet Awards, has been featured in Star Chefs Magazine, participated in James Beard events, a spread in Chicago Magazine. The latest restaurant their company opened this September is Valhalla, a fine dining concept in the heart of the west loop on the second floor of the Time Out Market. And the biggest and most current project Tatum just launched is her own custom chocolate line called Lyneá created by Cacao Barry-Barry Callebaut, the largest chocolate producers in the entire world with soon hopes to be debuted in local markets like Fox Trot early next year.
