Women to feed passion for chocolate on Feb. 9

The Jewish Federation will host "For the Love of Chocolate", a cooking demonstration and tasting with Robert Bennett, award-winning pastry chef from Classic Cake, on Monday, Feb. 9. The event will be held at the Weinberg Jewish Community Campus in Cherry Hill, beginning at 7:30 p.m. Arlene Plasky and Lynny Ravitz are event chairs.

For over 20 years, Bennett has shared his passion for cooking through his work as a creative chef, teacher and owner. He began his career as executive pastry instructor at the New England Culinary Institute. He gained worldwide media attention in January 1985, when he was appointed the honored pastry chef for President Reagan's second Inauguration. After working as executive pastry chef/consultant at the Jumby Bay Resort in Antigua, West Indies, Bennett was hired in 1987 as one of four pastry chefs at Le Bec-Fin Restaurant in Philadelphia and quickly worked his way up to the position of head pastry chef. In 2001, he went out on his own and opened Miel Patisserie, a highend, boutique pastry shop in Cherry Hill and Center City Philadelphia.

In 2005, Bennett joined American Harvest Baking, the parent company of Classic Cake, as executive chef and director of operations. He is the creative driving force behind the company's product offerings and introduces unique, customized breads and desserts to the commercial market, while overseeing the daily operations of the bakery and ensuring its high quality product and service standards.

Bennett also donates his time and dessert specialties to more than 30 local charities each year, including SCANtastic, the annual fundraiser for Stop Child Abuse Now (SCAN), and The Red Ball, which benefits the American Red Cross.

Generous support for this event has been provided by Classic Cake and AE Litho Printers.

The event is open to all women who contribute at least $500 to the Jewish Federation Annual Campaign or to any Jewish Federation agency for 2009. No solicitation of funds will take place at this program.

Cost is $18 per person, including dessert. Dietary laws will be observed

For more information, contact Robin Rudofker, Chief Development Officer, at 751-9500, ext. 202. .