Jared Bacheller
EXECUTIVE PASTRY CHEF
I've had a team of seven pastry employees that have been working night and day for about two months. Piece by piece, brick by brick, putting the gingerbread elevator together. My sous chef, Bri, has really spearheaded this project.
Bri Maxeiner
PASTRY SOUS-CHEF
Ah, it was a big project to undertake, kind of a labor of love. I designed it at home, just like sketching and going from there. And we made a brick baking schedule where everyone had to bake gingerbread everyday for the last 2 months and we put 1200 bricks into the elevator and that included like over 400 lbs of flour, sugar, brown sugar, molasses, spices like crazy. It smells absolutely amazing in the elevator. Ya know, you step into this gingerbread house and its filled with candy and you can tell that it's real because you can touch the walls and you can see that there's real cookies on the walls and for the whole thing to be there, to have the music on and snow falling in the background. And when the doors close you have like kind of a moment of being transported into somewhere else.
THE GINGERBREAD EXPRESS
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