Chef Fritz Gitschner - Bocuse d'Or

One of our early savory adopters was Chef Fritz Gitschner at the time he was at the Houston Country Club. As per his specifications, we at Chicago Culinary FX created a silicone mold in the shape of a large bullet. His ‘bullet’ shaped lobster timbale was quickly shaped in a steam bath producing results that were identical from serving to serving. The first dish Gitschner presented to the judges was roasted monk fish tail with three garnishes — cauliflower flan, lobster timbale and choucroute of savoy cabbage. Chef Gitschner placed 9th out of 24 teams at the 2005 Bocuse d’Or. We look forward to seeing what the future holds for such a great chef!

Steaming in Silicone Molds

Plating

Before Cooking

Steaming in Molds

Final Presentation

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