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2014 Autumn Newsletter

Dear Chefs and Culinary Enthusiasts,


As the temperatures begin to drop, we still take great pleasure in our happy summer memories. Along with everyone else, we are back at work and happy to share our latest news. We have some really remarkable new "toys" to keep the art of pastry fun for students and professionals alike, our educators pass on some tips and we proudly present highlights of Pastry Live. As an inviting pile of colorful leaves, let's dive into the newsletter!

Objects of Desire

Cake Linerâ„¢ Sets
Our new Cake Liners are really making an impression. These cakes were made using our Pattern Cake Linersâ„¢ collection.
Seasons Cake Linersâ„¢
To add to the variety, we proudly introduce our Seasons Cake Liners! This collection celebrates the changing times of the year with plenty of opportunities to gather and have fun. Designed to fit into a 8" (20 cm) cake ring, these beautifully embossed silicone mats add texture to your mousse, buttercream and fondant.

Find your favorite Cake Linerâ„¢, Cake Topâ„¢ or splurge on a Set at Cake Decor

 
New Video

To add to the festivities of the Cake Decor release, please enjoy Casting with Cake Liners, featuring our Fireworks Cake Set.
New Pastry ShowKitsâ„¢

We are really excited about our new Pastry ShowKitsâ„¢. About the size of a quarter sheet pan, these silicone mats provide multiple cavities that can be cast in either sugar or chocolate. The resulting variety of shapes can quickly be assembled to produce striking amenities, centerpieces or small showpieces. Designed with an Asian flare, you can combine the kits for even more casting possibilities...

For how-to instructions and to find your favorite, visit Pastry ShowKitâ„¢

...And for all the pastry students heading back to class, we created these mini palm-sized versions for $35.00. Now everyone can cast and create!

For more information, please visit Pastry Showkits.

Educator's Resources

Some of our more creative chef educators have contacted us with interesting uses of our resources, please check them out below.

Caralyn House

Baking and Pastry Arts Instructor
Wake Tech Community College

Jessica Bartl

Baking and Pastry Instructor
The International Culinary Schools
at The Art Institutes Minneapolis
"Before they were creating their own sugar showpieces, we asked the Confection Artistry class to look through Pastry Postcards as a scavenger hunt. We were most successful when we asked them to go through the online catalog photos and pick three showpieces that they liked and describe why. As we start showpiece work in about 2-3 weeks, this helped them get some ideas in their heads. Several of the students said it really inspired them and got their wheels turning. I am excited to finish up candies and move into the showpiece work!"
"The Advanced Patisserie and Display Cakes class is required to watch the CRPC competition. They have to write a review of one season, relating a minimum of three points of new or interesting information gained from watching. Most students watch all three seasons, we discuss the episodes in class too. It's a lot of fun!"
 
We hope you find these suggestions useful, and invite you to use our online resources to add to your class syllabus.

Pastry Live 2014 Highlights

In a grand new facility, with more attendees, competitors and sponsors, Pastry Live was beautifully orchestrated with stellar competitions and inspirational seminars. And the work presented...excellent! You could feel the excitement and sense of community as we welcomed more international talent and guests. We can't wait until next year as we hope to welcome chefs from all over the world to Pastry Live 2015.

Celebrate the winners, come see the photos
visit PastryLive.com
Artisan Pastry Mini-Catalogâ„¢

Our mini-catalog featuring our newest products and services is also available. You can download it here or order it as part of the Book Bundle, along with our classic Art Book and the Pastry Live Magazine.
Thank you for joining us

We are always glad to hear from you. If you like what we're doing, please share us with your friends; passionate professionals are welcome to sign up for our e-mail Newsletters & Pastry Postcards. Thank you for your business and kind correspondence.
From our place to yours,
Happy Autumn!

Beatrice Schneider & Michael Joy 
The Chicago School of Mold Making
46 Lake Street, Oak Park, IL 60302
708-660-9707
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