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Chicago School of Mold Making-Newsletter Summer 09
Greetings chefs and culinary enthusiasts,

We would like to thank all of you for being our friends and customers. Over the years, we have been on many adventures and are grateful for all the creative culinary art you have shared with us. To show our appreciation, we are adding an email feature called Pastry Postcard to share the latest fun.

These digital postcards will contain links to the best photographs we have taken at events around the world. Upcoming postcards will include pictures from the Dubai GulFood show, the Coupe du Monde in Lyon France, and the Culinary Olympics in Germany, as well as events in the United States. Look for them in your email box.

Another way we want to thank you for your support is to offer special discounts that will only be available through our quarterly newsletter. We will list information on product sales and first-come, first-serve deeply discounted Mold-Madness items. These discounted items will be available only by phone orders. We want to hear from you!

Now… onto the newsletter.

   Beatrice Schneider & Michael Joy


Objects of Desire
Artisan Pasty-Silicone Molds New Pastry Book
In case you haven’t already seen it, we have published a new book, Artisan Pastry-Silicone Molds. It is a 280-page mix of mold making and food casting demonstrations, unique silicone products and a 100-page gallery of culinary art created by more than 30 pastry chefs from around the world. It is being sold at the special price of $25, which includes domestic shipping (add $15 for international shipping).

New Products Swirl Bases, Jetty Presses, Flavor Drops, GeoMats and more. We’ve been busy making molds for you!

Smart Shopping
Please visit our new on-line store to see the newest product listings. The new store has many improvements, including features allowing you to view close up and detailed pictures of all our products. It also has improved shipping features providing accurate and affordable shipping costs and options for our international customers. Take advantage of the strong Euro!

On-line Inspiration
Chefs Gallery at the Chicago School of Mold Making New Chef’s Gallery
Check out over 120 photos of pastry sculptures created by talented chefs of all levels. (We’re out to democratize creative expression!)

Summer Promotion

Showpeels (June 1 – July 31)
When you buy two Showpeels, you can select one Oceana Showpeel (item ST013 through ST031) for free. That’s a $55.00 value!
Ordering on-line: order two Showpeels through our on-line store, then follow up with a separate email with your free item selection within 24 hours to ensure shipment together with your paid order.

Mold Madness - Spontaneous Discount
Our largest botanical mold (Bot112), the 18” Jungle Rhubarb, is on sale. This amazing leaf mold normally sells for $250.00. The first ten people to call in an order, your price will be $150.00 plus UPS shipping. After that, the sale disappears!   

Upcoming Event Amoretti World Pastry Forum & National Championship 2009
 July 1-5 World Pastry Forum & Championship 2009 in Scottsdale, Az
If you have been to the Forum in Arizona before, you know what a unique experience it can be. The Marriott Desert Ridge is a fantastic property where magnificent warm desert evenings can be spent by the swimming pool under the stars. During the day, enjoy the forum in air-conditioned comfort. (Actually, bring a sweater, the competition area gets cold.) In fact, most everyone will stay at the property, providing a great opportunity to spend time with old friends and to meet new ones among the sponsors, instructors and competition chefs.

This year, Carymax has arranged a fantastic line-up of instructors, including: Albert Adrià, Stephen Durfee, Dimitri Fayard, Ciril Hitz, Laurent Le Daniel, Colette Peters, Vincent Pilon & Anil Rohira, Alain Roby, Biagio Settepani, Rudolph Van Veen & Robert van Beckhoven, Stéphane Tréand, Jean Michel Perruchon, Nicholas Lodge and Bronwen Weber. For more info

Pastry Post Card
World Pastry Team Championship
Nashville August 08

After a week of great classes at the Pastry Forum, the big guns come in to compete for the title of World Pastry Team Champions. With every competition, the work is more captivating than the previous one, and leaves us wondering; how can they top that? Yet consistently, the competing chefs out-do themselves. Just amazing.

Featured links   Barry-Callebaut Classes

Many of you already know about And if you don’t, you should. Pastry Chef Paul Bodrogi has put a lot of time into building this web site for pastry chefs. It features revealing interviews and lots of photographs from culinary competitions. Bookmark this one for sure!

Here is another good reason to visit Chicago. In addition to being a fantastic city, Barry-Callebaut has opened a new state of the art Chocolate Academy in downtown Chicago. The academy offers a variety of classes year-round taught by Callebaut’s corporate chef Jerome Landrieau as well as other notable visiting chefs from around the world. You should definitely be on their mailing list !

Watch your mailbox for the next  Pastry Post Card.

Our mailing address is:
10301 W Roosevelt Rd
Westchester, IL 60154-2575

Copyright (C) 2009 CSMMCA All rights reserved.

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