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Dear Friends and Culinary Enthusiasts,

Now that we've had our first dusting of snow, all the elves here at the Chicago School of Mold Making are working at a fevered pace. It's time we share some of this year's Holiday goodies with new objects of desire, sales, custom project, and the latest events.
We hope you enjoy!  

Objects of Desire

Check out our new products; new Showstoppers designs, Mini Spheres, and a Caramel Mold. We’ve been busy making molds for you!

New Showstopperâ„¢ designs!


Designed and produced by Stéphane Tréand MOF and the Chicago School of Mold Making, these Showstoppers-Couples, Bouquet, and Violin are ideal to produce amenities, centerpieces, cake toppers or small showpieces. Sized to fit on a HALF sheet pan, these silicone mats have multiple cavities to provide professional chefs with a variety of shapes to quickly cast sugar or chocolate and construct their own pastry creations. 

To order yours, visit ChicagoMoldSchool.com/Showstoppers

Mini Sphere Mold 

Our new Pop-Up Sphere Mold .25" (6.35 mm) is ideal for little flavored ice or gelatin beads. Our food-contact safe silicone mold makes 330 little .25" spheres at a time.
To order yours, visit http://store.chicagomoldschool.com/ product_p/PopUp.25.htm

Caramel molds


Make perfect caramel squares without the rounded bevel you get when cutting with a knife. Our unique peel-away design won't distort soft caramel while allowing you to cast 35 square "bites" at a time. 

To order yours, visit http://store.chicagomoldschool.com/
product_p/CB01.htm

Winter Promotion  

Pastry Postcards - Rimini, Gelato World Cup
Winter in Chicago is a great time to make room for new products in production. Please take advantage of 40% savings on select leaf molds. This offer is only good while supplies last, so hurry before they’re gone! 

Get yours now!

Pastry Showcase   

Sugar Timeline Showpiece by Peter Gyorgyicsek
Luis Robledo Richards' Showpiece
World Chocolate Masters, Paris 


Luis Robledo Richards, Pastry Chef and Chocolatier, came to us earlier in the year to help design and create what became his award-winning chocolate showpiece at the World Chocolate Masters, in Paris. Representing Mexico, Chef Luis' chocolate showpiece showcased his interpretation of the theme "Architecture of Taste". His efforts earned him the Social Media Award for most voted showpiece!
For more on the story click here!

Pastry Postcard-World Chocolate Masters 

The romantic city of Paris sets the stage for the feast of chocolate that is the World Chocolate Masters. Organized by Cacao Barry, Callebaut and Carma, the three day event truly brings world class talent together, producing spectacular work. Our Creative Director, Beatrice Schneider caught the action of the event competition’s theme: “The Architecture of Taste”.  Featured in this edition of Pastry Postcards; a touch of Paris, behind the scenes and on the stage as constants from 18 countries build their Chocolate Showpieces... Enjoy!

Also offering the 2013 WCM Extended Mix, all the regular shots plus a whole lot more...

Newsflash - CRPC Wins an Emmy

Congratulations to Chefs Jimmy & Julie MacMillan, and Nicholas DeGrazia & Daniel Kullman, for taking home their second Emmy for the Chicago Restaurant Pastry Competition- this time for Season Two!!

Shot at our Chicago Mold School facility, four of the nation's top pastry chefs; Philip Speer, Melissa Coppel, Chris Ford, and Thomas Raquel, show their pastry skills as Judges Curtis Duffy, Della Gosset and Dana Cree select the best. Catch up on all of the award-winning webisodes, while anticipating Season Three in January. 
As our productive elves need time off, we will not be shipping online orders between December 21st - January 2rd. Orders will be shipped after January 2, 2014.
(Last minute orders are welcome before 21st.)
Thank you for joining us! Wishing you cheerfulness, joy and magical memories this festive season. From your friends at the Chicago School of Mold Making, 

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

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