Dear Friends and Culinary Enthusiasts,
Fall has arrived! Here in Oak Park, we have been relishing the last days of Indian Summer as green leaves change to the fiery colors of an autumn sunset. Later this month, we celebrate the truly American feast of Thanksgiving and would like to extend warm wishes to you and your family. In this fall newsletter, we present highlights from the IBIE baking show including photos from the Callebaut Chocolate Masters, work from U.K based Shirley Sweeney and a peek at our new location.
Technical Difficulties-our apologies
Recently, you may have tried to call us only to hear a recorded message. We also received reports that our online store was offering only error messages. The culprits are our DNS servers. We sincerely apologize for any trouble this may have caused you. Much to our relief, our phones are working again. Unfortunately, we are still experiencing glitches with our on-line store. If you have any trouble, please call (708) 660-9707 or email us. We are personally available to address your needs as our tech team figures out how to resolve the problem.
The IBIE-International Baking Industry Exposition brought a lot of interested professionals to Las Vegas. Being one the world's largest expositions for the baking industry, it gathered fantastical machines and technology as well as hosting several competitions, the Callebaut World Chocolate Masters-North American, the Louis Lesaffre Bakery World Cup and the Pillsbury Bakers Plus-Creative Decorating. The enormous halls offered something for everyone. Come see for yourself - Pastry Postcards.
Derby College in the U.K. has officially opened their £48 million vocational school, the Derby College Roundhouse. For the opening celebrations, Shirley Sweeney created a striking three-tiered cake complete with chocolate bolts, wheels and I-beam. Princess Anne toured the facility and seemed delighted, especially chatting with Shirley and cutting the cake. Please visit our Latest page for more photos and the full story.
One of the projects that has kept us very busy is moving into The Chicago School of Mold Making's new location. A short train ride from downtown Chicago, 46 Lake Street serves as our new offices, classroom and all round creative center. With spaces for learning, developing ideas and socializing, we hope to provide an oasis for culinary innovation.
Although we still have a few improvements to make inside, we look forward to offering classes starting March 2011. Please check our Latest page for additional news about class schedules and upcoming events.
Many thanks and all the best,
Michael Joy & Beatrice Schneider
p.s. Just a reminder, our Latest page contains all past Showcases, Pastry Postcards and Newsletters (in case you missed one or need to find something).