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Chef Showcase

April 30, 2015

Spring's in full swing!

Pastry Chef Evan Sheridan recently shared with us a plated dessert that elegantly celebrates spring. Featured on the menu of the Umstead Hotel and Spa this season, his Videri Chocolate Cremeux is modern with a traditional twist, adding Coffee Custard, Violet Dew Drops, Dehydrated Mousse, and Violet Gelato. Beautiful and delicious work Chef Evan, can't wait to see more!

Chef Sheridan uses our 1.25" and 1.5" sphere molds to give shape to the custard and the Cremeux.
(Available in two quantities.)

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Read our Artisan Pastry-
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We can't wait to see what you create.
Please send us your pictures to be featured
in future Chef Showcases!

From our place to yours,
Happy Casting!

Beatrice Schneider & Michael Joy
The Chicago School of Mold Making
46 Lake Street, Oak Park, IL 60302
Copyright © 2015 Chicago Culinary FX, All rights reserved.

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