Email not displaying correctly? View this email in your browser

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.)

Please enjoy our Catalogs, now in e-book format

Feel free to share with your overseas friends!

Read our Artisan Pastry-
Silicone Mold Book

Read our new mini book

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
708-660-9707
Facebook
Facebook
Pinterest
Pinterest
YouTube
YouTube
Flickr
Flickr
Copyright © 2015 Chicago Culinary FX, All rights reserved.


Update to only Newsletters (5x per year)   unsubscribe from this list