Dear Friends and Culinary Enthusiasts,
What bad weather? Although three-feet of snow slowed down the rest of the Chicago, our whole crew still showed up to work. With good reason, as we have been happily busy creating tools including; new silicone mats for making sugar or chocolate displays called ShowStoppers™, Metal Construction Sets, and EntreMats™ to help you improve entremet quality and production.
Also worth a close look is our updated Custom Mold section online. It reads like a bit like a magazine featuring awesome projects with Chefs from all over the world.
More good news is we are offering Mold Making Classes at our new creative center. Additionally, Beatrice has recently returned from the Coup du Monde in Lyon. She has lots a fantastic pictures to share with you in her current edition of Pastry Postcards.
What a great start to the new year, enjoy!
Beatrice Schneider & Michael Joy
Objects of Desire
We are excited to introduce the Metal Construction Set. It is a two-piece silicone set which includes a diamond-patterned plate-mat with bolt-head and a separate mold for the threaded nuts. Your guests will not believe your centerpiece is made out of chocolate (or sugar).
Pastry chef Stéphane Tréand MOF has done it again. After extensive R&D, we have created ShowStoppers™. Each full sheet-pan sized mat has numerous cavities for casting shapes in sugar or chocolate. Fill the mat, let it set, un-mold, and construct your display piece. It's that fast! With three different themes (Waves, Flames and Herons) to chose from, your casting possibilities have just expanded. Find out more about ShowStoppers™, the radical new tools for casting amazing amenities, centerpieces or showpieces.
EntreMats™ are back and have been modified for even greater ease of use. The new mats are deeper, allowing you more range for use with your personal recipes. EntreMats enable you to evenly shape the various layers of an 8" entremets. Used for freezing or baking the entremets layers, they were initially developed for pastry chef Fred Monti's run at the National Pastry Team Championships, for which his team won the gold. Please take a look at how EntreMats are used in chef Monti's EntreMat Demo to create a world-class entremets. We think you will agree, these handy tools will save you a lot of time!
Inventive chefs with great ideas really love this service. We have updated our Custom Mold section to feature a few new custom projects completed for pastry chefs Jean-Marie Auboine, Rudolph van Veen, Bill Foltz, Dean Gibson, Flavio Frederico and David Ramirez. (To enjoy the full features please set your browser to allow ActiveX script. Some features may require patience, the results are worth it.) Let us help you transform your ideas from concept to reality. Don't fret if you can't draw or have yet to finalize your idea. Our artists can work with your rough sketches, reference material or photographs to create what you need. Visit our Sculpting/Model Making for more information.
Would custom acrylic or acetate stencils help for personalizing your projects? We offer these laser cut stencils, perfect for dusting sugar or airbrushing delicate designs onto your food surface.
For more information, Contact us at 708-660-9707 or by e-mail: Joy@chicagomoldschool.com
Mold Making Classes
That's right, with remodeling complete, we are opening the creative center for introduction to mold making classes. Held at our new Oak Park location, for $800 plus $350 for supplies (tool kit and silicone), we are offering a three-day mold-making workshop that start every second Sunday of the month.
Check your schedule, we look forward to seeing you here. For more information and updates check our website or email Michael Joy directly.
We post all our Latest information as well as our Showcase of the month for your quick perusal. Want to look up something featured in a previous newsletter? The Latest is the place to go! (Your comments are welcome.)
Romain Renard created this chocolate showpiece a few years ago and it is still a classic. In the eyes of pastry chef and happy guests, it is simply elegant!
Call for Submissions
Using our molds and proud of your work? Our monthly Showcase promotes talented chefs and unique projects. Please send Beatrice, high-quality photos with a short description of the project or event. Photos of both sweet and savory work are welcome.
Coupe du Monde de la Patisserie 2011
(World Cup Pastry)
The trip back to Lyon for the Coupe du Monde was even better then our first. The lovely historic city, great dining with chefs from around the world... and we haven't even mentioned the main event, the Coupe du Monde de la Patisserie! Three person teams from over 19 countries competed fiercely for two days to produce extraordinary results. With too many photos to show, we have selected some of the best in the Pastry Postcards Showpiece highlights...enjoy!
Check out more photos on the Coupe du Monde website. Plenty of time to plan your 2013 trip...
Featured links-sign up for classes
We are proud sponsors of the Barry Callebaut Chocolate Academy in Chicago and in Canada as well as the PreGel Training Center in North Carolina.
And, if you are going to visit Chicago, be sure to make arrangements to see Barry-Callebaut's state-of-the-art Chocolate Academy. Better yet, sign up for one of their amazing classes taught year-round by Callebaut’s corporate chef Jerome Landrieau as well as other notable visiting chefs from around the world.
Thank you for joining us
Let us know what you think, Michael and I are always glad to hear from you. If you like what we're doing, please share us with your friends; passionate professional are welcome to sign up for our e-mail Newsletters & Pastry Postcards.
Until next time, stay inspired!
Beatrice Schneider & Michael Joy
ChicagoSchool of Mold Making
46 Lake Street, Oak Park, IL 60302