Dear Friends and Culinary Enthusiasts,
Get ready for Summer, it's time to play! As everyone knows, playing promotes problem solving. We enjoy providing tools and ideas that bring pleasure to your work.
Below, we present two step-by-step articles featuring Pastry Chef Stéphane Tréand MOF.
If you haven't been checking our Latest Page, we've posted some great stories lately. Beatrice recently came back from France where she got a taste of the MOF competitions. Pastry Postcards revisits some hands-on classes from last year's World Pastry Forum.
We are taking this opportunity to announce a local pastry plating competition we are hosting at our school this fall.
And for you chefs who would like to make your own molds, there are only three Mold Making Classes left this year. Check the dates...
With so much going on, let's dive in!
Michael Joy & Beatrice Schneider
Support for Objects of Desire
Chefs have embraced the ShowStoppers™ we created with Stéphane Tréand. They are so good, we had to share with you again.
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 really fast! With three different themes (Waves, Flames and Herons) to chose from, casting possibilities have just expanded. Find out more about ShowStoppers™, the radical new tools for casting amazing amenities, centerpieces or showpieces.
Feel free to download the ShowStopper Article and see how they're used.
Some of the best summer memories are made on the beach. To help, we offer a large variety of Oceana ShowPeels just waiting for your chocolate or sugar project with an ocean theme. Download the article that offers great tips on airbrushing chocolate.
For more useful casting tips, visit the Articles page of our website.
Executive pastry chef Vincent Pilon has been very busy lately. Featured in our June Showcase is this dress made out of chocolate. He made for a VIP Party in Vegas...visit the Latest for more details.
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.
For the 2011 MOFs for pastry and chocolate (held in France) we witnessed amazing skill by the contestants. We would like to congratulate the winners and thank the participants for the awe-inspiring work they created. Congratulations to the new MOFs in Pâtisserie-Confiserie, pastry chefs Yann Brys, Thierry Bamas, and William Mabilleau. A few days later Frédéric Hawecker, joined the prestigious Meilleur Ouvrier de France in Chocolate.
All the best and we look forward to enjoying the fruits of their labor. (photos to follow)
Join us for Hands-on classes,
World Pastry Forum Phoenix, Az
These pastry classes were taught by Stéphane Tréand MOF and pastry talent Jean-Marie Auboine. In Chef Tréand's class students had the opportunity to work with the ShowStopper prototypes and Showpeels. Using hand skills, molds and other tricks that Chef Tréand shared with the class, students produced some really great work, Pastry Postcards Hands-on Class 2010.
You can still get in on the action for next month July 3-7, 2011. For more details and to register for classes, visit the World Pastry Forum web site.
Attention Mold Making buffs!
We are only offering three more Introduction To Mold Making Classes this year. The classes are small allowing for a personalized experience and plenty of time to work directly with master mold maker Michael Joy. While we can't compress all of Michael's skill and 20 years experience into three days, you will leave with a solid understanding, invaluable information and all of the molds you made in class.
Date & Time:
June 12 Sunday 9am-5pm
June 13 Monday 9am-5pm
June 14 Tuesday 8am-2pm
July 10 Sunday 9am-5pm
July 11 Monday 9am-5pm
July 12 Tuesday 8am-2pm
August 14 Sunday 9am-5pm
August 15 Monday 9am-5pm
August 16 Tuesday 8am-2pm
$1,150.00 = $800.00 for the three day class, plus $350.00 for the tool kit and silicone material (all of which you take home).
The Chicago School of Mold Making
46 Lake Street, Oak Park, Il 60302
More questions? email Michael Joy directly. For more details and discounted room rates visit ChicagoMoldSchool.com/Classses.html
We look forward to seeing you here.
Community Building Competitions
October 15-17, 2011, we will be hosting the Chicago Restaurant Pastry Competition at the Chicago School of Mold Making. Although a private event, we will take lots of photos to share the chef's work. Organized by Executive Pastry Chef Jimmy MacMillan, the competition promotes local talent and pastry creativity. Five local restaurant chefs will compete in a plated competition for best artistic and culinary work. Visit Events in the Latest section for more details.
Want to look up something featured in a previous newsletter? The Latest is the place to go! (Your comments are welcome.)
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 where they teach enlightening classes with world class talents. 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 professionals 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