Email not displaying correctly? View it in your browser.
Dear Friends and Culinary Enthusiasts,
Founders Beatrice Schneider & Michael Joy in outdoor kitchenAs the colorful leaves of Indian Summer dance in the streets of Oak Park, we welcome the change of season.

We are excited to share our new line of sphere molds and some exciting culinary features including; a News Flash of World Chocolate Masters, a taste of the Chicago Restaurant Pastry Competition, and a TV snippet of Chef Jose Andres having fun with some custom molds, so let's get started!

Objects of Desire
At last, our new two-part silicone sphere molds are ready for you. There are several sizes available including; 1/2˝ (13mm) with 134 cavities, 3/4˝ (19mm) with 82 cavities, 1˝ (23 mm) with 54 cavities, 1.25˝ (32 mm) with 32 cavities and 1.5˝ (38 mm) with 28 cavities. They have enough cavities for cost-effective production. Feel free to download the article with Jimmy MacMillan that presents fresh ideas and casting tips.

(Shown here: a coconut-cream layered cake with molded pearls by Pastry Chef Jimmy MacMillan, JMPurePastry
Photo: Anthony Tahlier)

News Flash

Congratulations to Frank Haasnoot, the Barry-Callebaut World Chocolate Master 2011. Yoshiaki Uezaki of Japan took 2nd place and Palle Sorenson of Denmark took 3rd place. To all our friends in the Netherlands, especially Frank, heartfelt jubilation. The World Chocolate Master was held in Paris October 19-21, 2011. For more information and photos please visit our Latest page.
Pastry Postcard
Chicago Restaurant Pastry Chef Competition,
Chicago Restaurant Pastry Chefs Plating CompetitionOn October 15-17, 2011, we hosted the Chicago Restaurant Pastry Chef Competition here at the Chicago School of Mold Making. Although a private event, we took plenty of photos to share the chef's work. Organized by Executive Pastry Chef Jimmy MacMillan, the competition promotes local talent and pastry creativity. Four local restaurant chefs competed in a plated dessert competition for best artistic and culinary work. Camera crews recorded the event and webisodes will be broadcast shortly. In the meantime, visit our Flickr page for more info and photos. (See So-Good magazine writer Lisa Shames perspective on the event. Click on the image to the right.)

Watch for

Pastry Live Weekend, Atlanta GA
Soon, we will feature many of the great photos with stories of the demos, competitions and ideas shared at this year's Pastry Live weekend. With Stéphane Tréand MOF, Jean-Marie Auboine, Susan Notter to name a few, amazing things happened! Stay tuned...

Calling for Entries
Our friends at Cacao Barry are calling for skilled professionals who may be interested in a joining a new chocolate competition. Please visit for details. The deadline for registration is December 5th, 2011.

Featured links
Who doesn't enjoy a good time? Recently honored with the James Beard Award for Outstanding Chef, Chef Jose Andres plays with Conan O'Brien in the studio. (At about 5:20 minutes into the clip) Chef pulls out a great molded dessert idea 'Buddha taking a bath' enjoy!

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.

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.

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
Chicago School of Mold Making
46 Lake Street, Oak Park, IL 60302

You are receiving this Newsletter because you signed up with The Chicago School of Mold Making.

Unsubscribe <<Email Address>> from this list | Forward to a friend | Update your profile

Our mailing address is:

Chicago Culinary FX
10301 Roosevelt Rd.
Westchester, IL 60154

Add us to your address book

Copyright (C) 2011 Chicago Culinary FX All rights reserved.

Share this newsletter: