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
Chicago Restaurant Pastry Chef Competition,
On 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.)
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 www.lartduchocolatier.com
for details. The deadline for registration is December 5th, 2011
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'
We are proud sponsors of the Barry Callebaut Chocolate Academy
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