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Chicago School of Mold Making-Newsletter Summer 09
Dear Friends and Culinary Enthusiasts,

With Thanksgiving just around the corner, we would like to send our heartfelt thanks to each and everyone of you; thank you for being our friends, customers and for making this a good year.

Looking to the coming months, we are excited to be sharing savory creations by very innovative chefs. We offer a glimpse in this month’s Pastry Postcards ‘Orlando ACF’ as we feature Pastry Chefs David Ramirez and Jim Mullaney’s handy work at a recent convention. It’s inspiring to see how well their creative ideas translate into both pastry and savory.

On that note, we have heard from many of you who are already sharing our Pastry Postcards with colleagues and students. In case you have missed previous postcards, we have archived them on our web site so you view them any time you wish. We can't wait to share upcoming postcards which include pictures from new casting competitions and the Amorettit National Pastry Championship, as well as the Coupe du Monde in Lyon, France.

Founders Beatrice Schneider and Michael JoyThere are many wonderful things in the works. Please stay in touch!
Now… onto the newsletter.

Beatrice Schneider & Michael Joy

Objects of Desire

We proudly present a collection of New Products (toys) to help lighten your workload! Check out the champagne bottle mold, giant sphere molds 5.75" & 8" diameter, a brand new type of casting mat called a JumbleMat (available in circles, squares and ovals) and our new FlapJack press molds. Additionally, Stéphane Tréand designed new coral center structures (in two sizes). They are perfect compliments to your Oceana themed Showpeels. Get your Christmas shopping list ready!

new molds

Smart Shopping
Be sure to use all of the features in our re-designed on-line store. When looking at a product, the photo magnifier helps get a closer look and to see how chefs have used a particular mold, just click on the button.

Even with improvements, computerized ordering can have occasional glitches. If you notice a shipping charge that seems high, please send us an email. We will verify if it is the right shipping method for you.

If your purchasing department requires vendor terms, we have distributors who can accommodate them. Additionally, we would like to welcome Club Harie who now distributes in Japan. Be sure to see their fantastic website.

Show & Tell

Calling for Submissions
Using our molds and proud of your work? We are always looking to promote talented chefs and smart projects. Send your story and high-resolution photos to Beatrice our creative director. Both sweet and savory projects are welcome. Get that camera clicking!

Pastry Chef Arthur Tuytel created this showpiece for a chocolate class he taught at his pastry shop in the Netherlands. Be sure to look for more terrific work from the Dutch Team in an upcoming Pastry Postcard 'Coup du Monde.'

Pastry Postcards

Orlando ACF
The city has a magic all its own. So when we were invited to participate in the AFC Convention in Florida, a whole new world unfolded. Pastry Chefs David Ramirez and Jim Mullaney, our valiant ambassadors, provided both pastry and savory castings. Starting at the Rosen Shingle Creek Resort...


In the News
Executive Pastry Chef Heather Hurlbert was awarded ACF's 2009 Pastry Chef of the Year. She also competed in our Sugar Art Casting Challenge, which will be featured in an upcoming Pastry Postcards. Congratulations Heather!

Featured links

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.

Be sure to acquaint yourself with PreGel's 5-Star Chef Series Seminars and Schedules. Classes with top talent are happening every month. 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. Be sure to sign up for their mailing list!

Fun Blogs
Pastry Chefs of Alberta Unite! A small enough group in which to make a difference, with commitment and passion to make it happen. Join Andreas Schwartzer’s Calgary based Pastry Chef Guild.

For great presentation and flavor combinations (incorporating traditionally savory ingredients in desserts) have a look at Jimmy MacMillian's work.

Watch your inbox for the next Pastry Postcard-Casting Challenge.

Do you like what we're doing and want to share? Please recommend us to your friends so they can sign up for our e-mail Newsletters & Pastry Postcard too.

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