Dear Friends and Culinary Enthusiasts,
Happy Thanksgiving! We would like to send our heartfelt thanks to each and every one of you. Thank you for reaching out, being our customers and for making this a good year.
In this newsletter you'll find a cornucopia of delights; our newest molds, classic techniques, and see some work from the best chefs in the field.
As many of you know, the pastry field has embraced our food contact safe silicone molds for shaping chocolate, sugar and many other pastry delights. On the savory side, only a few very innovative chefs have worked with our silicone molds to give shape to their edible creations such as shaping crackers, steamed seafood, mousses and more.
Through our travels, we see culinary work that must be shared. Below is a link to photos from the IKA Culinary Olympics in Erfurt, Germany. You are sure to appreciate the remarkable artistry.
We hope this glimpse of savory and pastry possibilities inspire you!
Beatrice Schneider & Michael Joy
One of our early savory adopters was Fritz Gitschner from the Houston Country Club. As per his specifications, his ‘bullet’ shaped salmon mousse seafood was quickly shaped in a steam bath. The results were identical from serving to serving.
A call from Chef Laurent Gras is always welcome. Known for his clever use of ingredients and memorable dishes, we are fortunate to collaborate with Chef Gras when he needs custom molds. The results delight his guest and create an unforgettable dining experience.
Please visit his blog for more details http://l2o.typepad.com/l2o_blog/2009/07/asparagus-the-dish.html
To those of you who first met us at the ACF National convention, we really enjoyed the warm welcome.
We are grateful to Pastry Chef David Ramirez and Jim Mullaney for their handy work at this year’s convention.
Please take a look at their work for our booth and gala evening in our ACF Gallery.
ACF Pastry Chef of the Year
Congratulations to Executive Pastry Chef Heather Hurlbert who was awarded ACF's 2009 Pastry Chef of the Year.
We witnessed Heather's skill and creativity first hand as she competed in our Sugar Art Casting Challenge. The story will be featured in an upcoming Pastry Postcards. If you are interested in our pastry correspondence please sign up here.
IKA Culinary Olympics, Erfurt Germany
Located in the former eastern block, visiting Erfurt is like stepping into history.
It is a fitting location for the Culinary Olympics as the world's best chefs and pastry chefs come to make culinary history. 40 teams were represented in this four-day competition demonstration of expertise and teamwork. We manage to take a few photos of the culinary delights presented...
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 Jumble Mat (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!
Thank you for joining us, we hope you enjoyed yourselves. Please let us know what you like; your comments are appreciated. Until next time, Happy Holidays!