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Dear Friends and Culinary Enthusiasts,

The New Year has brought a flurry of activity. With our cold weather here in Chicago, we are happy to keep busy indoors! January has already brought sweeping changes; with new products for entremets production, a new ‘custom mold’ web page that is sure to give you good ideas! Be sure to visit our new web feature the ‘Latest’ which highlights our monthly Showcase, our green initiative and Pastry Postcard from the Coupe du Monde in Lyons France from last January. 

Wishing you a productive winter,

Beatrice Schneider & Michael Joy

Michael is behind the camera this month.

Objects of Desire

To help lighten your work load, we have created a new product with Chef Fred Monti. This new type of mold, called an EntreMat was initially developed for his run at the gold in the National Pastry Team Championships. Please take a moment to see award winning pastry chef Fred Monti demonstrate how to use an EntreMat and acrylic push-push to create a world-class entremets. We think you will agree, these handy tools will save you a lot of time! 

Custom Molds

Have a look at our new Custom Mold web feature to learn more about our custom services. We have updated it to include more pictures of unique custom silicone molds and production molds. We have also included information about our Sculpting/Model Making services. Let us help transform your ideas from concept to reality. Don't fret if you can't draw or have yet to finalize your idea. Our artists can work with your rough sketches, reference material or photographs to create what you need. 

Additionally, we offer a new service for personalization: custom acrylic stencils. These laser cut stencils are perfect for dusting sugar or airbrushing delicate designs onto your food surface. 

For more information, Contact us at 708-660-9707 or by e-mail: 


Now we have another reason for you to visit more often! Check out our new interactive page with all the Latest information as well as our Showcase of the month. Would you like to comment? Please do! The more we know what you like (or don’t) the more we can improve. Want to look up something featured in a previous newsletter? The Latest is the place to go! 


Pastry Chef Vincent Pilon created this showpiece for a corporate event at his hotel, the Mandalay Bay in Las Vegas. In Vincent’s hands, this prototype mold was put to good use! The geometric construction contrasts beautifully with the fantasy flower. 

Call for Submissions
Using our molds and proud of your work? Our monthly Showcase promotes talented chefs and unique projects. Please send Beatrice (our creative director), high-quality photos with a short description of the project or event. Photos of both sweet and savory work are welcome.  

 We mean Green

We believe people are capable of much more elegant environmental solutions than the ones we've settled for in the past. As a small manufacturer, we support the 'cradle to cradle' philosophy. We stand behind our products and their quality. We use high quality platinum-cured silicone that offers years of enjoyable casting. However, if you damage your mold and would like to replace it, we offer a trade-in discount for a replacement. Please view our Replacement Program for details. Your exchanged molds will be shredded and recycled! 
Please consider our alternative before adding to landfill.
Share the Resources
If you have sources for environmentally friendly products and service (such as food packaging or plastic serving dishes/cups) please send us the information to publish. For Eco food packaging visit    

Pastry Postcard

2009 Coupe du Monde, Lyon France
Set near the historic city of Lyon, attending the 2009 World Pastry Cup was a trip well worth taking. With so much to experience, the Coupe du Monde is the pastry highlight of the well organized SIRHA salon. Three person teams from over 22 countries competed fiercely to produce extraordinary results. Don't just take my word for it, judge for yourselves!

Check out more photos on the Coupe du Monde website. Time to plan your trip... 

 Next Postcard: National Pastry Forum 2009 Arizona

Featured links-sign up for classes 

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.

PreGel's 5-Star Chef Series is well on its way. Don’t miss their Seminars. 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. 

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 professional are welcome to sign up for our e-mail Newsletters & Pastry Postcard. 

Until next time, stay inspired!

FYI- better shipping  
The United State Postal Service has recently changed their rates, resulting in occasional glitches in our on-line store. If you notice a shipping charge that seems high, please re-check your options then send us an email. We will verify if it is the right shipping method for you.

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