Dear Friends and Culinary Enthusiasts,
2nd Episode of the Chicago Restaurant Pastry Competition!
They just keep getting better!
In this webisode, our contestants; Meg Galus of NoMI Kitchen, Greg Mosko of North Pond, Jove Hubbard of The James Hotel and Sarah Kosikowski of Sixteen at Trump Tower must use the mystery box to prepare their Amuse (one-bite taster). With limited time and over 20 ingredients and tools to choose from, tensions run high.
Watch the video at YouTube for the second of three webisodes (or click on the image).
Your comments are welcome, help spread the word!
For more details of the story, please visit our media partners in Italy
(click on the image ->)
Objects of Desire
The contestants, pastry chefs Meg Galus, Greg Mosko, Jove Hubbard and Sarah Kosikowski had the opportunity to work with our new 1/2" sphere mold as part of their 'mystery box'. If you watched the episode you have seen how spheres can enhance a bite sized portion.
You too can work with the same silicone sphere molds
. 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. Find the spheres that make your life easier!
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