Dear Friends and Culinary Enthusiasts,
Announcing 2012 Mold Making Class dates
space still available
March 26, Monday- 9am-5pm
March 27, Tuesday- 9am-5pm
March 28, Wednesday- 8am-2pm
May 21, Monday- 9am-5pm
May 22, Tuesday- 9am-5pm
May 23, Wednesday- 8am-2pm
July 9, Monday- 9am-5pm
July 10, Tuesday- 9am-5pm
July 11, Wednesday- 8am-2pm
While we can't compress all of Michael's skill and 20 years experience into three days, you will leave with a solid understanding, invaluable information and all of the molds you make in class. Cost: $1,150.00 = $800.00 for the three day class, plus $350.00 for the tool kit and silicone material (all of which you take home). For more details and discounted room rates visit Classes on our website or call us at 708-660-9707.
For the Love of Chocolate 2012
This year's black tie event raised scholarship funds for The French Pastry School. Taking up the entire first floor of the Merchandise Mart, there was lots to enjoy: Redmoon Theater entertainers creating a surreal atmosphere, Venetian Carnival, Sweet as Sin and much more. The evenings collective highlight, was the fashion show featuring local pastry chefs and their confectionery clad models. Join the party by visiting Pastry Postcards-For the Love of Chocolate 2012 for photos from the event.
2012 L'Art du Chocolatier Challenge Finalists
As sponsors, we are proud to announce the 2012 Chocolatier of the Year Finalists. Out of 37 national submissions, seven finalists have been chosen.
This year's finalists are:
Simon Bregardis, Assistant Executive Pastry Chef, Bellagio Hotel & Resort
Florent Cheveau, Pastry Chef, Jean Philippe Pâtisserie, Las Vegas
Hichem Lahreche, Executive Pastry Chef, Loews Portofino Bay Hotel
Yoshikazu Kizu, Pastry Chef, The Ritz-Carlton Orlando Grande Lakes
Wesley Mayton, Complex Pastry Chef, The Walt Disney World Swan & Dolphin Hotel
Russ Thayer, Assistant Pastry Chef, PreGel America
and Natalie Collins, Assistant Pastry Chef, The Mansion at the MGM Grand
These finalists will compete for the title of National Chocolatier of the Year 2012 weekend of May 4, 2012 at the Barry Callebaut Chocolate Academy in Chicago. (Download the PDF for more info.)
The final episode of the Chicago Restaurant Pastry Competition will be out any day. Until then, catch up on the event and video releases with our media partner Pasticceria Internazionale.
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