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Chicagomoldschool.com

Dear Friends and Culinary Enthusiasts,

Happy Holidays! It's been another great year as we look back at the exciting events from the last 12 months. First off, congratulations to the Chef MacMillan and his team who produced the Chicago Restaurant Pastry Competition and were awarded an Emmy for their efforts. Watch for the new Chicago Restaurant Pastry Competition episodes coming January 2013...

Beatrice Schneider, Julie and Jimmy MacMillam, Nicolas DeGrazia and Daniel Kullman
Beatrice Schneider Chicago School of Mold Making, Julie and Jimmy MacMillian JMPure Pastry, Nicolas DeGrazia and Daniel Kullman Bitter Jester Creative.

Ready for your Christmas list, our new Objects of Desire! The sphere molds and gear molds are featured in our new 48-page mini-log. We are proud to announce that the AFC National Culinary Team and US Military Team both took home several medals from the Culinary Olympic in Erfurt, Germany. Prepare to salivate over the Olympic food photographs in our latest Pastry Postcard (Photos by Beatrice Schneider). Please, enjoy!


2 inch two-part silicone sphere moldObjects of Desire
At last, our new two-part 2" sphere mold is available! Just like our previous sphere molds, they are good for casting sugar or chocolate for showpiece work. With six cavities, these new molds are ideal for high-yield production of flavor based elements in a restaurant environment. Perfect for plated desserts or ice spheres for high-end beverages!
 

Gear Molds newly designed by CSMM

We have added two new gear molds Action Gear and Watch Gear and have retooled our previous gear molds to make casting and un-molding easier than ever. Now, the gear molds only have narrow ridgesChicago School of Mold Making new Minilog outlining the perimeter of the gear shapes which in turn are raised up on a thin sheet of silicone. The result is a super flexible mold that is easy to use and allows for faster freezing and/or baking times.

Our new mini-catalog is also available. It features our newest products and services. You can download it here or receive your free printed copy with your next order.

2013 Mold Making Class
Mold Making Class -March 11-13, 2013 We are happy to announce that the Chicago School of Mold Making will be offering a Mold Making Class on March 11-13, 2013.

Three day workshops are taught by Michael Joy. Twelve students (maximum) per class learn a wide variety of technical information and complete their own silicone molds. Learn more!

News Flash
Chef Tim Bucci and Pastry Chef Jennifer Kopp put the final touches on their plated dessertJust back from the Culinary Olympics in Erfurt, Germany, we have some beautiful work to share with you.


Chef Tim Bucci and Pastry Chef Jennifer Kopp put the final touches on their plated dessert. Click here for the rest of the story.


The U.S. Army Culinary Arts Team (USACAT) representing our soldiering cooks and chefs: SSG Edmond Perez, SSG Steven Behr, SGT Marc-Paul  Susa, CW4 Russell D. Campbell (Manager), SFC Keith Broome (Captain), SSG Billy Daugette, FS1 Eddie Fuchs, SGT Sarah Deckert, SCPO Derrick Davenport, SFC Motavia Alston, Chef Mike Matarazzo (Coach/Advisor), SSG David Marcelli, FS2 Jason Rohrs, CW3 Charles Talley, PFC Samantha Poe, and SGT Flo Nevins. Click here for more details.

USACAT Military Chefs Team


Pastry Postcard
Culinary Olympics in Erfurt, Germany Culinary Olymics 2012- Pastry Postcards
Between October 6-10, 2012, sixteen-hundred chefs representing 51 countries compete for the Gold, Silver and Bronze in a feast for the senses know as the Culinary Olympics. With so much to see, we edited our 3,000 pictures down to a small few to share a few sweet and savory presentations that took the Gold. Please enjoy them here.

For the scores visit the IKA official page.

Calling for Entries
Pastry Live 2013 Atlanta Georgia Welcome Competitors for Pastry Live 2013
Atlanta, Georgia
With five different competitions, it's time to join the action. Visit Pastry Live Site to see what the buzz is about. Contact Chef Paul Bodrogi to apply.




Featured linksWAC-World Chefs Magazine
Check out the article about the Chicago School of Mold Making in the most recent issue of World Chefs Magazine. It's the official magazine of the World Association of Chefs Societies an organization well worth supporting.




Art of Pastry- Stephane Treand MOFPlan to take some of the best continuing education classes at Stéphane Tréand MOF's Art of Pastry. Classes include Airbrushing and Pastillage Techniques January 7-9, Artistic Chocolate Showpieces January 14-16th, and French Patisserie "Boutique Style" April 8-10, 2013. Classes for food enthusiasts and amateurs are also available.



Call for Submissions
If you are using our molds and proud of your work, please send Beatrice high-quality photos with a short description of the project or event. Our monthly Showcase promotes talented chefs and unique projects. Photos of both sweet and savory work are welcome.


Thank you for joining us
We 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. Thank you for your business and kind correspondence,

from our place to yours, best wishes for this Holiday Season!
Beatrice SchneiderMichael Joy, master mold maker & founder of the Chicago School of Mold Making 
Beatrice Schneider & Michael Joy
708-660-9707
Chicago School of Mold Making
46 Lake Street, Oak Park, IL 60302

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