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Chicagomoldschool.com
While it's still cold, grey and wet here in Chicago, we have been productive and have much to share. We have an upcoming mold making class, new products and a feature project worthy of grace. Without further ado... 

 2013 Mold Making Class
Mold Making ClassesWe are happy to announce 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. Eight students (maximum) per class learn a wide variety of technical information and complete their own silicone molds. Learn more and come join us!
New Product
Cast your own eggs! This realistic Egg Mold lets you make 6 castings with the subtle dimpled texture of a real egg. Great for filling or casting solid, this mold is good for seasonal as well as naturalistic castings. 

The new 6 Cavity Egg Mold
Showstopper Redesign
The Showstopper Mats created with Stephane Treand MOF, have been redesigned for more effective handling. If you've been holding out to buy them, it doesn't get better than this.
 
 Wave Showstopper       Flame Showstopper       Heron Showstopper
Wave ShowstopperFlame ShowstopperHeron Showstopper
 


 



Feature Project
On the savory side of innovation, we had the pleasure of developing ice cylinders with Chef Curtis Duffy to create a tuna dish served at his new Chicago restaurant, grace.


Follow this link for photos of the tools and innovation.

 


Pastry Live Call for Entries
Welcome Competitors
for Pastry Live 2013

(August 25-27) Atlanta, Georgia

With five different competitions, it's time you join the action! Visit PastryLive.com to see what's happening.

Ready to apply? Check out the competitions!

 CRPC Season Two Video
The first seasons' webisodes won an Emmy. This season just got better, to watch visit:

http://jmpurepastry.com/VIDEO.html





Special Offer
The newly revamped American Cake Decorating magazine is a fantastic resource for information in all areas of sugar and pastry work—not just cakes! Interviews with pastry chefs, chocolatiers and business owners provide insight into how many different options there are for pastry professionals to build successful careers. Tutorials, reviews and recipes are included in each issue. Take advantage of this special subscription offer—six issues (one-year subscription) for $25, a 40% savings.  

Click here to learn more and subscribe...

News Flash
Team USAJust back from Lyon, France, Beatrice our creative director caught the world's top competition chefs presenting their best at Coupe du Monde de la Pâtisserie.
And the winners are...

and for the savory side at the Bocus d'Or,
the winners are...

Watch for our upcoming Pastry Postcard with more beautiful photos...

Facebook Likes Us!
We're on facebook, come check us out!
Find us on Facebook
 

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. And don't forget to visit our Latest page for the Latest News and monthly Chef Showcases. 
 
Beatrice Schneider & Michael JoyCome learn, be inspired and
make some new friends.
Your old ones are already here!



Beatrice Schneider & Michael Joy
The Chicago School of Mold Making
46 Lake Street, Oak Park, IL 60302
708-660-9707

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