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How does a trade thrive? By fostering innovation and excellence. Dutch pastry chefs organized a Master Pastry Competition that would award its winners the highest designation as the country's top craftsmen.
Having already been awarded the highest qualification in his field, certified Master Chef Rudolph van Veen welcomed the chance to participate. A thoroughly innovative man, Chef Rudolph continuously strives to push his work to the next level. Taking his master title very seriously, he demanded nothing less for this competition. Well prepared with good ideas, he came to The Chicago School of Mold Making to work with Michael Joy and Beatrice Schneider to realize his vision for the Showpiece.
After a several days of productive brainstorming, the pieces came together. Inspiration struck in the form of Lady Gaga, the pop sensation known for her award winning songs, outlandish fashions and haunting music videos. Chef Rudolph felt that the extravagant way Lady Gaga personifies the word 'show' makes her the ultimate showpiece. Rudolph, Michael and Beatrice quickly went to work. Photos were collaged, poses were struck and pencils flew as the drawings came together. With a solid plan, Chef Rudolph returned home to finalize the rest of his Masterpatissiers program while the crew at the Chicago School of Mold Making sprang into action to help realize his vision.
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The next step involved sculpting a maquette (a small sculpture) to give form and dimension to the concept. Though only 12 inches tall, the little sculpture (on left) was the first version for the four foot tall body-base that would later be cast in 220 pounds of chocolate!
After the maquette was approved, work on the actual sculpture began. The sculptors worked feverishly. The armature of the sculpture was made of wire and pipe. Bit by bit, clay was added and the figure came to life. Once in the hands of Michael Joy, serious mold making took place. Michael split the figure into several pieces for ease of molding, shipping, and casting. Each piece was made into a separate two-part mold with several coats of silicone, and a hard encasement (to help hold its shape). After many long nights, the molds were ready to ship. Carefully boxed, they made their way to Holland. That's where things got really exciting…
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Upon arrival, Chef Rudolph van Veen gave the molds a warm welcome, with melted chocolate! As the main mold for the body was over 175lbs(80kg), pastry chef Jeroen Goossens came in to assist with the casting of 220lbs(100kg) of white chocolate.
With much attention to curves and contours, Chef Rudolph reverently airbrushed the massive casting. Following the face, hands and other details received the same attention. The white chocolate Lady Gaga began to look life-like, down to her tattoos!
After carefully transporting the chocolate showpiece to the exam's location, Chef Rudolph made her hair and other accessories out of sugar. The finished showpiece utilize elements inspired by Lady Gaga's clothing and videos, capturing her modern appeal.
Amazing work Chef Rudolph van Veen!
(Although Chef Rudolph's final dishes were not part of our meeting, they looked so fantastic, we had to show them. Please follow the arrow and enjoy!)
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Being a cooking pastry chef and a pastry-making Master chef, Chef Rudolph van Veen's entry was daring and pushed the boundaries of what traditionalist would call 'pastry'.
In our ever-evolving culinary environment, have we not already seen the artistry and skills of pastry chefs being utilized more in savory kitchens? It seems both prudent and exciting to promote a diverse skills set for the modern pastry chef.
Chef Rudolph's buffet was truly something to behold. With the Lady Gaga showpiece, a chocolate painting, warm-sweet goat cheesecake, 24 Carrot Cake, Rudolph Kugeln, San Sebastian's warm Apple Pizzas, Honolulu Rolls, Crunchy tuna and a dessert salad, the judges were confronted by a sensory cornucopia!
Chef Rudolph went on to be awarded the title of Masterpatissiers. Congratulations! May the work of master chefs inspire personal and collective development for everyone in the pastry field.
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