Pastry Chef Vincent Pilon created this showpiece for a corporate event at his hotel, the Mandalay Bay in Las Vegas. In Vincent’s hands, this prototype mold was put to good use! The geometric construction contrasts beautifully with the fantasy flower.
Call for Submissions
Using our molds and proud of your work? Our monthly Showcase promotes talented chefs and unique projects. Please send Beatrice (our creative director), high-quality photos with a short description of the project or event. Photos of both sweet and savory work are welcome.
The Winter 2010 Newsletter from the Chicago School of Mold Making. Inside you’ll find:
- Objects of Desire, A new set of molds designed to work together
- Custom Molds
- Launching The Latest
- February Showpiece Showcase-Vincent Pilon
- Pastry Postcard – 2009 Coupe de Monde
- Featured Links
- better shipping
Read the newsletter…
This month the Chicago School Of Mold Making is proud to introduce a new product: EntreMats! The brain child of Chef Frederic Monti & Michael Joy, these casting mats are designed specifically to aid in the Creation of EntreMats. Look in the December issue of Dessert Professional for a feature about these new mats. Here’s an excerpt:
Traditional entremets construction requires that each layer be hand piped or cut to fit and leveled into a metal cake ring. The work requires both skill and time as it is difficult to achieve the desired result: a multi-layered cross section with uniformly level and even layers. Chef Monti’s solution to this problem is a silicone mold that allows each individual layer to be formed into a single, even, round disk that can be placed into a metal cake ring. With this technique, each layer can be quickly stacked in place, allowing an entremets to be built in much less time. A crucial added benefit of this technique is that all layers have the same diameter and thickness…
You can read the full article here or look at the products at the online store here.
Wednesday, December 23, 2009
Pastry Chef Arthur Tuytel created this showpiece for a chocolate class he taught at his pastry shop in the Netherlands. Be sure to look for more terrific work from the Dutch Team in an upcoming Pastry Postcard ‘Coup du Monde.’
Calling for Submissions
Using our molds and proud of your work? We are always looking to promote talented chefs and smart projects. Send your story and high-resolution photos to Beatrice our creative director. Both sweet and savory projects are welcome. Get that camera clicking!
Wednesday, November 25, 2009
The Savory Side – a special supplement for all the savory chefs out there. Inside you’ll find:
- Bocuse d’Or – working with Chef Fritz Gitschner
- L2O – A call from Chef Laurent Gras is always welcome
- New Savory Gallery from Orlando ACF
- Pastry Postcard, Savory Edition – IKA Culinary Olympics, Erfurt Germany
- News From the Pastry World
- Objects of Desire, New molds and tools
Read the newsletter…
Thursday, November 5, 2009
Fall Treats – The 2009 Fall Newsletter from the Chicago School of Mold Making. Inside you’ll find:
- Objects of Desire, New molds and tools
- Smart Shopping – Using features you may not have known about
- The first Showpiece Showcase
- Pastry Postcard #12 – Oralndo ACF Convention
- News From the Pastry World
- Featured Links
Read the newsletter…
The Chicago School of Mold Making proudly presents the 2009 Summer Newsletter. Inside you’ll find:
- The New book, Artisan Pastry-Silicone Molds
- The revamped on-line store
- The New Chef’s Gallery
- The summer shopping promotion(July 1st-July 31st)
- Photos from World Pastry Forum & Championship 2009 in Scottsdale, Az
- The latest Pastry Postcard, First look from Dubai
- Featured Links
Read the newsletter…
