Abstract Chocolate Sculpture by Stéphane Tréand MOF
This Showpiece was created by pastry talent Stéphane Tréand MOF in early 2007. We really enjoy how he utilized our Large Asian Fan, 4″ Sphere, cube and Jumble box molds to create such a clean and modern piece-more sculptural then traditional showpieces. We welcome the trend as we see the work in the global competitions becoming more and more sculptural. Beautiful work chef Tréand!
Executive Pastry Chef Stephan Schubert contacted the Chicago School of Mold Making with a special request; he needed some molds to help create this stunning chocolate dessert flight for the new event center at River City Casino & Hotel in St. Louis. The event center features a 10,500 sq ft ballroom perfect for galas, weddings, corporate events and concerts. With table seating for 870 guests and 1,400 guests for concert seating, they will be hosting a lot of memorable events.
The platter mold was designed with a movable silicone insert allowing for flexibility in the amenity’s design. Additionally, the custom platter mold was engraved creating detailed castings that brands the River City Casino for each guest who receives the beautiful amenity. Beautiful creation Chef Schubert!
For more information about our custom services.
Watch Pastry Chef Schubert create a delicious dessert flight using this custom mold:
Executive Pastry ChefL’Art du Chocolatier Challenge
This years event, Jérôme Jacob, Assistant Pastry Chef, Bellagio Hotel & Casino won First Place and Best Tasting in Cacao Barry’s L’Art du Chocolatier Challenge. Second place was awarded to Sean Pera, pastry cook at for Herons at The Umstead Hotel & Spa in Cary, North Carolina and third place to Romain Fournel, assistant at Jean-Philippe Pâtisserie, Las Vegas. (click on the images for larger view)
Congratulations Chefs, we look forward to more of your outstanding work!
Vincent Pilon, Executive Pastry Chef at The Cosmopolitan of Las Vegas created this stunning chocolate showpiece for guests of the hotel, Wolters Kluwer. Using our Large Asian Fan, he added dramatic flair to his already dynamic composition. The soft lotus flower with its golden center is a fitting focal point.
The welcoming personalized “name plate” was greatly appreciated by the guests. Made with our Large Classic Frame and Easel it added just the right personal touch. Follow the links to our store.
Lovely work Chef Pilon!
(Please click on the images for a larger view)
You’ve met the chefs and seen their work, now it’s time see who goes home with the prize! Watch as the judges deliberate and critique the plated desserts. Then join us at the award party at Acadia, catered by grace.
Watch Episodes 1-3 of The Chicago Restaurant Pastry Competition
The first seasons’ webisodes won an Emmy, this season just got better. Start at the beginning and enjoy them all!
Episode One: Meet the Chefs
Meet the Finalists: Chef Melissa Coppel of JeanMarie Auboine Chocolatier in Las Vegas; Chef Chris Ford of Wit & Wisdom in Baltimore; Chef Thomas Raquel of Acadia Restaurant in Chicago;
and Chef Philip Speer of Uchi Restaurant in Austin.
Episode Two: Gelato Challenge
You’ve met the Chefs, now let’s start up the action! Each chef is given a choice of mystery ingredients and has to created a molded Gelato dessert for the judges to taste. A lot of beauty and a little drama.
Episode Three: Signature Plated Dessert
Follow the the four pastry chef finalists into the kitchen as they prepare their signature plated desserts for the judges. Things get very interesting…
Spring 2013 Newsletter – from the Chicago School of Mold Making. Inside you’ll find:
When is an orange not an orange?
When it’s made of chocolate! Executive Pastry Chef Sébastien Thieffine commissioned us to make several custom orange molds for the Ritz-Carlton Resorts of Naples to welcome visiting officials to the Orange State. Carefully crafted from real oranges, the molds were used to hollow-cast chocolate oranges, which were then airbrushed and sprayed with orange scent. Chef Thieffine then used each orange as a chocolate box filled with bite size chocolates. (Please click on the images for larger view)
Beautiful work Chef Thieffine!
Visit our Custom Mold Making page to see how we can make your ideas a reality.
‘Candy’ Shadowbox Displays for The Victorian
When World Chocolate Master 2011, Executive Pastry Chef Frank Haasnoot, received our Mini Bug Collection Showpeel he imagined beautiful displays of chocolate and sugar specimen shadow boxes, perfect for The Victorian. Have a look at this outstanding work. Well done Chef Haasnoot!
(Please click on the images for larger view)
Located in Kuwait City, The Victorian Patisserie & Chocolaterie specializes in creating custom sweets for their discerning clientele.
The first seasons’ webisodes won an Emmy, this season just got better. Start at the beginning and enjoy them all!
Episode One: Meet the Chefs
Meet the Finalists: Chef Melissa Coppel of JeanMarie Auboine Chocolatier in Las Vegas; Chef Chris Ford of Wit & Wisdom in Baltimore; Chef Thomas Raquel of Acadia Restaurant in Chicago;
and Chef Philip Speer of Uchi Restaurant in Austin.
Episode Two: Gelato Challenge
You’ve met the Chefs, now let’s start up the action! Each chef is given a choice of mystery ingredients and has to created a molded Gelato dessert for the judges to taste. A lot of beauty and a little drama.
Episode 3: Signature Plated Dessert
Follow the the four pastry chef finalists into the kitchen as they prepare their signature plated desserts for the judges. Things get very interesting…
Pastry Live is proud to announce the team captains for the 2013 National Showpiece Championship. After careful consideration, eight teams of two chefs have been selected to compete on the morning of Tuesday, August 27th, 2013. Each team will choose from either chocolate or sugar to showcase their talent and ingenuity while competing for the title of National Showpiece Champions and a cash prize of $5,000. Visit PastryLive.com to see the complete list and PastryLive’s Facebook page to support your friends!
There is also much excitement about the cake artists competing in Pastry Live’s 2013 Art of Cake, this year’s theme “Art Nouveau”. Be sure to visit PastryLive.com to see the complete list and PastryLive’s Facebook page to support your friends!
Tickets available now at PastryLive.com
See you in Atlanta, August 25-27, 2013!
