Tuesday, February 7, 2012
January 21-24, Rimini, Italy
Thirteen team from all over the world competed in the Gelato World Cup 2012. The presentations and flavors were amazing with gracious thanks to the teams from Argentina, Australia, Brazil, Canada, Germany, Japan, Morocco, Mexico Spain and the USA.
Congratulations go out to 1st place winners Team Italy, Team France placed second, and Team Switzerland placed third. Fantastic work!
(more photos to follow…)
A very special mention of Team Canada
Everyone got excited when Chef James Frederick Coleridge presented team Canada’s gelato cake. Brain child of Chef James Coleridge, who always likes to push limits, Team Canada put their national pride on each of the judges plate. Look at that maple leaf in each serving! And the cake’s flavors; the red maple leaf consisted of a raspberry/beet sorbet, floating in a sour cream/yogurt gelato framed with chocolate gelato covered with a chocolate glaze that had just a hint of Scotch. Brilliant idea, delicious execution! (Please click on the images for a larger view)
Team Canada (as seen above) Harold Sawatsky, Hans Pirhofer, Maurizio Persichino, Team Captain James Frederick Coleridge, Beatrice Schneider (Chicago School of Mold Making) and Team Manager Ted Hara.
Italy’s Sonia Balacchi, was awarded the title of Pastry Queen, a new annual competition held at the Sigep exhibition in Rimini, Italy. Kyun Ran Baccon representing France, won second, and Susan Notter of the United States, placed third.
The contestants had to prepare a cake made with Domori chocolate, an innovative plate served dessert (with fruit sorbet) and a sugar/pastillage showpiece on day one and a chestnut cream dessert served in a glass day two.
Congratulations to the winners and stay tuned for a Pastry Postcard. (click on the photo for a close up)
Tuesday, January 17, 2012
Episodes 1 & 2 & 3 of The Chicago Restaurant Pastry Competition
If you have been following this event, you’ve seen the Trailer for The 2011 Chicago Restaurant Pastry Competition. Starting at the beginning, enjoy them all;
Webisode 1: Meet The Competitors
The day we have been waiting for has arrived! Share the excitement when Chicago’s best pastry talents; Meg Galus, Greg Mosko, Jove Hubbard and Sarah Kosikowski compete in the Chicago Restaurant Pastry Competition.
Watch Now!
Webisode 2: Creating The Amuse
In this webisode, our contestants; Meg Galus of NoMI Kitchen, Greg Mosko of North Pond, Jove Hubbard of The James Hotel and Sarah Kosikowski of Sixteen at Trump Tower must use the mystery box to prepare their Amuse (one-bite taster). With limited time and over 20 ingredients and tools to choose from, tensions run high.
Watch Now!
Webisode 3: Presenting the Desserts
If you’ve been following the previous webisode, you’ve witnessed the daunting mystery box, seen the presentations of the Amuse, now follow our contestants as they construct very different and mouthwatering desserts.
Watch Now!
To all hardworking Chefs, congratulations for surviving the Holidays!
After our last Newsletter, we heard from several chefs and this story caught our eye:
In our nation’s capitol, Washington DC, Executive Pastry Chef Laurent Lhuillier of Windows Catering Company, created these amazing gingerbread houses for the Holiday Gala at the Corcoran Gallery of Art.
Over 400 lbs of gingerbread were used in their construction, 80lbs of candy, including gum drops, jelly beans, peppermints, gum balls, white chocolate coins, sugar Dragees were used to decorate and 100lbs of sugar icing helped hold it all together beautifully. It took Chef Laurent and his team over 100 hours of decorating time to skillfully adorn all the gingerbread houses that consisted of the White House, The US Capitol, and the Pentagon. Magical work Chef!
(Please click on the images for a larger view of the photos by Daniel Schwartz.)
Holiday Update – The 2011 Holiday Update from the Chicago School of Mold Making. Inside you’ll find:
- December Showcase – MOF Chocolatier 2011
- Pastry Postcard #28 – Sweet Christmas visions from Switzerland & Bavaria
Read the update?
Thursday, December 8, 2011
Tuesday, November 15, 2011
The trailer is out! Please enjoy the following video teaser of the pastry competition recently held at the Chicago School of Mold Making.
Arriving in December, the first episode will introduce some of Chicago’s best pastry talents; Meg Galus, Greg Mosko, Jov Hubbard and Sarah Kosikowski. The subsequent webisodes will feature the contestants in their element, making beautiful desserts. We can’t wait to share their work with you…
In the mean time, please follow the YouTube link and ‘like’ what you see. Your comment are welcome, so please help spread the word!
(click on the image or the link above)
For more details of the story, please visit our media partners in Italy
(click on the image) 
Thursday, November 3, 2011
At the Ritz-Carlton in Toronto, Yusuke Aoki, Senior Pastry Cook, enjoys creating elegant chocolate showpieces like this for internal display and guest affairs. Yusuke Aoki’s work captures our imagination with his well-crafted, graceful work. Passion, talent and patience drives this chocolate artist, we look forward to seeing more of his work.
Fall Update – The 2011 Fall Newsletter from the Chicago School of Mold Making. Inside you’ll find:
- Objects of Desire: New Sphere Molds
- News Flash: World Chocolate Masters
- Pastry Postcard #27 – Chicago Restaurant Pastry Competition 2011 Competition
- Call for entries: New Chocolate Competition
- Featured Links
Read the newsletter?
(more photos to follow…)
