Supporting good people with great ideas is an excellent way to help a trade thrive. We at the Chicago School of Mold Making believe that good ideas should have a chance to grow. And chefs who seek to compete should have a chance to test themselves. Welcome to our Culinary Art Events.
Since they were our customers as competing chefs, we have supported passionate innovators Chef Paul Bodrogi, event producer of Pastry Live and Chef Jimmy MacMillan producer of the CRPC series. These chefs give their all by producing ground-breaking culinary arts events where daring presentations are welcome. In addition to supporting Chef Paul Bodrogi and Chef Jimmy MacMillan, we also support our customers at the Latest Events internationally. We return from our travels rich with photos and stories, sharing the adventures through Pastry Postcards. (There are plenty of savory ones too!)
Please peruse our stories and photo collections, it’s our pleasure to share the remarkable work with you!
Now in it’s fifth year, Pastry Live continues to be a good example of what gathering of the pastry community can be—By chefs, For chefs. See Over 85 chef competitors put their best work forward in seven competitions.
A prominent university reached out to Chicago Culinary FX, custom branch of the Chicago School of Mold Making, to recreate an iconic bronze statue in miniature form of an 8” chocolate figurine. The client explained they wanted to give chocolate replicas of the ‘founding father’ to their largest private donors at an upcoming fundraising gala. […]
Held in the artistic capital Paris, 20 top chocolatiers from 20 countries came from around the globe to showcase their best masterpieces to the theme “Inspired by Nature”.
In Pastry Live 2015, ninety competitors put their best foot forward in seven competitions. Over three riveting days, chefs competed in the Signature Plated Desserts, Chocolatier of the Year, Art of Cake, Student Chocolate Challenge, Dessert Cup, Pastry Atlanta and National Showpiece Championship events.
Our friends at Cacao Barry presented another great opportunity for Pastry Chef to shine; the annual L’Art du Chocolatier, held here at their Chocolate Academy in Chicago. Contestants Wilfredo Barajas, Helen Hong and Anthony Vellut presented impressive work for this year’s theme “The Roaring Twenties”.
One of my favorite world-class culinary events is the prestigious Bocuse d’Or. Held every two years in Lyon, France, the Bocuse d’Or was created to by legendary Chef Paul Bocuse to showcase excellence in the world of gastronomy. The top 24 artist chefs from all over the world demonstrated their culinary mastery by preparing the […]
One of my favorite world-class culinary events is the epic Sirha Show at EurExpo Lyon-France. Held every two years, it hosts two of the culinary world’s most prestigious competitions, one being the Coupe du Monde de la Pâtisserie 2015. This year’s event welcomed 21 teams comprised of a pastry chef, chocolate specialist and ice-cream chef, […]
One of the highlight of my job is covering world-class food events, like the Culinary World Cup 2014, Luxembourg. Officially known as Villeroy & Boch Culinary World Cup – ExpoGast, it is held only every four years. This year’s event welcomed 105 international teams consisting of 1,000 chefs and confectioners who competed in individual and […]
Shortly before the USACAT team was competing in the Culinary Olympics in Erfurt, Germany, they contacted us to make custom molds and specialized production tools. To support the team and catch them in action, I headed to Erfurt to cover the event. After enjoying the teams work, for which they took silver (hot food), I […]
L’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 […]
Coupe du Monde de la Pâstisserie 2013 Another spectacular event, this year 22 teams representing five continents at the Coupe du Monde 2013, prepared breath-taking work in front of an enthusiastic audience. Presenting ice, sugar and chocolate showpieces, and four other desserts, it was riveting to behold. The winners of the two day, 10 hour […]
At the2013 Bocus d’Or event, Thibaut Ruggeri of Maison Lenôtre and representing France, won first place and took home the golden Bocuse d’Or statue. Silver was awarded to Denmark’s Jeppe Foldager of Søllerød Kro Holte, and Japan’s Noriyuki Hamada of Hotel Bleston Court took home the bronze.
Executive Pastry Chef Jean-Francois Suteau from the Greenbrier in White Sulphur Springs, West Virginia, earned the title of US World Chocolate Master. As the U.S. titleholder, Chef Suteau will represent the United States and compete against other top culinary artisans from 18 countries in the 2013 World Chocolate Masters to be held in Paris this […]
October 5-10 2012, at the culinary Olympics in Erfurt, Germany over 1,500 chefs representing 54 countries came to show their skills in team and individual competitions. Earning the second-highest score, the ACF National Team USA, won a silver medal for their cold food display and a silver in the hot food category. American cuisine trends […]
October 2012, at the culinary Olympics in Erfurt, Germany the USACAT won 6 gold medals for their cold food display and 6 silver in the hot food category. For the cold food competition, the USACAT were required to display 7 different menus, for troop feeding “culinary art” prepared hot, displayed cold (with aspic/gelatin). 3 menus […]
Many thanks to everyone who participated with the Amoretti World Pastry Team Championship 2012 in Las Vegas, Nevada! Congratulations to Team Japan for their outstanding work and taking home the Gold. Team USA with their fighting roosters won the Silver and best degustation. Team Netherlands with their elegant work and great flavors took the Bronze.