Food Articles - Blogs by Chicago Mold School

Welcome to our Food Articles – Blogs section!

Please enjoy informative Food Articles and Blogs covering culinary events, instructional food shaping, and innovative collaborations. There are even a few articles about us; Chicago Culinary Fx and the Chicago School of Mold Making.

Industry Leaders

Over the years, we have had the privilege of working with truly forward-thinking chefs. In turn, our collaborations spark food articles that are published by the best in the culinary industry. Please peruse this collection of articles and get a glimpse of the possibilities of shaping food. These articles & blog have been collected over the years, chronicling our role in the evolution of food shaping. The Food Articles -Blogs feature the work of many talented chefs, we hope you enjoy the journey as much as we have taking it.

Creatively Shape Food-Chicago Culinary FX

Meet the company high profile chefs use to help them creatively shape food. Anne Spiselman – Crain’s Chicago Business – January 31, 2015 Anne Spiselman’s article vividly details the evolution of Chicago Culinary FX and how the company was able to carve out their niche in the culinary world by helping high profile chefs creatively […]

Team USA Coupe du Monde de la Pâtisserie 2017

Meet Team USA! After training and working together for over a year, 2015 team USA presented one of the most remarkable chocolate entremets at the Coupe du Mond de la Pattiserie. The team was represented by Victor Dagatan, Kitchen Artist at the Ritz Carlton Buckhead, Atlanta, who’s most visible task was carving the ice sculpture, […]

Fresh Take on Classic Desserts

It’s a great time to be a pastry chef! With so many wonderful resources available and ever increasingly educated guests who seek a new dining experience, some chefs are mapping their own path to culinary innovation.

This is the mind-set of Jimmy MacMillan, a pastry chef fully in charge of his craft. Creative, yet disciplined and practical -minded, he is busy developing systems that keep his kitchen running effectively. Recently, I had a chance to ask Chef MacMillan where he finds his inspiration. Whether he is developing a new menu, recipe or technique…

Chicago Culinary FX feature WorldChefs

Within a short train ride from Chicago’s Loop, you will find Chicago Culinary FX where, in an unsuspecting, quaint two-story building lies a unique creative center where chefs from around the globe come to bring their ideas to life.

For over 10 years, the pastry world has taken advantage of the mold making and educational services provided by Chicago Culinary FX. Initially, the skills of founder and master mold maker Michael Joy were utilized by elite competition chefs to provide an added edge to their already excellent degustation.

Looking Towards the Future in Lyon

Looking Towards the Future in Lyon, Beatrice Schneider reported on her findings from the culinary Epicenter. Having attended some of the world’s best international food events —GulFood in Dubai, UAE, Culinary Olympics in Erfurt, Germany, and the National Restaurant Show in my hometown of Chicago, I still find covering Sihra, in Lyon, France, exhilarating. Every two years, professionals from all walks of the food industry gather to identify trends and find solutions to their unique professional needs.

On the Road to Lyon

Meryle Evans
photos by Beatrice S. Schneider
Food Arts Magazine, May 2014

What better place to root for the USA Team than the Culinary Vegetable Institute, where the indefatigable farmer Lee Jones and his family hosted a sumptuous fund-raising dinner in March for the foundation that supports the American team at the rigorous biennial Bocuse d’Or International Culinary Competition in Lyon, France.

Molding Masterpiece Shaping Pastry

Molding masterpieces like the elaborate cakes, chocolates and custards that dominate pastry menus and bakery cases today were not possible 15 years ago, according to Michael Joy, who, with Beatrice Schneider, founded Chicago Culinary FX, Oak Park, Illinois.

Together they refocused their 25-year old silicone business onto culinary molds and phased out most other product lines after a Chicago pastry chef/instructor expressed a need for high-end molds for culinary purposes.

Winners at Coupe du Monde de la Pâtisserie 2017

Pastry captures our imagination like few other things can. It is a magical mix of childhood desires, edible fantasy and sensory delight.

Throughout the last 15 years, we have worked with many remarkable competitors. Not only for teams competing at du Monde de la Pâtisserie, but a multitude of talented chefs, both local and international. It’s been a fantastic to create custom molds to help the chefs reach their next level at competitions…

Chocolate Molds

Pastry chefs, chocolatiers, and confectioners alike love the versatility of Chicago Mold School’s silicone chocolate molds. We offer over 250 types of chocolate molds that can be used to create gorgeous works of edible art. Plus with our in house custom mold makers and make your own mold kits, you can create a mold to cast chocolate into a great variety of imaginative shapes.

Silicone and PETG Mold Makers

With their recent proprietary plastic thermoforming process, Silicone and PETG Mold Makers Chicago Culinary FX are able to offer chocolatiers tremendously detailed, yet cost effective alternatives to more expensive high-quality silicone molds.