If you feasted on the “fauna” menu at Grace, you may have had the “kampachi, pomelo, ginger, Thai basil” served in a cylinder of ginger-infused ice so delicate it shattered at the touch of a utensil. But did you wonder how chef Curtis Duffy of the three-Michelin-starred West Loop restaurant made that perfect cylinder—not just once but hundreds of times?
The answer is molds. But not just any molds. Duffy, Regan, Ferran and Albert Adria (of the late, famed El Bulli in Spain), “Iron Chef” Jose Andres, Thomas Keller (French Laundry in California) and other top chefs, restaurateurs, hoteliers and companies such as Godiva and Mars turn to the Chicago School of Mold Making for artisan silicone molds designed and manufactured entirely by hand in a two-story brick building in Oak Park.
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