CRPC Chicago Restaurant Pastry Competition Season 2 Competitors at The Chicago School of Mold Making

The Chicago Restaurant Pastry Competition Season 2 is back with a vengeance. Sponsored by, and filmed on location at The Chicago School of Mold Making, watch as 4 chefs from across the nation battle it out in the kitchen. The competing chefs have been chosen by “blind” audition; submitting photos and recipes. They are judged by the creativity and concept alone, the chefs’ names redacted until the finalists are selected.

This year joining us, we have Pastry Chefs Melissa Coppel of Jean­Marie Auboine Chocolatier in Las Vegas; Chris Ford of Wit & Wisdom in Baltimore; Thomas Raquel of Acadia Restaurant in Chicago; and Philip Speer of Uchi Restaurant in Austin. Please enjoy The Chicago Restaurant Pastry Competition Season Four: National Edition.

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.

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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 Curtis Duffy, Della Gosset and Dana Cree to taste. A lot of beauty and a little drama.

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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…

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Episode Four: Conclusion

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-restaurant.

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Check out Season 1 of the Chicago Restaurant Pastry Competition