Welcome to our Culinary Art Gallery!
Our Culinary Art Gallery is jam-packed with remarkable projects of shaped food from all over the world. The Chicago School of Mold Making has helped chefs transform their great ideas to delicious realities by providing them with silicone molds, innovative tools and educational resources. Over the years working closely with chefs has helped us provide them with food-shaping solutions never before seen. We believe that innovation drives the culinary industry, and that chefs must wow their customers’ growing appetite for dynamic flavors and aesthetics.
The inspiration for most all creative work is birthed from other sources. Whatever the source, we are inspired, then develop and create our own unique interpretations. When a culinary project is released, it is not only a gift to the guests who are fortunate enough to eat it. The sharing of the project’s innovation presents an opportunity to passing on the gift of inspiration. We hope that you will find our Culinary Art Gallery a bountiful source to provide you with something to spark your creativity.
As Chef Liaison at The Chef’s Garden (Culinary Vegetable Institute in Ohio) Jamie Simpson, creates beautiful and delicious dishes with farm fresh ingredients. We are delighted to share Jamie Simpson’s approach to Crispy Carrot Soup (baby round carrot soup, carrot butter, dried cobalt carrot peel, and paprika).
This Mini Pumpkin Silicone Mold is ideal for casting edible fall treasures. At 2 3/8″ by 1¾” tall, it’s the perfect size to highlight an autumn plate. What an enchanting way to present your festive dish! You can get your Mini Pumpkin Mold : ChicagoMoldSchool.com/Nature
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. […]
In 2014, Yoshikazu Kizu was awarded the coveted title of Pastry Chef of the Year at the 25th annual U.S. Pastry Competition. For the theme “Film Animation,” Chef Kizu created a stunning presentation depicting Disney’s animation “Beauty and the Beast.” He had seen the thin film reel his friend Yusuke Aoki had used to create […]
What an exciting start to the Year! With their theme Fire & Ice, Team USA put on an impressive display at the Gelato World Cup in Rimini, Italy this past January. We were honored when the team came to us to help create their stunning Gelato “Fire & Ice” Cake. Initially a flame cake with […]
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”.
Peter Gyorgyicsek, a gold medalist for his sugar work, took the gold at the Culinaire Malaysia 2015 with his chocolate Cyber Woman showpiece.
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”.
We love working with Chef José Andrés’ Think Food Group! After the success of the strawberry Buddha, we got another call to create a custom mold for the new “Mi Casa” Restaurant. Using their logo, we made custom mold which they used to create this signature “Mi Casa” dessert featuring chocolate, hazelnut, olive oil and salt.
Thanks to the vision and organization of Chef Andre Sandison, Head Culinary Teacher at Le Cordon Bleu Sydney, and his team, 17 pastry student competitors had the chance to present their best at The Callebaut Student Showpiece Challenge. The students showcased their imaginations, passions and techniques by creating beautiful showpieces in front of the esteemed panel of judges.
Iliana Regan’s restaurant, Elizabeth, was hotly anticipated for its focus on sustainable and foraged ingredients. After her successful supper club, Iliana wanted to offer the same kind of magical experience to diners at her restaurant, Elizabeth. She succeeded and was awarded a Michelin star.
When the 1st candidate to represent the United States at the World Chocolate Masters had to withdraw, Jove Hubbard, Executive Pastry Chef at The James Hotel Chicago, took on the position. With much less time than most other candidates, Jove came to the Chicago School of Mold Making with his vision for the competitions theme “The Architecture of Taste”.
Chocolatier and UK Chocolate Master, Ruth Hinks’ amazing presentation for the World Chocolate Masters included her showpiece, entremet, bon-bons and plated dessert. She and her team came to us early to develop the Hive mold for her plated dessert “English Country Garden.”
Luis Robledo Richards, Pastry Chef and Chocolatier, came to us earlier in the year to help design and create what became his award-winning chocolate showpiece at the World Chocolate Masters, in Paris. Representing Mexico, Chef Luis’ chocolate showpiece exuded modern elegance as he incorporated clean lines, dramatic spoon-like curves and undulating base elements for a stunning combination of organic and constructed elements.
Congratulations to Chefs Maura Metheny and Dan Forgey of Norman Love Confections, who at this year’s Pastry Live event mesmerized the judges and audience with their outstanding chocolate showpiece titled “The Hurwitz Hypnotist”.
Peter Gyorgyicsek, a Hungarian pastry chef working in South Africa, loves to create in pastry and his work reflects his passion. The sugar showpiece he made for Team South Africa’s cold table at the IKA Culinary Olympics was designed to reflect the theme “Timeline” .
This Chocolate Showpiece was created by pastry talent Stéphane Tréand MOF in early 2007. We really enjoy how he utilized our Large Asian Fan, 4 inch Sphere, Cube and Jumble Box molds to create such a clean and modern piece-more sculptural then traditional showpieces.
After years of working in leading luxury hotels in London, Dubai, Singapore and Korea, Executive Pastry Chef Martin Chiffers presents delicious desserts with elegant flair. For a summer dessert course Chef Martin Chiffers taught at the Callebaut Chocolate Academy in Banbury, UK, where his class produced a beautiful array of plated desserts.
Vincent Pilon, Executive Pastry Chef at The Cosmopolitan of Las Vegas created this stunning chocolate showpiece for guests of the hotel, Wolters Kluwer. Using our Large Asian Fan, he added dramatic flair to his already dynamic composition. The soft lotus flower with its golden center is a fitting focal point.
Chicago’s strong culinary scene offers some exciting new venues. Before opening his much anticipated Grace restaurant in Chicago, Chef Curtis Duffy approached us with a novel task. He wanted to create thin walled ice cylinders in which to serve his Kampachi dish.
For Chef Duffy’s winter dish we designed a silicone mold to shape one element-the carrot veil. Chef Duffy wanted to add an unctuous component to the dish that was unusual and minimal in shape.
On their way to the Culinary Olympics to represent the United States the USACAT team contacted us to help shape their dessert effectively.
Redefining traditional approaches to good food with modern techniques, Chef Albert and Ferran Adria are in a league of their own. Looking to make their results and techniques available to others Chef Albert came to us to produce a line of silicone molds.
Quality and efficient production are goals for any business. Our custom offerings for silicone molds can help attract a variety of new customers. To help increase their brand awareness, Toyota contacted us to further promote the Toyota Prius C to fans at their Toyota Family Playground at Lollapalooza.
A call from Chef Laurent Gras from the L2O restaurant in Chicago is always welcome. Known for his clever use of ingredients and memorable dishes, we really enjoyed collaborating with Chef Gras when he needs custom molds. The results delight his guest and create an unforgettable dining experience.
Canadian Chef Alex Chen put together a beautiful menu for the Bocuse d’Or 2013 competition. Part of his impressive beef presentation was his Foie Gras, Matsutake Mushroom and Garlic Scapes dish shaped with a custom silicone mold.