Custom savory gallery

Custom Savory

silicone molds

The world can always use more good ideas. Make things that bring beauty to the

everyday. Make things that bring comfort to others. Make things with integrity and mindfulness. We can help you make things that matter.

Molds should make you money, not cost you money. The mold-making process is a labor intensive activity with results that can advance artistic output. Once you have the ability to efficiently and consistently manipulate shape, you have opened the door to production which can be scaled to suit your needs. With quality molds, you can take your cottage industry to the next level or dramatically improve your present output. We believe manufacturing should be within reach of individuals and entrepreneurs, not just big businesses. A good idea, with a solid marketing plan and a few good molds, will get you started.

Although we make our high quality, platinum-cured molds by hand here in

Chicago, we work with clients all over the world for their food and non-food shaping needs. How can we give shape to your ideas? E-mail or call us (708)-660-9707

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Custom Molds

welcome

An Affordable, hand-made alternative to injection molding.

At the Chicago School of Mold Making, we make professional quality custom

silicone molds every day. Professional chefs, entrepreneurs, and multinational brands continually use our services to help give shape to their ideas. Many people have found our hand-made silicone molds to be a very affordable alternative to injection molding.

To us, custom mold making is more than just a job, it is an investment in a relationship.

(Read about our Master Mold Maker)

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Order your Custom Mold today!

Custom Savory ~ Curtis Duffy

Ice Cylinder

With the recent shift in how food is presented and combined, we have been

welcomed into kitchens of creative chefs that are taking advantage of modern technical innovations and creating dishes that excite our taste buds and capture our imaginations.

Helping these visionaries bring their ideas to fruition has been a pleasure and we eagerly welcome the possibilities that lay ahead.

Before opening his much anticipated restaurant,

, Chef Curtis Duffy

approached us with a novel task. He wanted to create thin walled ice cylinders in which to serve his Kampachi dish. No easy task, but the team at the Chicago School of Mold Making came up with an ideal solution.

The result was an ice cylinder strong enough to hold up from kitchen to table, yet

delicate enough to crack with a spoon and be enjoyed as part of the dish (Kampachi Salad-golden trout roe, tuna, and pomelo sections with Thai basil in a cylinder of ginger flavored ice). An ingenious idea in the world of shaping food.

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Custom Savory ~ Iliana Regan

Thumbelina Carrot

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. We really enjoy her imaginative presentations and were excited to make a mold of the Thumbelina Carrot she supplied. With a well-developed sense of rustic cuisine, it’s refreshing to see modern techniques used so well to support her theme.

“At the beginning of the meal, we present our diners with a clarified chilled carrot and ginger soup encapsulated in a cocoa butter shell. It is served on moss and wood to represent the journey through farm and forest we hope to take the diner on during the meal.”

-Iliana Regan Elizabeth Restaurant

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Custom Savory ~ Jamie Simpson

Thumbelina Carrot

As Chef Liaison at The Chef’s Garden (Culinary Vegetable Institute in Ohio) Jamie

Simpson, creates beautiful and delicious dishes with farm fresh ingredients. Together with Ulfet Ozyabasligil Ralph, the chef duo create with the most flavorful ingredients, utilizing not just the most nutritious, but also most sensuously enjoyable way to present their culinary treasures. Admirable craftsmen indeed.

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).

“According to a study by Ellen Hedrén at the department of food science in Sweden,

only 3% of the beta-carotene in raw carrots is released during digestion. This can be improved to 39% by grinding, steaming, frying, roasting, and adding fat. What this is telling us in a “carrot shell” is that for actually absorbing the available nutrients of the carrot, we should cook it and we should add fat.” We freeze our soup and dip in clarified carrot and paprika butter strengthened with 5% of our refined bees wax. Let it thaw gently, the shell is stable at room temp. Serve with the shovel to crack it and voila!”

Jamie used the custom Thumbelina Carrot Mold we made for Iliana Regan (with her blessing). Can’t wait to enjoy what’s next on the menu…

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Custom Savory ~ Curtis Duffy

Carrot Veil

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. His perfect winter dish consisted of roasted multi-colored baby carrots, candied Thumbelina carrots, carrot puree, veil of carrot gel, carrot chip, braised Iranian pistachios, pureed Iranian pistachios, fried Iranian pistachios, whipped mascarpone cheese, passion fruit vinaigrette, carrot top puree, carrot tops, and chives.

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Custom Savory ~ Laurent Gras

Vegetable Molds

Chef Laurent Gras from the L2O restaurant in Chicago is known for his clever use of

ingredients and memorable dishes. We really enjoy collaborating with Chef Gras when he needs custom molds. The results delight his guest and create an unforgettable dining experience.

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Custom Savory ~ Alex Chen

Bocuse d’Or

Canadian Chef Alex Chen put together a beautiful menu for the Bocuse d’Or 2013

competition. The chefs had 5.5 hours to cook two dishes – European turbot and French blue lobster as well as Irish beef tenderloin. They also had to come up with three garnishes, including one representing their home country. Part of his impressive beef presentation was his Foie Gras, Matsutake Mushroom and Garlic Scapes dish shaped with a custom silicone mold. At the event Chef Chen earned a ninth-place finish out of 24.

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Custom Savory ~ Fritz Gitschner

Bocuse d’Or

One of our early savory adopters was Fritz Gitschner from the Houston Country Club.

As per his specifications, his ‘bullet’ shaped lobster timbale which was quickly shaped in a steam bath. The results were identical from serving to serving. The first dish Gitschner presented to the judges was roasted monkfish tail with three garnishes — cauliflower flan, lobster timbale and choucroute of savoy cabbage. Chef Gitschner placed 9th out of 24 teams at the 2005 Bocuse d’Or.

Order your Custom Mold today!

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Custom Molds

welcome

An Affordable, hand-made alternative to injection molding.

At the Chicago School of Mold Making, we make professional quality custom

silicone molds every day. Professional chefs, entrepreneurs, and multinational brands continually use our services to help give shape to their ideas. Many people have found our hand-made silicone molds to be a very affordable alternative to injection molding.

To us, custom mold making is more than just a job, it is an investment in a relationship.

(Read about our Master Mold Maker)

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Order your Custom Mold today!

Custom Pastry Artisan Pastry

Custom Pastry ~ José Andrés

Bathing Buddha

Pastry Chef Rick Billings of Jose Andrés’ Think Food Group contacted us to make

a mold of Buddha parts to make a dessert that looks like a happy Buddha taking a bath.

In this case he is made of rose-strawberry flavored gelatin surrounded by lychee foam.

The results were so successful, Chef Andrés took the molds with him for a demonstration when he appeared on the Conan O’Brien show.

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Custom Pastry ~ José Andrés

Mi Casa

We love working with Chef José Andrés’ Think Food Group! After the success of the

strawberry Buddha, Chef Rick Billings called us again to create a custom mold for the new “Mi Casa” Restaurant. Using their logo, we made custom molds which they used to create this signature “Mi Casa” dessert featuring chocolate, hazelnut, olive oil and salt.

Mi Casa opened at the Ritz-Carlton Reserve at Dorado Beach, Puerto Rico. Bringing together traditional flavors from the Caribbean with the cuisine of Chef Andrés’ native Spain, his dishes are transformed with modern techniques and presentation. The dining experience uniquely offers a gorgeous and luxurious Caribbean atmosphere while maintaining all the comforts of being a guest in Chef Andrés’ home.

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Custom Pastry ~ Prius

Prius Popsycles

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 music festivals across the country. Everyone enjoyed the natural flavored Prius popsicles!

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Custom Pastry ~ Sherry Yard

Oscar in 3D

Pastry Chef Sherry Yard created “Oscar in 3D” for The Governors Ball following the

84th Annual Academy Awards© from Hollywood, California. The molds were used to make individual plated desserts for 1,500 guests. The 3D mousse dessert was a whole new concept in dining enhancement!

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photo courtesy AMPAS(R)

Custom Pastry ~ Sébastien Thieffine

Chocolate Oranges

When is an orange not an orange? When it’s made of chocolate! Executive Pastry

Chef Sébastien Thieffine called us to make several custom orange molds for the Ritz Carlton Resorts of Naples to welcome visiting officials to the Orange State. Crafted from real, carefully-selected oranges, the molds were used to hollow-cast chocolate oranges, which were then airbrushed and sprayed with orange scent. Chef Thieffine then used each orange as a chocolate box filled with bite size chocolates. Beautiful work Chef!

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Custom Pastry ~ Stephan Schubert

Chocolate Dessert Flight

Executive Pastry Chef Stephan Schubert contacted the Chicago School of Mold

Making with a special request; he needed some molds to help create this stunning chocolate dessert flight for the new event center at River City Casino & Hotel in St. Louis.

The event center features a 10,500 sq ft ballroom perfect for galas, weddings, corporate events and concerts. With table seating for 870 guests and 1,400 guests for concert seating, they will be hosting a lot of memorable events.

The platter mold was designed with a movable silicone insert allowing for flexibility in the amenity’s design. Additionally, the custom platter mold was engraved creating detailed castings that brands the River City Casino for each guest who receives the beautiful amenity.

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Custom Pastry ~ Margaret Gubala-Hagopian

Elephant Statuette

After twenty-five years together, Leah and Ralph wanted to share the sweetness of

their adventures with a few of their friends. Especially fond of India, a Bollywood themed party was their dream. During the planning they came up with an idea for the perfect party favor, a white-chocolate baby elephant, in it’s own little wooden traveling crate.

Margaret Gubala-Hagopian of Preferred Stock, Inc. would make this happen.

Starting with a copy of the invitation, Margaret, contacted The Chicago School of Mold Making. With Michael Joy’s guidance, the illustration into the sketch of an adorable baby elephant. It then was sculpted into an amazingly detailed wax model.

The next steps required not just the molds for production but also a chocolatier.

Fortunately, the school also recommended a local one whose team cast and decorated over 200 elephants. The finished gift delighted the guests and thrilled the couple. With the job well done, everyone shared in Leah and Ralph celebration.

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Custom Pastry ~ Flavio Frederico

Carranca

Talisman have a long history of bring good luck and/or protection to its owner.

Carrancas, literally meaning Scowl, but pronounced cah-han-ka, come from traditions of Brazil. River boats would mount these these screaming, scowling figures as mast heads to ward off evil river spirits.

Pastry Chef Flavio Frederico, wanting his guests at Sodoces to leave with a little bit of that same protection, contacted the Chicago School of Mold Making for help in creating these little chocolate bits of history. Frightfully effective -YUM!

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Custom Pastry ~ Dean & Deluca

Talisman

This elegant souvenir statue was sent to us from a chocolatier that specializes in

creating and marketing beautiful shapes with exquisite flavors. The chef needed a series of molds to fulfill catalog orders from Dean and Deluca. It was a pleasure to provide her with several custom silicone molds for production. The molds worked great, many were sold. Happy customers, happy chef!

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Custom Pastry ~ Branding

Amenity Molds

We love making custom pastry molds for chocolate, sugar and anything sweet that

can hold a shape! Are you a chef or business owner that is passionate enough about your time and presentation to want to make a statement? We can help you achieve outstanding results. If you are casting pastry, custom silicone molds can make an big difference.

Once you have the ability to efficiently and consistently manipulate shape, you have opened the door to production which can be scaled to suit your needs. With quality molds, you can take your cottage industry to the next level or dramatically improve your present output. We believe manufacturing should be within reach of individuals and entrepreneurs, not just big businesses. A good idea, with a solid marketing plan and a few good molds, will get you started.

Although we make our high quality, platinum-cured molds by hand here in

Chicago, we work with clients all over the world for their food and non-food shaping needs. How can we give shape to your ideas? E-mail or call us (708)-660-9707

Order your Custom Mold today!

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Custom Pastry ~ Team USA

Coupe du Monde de la Pâtisserie

On the international competition circuit the Coupe du Monde de la Pâtisserie ranks

as the oldest and most prestigious. Having placed in the past, Team USA was hungry to regain their place on the podium. When Club Coupe du Monde USA contacted us regarding an element for their sugar showpiece design, we welcomed the project. The concept was a beautiful sprite emerging from water churned by the blades of an energy generating turbine. The steps were as follows:

1. The team designers sent a sketch.

2. We sent back a shop drawing to confirm their goals.

3. After the drawing was confirmed, we started sculpting the female figure from clay.

4. The mold was made and sent out to be tested. Pastry Chef Bill Foltz confirmed that everything worked well. “Excellent work! Very easy mold to use.” ~ Bill Foltz 5. Team USA’s Pastry Chef Bill Foltz was awarded Best Sugar Showpiece.

Congratulations, the figure, christened Maya, turned out beautiful!

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Custom Pastry ~ Andy Chlebana

Coupe du Monde de la Patisserie

Competition regular Pastry Instructor Andy Chlebana contacted us when Team USA

needed effective ways to make their sugar and chocolate showpiece come to life for the very prestigious Coupe du Monde de la Pâtisserie Competition. Due to the complexly and precision of their of the chocolate flying bike, “The Creation of Flight”, and the flying sugar robot “Phloyde” showpiece, we made several custom shablones, molds and a bolt cake liner. The Team USA placed fourth out of 22 competitors from around the world.

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Custom Pastry ~ USACAT

IKA Culinary Olympics

On their way to the Culinary Olympics to represent the United States, the USACAT

team contacted us to help shape their dessert effectively. As it had several encapsulated components as well as a specific shape, we went to work to design not only silicone molds to shape the various sauces and mousses but tools to help them produce their complex dessert quickly.

Their dessert was made of multiple elements: White Chocolate and Pumpkin Mousse Terrine, Chocolate Shortbread Cookie, Apple Sorbet, Poached Apple, Fried Sweet Dough Filled with Dark Ganche, and finished with a Strawberry Sauce.

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Custom Pastry ~ Rudolph van Veen

Master Pastry Competition

Master Chef Rudolph van Veen committed to a daunting task, the first competitor

in the first Master Pastry Competition the Netherlands. As a certified master chef and a TV entertainer there was a lot at stake. He came to The Chicago School of Mold Making to work with Michael Joy and Beatrice S. Schneider to realize his vision for the Showpiece.

Inspiration struck in the form of Lady Gaga as Chef Rudolph felt she personified the ultimate showpiece. Once the concept was identified the team went to work. The final result was this extravagant showpiece which took 220kg of chocolate to make.

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Luis Robledo Richards

World Chocolate Masters

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. Showcasing his interpretation of the theme “Architecture of Taste”, Chef Luis even incorporated movable strands of molding chocolate with red accents!

His efforts earned him the Social Media Award for most voted showpiece with 22,509 ‘favorite’ votes on the World Chocolate Masters website.

It was a real pleasure working with Chef Luis. Congratulations and thank you for making us a part of your World Chocolate Masters adventure!

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Custom Pastry ~ Ruth Hinks

World Chocolate Masters

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 to develop the Hive Mold for her plated dessert “English Country Garden.”

Ruth kindly shared her delicious recipes from the World Chocolate Masters. If you missed watching, catch up on the excitement here: Ruth at the World Chocolate Masters!

As the first woman to represent the UK in the World Chocolate Masters, she did an amazing job placing in the top 5 internationally. No surprise, the chocolate and patisserie shop Cocoa Black she founded has won multiple national awards. Here’s your chance to enjoy edible art from a master who truly understands the “soul” of chocolate.

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Custom Pastry ~ Ryan Stevenson

World Chocolate Masters

Australian Chef Ryan Stevenson represented Belgium for the World Chocolate

Masters 2011. His “Warrior� depicts an Aztec legend where the warrior receives the cocoa bean from the God, Quetzalcoatl. With his beautiful pralines, entremets, plated dessert, and chocolate showpiece, Chef Stevenson won the title of Belgian Chocolate Master.

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Custom Pastry ~ Jove Hubbard

World Chocolate Masters

Jove Hubbard, Executive Pastry Chef at The James Hotel Chicago and David Burke’s

Primehouse really stepped up to plate. When the 1st candidate to represent the United States at the World Chocolate Masters withdrew, Jove took on the position. With much less time than other candidates, Jove came to The Chicago School of Mold Making with his vision for the competitions theme “The Architecture of Taste”. Executive Pastry Chef Gabriel Geers of the Sheraton Chicago assisted him on the journey.

After a few sessions, Jove had a solid plan and tools to execute his vision. Elements of his design included a textured silicone mat to add character to his giant polycarbonate egg, a cast apple, a soft-edged entremets mold, acrylic chablon covers for airbrushing his bon-bons, a mold for producing multiples of his plated dessert.

Finally for his ‘globe’ presentation, Chef Hubbard used a wood textured mold and a mold of his hand to add that personal touch. We are really excited to be able to share his remarkable chocolate vision.

Custom Pastry ~ Egyptian Chocolate Buffet

Meilleur Ouvrier de France Finals - Chocolate

It all starts with a great concept-in this case from Jean-Marie Auboine. Chef Auboine

contacted us regarding his submission for the MOF or “Best Craftsman of France� chocolate finals. He had a very clear idea of what he wanted and sent sketches for his vision of a beautiful Egyptian-themed buffet. We went to work to give form to his ideas.

Beautiful work Chef Jean-Marie Auboine!

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Custom Pastry ~ Team Canada

Gelato World Cup

For the Gelato World Cup held in Rimini, Italy, James Frederick Coleridge, award

winning chef proprietor of Bella Gelateria in Vancouver, Canada contacted Michael Joy with a great challenge. He had a vision to presented Team Canada’s gelato cake with a maple leaf in each slice. Up for the challenge, master mold maker Michael Joy made a mold that initially left the chef baffled, then following directions and casting, left him amazed. With teams from Argentina, Australia, France, Germany, Japan, Morocco, Mexico, Spain, Switzerland, Turkey, USA and Italy, Canada made a great impression on the judges.

Their gelato cake left everyone who saw it in awe, beautiful work Chef Coleridge!

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Custom Pastry ~ Dean Gibson

Asian Pastry Cup

Pastry Chef Dean Gibson, instructor at TAFE near Sydney, Australia and avid

competitor, wanted a heron for his chocolate showpiece design for the international Asian Pastry Cup 2010 competition. His chosen theme was ‘top end Australia,’ as in the Northern Territory known for it’s massive heronries.

Chef Gibson had already worked with us for previous competitions and contacted us again to help design the heron head and stylized wings. The right molds and acrylic forms would help Chef Gibson shape the chocolate as if it were a majestic bird in flight.

After the details were finalized and sketches supplied, the heron head was sculpted and the molds were made. Additionally a custom designed acrylic slump was created to emulate those flying curves.

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Custom Pastry ~ Christophe Feyt

Latin Music Awards

Christophe Feyt, Executive Pastry Chef of Mandaly Bay was selected to provide

hundreds of plated desserts, each with their own showpiece for attendies of the Latin Grammys. With numerous molds specifically created for this event, Chef Feyt was able to flawlessly produce these remarkable delicacies.

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46 Lake Street Oak Park, IL 60302 708.660.9707 Joy@ChicagoMoldSchool.com

We produce superior food-contact safe silicone molds. We are known for our superior model making, sculpting and laser cutting services and the food-contact safe, silicone molds we create. Although we make our high quality, platinum-cured molds by hand here in Chicago, we work with clients all over the world for their food and non-food shaping needs.

How can we give shape to your ideas? Email or call us (708)-660-9707

Education

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