Showpiece Catalog

Showpieces

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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.

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.

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welcome

Showpieces

Over the past ten years, The Chicago School of Mold Making has been at the

forfront of the culinary industry, helping cooks, chefs, artists and companies bring shape to their cuisine and imaginations. Collaborting with these skilled craftsman has allowed us to develop hundreds of silicone molds and tools to bring unique beauty to your creations.

As we have been involved in many of the worlds top culinary competitions, inside

this catalogue you will find examples from top internation culinary competitions, pastry chefs and savory chefs. If you see something you like, click the link and see how we can add flaire to your project!

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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 Showpiece ~ Rudolph van Veen

Lady Gaga Showpiece

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 this extravagant showpiece took 220kg of chocolate.

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Custom Showpiece ~ Team USA

Coupe du Monde de la Pâtisserie

On the international competition circuit the Coupe du Monde de la Patisserie 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 Showpiece ~ Ryan Stevenson

Aztec Warrior Showpiece

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.

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Maura Metheny & Dan Forgey

Pastry Live

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”. Inspired by the sculptures of Jonty Hurwitz and the work of the illusionist Harry Houdini, the team’s interpretation of the theme “Art of Illusion” captivated both judges and the audience. They transformed Chocolate into a brilliant magic show based on perspective, as at every angle the audience saw a different aspect of the showpiece. Winner of Best Overall/Most Excellent Showpiece and Best Chocolate Showpiece, fantastic work!

Team Keadle

American Mythical Dragon

Congratulations to Team Captain Daniel Keadle and his Assistant Chef Craig

Chamberlain for their fantastical work at the 2013 National Showpiece Championship of Pastry Live. Their stylized South American Mythical Dragon, made entirely out of chocolate reflected Chef Keadle’s love of design and architecture. After using our Noodles and 6 inch sphere mold for the structure, the meticulous details enhanced the overall design of this chocolate showpeice, displaying a large variety of chocolate techniques. Great work chefs!

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Custom Showpiece ~ 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. She sculpted the dessert on the left and molds were used to make the individual servings for the 1,500 guests. The 3D mousse dessert was a whole new concept in dining enhancement!

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photo courtesy AMPAS(R)

Custom Showpiece ~ Egyptian Chocolate

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 Showpiece ~ 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” showpieces, 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 Showpiece ~ 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 Showpiece ~ Dean Gibson

Australian Heron

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.

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Peter Gyorgyicsek

IKA Culinary Olympics

At the IKA Culinary Olympics, I found a truly fantastic showpiece. 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 was designed to reflect the theme “Timeline”. The base was a stylized hourglass: interesting, clear and simple. The middle section: a stylized tree trunk created in three layers for strength and visual lightness. The focal point: a big beautiful futuristic flower.

Further up on the other side: a collage of a pastilage carnival mask covering sugar gears (the molds were made from actual gears in Chef’s car) following through the theme of time. Above the sun wheel: the clever topper-a grove of pulled sugar trees represented the stages of life: young, middle-age and aged. Fantastic Sugar Showpiece indeed.

Pastry Chef Peter Gyorgyicsek used our Noodles, SilHalfs, Sphere Molds, Vinyl Sheet, Ring GeoMat, Showpiece Swirl and PopUp Sphere molds to make this Sugar Showpiece.

Great work Chef Peter Gyorgyicsek!

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Vincent Pilon

Branded Showpiece

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.

The welcoming personalized “name plate� was greatly appreciated by the guests.

Made with our Large Classic Frame and Easel it added just the right personal touch. Lovely work Chef Pilon!

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Yusuke Aoki

Chocolate Showpiece

At the Ritz-Carlton in Toronto, Senior Pastry Cook Yusuke Aoki enjoys creating

elegant chocolate showpieces like this for internal display and guest affairs. Chef Yusuke Aoki captures our imagination with his well-crafted, graceful work. He used our Faceted Base, Dewdrop Leaves Showpeels and Sphere molds to help achieve this beautifully balanced showpiece. Passion, talent and patience drives this chocolate artist; we look forward to seeing more of his work.

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Vincent Pilon

Chocolate Showpiece

Vincent Pilon, Executive Pastry Chef of the Mandalay Bay Hotel in Las Vegas, made

this impressive Chocolate Showpiece for Pandora Jewelry. Chef Pilon utilized our silicone noodles to create a stable vertical base to build upon and embellish beautifully. He also used custom book mold. Very sensual, just in time for Valentine’s Day!

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Hichem Lahreche

Chocolate Showpiece

Executive Pastry Chef Hichem Lahreche from Loews Portofino Bay Hotel in Orlando,

Florida, shaped this incredibly complex piece for the 2012 L’Art du Chocolatier challenge.

His delectable chocolate creation incorporates the use of our metal construction sets, sphere molds, wine bottle mold, champagne bottle mold, gear molds in an intricate pattern that leaves the viewer seeing the treat in a new and tasty way.

Lahreche hails from Algiers, the North African capital. From apprenticing with several great pastry chefs he has built a name for himself in America. His style combines traditional pastry making passed down from generations of chefs with new techniques.

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Peter Gyogyicsek

Sugar Showpiece

Congratulations to Pastry Chef Peter Gyorgyicsek who was awarded the gold medal

for his showpiece, The Magic Box. Pastry Chef Gyorgyicsek’s sugar showpiece incorporated many techniques from pulled, sculpted and cast sugar to beautifully airbrushed pastillage.

As part of the South African Team, he traveled to Erfurt, Germany for the Culinary Olympics, the largest and most prestigious gastronomic competition in the world where the panel of international judges awarded him a Gold Medal for his work. A fitting reward for Chef Peter Gyorgyicsek’s hard work, dedication and passion!

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Vincent Pilon

Chocolate Showpiece

Executive Pastry Chef Vincent Pilon finished this chocolate homage to Toyota at a

VIP party in front of 4,000 people. Chef Pilion did a fantastic job of utilized our new Gear Molds, Nice work Chef Pilon!

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Team Japan

Sugar Showpiece

Congratulations to Captain Tetsuya Seno, Hisashi Onobayashi, and Koji Fujita-Team

Japan- for their OUTSTANDING work the 2012 Amoretti World Pastry Team Championship. Both their sugar and chocolate pieces towered over the competition, but it was their scores in degustation that won them their title. Beautiful work Team Japan!

We were honored that MOF Stéphane Tréand’s Amazon Leaves Showpeel was used for the green leaves in sweet Virgo‘s headpiece.

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Simon Bregardis

L’Art du Chocolatier

Jérôme Landrieu, Cacao Barry’s Technical Advisor at the chocolate academy

created the welcoming tropical bird and flower showpiece. For L’Art du Chocolatier Challenge Simon Bregardis, Assistant Executive Pastry Chef at the Bellagio Hotel & Resort, won First Place in Cacao Barry’s L’Art du Chocolatier Challenge with Chocolate showpiece (mold used: noodles, metal construction set, and small jumble box). Second place and Best Tasting was awarded to Florent Cheveau, pastry chef at Jean-Philippe Pâtisserie, Las Vegas and third place to Russ Thayer, assistant pastry chef at PreGel America, North Carolina. Congratulations Chefs, we look forward to more of your outstanding work!

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Oralia Perez

Chocolate Showpiece

As that special day when we honor the wonderful women in our lives is fast

approaching (Mother’s day), we are presenting an amazing chocolate egg that might inspire your own creations.

We are proud to present this lovely piece by Assistant Pastry Chef Oralia Perez, of the Ritz-Carlton Resort Naples. Chef Perez used our Dewdrop and Spring leaves to embellish this work of art. Great use of cast, modeled and piped chocolate. Hoping this lively spring bouquet will set your ideas sprouting.

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Franck Iglesias

Sugar Showpiece

Executive Pastry Chef Franck Iglesias of the Foxwoods Resort Casino created this

Chocolate Showpiece for the 20th Anniversary Gala Dinner of the owners of the resort, the Mashantucket Pequot Tribal Nation. The event was to be celebrated with Native American dances and other traditional commemorations. Chef wanted to pay homage to the tribe and other beliefs important to the Pequot nation. The Mashantucket Pequots are a native Algonquin people in Southeastern Connecticut known for their “Pequot spirit of survival”.

The show piece took around 80 collective hours to make; here’s Chef Iglesias’ description:

“The Pequot was a warrior nation represented by topping the showpiece with the

Spring Leaves Showpeel. Red was the main color of the warrior. The arrows are also part of the Mashantucket Pequot homage. The “tree of life” coming from the ground (earth) was chocolate hand sculpted. The “S” part coming out of the tree trunk was made with the Silicone Noodles. I wanted something more elegant to make the piece “lighter,” but with the effect of being “one” part, almost like an elegant silhouette coming out of a tree trunk.

The chocolate rocks, flowers and leaves was also important to the theme as nature is a way of life for the Native American culture.”

You interpreted the Spirit beautifully. Thank you Chef Iglesias!

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Andreas Schwarzer

Sugar Showpiece

Andreas Schwarzer, Baking and Pastry Arts Instructor at School of Hospitality and

Tourism at SAIT Polytechnic in Calgary, designed this Isomalt piece for their “Elegant Showpiece” section. The flowers and some flourishes are made from pastillage; the rest of the showpiece is made of pulled and cast sugar using a variety of silicone molds (the main piece is cast with silicone noodles). This showpiece is used as the new guideline when it comes the students shop objectives. Lucky students and the employers who hire them!

Thanks for thinking out of the box Chef Schwarzer, we especially like the ‘floating’ effect.

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Sonia Balacchi

Sugar Showpiece

Italy’s Sonia Balacchi, was awarded the title of Pastry Queen, a new annual

competition held at the Sigep exhibition in Rimini, Italy. Kyun Ran Baccon representing France, won second, and Susan Notter of the United States, placed third. (Susan used who used our sphere molds). The contestants had to prepare a cake made with Domori chocolate, an innovative plate served dessert (with fruit sorbet) and a sugar/pastillage showpiece on day one and a chestnut cream dessert served in a glass day two.

Congratulations to the winners! See the whole event here!

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Bruno Guillard

Chocolate Easter Eggs

Spring is in the air and Easter is around the corner. Bruno Guillard, a.k.a. Bruno Cacao,

sent us photos of these Easter wonders (made using some of our Showpeels) that graced his lovely shop in Nantes, France. Enjoy and happy Easter to our friends all over the world!

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Darci Rochau

Chocolate Showpiece

The theme for the 19th Annual Chocolate Fantasy fundraiser for the New Mexico

Museum of Natural History was “Pride of the Serengeti�. Pastry Chef Darci Rochau of the Hyatt Tamaya Regency Resort and Spa won first place, and was awarded first overall for her amazing chocolate showpiece and her chai truffles. Chef Darci chose chai tea as the flavor for her milk chocolate truffles after she learned that in Africa, the beverage of choice at gatherings is Chai tea. With each bite, all three hundred truffles took her guests to the faraway grassland plains without having to leave New Mexico. Enchanting work Chef Darci!

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Romain Renard

Chocolate Showpiece

Valentine’s Day, a day that most pastry chefs need to

come up with something quick and effective.

This four-foot tall chocolate showpiece is an alltime favorite! It was created by Executive Pastry Chef Romain Renard, then at the Armani Hotel Dubai. He had a fantastic new idea about how to utilize our silicone noodles.

Creating 3 distinct shapes and then attaching them together, his result is simplicity and elegance realized. Truly one of our favorite designs, we welcome challengers to raise the bar of this ingenious classic.

Great work Chef Renard!

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David Ramirez

Winter Showpiece

As magical as winter snowflakes are, capturing their allure is not easy. During the

rush of the holidays, when special requests pile up like last-minute errands, Executive Pastry Chef David Ramirez of Rosen-Shingle Hotel in Orlando, Florida managed to grace the many Christmas buffet tables with wintry showpieces. (Shown here, the Zebra Leaf Showpeels). This being but one, each 100% chocolate sculpture beautifully evoked the enchantment of the season.

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Nathaniel Reid

Olympic Games Showpiece

Just in time for our first winter snowflakes, we present Nathaniel Reid’s showpiece

from this year’s Patis France competition. The theme was “The Olympics: Winter Games” and Pastry Chef Reid’s showpiece beautifully captured the energy of the winter games as the chocolate Ski Jumper, sugar rings and ice crystal explosion balance on the elegant base. The Olympic rings encased in the sugar topped off by flames were a great touch.

The clever elegance of the main snowflake ties the showpiece together beautifully. Chef Reid used Noodles, Ring GeoMat, Sphere Molds. Congratulations on a well deserved Gold Medal!

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Shirley Sweeney

Cake Decor

To commemorate the re-opening of

the Derby College Roundhouse, Shirley Sweeney, Executive Chef Lecturer at the Cookery School, created a perfectly themed sweet buffet including a striking three-tiered cake. The bottom tier is decorated with architectural artifacts; girders, posts, bolts, clock gears and an old blueprint of a steam engine, all sculptured and molded in chocolate. Chef Sweeney incorporated our Metal Construction Set and Gear molds beautifully. The middle tier sports an intricate recreation of the Midland Railway Crest. The top tier denotes how the building has changed and evolved to fit the modern needs. It has been transformed into a modern learning environment to support students to “release potential and achieve outstanding success.” The ceremony was officiated by the Princess Royal (Princess Anne). She visited each school and met with students and instructors including a very honored Shirley Sweeney, who had served many years with the Royal Air Force. The Princess Royal made the inaugural cut in this exquisite cake as Chef Sweeney stood by her side beaming.

Congratulations Derby College, on your beautiful new facility, a true center for vocational excellence and to Chef Sweeney, on a cake that is certainly fit for royalty! Follow the links for more images of the buffet and the Princess’s visit.

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Salvatore Settapani

Olympics Games Showpiece

At this year’s Patis France pastry competition held at the International Restaurant &

Food Service Show in New York, the theme was “The Olympics: Winter Games”. Salvatore Settepani, co-owner and executive pastry chef of Pasticceria Bruno in New York, used our Platter Elipse and a custom ring mold to create this clean lined and hand-sculpted chocolate showpiece. His interpretation of the winner’s floral wreath and the Olympic rings created a festive contrast. This stunning piece, along with his exceedingly tasty Winter Breeze Cake and Winter Wonder bon-bons, earned Salvatore Settepani the silver medal for this year’s 21st Annual US Pastry Competition, hosted by Paris Gourmet. Great work Salvatore!

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Team Mullaney

Chocolate Showpiece

James Mullaney, C.E.P.C., led the team consisting of Pastry Chef Todd Owen, Pastry

Chef Adam Anselmo, and Pastry Cook Nicholas Yanni to a first place finish at the “Chocolate Wars” held in southern California for TLC Network. Chef Mullaney, a veteran competitor (US National Pastry Champion in 2005 and bronze medalist at the 2006 World Pastry Championship) captained the team to finish the required chocolate centerpiece, twenty-four chocolate bon-bons and in the fifth hour incorporate a mystery component in the required nine hours. Their chocolate centerpiece was made without any artificial supports at 142 cm tall and weighing 95 kilos. Once completed, it had to be transported from Los Angeles to the Santa Barbara Zoo for a Conservation Celebration.

Nice work team!

Team Mullaney used our Silicone Bulk Refill to cast the molds they needed.

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Team Tibballs

Chocolate Showpiece

For Mother’s Day, this amazing chocolate flower display was created by Kirsten Tib-

balls, Paul Kennedy, Robyn Curnow and Seung Yun Lee using our custom leaf molds. The display measures over 17ft (5.3 meters) long, up to 6.5 ft (2 meters) high and 6.5ft (2 metres) wide. It required over 500 kilograms of Callebaut Belgian couverture chocolate and took the team of three people more than 400 hours to create. For more photos and info visit the Savour Chocolate and Patisserie School website. Better yet if you happen to be near Victoria, Australia stop by to see it in person

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Ronald van Haarlem

Sugar Showpiece

As part of the annual Dutch Pastry Awards selection, Ronald van Haarlem and Daniel

Jongsma battled for the most beautiful showpiece. They had 2 hours to put their showpiece together in front of an audience. Using our massive 8 inch sphere mold and Noodles, Ronald took the title by popular vote. For more photos follow the link.

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Frederic Loraschi

Sugar Showpiece

As the snow melts and the hints of spring appear, we happily showcase this vibrant

isomalt showpiece by Pastry Chef Frederic Loraschi. He incorporated the Borneo Showpeel, Square Sliver Mat, and Square GeoMat beautifully. Thank you Chef Loraschi.

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Vincent Pilon

Chocolate Showpiece

Pastry Chef Vincent Pilon created this showpiece for a corporate event at his hotel.

In Vincent’s hands, this prototype mold was put to good use! The geometric construction contrasts beautifully with the fantasy flower.

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Arthur Tuytel

Chocolate Showpiece

Pastry Chef Arthur Tuytel created this elegant showpiece for a chocolate class he

taught at his pastry shop in the Netherlands. Utilizing the 8 inch sphere mold, Amazon Showpeel, and Noodles, the result is grounded but still light, terrific work Chef Tuytel!

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Yusuke Aoki

Chocolate Showpiece

At the Ritz-Carlton in Toronto, Yusuke Aoki, Senior Pastry Cook,

enjoys creating elegant chocolate showpieces like this for internal display and guest affairs. Using the Dewdrop Showpeel, 6 inch small jumble box, and sphere molds, Yusuke Aoki captures our imagination with his well-crafted, graceful work. Passion, talent and patience drives this chocolate artist. We look forward to seeing more of his work.

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Jean-Michel Meyzer

Chocolate Showpiece

Executive Pastry Chef Jean-Michel Meyzer at

the Silver Legacy Hotel Casino Resort in Reno, Nevada, constructed this showpiece to promote the ‘Fantasies in Chocolate’ event to be held November 5, 2011. As photos of this showpiece were to be used on tickets and posters to promote the event, Chef Jean-Michael had to make it far in advance. For this year’s theme “Red Carpet Hollywood Night”, Chef Meyzer used a few custom and in-stock molds to evoke the mood (Great use of the hollyhock leaf molds and Zebra Leaf Showpeels above the red flowers). He really raised the bar with this showpiece; fantastic work Chef Meyzer!

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Yusuke Aoki

Chocolate Showpiece

Photos of Yusuke Aoki’s chocolate work were

submitted to us by a co-worker at The Ritz-Carlton Toronto where he is the Senior Pastry Cook. We were very impressed with the beauty and grace of the Showpieces. Using Cacao-Barry chocolate, our Showpeels and silicone Noodles, Pastry Cook Yusuke Aoki made this chocolate showpiece as a part of the buffet display and for coffee breaks.

In addition to the showpieces, he also serves fine pastry presentations, exceptional pralines and Bon Bons. His coworker stated “From my short working time working with Yusuke Aoki, he lives and dreams chocolate; very passionate and very talented. He keeps trying and works patiently. I have seen him dedicate his personal time to achieve his goals of creating artwork to the benefit of our guests.” As we head into Labor Day weekend, we celebrate our exceptional co-workers. Thank you!

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Jean Vendeville

Sugar Showpiece

They say that March comes in like a lion and

goes out like a lamb. Bringing with it Mardi Gras, St. Patrick’s Day and the first day of Spring, pastry kitchens are back in full swing! Using our Noodles, leaf molds, sphere molds, and Asian fan mold, Pastry Chef Jean Vendeville, department chair at the Culinary Institute of Savannah made this five-foot tall sugar showpiece for a museum event. Nice work!

Executive pastry chef Vendeville is also coaching the STC culinary team that earned a silver medal at the 2010 ACF National Competition. We wish them all the best and look forward to hearing of their progress. A tireless champion of the culinary arts, we thank Chef Vendeville.

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Sugar Showpiece

Stéphane Tréand, MOF

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Amazon Leaves Showpeels™

ChicagoMoldSchool.com

Heron Showstopper™

Sugar Showpiece

Stéphane Tréand, MOF Oceana Showpeels™

Education

1” Sphere Mold

Silicone Molds

Materials & Supplies

ChicagoMoldSchool.com

Wave Showstopper™

83

Materials & Supplies

ChicagoMoldSchool.com

Silicone Molds

84

Education

Sugar Showpiece

Stéphane Tréand, MOF

Flame Showstopper™

Sugar Showpiece

Stéphane Tréand, MOF

Materials & Supplies Silicone Molds Education

Custom Strawberry

ChicagoMoldSchool.com

Oval Jumble Mat

85

Sugar Showpiece

Stéphane Tréand, MOF Jasmine Butterfly Showpeels™

Tapered Spire

4” Sphere Mold Confectionary Casting Frame

86

1.5” Sphere Mold

Materials & Supplies Silicone Molds

Bhutan Dragon

Education

Large Asian Fan

ChicagoMoldSchool.com

Mini Bug Collection Showpeels™

Sugar Showpiece

Paul Bodrogi

Jeweled Base

Materials & Supplies Education

Silicone Molds

1� Cube Molds

ChicagoMoldSchool.com

Beveled Icicles

87

Sugar Showpiece

Randy Sebastien Nouveau Butterfly Showpeel™

Silicone Molds

Materials & Supplies

ChicagoMoldSchool.com

3/4” Sphere Mold

Education

88

Candy Caviar Mercury Ripple

Chocolate Showpiece

Susan Notter

Silicone Noodles

Swirl Chop Insert

Silicone Noodles 89

Education

Swirl Chop Insert

Silicone Molds

Materials & Supplies

ChicagoMoldSchool.com

1.25� Pop-Up Sphere Mold

Chocolate Showpiece

Stéphane Tréand, MOF

90

Education

Spring Leaves Showpeels™

Silicone Molds

Materials & Supplies

Wave Showstopper™

ChicagoMoldSchool.com

Amazon Leaves Showpeels™

Chocolate Showpiece

Stéphane Tréand, MOF

1” Cube Mold

Materials & Supplies Silicone Molds

Jumble Box

Education

4” Sphere Mold

ChicagoMoldSchool.com

Large Asian Fan

91

Materials & Supplies

ChicagoMoldSchool.com

Silicone Molds

92

Education

Chocolate Showpiece

Stéphane Tréand, MOF

Metal Construction Kit

Chocolate Showpiece

Stéphane Tréand, MOF

Clock Gear

Sphere Mold Frame Mold

Tapered Spire

Materials & Supplies

Half Rounds

Silicone Molds

Apex

Education

Noodles

ChicagoMoldSchool.com

Daisy Wheel

93

Chocolate Showpiece

Vincent Pilon

Jasmine Butterfly Showpeels™

Silicone Molds

Materials & Supplies

ChicagoMoldSchool.com

Silicone Noodles

Education

94

Clock Gear

Star Gear

4” Sphere Mold

8” Sphere Mold

Chocolate Showpiece

Brandon Neisler

Platter Elipse

Education

95

Silicone Molds

Materials & Supplies

ChicagoMoldSchool.com

Silcone Noodle

96 Materials & Supplies

ChicagoMoldSchool.com

Silicone Molds

Silicone Noodles

Education

Chocolate Showpiece

Romain Renard

Silicone Molds

Materials & Supplies

ChicagoMoldSchool.com

Education

Chocolate Showpiece

Julian Rose

Jumble Box

97

Chocolate Showpiece

Nathaniel Reid

Mini Bug Collection Showpeels™

Amazon Leaves Showpeels™

Silicone Molds

Materials & Supplies

ChicagoMoldSchool.com

Dew Drop Leaves Showpeels™

Education

98

Ring GeoMat™

Chocolate Showpiece

Dean Gibson

Education

4� Sphere Mold

Silicone Molds

Materials & Supplies

1� Sphere Mold

ChicagoMoldSchool.com

Custom Mold

99

Chocolate Showpiece

Dimitri Fayard Nouveau Butterfly Showpeel™

100

Confectionary Casting Frame

Materials & Supplies Silicone Molds

Tapered Spire

Education

Amazon Leaves Showpeel™

ChicagoMoldSchool.com

Floral Press Mold

Chocolate Showpiece

Norman Love

2” Sphere Mold 1” Sphere Mold

2” Sphere Mold

Silicone Noodle

Education

Silicone Molds

Materials & Supplies

ChicagoMoldSchool.com

2.5” Sphere Mold

101

Amazon Leaves Showpeels™

Chocolate Showpiece

Robert Epskamp

Arched Lady Custom Mold Flight Showpeel™ 1.5” Sphere Mold

Silicone Molds

Materials & Supplies

ChicagoMoldSchool.com

Tapered Spire

4” Sphere Mold

Education

102

Platter Elipse

Silicone Molds

Materials & Supplies

ChicagoMoldSchool.com

Education

Chocolate Showpiece

EnMing Hsu

1� Sphere Mold

Showpiece Swirl

103

Chocolate Showpiece

Frania Mendevil

Floral Press Mold Custom Logo Mold

Dessert Tray Dice Molds

Education

104

Silicone Molds

Materials & Supplies

ChicagoMoldSchool.com

Ring GeoMat™

Chocolate Showpiece

Stéphane Tréand, MOF

Jasmine Butterfly Showpeels™

2.5” Sphere Mold

Education

Silicone Molds

Materials & Supplies

ChicagoMoldSchool.com

Mercury Ripple

Dewdrop Leaves Showpeels™

105

Chocolate Showpiece

Fred Moreau

1” Sphere Mold

1.5” Sphere Mold

2” Sphere Mold

Materials & Supplies

4” Sphere Mold

Silicone Molds

Platter Elipse

Education

ChicagoMoldSchool.com

2.5” Sphere Mold

4” Sphere Mold

106

Chocolate Showpiece

Laurent Branland 2.5” Sphere Mold

Zebra Leaves Showpeels™

Education

Silicone Molds

Materials & Supplies

ChicagoMoldSchool.com

Silicone Noodle

Jetty Press

4” Sphere Mold 107

Jumble Box

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

Silicone Molds

Materials & Supplies