Chicago Restaurant Pastry Competition Announces Finalists
- These days, the land of Oprah, Obama, online ticket sales à la Achatz, and goat-loving girls—yes, we’re talking Chicago—dispatches food news with increasing frequency. As a result, chefs from coast to coast have no recourse but to come to terms with a bad case of L-train envy. The icing on the cake? Word has it a new generation of Silpat-slinging sweetsmiths is preparing to take center stage.A Jimmy MacMillan pastry inspired by Cherry Lime Soda: Vanilla Custard, Tarakan Cake, and Shiso-Lime Infused Sweet Cherries
photo: Anthony Tahlier
You may already be familiar with Chicago’s new pastry crowd. But come October 16, these sugar-hopped fiends of the pastry arts will face off in a duel designed to push the candy bar even higher.CRPC co-founders Michael Joy and Jimmy MacMillan
photo: Anthony Tahlier
Pastry Chef Jimmy MacMillan of JMPUREPASTRY, a StarChefs.com 2011 Chicago Rising Star Pastry Chef, has spearheaded the First Annual Chicago Restaurant Pastry Competition to showcase Chicago’s rich talent. “It’s about innovation and creativity, which I think are hallmarks of Chicago pastry chefs, and I want to blast that out to the whole world,”says MacMillan.
MacMillan worked closely with Michael Joy, founder for the Chicago School of Mold Making, to design the competition. Local young culinary leaders, including Chef Curtis Duffy ofAvenues and Pastry Chef and Instructor Della Gosset of The French Pastry School, will judge the CRPC along with MacMillan.
The event will be closed to the public, meaning there will be no ticket sales; instead, it will be filmed and broadcast via the web—bringing a grassroots feel to the world of silicone molds, mystery boxes, and plated desserts—all for the love of art, craft, and sugar. First Annual Chicago Restaurant Pastry Competition Finalists
