(PRWEB) February 17, 2013
Chicago (February 15, 2013) Steelite products were used by four of the nation’s top pastry chefs during the Chicago Restaurant Pastry Competition. The Emmy award-winning competition releases the first episode of Season Two: National Chefs January 2, 2013. The episode, titled “Meet the Chefs,” introduces the four pastry chef finalists from across the nation and can be viewed at http://www.jmpurepastry.com/VIDEO.html.
The Chicago Restaurant Pastry Competition is a single day event where four chef finalists are asked to make eight servings of an original, creative, plated dessert. The chefs also compete in a mystery challenge where they are asked to push the envelope of frozen, plated desserts. The winner will be the chef that presents the most creative and succulent desserts. The goal of the competition is to showcase the reality of a pastry chef kitchen, rather than the drama and glamour shown on cable television.
Season one’s competition was awarded a 2012 Chicago Midwest Emmy award and focused on Chicago chefs. This year the challenge includes pastry chefs from all over the United States and in 2014 the competition will feature chefs from around the world.
“We can’t wait for the release of this year’s competition. We have a great group of professional pastry chefs and judges that really showcase the creativity, expertise and technique it takes to work in the restaurant industry,” said Executive Pastry Chef Jimmy MacMillan, founder of the Chicago Restaurant Pastry Competition.
Many chefs from across the nation apply to be contestants in the Chicago Restaurant Pastry Competition by submitting an original recipe. Four finalists are then chosen by a chef selection committee to compete. The season two finalists include:
- Melissa Coppel of Jean-Marie Auboine Chocolatier – Las Vegas, Nevada
Chef Coppel realized early in her career that her true passion was chocolate. After working closely with Chef Jean-Marie, they collaborated to co-found Jean-Marie Auboine Chocolates. She won a People’s choice award and placed second overall in the Chocolatier of the Year 2012 Competition in Atlanta.
- Chris Ford of Wit & Wisdom – Baltimore, Maryland
Recognized for his ingredient-centric and innovative style, Chef Ford was named one of StarChef’s “Rising Stars” in the DC Area. He is proud to be part of the reputable and innovative culinary team that the Mina Group has built.
- Thomas Raquel of Acadia Restaurant – Chicago, Illinois
Chef Raquel focuses on seasonal, modern desserts grounded in classic technique – and infused with a touch of humor while at Acadia Restaurant. He hopes to open a patisserie, offering the perfect macaroon in addition to pastries and chocolates.
- Philip Speer of Uchi Restaurant – Austin, Texas
Chef Speer’s elements of surprise and artistry with fresh ingre¬di¬ents are trademarks of his pastry creations. He appeared as a judge on the Food Network's "Throw¬down with Bobby Flay" as well as part of Chef Tyson Cole's team that competed on the Food Network's "Iron Chef America." Chef Speer has been named a James Beard Award semi-finalist in the overall pastry chef category for the past two years.
Each of the chefs create their pastries with Steelite products including Crucial Detail The pastries are then judged by a panel including Chef Della Gossett from The French Pastry School, Chef Dana Cree of Blackbird restaurant and Chef Curtis Duffy from Grace restaurant.
Season two of The Chicago Restaurant Pastry Competition includes a trailer and four episodes. A new episode will be released each month and the winner of the competition will be announced in April. The trailer can be viewed online at: http://www.youtube.com/watch?v=c1UsjRDSeec&feature=youtu.be
About The Chicago Restaurant Pastry Competition
The Chicago Restaurant Pastry Competition is an Emmy award-winning pastry chef competition that is aired in a series of online videos. The single day competition asks four chef finalists to make eight plates of an original, unique, plated dessert and compete in a mystery challenge. The winner is the chef that offers the most creative and palate pleasing desserts. All episodes of The Chicago Restaurant Pastry Competition are filmed at The Chicago School of Mold Making’s creative center. The Chicago Restaurant Pastry Competition has received a number of accolades for its content and film style, including a Chicago Midwest Emmy, Telly Award, two Communicator Awards and two Hermes Awards.
JMPurePastry, the Executive Producers of the series, are a Chicago based pastry solutions group specializing in high quality, well designed products for the restaurant, baking and hospitality industry.
# # #
For more information about The Chicago Restaurant Pastry Competition or JMPurePastry, contact:
Gardi Wilks, email@example.com
Savor – The Food Agency, 847-556-7511