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Sponsored by The Chicago School of Mold Making

Photos by Dan Carmody

1st place Randy Williams
2nd place Maia Suzuki
3rd place Brandon Neisler

2007 Culinary Casting Challenge PHOTO GALLERY JUST ADDED

More info about the 2007 Culinary Casting Competition

A story about the competition with photos and techniques explained was published in Pastry's Best Magazine. Click here to download a pdf copy of the entire article or visit the The Chicago School of Mold Making

The Culinary Casting Challenge is a juried competition for students currently
enrolled in a pastry program. Sponsored by The Chicago School of Mold Making,
the event is locally organized by the faculty of the hosting school.
The competition's objective is to challenge culinary students to create using
the emerging medium of silicone molds. The competition consists of 8-10
students (nominated by the faculty) who will compete in a one- (or two-)
day event.

First Place Winner: He/She is allowed to keep the molds (their set)
provided for the competition plus a $200.00 gift certificate for
products from The Chicago School of Mold Making.
Second Place Winner: $200.00 gift certificate for products from
The Chicago School of Mold Making.
Third Place Winner: $150.00 gift certificate for products from
The Chicago School of Mold Making.
All Contestants: Copy of the book, Confectionery Art Casting, Silicone Mold
Making for Pastry Chefs and a $65.00 gift certificate for products from
The Chicago School of Mold Making.

General rules:were as follows:

1.Competitors must create 1 sugar showpiece and 1 chocolate amenity platter in an allotted time period. The sugar
and chocolate pieces cannot be combined in any way.
2.The sugar showpiece and the chocolate amenity platter must be moved to the display table before the end of the
allotted time. Failure to do so will result in a major point deduction.
3.Competitors will be allowed to bring 1 sugar flower or adornment and 1 chocolate flower or adornment to the
competition.
These may not exceed 10 inches across in diameter at any point.
4.A sketch and description of the 2 pieces is due on Friday April 6 before 6:00pm. Being late with the sketches and
descriptions will result in a major point deduction.
5.Each competitor can have 1 student assistant. The role of the assistant will be limited.
6.Competitors will not under any circumstance be allowed to cut or damage the molds. To do so will result in
disqualification.
7.Each competitor will have 90 minutes to set up their work station.
8.Students will have 1 hour to break down their work station. The work station must be left as it was found at the
start of the competition. All molds must be cleaned and returned to the work station.
9.Each competitor must temper their own chocolate.
10.Each student must color and cast their own sugar.
11.All work must be that of the competitor.
The Sugar showpiece:
1.The sugar showpiece must be at least 24" in height, calculated by the height from the top of the base to the top
of the piece. There is no maximum height restriction. The showpiece base cannot exceed 6" in height.
2.The sugar showpiece must be comprised solely of sugar products. There can be no artificial or inedible structural
supports. The use of artificial or inedible structural supports will result in immediate disqualification of the piece.
3.Pastillage and pressed sugar may be brought to the competition (white) but not assembled or airbrushed/painted.
Assembly and airbrushing/painting must take place in front of the judges.
4.All sugar/isomalt must be cooked at the competition.
5.Only non-toxic, edible colors will be permitted.
6.Any pastillage and sugar pieces must be adhered to the showpiece using sugar or sugar products only. No glue
guns or glue products will be permitted. Failure to comply with this rule will result in immediate disqualification.
7.Cold sprays intended to shorten setting time will be allowed.
8.The sugar piece must have an element of blown or pulled sugar.
Chocolate amenity platter:
1.The chocolate amenity platter must be comprised solely of chocolate and cocoa products.
2.There can be no artificial or inedible supports or decoration. The use of artificial or inedible structural
supports will result in immediate disqualification of the piece.
3.The chocolate amenity platter must hold 10 molded chocolates.
4.The chocolate amenity platter must fit into a 15 inch by 15 inch area. The chocolate amenity platter must be
at least 8 inches tall from calculated by the height from the top of the base to the top of the piece. There is no height
restriction but remember this is an amenity platter and not a showpiece.
5.Cold sprays intended to shorten setting time will be allowed.
Each showpiece will be judged on the following criteria:
1 Creative use of the molds.
2. Proper care of the molds.
3. Representation of the theme.
4. Accuracy of the actual showpiece to the written description.
5. Attention to execution (how well the showpiece is made)
6. Structural support and how well it is put together.
7. Quality of the chocolate and sugar work.
8. Degree of difficulty (meaning a visually appealing showpiece that lacks technical difficulty may not score
as well as one that is more technically difficult and perhaps less visually appealing).
9. Artistic value including; Use of color, dimension, size, proportion and texture.
10 .Adherence to the imposed height and width restrictions.
11.Originality