Pasticceria Internazionale sponsors the Chicago Restaurant Pastry Competition Episode Four of Season Two...
The Chicago Restaurant Pastry Competition will announce its winner in the final episode of Season Two: National Chefs on Monday, April 22. The episode, entitled “The Winner is...,” is the final segment of the competition and will reveal which of the four competing pastry chefs will bring home the top placement. Throughout the competition, four nationally-recognized pastry chefs have showcased their pastry skills by making creative and palate-pleasing desserts.
The final episode will feature:
• A final look at the chef finalists putting finishing touches on their Signature Desserts
• Judges last deliberation as they discuss strengths and weaknesses of each dessert
• The competition closing at Acadia Restaurant with:
o A guided tour of Michelin-starred restaurant by General Manager, Jason Prah
o Preparation of sweet and savory hors d’oeuvres by Chef Curtis Duffy’s team from Grace
o Pastry industry VIPs enjoying cocktails and bites to the music beats by DJ Matt Cannon
• The winner announcement by the Pastry Competition founder and host Chef Jimmy MacMillan.
“We had a great group of professional pastry chefs and judges at the competition this year. They used their talent, creativity and technique to prepare unique desserts and used each ingredient to its full potential,” said Executive Pastry Chef Jimmy MacMillan, founder of the Chicago Restaurant Pastry Competition. “We can’t wait to find out the winner.”
The four finalists include:
Melissa Coppel of Jean-Marie Auboine Chocolatier – Las Vegas, Nevada
Chris Ford of Wit & Wisdom – Baltimore, Maryland
Thomas Raquel of Acadia Restaurant – Chicago, Illinois
Philip Speer of Uchi Restaurant – Austin, Texas
The Chicago Restaurant Pastry Competition is a single day event where four chef finalists were asked to prepare eight servings of an original, creative, plated dessert. The chefs also competed in a mystery challenge where they were asked to create an inventive, molded gelato. The competition has been nominated for a 2013 James Beard Media Award and its founder Chef Jimmy MacMillan has been named one of Dessert Professional’s “2013 Top Ten Pastry Chefs in America” which will be announced in the magazine’s June issue.
Judges for the 2013 Chicago Restaurant Pastry Competition include Della Gossett from The French Pastry School, Dana Cree of Blackbird restaurant and Curtis Duffy from Grace restaurant.
Season One’s competition was won by Chicago Pastry Chef Sarah Kosikowski, East Coast Corporate Pastry Chef for Valrhona. The program featured Chicago chefs and earned a 2012 Chicago Midwest Emmy award. The 2013 season drew pastry chefs from all over the United States and the 2014 competition will feature chefs from around the world. The Chicago Restaurant Pastry Competition is now accepting submissions for 2014 Season Three: International Chefs. Visit: http://jmpurepastry.com/COMPETITION.html to learn more.
Pasticceria Internazionale is a proud sponsor of Season Two of The Chicago Restaurant Pastry Competition which includes a trailer and all four episodes, at http://jmpurepastry.com/VIDEO.html.
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.