Chicago Restaurant Pastry Competition Announces Finalists
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.
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 of Avenues 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
Pastry Competition Format
When: October 16, 2011
Where: The Chicago School of Mold Making
46 Lake Street,
Oak Park, IL, 60302
What: The CRPC is a single day competition where chefs will be asked to prepare eight plates of an original, creative, and innovative plated dessert and eight servings of a dessert amuse from a mystery box. The winner will be the chef that presents the most creative and best tasting desserts.
Interview with Jimmy MacMillan
- How to Watch:
Keep abreast of details with StarChefs.com and at