Chicago Restaurant Pastry Competition Announces Finalists

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

    A Jimmy MacMillan pastry inspired by Cherry Lime Soda: Vanilla Custard, Tarakan Cake, and Shiso-Lime Infused Sweet Cherries
    photo: Anthony Tahlier

    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.

    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

    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 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 Chef Bryce Caron of Blackbird

    Pastry Chef Meg Galus of NoMI Kitchen at Chicago Park Hyatt

    Pastry Chef Greg Mosko of North Pond

    Pastry Chef Jove T. Hubbard of David Burke’s Primehouse

    Pastry Chef Sarah Kosikowski of Sixteen at Trump International Hotel & Tower