Chicago (Feb 2, 2015) – Episode Two of the Emmy Award-winning Chicago Restaurant Pastry Competition (CRPC) Season Four: Freaks of the Industry is now available. The CRPC4 episode went live Monday, February 1, 2016. It can be found on YouTube at:https://youtu.be/Ja49eBGiQ2U
Episode Two finds the contestants creating their desserts using silicone molds provided by the Chicago School of Mold Making and food items from a Mystery Box. The chefs were also able to use the sponsor-provided ingredients they previously chose in Episode One, including products from Nielsen-Massey Vanillas, PreGel Nut Pastes & Gelato, deZaan Gourmet Chocolate, Sosa freeze-dried ingredients and Capfruit puree. They were provided an array of plates from Steelite International and outfitted with blenders, stand mixers and other chef tools by Waring Commercial to assist their creativity.
“We wanted to keep the “Freaks of the Industry” theme going with this dessert challenge, so we asked that each chef be a little outlandish with their ingredient combinations,” said executive producer and owner of JMPurePastry Jimmy MacMillan. “It can be challenging to be bold in your presentation, while maintaining the finesse of fine dining.”
Flavors range from sour raspberry to aromatic hazelnut as competitors put their personal, unique spin on the mystery ingredients they are given. They each present their final creations to the guest judges: pastry chefs Malika Ameen (byMdesserts), Antonio Bachour (St. Regis Bal Harbour Resort) and Frederic Monti (PreGel America). The audience sees each judge’s reaction to both the presentation and the taste of each dessert presented to them.
“It’s exciting to watch the process of how the competitors’ desserts are actually made. This episode brings more intensity than the last one as we see the creations actually put up against one another,” said executive producer Julie MacMillan.
Episode 2 Dessert Creations:
Future episodes of the series will show the chefs creating a “signature dessert” spotlighting the chefs’ unique flavor combinations and original designs, and a “confectionery challenge” that requires the chefs to cast a show stand from chocolate to display bon-bons and caramels.
“Season 5: Blown Away!” is currently in selection of the next Chef Finalists, narrowing down dozens of submissions to eight semifinalists. The CRPC Selection Committee, comprised of chefs, designers and industry leaders, will rank these eight with the top four invited to compete in Season 5.
CRPC4 is made possible largely with the support of several Brand of Distinction sponsors including: Nielsen-Massey Vanillas, a manufacturer of the finest vanilla products and flavor extracts; Waring Commercial, a manufacturer of professional-quality appliances for the home, foodservice and laboratory industries; Steelite International, a manufacturer and supplier of tabletop ranges for the international hospitality industry; PreGel AMERICA, a specialty dessert ingredients company, specializing in gelato; deZaan Gourmet, a producer of premium chocolate, cocoa powders, cocoa butter, chocolate batons, pralines; as well as contributions from Premium Brands: John Koerner & Company, CapFruit (French Puree), Chef’s Garden, Culinary Classics, in2Food, Pavoni, and others.
About The Chicago Restaurant Pastry Competition
The Chicago Restaurant Pastry Competition (CRPC) is a multiple Emmy award-winning pastry competition that is aired as a series of online videos. The competition asks four top industry pastry chefs to make an original, unique, plated dessert and compete in two mystery challenges. All episodes of the Chicago Restaurant Pastry Competition are filmed at the Chicago School of Mold Making’s creative center in Oak Park area of Chicago and can be found on YouTube.
JMPurePastry, the Executive Producers of the series, are a Chicago-based pastry media house that specializes in high quality, well-designed media products for the restaurant, baking and hospitality industry.