COOKIES, RAISINS, AND PASTRY CHEFS DESCEND UPON WHOLE FOODS!
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Competition and Demonstration Draws Chicago Pastry Enthusiasts to Lincoln Park
Chicago, Illinois (April 21, 2011) – The Dancing California Raisin along with the California Raisin Marketing Board returned for Pastry Chicago's Amateur/Student Cookie Competition at Whole Foods Market in Lincoln Park on April 16th. Competitors, including pastry and culinary students as well as amateurs, presented their best cookies with California Raisins and other high quality ingredients for the fourth annual competition. While judges tasted and examined each entry, Pastry Chef Instructor Della Gossett of The French Pastry School of Kennedy-King College demonstrated classic recipes for all attendees to sample. Formerly with Charlie Trotter's, Chef Della teaches in the full-time programs at The French Pastry School.
Joining as judges were some prominent Chicago Pastry Chefs including Jimmy MacMillan, Executive Pastry Chef at the University Club of Chicago; Sarah Kosikowski, Executive Pastry Chef at the Trump Hotel; Joshua Baudin of Sweet Whimsy Pastry; Gary Konkel of Whole Foods; and Tommy Zarlengo of Zarlengo's Italian Ice and Gelato. "I was very impressed by the contestants' work," said Chef Kosikowski, "This is the first Pastry Chicago competition I've judged, and it was great to be able to see so many sectors of the pastry world come together."
First through fifth place winners took home prizes provided by KitchenAid, California Raisin Marketing Board, and The French Pastry School. Carla Cubert was this year's first-place winner with her Raisin Rugelach recipe. "I have so much fun at these competitions," said Carla. "Really, the best part for me is watching Chef Della's demonstration. She is so knowledgeable and talented and down-to-earth. I've learned a lot from her." Recipes Chef Della presented at the event included her Caramelized Pineapple, Golden Raisin and Ginger Rugelach, and Three-Point Cookies with Grand Marnier-Soaked Raisins, Chocolate and Candied Orange Peel.
Second place went to Dawn Hertz with her Carrot Cake Cookies; Caroline Joshi and her Coconut-Curry Cookies with Raisins took third place; Amelia Hyde's Raisin Peek-a-Boo cookies won fourth place; and fifth place went to Holly St. Myers with her Take Me to the Movies Chocolate-Covered Raisin Cookies. All of these winning recipes are available to download at www.pastrychicago.org.
Friends and family members of the competitors as well as other spectators attended the competition and demonstration with free admittance to the event. Membership to Pastry Chicago also comes at no cost and may be obtained by writing to info@pastrychicago.org. Additional competitions and showcases with Pastry Chicago are coming up this year. Announcements will be emailed, and more details will soon be available at www.pastrychicago.org. Stay tuned for more fun, educational, and delicious events!
Download the press release in PDF format here.
April 16, 2011 1:00 – 4:00 pm
Whole Foods - Lincoln Park
1550 N. Kingsbury Street
Chicago, IL 60642
Rules and Regulations:
- Registration forms should be submitted as soon as possible to secure your place in the competition.
- Recipes must be emailed or faxed by April 11, 2011.
- If no recipe is submitted, your cookies will not be judged.
- The first 25 entries will be accepted for the competition.
- Contestants must submit 10 cookies (5 for judging, 5 for display).
- All cookies are to be submitted at the competition on April 16th. Cookies will be displayed for you on a white plate and presented to the judges for tasting.
- No baking is to be done on the premises.
- All contestants must use the following ingredients, but are not limited to only these ingredients: Nielsen Massey Vanilla, Plugrá European-Style Butter, King Arthur Flour and California Raisins (all of these items may be found at your local Whole Foods store).
- Each entry must be solely the work of the entrant.
- Cookies must be at least 1.5” in diameter and no larger than 4” in diameter (cookie must fit within a 4” X 4” square).
- All cookies and decorations must be edible.
- Pastry Chicago and Whole Foods are not responsible for any items left behind at the end of the event.
- Registration form must be received by Lindsay Koriath by the end of day April 11, 2011.
Judging Criteria:
60% Taste
25% Texture
10% Decoration
5% Punctuality and Professionalism
Should you have any questions contact us at:
info@pastrychicago.org.
Please note that this competition was for amateurs and current students only. This excludes professionals working in the pastry industry as well as graduates of pastry or culinary programs.
Prizes include:
Every Participant received a Free French Pastry Experience at The French Pastry School and Certificate of Participation
Prizes were awarded for the Fifth, Fourth, Third, Second and First place entries. Prizes provided by KitchenAid and The French Pastry School.
