CHICAGO BLACKHAWKS HONORED WITH A LIFESIZE CHOCOLATE STANLEY CUP
(Left to right) Chef instructor Joshua Johnson, Co-Founder Jacquy Pfeiffer, Chancellor of City Colleges of Chicago Cheryl Hyman, Mayor Richard M. Daley, Director of The French Pastry School Franco Pacini, and Co-Founder Sébastien Canonne, M.O.F. Chefs of The French Pastry School at City Colleges of Chicago created and presented a chocolate replica of the Stanley Cup celebrating the Chicago Blackhawks win.
The French Pastry School Congratulates the 2010 Stanley Cup Winners
Chicago, Illinois (June 10, 2010) – Chicago hockey fans, proud residents of the city, and Chefs of The French Pastry School unite in celebration of their victorious Blackhawks today, winners of the 2010 Stanley Cup Final. To commemorate the grand occasion, Chefs Jacquy Pfeiffer and Sébastien Canonne, M.O.F., co-founders of The French Pastry School, created a replica of the Stanley Cup - entirely out of chocolate - for the City of Chicago.
Mayor Richard M. Daley thanks the chefs of The French Pastry School for their gift and speaks about the outstanding education they provide, their constant reach for excellence and what it means for Chicago to have such qualified pastry professional students coming out of the school.
Chocolate replica of the Stanley Cup entirely made of Cacao Barry chocolate and cocoa butter (Over 50 Pounds of chocolate and 150 hours of work)
The actual Stanley Cup is made of silver and nickel alloy, is about three feet tall and weighs approximately 35 pounds. The French Pastry School sculpture, made out of pure Cacao Barry chocolate couverture and colored cocoa butter, is 6 feet tall and weighs nearly 50 pounds – this includes the cup itself, the base, a hockey stick on top, and a giant hockey puck featuring the Blackhawks logo. As with the real cup, the chocolate reproduction includes the names of the players and coaches engraved on the side.
The Blackhawks logo was entirely hand painted on dark chocolate using colored cocoa butter.
The names of the Blackhawks players and coaches are written in cocoa butter.
The sculpture took the chefs more than 150 hours to complete and included the collaboration of other Chef Instructors at The French Pastry School such as Master Cake Artist Mark Seaman and Pastry Chef Instructor Joshua Johnson. The chocolate Cup is being delivered to the city for display following the Blackhawks victory.
About The French Pastry School
The French Pastry School is a premier international institution of pastry arts education. Superb instruction, superior equipment, and top quality ingredients enable the co-founders and Academic Deans, Chefs Jacquy Pfeiffer, and Sébastien Canonne, M.O.F., to uphold an exceptional educational facility for pastry and baking. The French Pastry School’s team of award-winning instructors has grown to a faculty of many renowned chefs, including Master Baker Jonathan Dendauw, Pastry World Champion Dimitri Fayard, Della Gossett, Pastry World Champion En-Ming Hsu, Joshua Johnson, Master Cake Artist Nicholas Lodge, Laura Ragano, Kristen Ryan, Master Cake Artist Mark Seaman, and World Baking Champion Pierre Zimmermann.
The French Pastry School offers the rare opportunity for students to learn the art of pastry in an intimate setting, being personally mentored by masters in their field. Students’ skills are finely honed through hands-on practice and repeated exposure to the best pastry techniques, tools, and ingredients. Our programs are ideal for anyone from the career changer to the professional to the novice. For more information on The French Pastry School, please visit www.frenchpastryschool.com.
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For more information on The French Pastry School please visit www.frenchpastryschool.com or contact
Anne Kauffmann
The French Pastry School
312.726.2419 ext.207
akauffmann@frenchpastryschool.com
www.frenchpastryschool.com
