Press release: The French Pastry School Celebrates the Chicago Blackhawks | The French Pastry School

Press release: The French Pastry School Celebrates the Chicago Blackhawks

The French Pastry School Celebrates the Chicago Blackhawks
The French Pastry School |
July 3, 2013
Pastry Chefs Create a Life-Size Chocolate Replica of The Stanley Cup

Chicago, Illinois (July 3, 2013) – The French Pastry School of Kennedy-King College at City Colleges of Chicago is always ready to celebrate excellence and, when the Chicago Blackhawks won their second Stanley Cup Playoff in three years, the chefs were prepared.  At the request of the hockey-loving team of chef instructors and staff members, National Pastry Champion, Chef Joshua Johnson, created a life-size replica of The Stanley Cup completely out of chocolate.  As the Blackhawks played for their lives in a close series against the Boston Bruins, Chef Johnson and a small group of assistants were already working on a larger than life showpiece.  Chicago’s team was victorious and, to celebrate the city’s accomplishment, The French Pastry School presented their chocolate version of Lord Stanley’s Cup to the Mayor of Chicago, Rahm Emanuel.

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, edible silver luster dust, and colored cocoa butter, is four feet tall and weighs over 50 pounds – this includes the cup itself, a chocolate hockey stick, and a giant hockey puck featuring a hand-painted Blackhawks logo.  Once Chef Joshua Johnson had his vision and plan, the two sculptures took him just over 50 hours to complete with the collaboration of other Chef Instructors and Student Interns at The French Pastry School.

What do pastry chefs and hockey players have in common?  Franco Pacini, Director of Operations, explained it this way: “The excellence the Chicago Blackhawks achieved over the past season on ice is just the kind of excellence our students and instructors strive to achieve every day in the kitchen.”

Mayor Emanuel greeted the chefs and spectacular chocolate trophy at City Hall (121 North LaSalle Street), where the sculpture will remain on display to the public for as long as the chocolate lasts.  Visitors to The French Pastry School can explore other impressive chocolate showpieces and decorations made by students of their full-time programs, L’Art de la Pâtisserie and L’Art du Gâteau.  With pastry chefs, victory is always sweet.

The next cohort of L’Art de la Pâtisserie and L’Art du Gâteau students will begin their own pastry journey at The French Pastry School on July 8, 2013 and September 3, 2013, respectively.  Be sure to follow their progress on our website and social media outlets. The school is still accepting applications for both programs.  For more information about the programs and how to apply, please contact or call 312.726.2419.