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San Diego (January 23, 2014) – Chef Works sponsored Jim Hutchison’s uniform as he appeared on the Chicago Restaurant Pastry Competition (CRPC). Chef Hutchison is wearing the very popular Basic 3/4 Sleeve Chef Coat JLCL which is a great, all around multi-purpose light weight coat. It comes in a variety of colors, has ¾ sleeves, and is double-breasted. Chef Works is proud to support rising starts like Jim Hutchison in his journey in perfecting his passion with pastry.
More about CRPC Season Three
The highly anticipated debut episode of Season Three of the Emmy-award-winning Chicago Restaurant Pastry Competition (CRPC) is now available. Episode One went live on Monday, January 20, 2014 at midnight CST and can be viewed at http://www.jmpurepastry.com/VIDEO.html.
In this first episode, Chef finalists created their own take on a sophisticated and innovative milkshake. Jim Hutchison of Winvian Relais & Chateaux in Morris, Connecticut created the Forrest Berry Milkshake. “It was a surprise when I found out we had to make a milkshake. My desserts are not sweet but rather are delicate, so I wanted to keep that. I included olive oil sponge cake and crispy milk Japonaise,” said Hutchison.
The CRPC Season Three includes four episodes. A new episode will be released each month on JMPurePastry.com, and the winner of the competition will be announced in April 2014. Episode release dates are: January 20, February 17, March 17 and April 21.
About Jim Hutchison
As a child Jim Hutchison loved math but was bored with it at a desk in the classroom. It wasn’t long before he found a more interesting application with his fascination for numbers in the kitchen. It was here that he was able to apply mathematic and scientific theories to recipes and techniques.
Following Hutchison’s vocational training in high school, he enrolled at the Culinary Institute of America to further his knowledge in Baking and Pastry Arts. Throughout culinary school Hutchison staged in various New York City kitchens, and upon graduation he moved to the Big Apple to continue working and staging. Later, Hutchison made the move north to Boston check out the culinary atmosphere. While in Bean Town he would regularly travel back down to New York City to stage.
Hutchison’s education and working career has included classically driven as well as modern technique kitchens. He combines both philosophies into his pastries, straddling and blurring the lines between to two.
Hutchison now practices his craft at the Winvian Relais & Chateaux where his creations are the results of modernized classic techniques combined with organic vegetables, fruits, and herbs grown on property and surrounding farms. The quality of the products and the craftsmanship are showcased in his desserts where textures and clean flavors become his priority.
About The Chicago Restaurant Pastry Competition
The Chicago Restaurant Pastry Competition (CRPC) is a two-time Emmy award-winning pastry competition that is aired in a series of online videos. The competition asks four chef finalists to make 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, Ill.
The Chicago Restaurant Pastry Competition has received a number of accolades for its content and film style, including two Chicago Midwest Emmy Awards, a Telly Award, two Communicator Awards and two Hermes Awards. The videos were nominated for a 2013 James Beard Media Award. The video series has received over 50,000 views worldwide.
JMPurePastry, the Executive Producers of the series, is a Chicago-based pastry solutions group specializing in high quality, well-designed media products for the restaurant, baking and hospitality industry.