The French Pastry School’s Gossett Wows Spectators at Pastry Chicago’s Annual Pie Competition
Pastry amateurs from all corners of Chicago and beyond gathered at the Whole Foods Market in Lincoln Park on September 17 to test their baking skills in Pastry Chicago’s Fourth Annual Pie Competition. Sponsored by the California Raisin’s Marketing Board, the 23 contestants submitted their favorite recipes for Fruit and Raisin Pies to the judges, including several Chicago pastry chefs. While pies were sliced and votes were tallied, Chef Della Gossett, chef instructor at The French Pastry School of Kennedy-King College, made one of her favorite pies for an audience with standing room only.
To celebrate the beginning of pie season, Gossett gave spectators and competitors a head start when she demonstrated her Rosy Raisin-Quince Pie. Using fresh ingredients, Nielsen-Massey Vanilla Extract and some of her favorite spices, including rose hips, Gossett created a delectable fall treat for everyone to try: Her pie with a perfectly crumbly crust made with King Arthur Flour and Plugrà Butter was a highlight of the event.
While Gossett was educating spectators and the California Raisin Mascot was mingling with customers, local pastry chefs were busy deliberating over the 23 pie entries. The panel included Pedro Gomez of Calihan Catering, Jove Hubbard of the James Hotel, Tyler MacAvoy of Frontera Grill, Vanessa Moses of Chicago Cooking Chicks, Laura Parsons of Westmoreland Country Club, and Melissa Trimmer of C-House Restaurant. The contestants were judged on the taste and texture of the pies as well as their overall presentations.
Every contestant received a gift bag from The French Pastry School for his and her participation, and five lucky winners were awarded prizes furnished by KitchenAid. First place was awarded to Alexis Grinbold and her Raisin Pear Butterscotch Pie. Hollyce Cervantes, currently a student in The French Pastry School’s L’Art de la Pâtisserie program, won second place with her fall fruit medley: Fig-Raisin-Raspberry-Plum-Apple Pie. Third place went to the Honey-Poached Raisin and Quince Pie by Tabitha Jackson, while Calann Kelly took fourth with her Apple-Raisin Pie with Cardamom and Orange. Finally, Wisconsin resident Linda Schiessl found the drive to Chicago was worthwhile when she won fifth place for her Creamy Apple-Raisin Pie, decorated with apple roses.
Pastry Chicago is a group of passionate people who love and enjoy all forms of pastries. Pastry Chicago is made up of professional pastry chefs, students of the art of pastry and people who enjoy eating and the visual art of pastry. The goal of our group is to experience the Art of Pastry in all its glory at educational fun events across the city of Chicago and at the same time promote the fantastic talents of all the Artisans who work at the craft of producing beautiful delicious pastries.
Caption: The Pastry Chicago judges pose with the California Raisin Mascot (l. to r.): Jove Hubbard of The James Hotel, Vanessa Moses of Chicago Cooking Chicks, Pedro Gomez of Callihan Catering, Laura Parsons of Westmoreland Country Club, Melissa Trimmer of C-House Restaurant and Tyler MacAvoy of Frontera Grill. Photo by Joseph Fazekas.