We are pleased to announce our partnership with the French Pastry School, a premier international institution of pastry arts education! To celebrate this relationship and to show our appreciation for your business, we’re offering 10% off of any two 2013 more »
Chef Rubber sponsors classes at Craftsy.com. Craftsy let’s you learn some amazing cake decorating techniques from the masters of the profession. Craftsy is a community of people who love to make things. The community learns from, inspires and helps more »
Back for a second year, the Spectacular Sweets Pastry Showcase will highlight some of the sweetest creations in sugar, chocolate and more. Spectacular Sweets will feature a demo stage with some of the best pastry chefs, chocolatiers, sugar artists more »
Chef Rubber was excited to sponsor Chef Robert Teddy in his display as featured artist at the Trifecta Gallery for the month of November. Chef Rubberettes and a couple of the guys went to the gallery opening and had a more »
10. Sculptures – With the right amount of creativity and a couple of hot glue guns, plasticware can be used to create some amazing showpiece sculptures. Use the plasticware in your sculpture that is being used in your buffet to tie the sculpture in with your event.
9. Loss – With disposables you know your loss going into the event. There is no need to worry about a broken or stolen plate, with disposables your cost is built into your quote with no surprises.
8. Flexibility – With china and other dinnerware products it is expensive to add new shapes and sizes. Plasticware allows you the flexibility to add new plasticware without compromising the design of your event.
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Five teams that each include a cake decorator, candy maker and pumpkin carver compete to create horrifyingly delectable displays in this new season of Halloween Wars. The winning team wins a $50,000 grand prize. The show runs every more »
DESSERT PROFESSIONAL MAGAZINE ANNOUNCES THE TOP TEN PASTRY CHEFS IN AMERICA At the 19th Annual Awards Ceremony On Monday, June 4th at The Institute of Culinary Education New York, NY – May, 2012 – Dessert Professional magazine, the more »
