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SPOTLIGHT FEATURES

Mayku FormBox
Your chocolate and confectionary moulding aspirations are at your fingertips with this revolutionary and innovation solution!
Chocolate Products
Smile, chocolatiers! Here’s where you can stock up on couverture, moulds, tools and more!
Holiday In July
Summer’s in full swing, but don’t let fall and winter holidays sneak up on you. Order your holiday designs early!
Cocoa Butter Kits & Assortments
Take your creativity to new levels with exciting, inclusive packages.
Savory Summer
Fire up the grill and excite the summertime with savory flavor components that take your outdoor menu to the next level!
The Wedding Season
Create the perfect matrimonial occasion with our designs, colors, flavors and more.

CHEF RUBBER ON INSTAGRAM

How do you keep up with the latest trends in all t

How do you keep up with the latest trends in all things pastry? 🤔

Pastry Arts Mag is a multimedia platform that will inspire, educate and connect the pastry community 🧑‍🍳

The Summer edition is now available, covering topics like:

🧋Chocolate Dessert Drinks
🍮 Evolving Desserts with Plant-based
🍫 Chocolates
😋Flavor Inspiration: Combos & Technical Tips

Head to pastry art mag website for more information😊

Pastry Arts Summit us LIVE ! This year we had t

Pastry Arts Summit us LIVE !

This year we had the pleasure to partner with our friends over at @townerspastrychocolate and have @chefjakebonzer demonstrate bi-colored laminated doughs.

The link to sign up and watch the Summit can be found in our bio!

BUT first: Croissant 😋 We had @chefjakebonzer

BUT first: Croissant 😋

We had @chefjakebonzer , Pastry Chef and Owner of Towners Pastry and Chocolate. 🧑‍🍳🍫
Shows us how he uses gel colors to create bicolored laminated dough.

Follow the link in our bio to see Jake's demo in the #pastryartssummit ⬆️⬆️⬆️

Did you know that pearl harvesting occurs during t

Did you know that pearl harvesting occurs during the mild season, (spring & autumn). It’s when the weather and water are at their calmest that pearls thrive. 🦪✨

To answer our previous post: PEARL POWDERS!

Pearl powders will give you an iridescent shine that resembles that of a lustrous pearl.

The color will look almost white, but once applied watch as the color changes & dances to the light reflections.

This colorant can be used as a dry application or mixed with an alcohol base to paint.

These powders are mesmerizing on modeling chocolate, fondant, even sugar… these powders can also be mixed with your cocoa butter colors to add an iridescent shimmer ✨

Can you guess what fairy dusted powder this is? 🧚
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Stay tuned for next post 👀➡️
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**first one to guess it correct will receive a trial size container in their next order!**

Thank you so much Laura for taking over our Instag

Thank you so much Laura for taking over our Instagram stories today and joining the Chef Rubber Bandwagon! 🧑‍🍳

Laura King is a chocolatier and owner of @goodiestexas, located in the heart of Mckinney, Tx.

This chocolate and candy manufacturer/retailer creates a wide range of products: chocolate, brittles, caramels, and more!

While overseeing the day-to-day, Laura also makes time for her true passion: bonbons. 🍫

You’ll find her with her team in the kitchen, developing new flavor combinations and sharing her love for the craft through classes and workshops.

Hop down the rabbit whole with us! (Or head to our stories) and watch @goodiestexas make one of her delicious bonbons.

We’re starting this Monday with a Bandwagon Take

We’re starting this Monday with a Bandwagon Take Over! 🧑‍🍳🎞

@lkingcreates is a chocolatier and owner of @goodiestexas , located in the heart of Mckinney, Tx.

This chocolate and candy manufacturer/retailer creates a wide range of products: chocolate, brittles, caramels, and more!

While overseeing the day-to-day, Laura also makes time for her true passion: bonbons. 🍫

You’ll find her with her team in the kitchen, developing new flavor combinations and sharing her love for the craft through classes and workshops.

Hop down the rabbit whole with us! (Or head to our stories) and watch @goodiestexas make one of her delicious bonbons.

Ready, Set, GO! 3 Truths and a Lie! Comment belo

Ready, Set, GO! 3 Truths and a Lie!

Comment below which one you think is the lie, and we will reveal the answer in the comments 😉

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© 2021 Chef Rubber

You love food. And you’re pretty sure you want to make it your life. If this sounds like you, then The Culinary Institute of America is the only place you need to be. Only at the CIA will you get the immersive learning and industry connections that will prepare you to lead in the kitchen, the boardroom, or anywhere else you want to go in food. At our heart, we develop and nurture a chef’s mindset in every CIA student and graduate—fulfilled, influential professionals who understand the importance of taste in leading sustainable change in the food world.
cia.edu

Equipment and Concepts is an educational facility and nationwide distributor of fine Italian equipment for gelato and confectionary items. More than an equipment distributor, we strongly believe in the education process that must precede starting a business in the frozen dessert industry. We are home to Gelato Master Maria Coassin’s 2-day artisanal gelato and ice cream course. Our classes with Maria are sought after as a premier learning experience that is uniquely dedicated to the fine art of gelato and ice cream. Maria has owned and operated Gelatiamo in Seattle, WA since 1996 which is arguably one of the most successful gelaterias in North America. Students thoroughly enjoy the privilege of learning from a business owner who shares her insights into this booming industry that they won’t hear anywhere else. The classes are geared toward those who are brand new to the industry as well as those who are already making product but would like to perfect their craft.

Visit Website

Award-winning, vibrant and diverse, ICE has helped thousands of students find their culinary voices — and we’re ready to help you find yours. With campuses in dynamic and exciting food cities — New York City and Los Angeles — ICE works at the forefront of the food and hospitality industries. The Institute of Culinary Education (ICE) is one of the largest and most diverse culinary schools in the world. Established in 1975, ICE offers award-winning six to 13-month career training programs in Culinary Arts, Pastry & Baking Arts, Health-Supportive Culinary Arts, Restaurant & Culinary Management and Hospitality & Hotel Management, plus professional development programs in Bread Baking and Cake Decorating — with more than 14,000 successful alumni, many of whom are leaders in the culinary and hospitality industries. ICE also offers continuing education for culinary professionals, hosts more than 500 special events each year and is home to one of the world’s largest recreational cooking, baking and beverage programs with more than 26,000 students annually. Click above to learn more about ICE’s programs and campuses or join us on Twitter, Instagram and Facebook at @iceculinary to find your culinary voice™

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Francine Christophe - The Power Of Chocolate

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A post shared by Chef Rubber (@chefrubber.sweet)

The future of food is taking shape on the campuses of Johnson & Wales University. At JWU we study the creative arts of the kitchen, the impact of sustainable food systems, the health benefits of a nutritious diet, and the growth of innovation and technology in our culinary practice. Food as an integral part of our culture. Standing on the shoulders of our worldwide reputation, JWU is revolutionizing culinary education, preparing students to become a new generation of leaders in global, food-related industries, study, and research. With food at its core, JWU’s curriculum is built to examine and shape this complex human ecosystem. For more information, visit our website.

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The Culinary Institute LENOTRE (CIL) in Houston, Texas, is the only French –owned culinary school in the US and was recently named the #1 Culinary School in America by Niche.com. Offering 7 programs in Culinary Arts, Baking & Pastry, and Hotel/ Restaurant Management (four Elite Diploma Programs and three Associate Degree programs) CIL trains and welcomes the culinary experts of tomorrow into its international family of renowned chefs and hospitality professionals.

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The PreGel America International Training Centers are the foremost culinary educational facilities for aspiring specialty dessert chefs.

Located in prominent cities notorious for their excellent culinary innovation, including Charlotte, NC; Los Angeles, CA; Ft. Lauderdale, FL; Chicago, IL; and Dallas, TX, our state-of-the-art facilities offer unparalleled ingredients, superior equipment, and unequalled training and guidance.

Our thorough curricula are built to suit all skill levels, covering the spectrum of specialty dessert creation from artisanal frozen desserts to fine pastry. Programs including our 5-Star Pastry Series® – established for advanced culinary professionals to sharpen and increase their skills in the arts of plated desserts, pastry buffets, chocolate, and more – are specifically designed to provide both classroom learning and hands-on instruction.

Our classes are certified by the American Culinary Federation (ACF) for Continuing Education Hours (CEHs) towards ACF initial and renewal certification.

Visit Website

New Orleans Culinary & Hospitality Institute (NOCHI) is an industry-driven, non-profit culinary school whose mission is to provide a seat at the table for all to bring their culinary passion to life. Intensive 100-day certificate programs in Culinary Arts and Baking & Pastry Arts support students seeking to develop careers in an industry that knows no limits. NOCHI believes New Orleans’ rich culinary heritage and culture make the perfect setting for an institute where the next generations of talent and leadership will be developed. For more information on its facility and classes, please visit our website.

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