One of our early savory adopters was Chef Fritz Gitschner from the Houston Country Club. As per his specifications, we at Chicago Culinary FX created a silicone mold in the shape of a large bullet. His ‘bullet’ shaped lobster timbale was quickly shaped in a steam bath producing results that were identical from serving to serving. The first dish Gitschner presented to the judges was roasted monkfish tail with three garnishes — cauliflower flan, lobster timbale and sauerkraut of savoy cabbage. Chef Gitschner placed 9th out of 24 teams at the 2005 Bocuse d’Or. We look forward to seeing what the future holds for such a great chef!