Paul Montalto, Suffield

<img height="225" hspace="5" width="400" align="left" src="http://www.trbimg.com/img-5239ba06/turbine/hc-itowns-cover1019-en" />
Paul Montalto, who created the chocolate and tallow elephants on this week's cover, is the executive director of the Connecticut Culinary Institute in <a class="taxInlineTagLink" id="PLGEO100100202250000" title="Suffield" href="/topic/us/connecticut/hartford-county/suffield-PLGEO100100202250000.topic">Suffield</a>. He is a certified executive chef who uses food as an art form.<br>
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"I primarily use tallow to sculpt with, which is a combination of rendered fat and bees wax. I have won gold medals in several American Culinary Federation competitions, including the ACF National Gold Medal winner in 2004, and a Silver medal in 2004 in the World Culinary Olympics in Erfurt, Germany. He plans to compete Nov. 9 in the International Hotel/Motel Restaurant Show in New York City.
hc-itowns-cover1019-en

( October 19, 2008 )

Paul Montalto, who created the chocolate and tallow elephants on this week's cover, is the executive director of the Connecticut Culinary Institute in Suffield. He is a certified executive chef who uses food as an art form.

"I primarily use tallow to sculpt with, which is a combination of rendered fat and bees wax. I have won gold medals in several American Culinary Federation competitions, including the ACF National Gold Medal winner in 2004, and a Silver medal in 2004 in the World Culinary Olympics in Erfurt, Germany. He plans to compete Nov. 9 in the International Hotel/Motel Restaurant Show in New York City.

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