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.