Born and raised on the south side of Chicago, Maurice Shelton aka “Chef Blāque”, has always had a passion for food and an eye for creativity. Hailing from a diverse background in retail, management, and programming, Maurice began exploring his culinary passion in 2006, when he enrolled in Chicago’s Le Cordon Bleu School for Baking & Patisserie, building on the influences of his mom and grandmother.
Taking his passion to the next level Chef Blāque started his bakery, Black Rose Pastries in 2007 in Chicago, IL. A skilled baker and sugar artist, Chef Blāque, has traveled the world teaching and training, showcasing his award-winning signature style – in over 42 states and 4 countries – blending realism and modern techniques to create show-stopping masterpieces.
Chef Blāque has been featured in several publications and media outlets including The Northwest Indiana Times, The Miami New Times, Something Sweet (the UK Based Magazine), Modern Luxury Chicago, and WCIU’s The Jam just to name a few. He and his partner are the Season 1 Champions for the Netflix Original Series: Sugar Rush with judges Candace Nelson, Adriano Zumbo, and Betsey Johnson.
Today, Chef Blāque continues to travel the world spreading his passion for sweet treats and confections. He hopes his son Pierre continues to express interest in the craft; so that one day he can take over the reins to operate Chicagoland’s Premier Online Bakery, Black Rose Pastries, and continue making “Simply Delicious Incredible Edibles!” TM.
N’DIGO sat down and the energetic Chef Blāque as he discussed his journey to become Chicagoland’s premier online bakery and what’s cooking up next as he opens Steel City Bakery in Gary, Indiana soon.
N’DIGO: In your own words, who is Chef Blāque?
Chef Blāque: Wow, interesting! (laughs) Blāque is a quirky, fun, adventurous, wild, expressive person. He’s a person who is a visionary but focuses on small details. He’s always looking at the next opportunity. That’s who I think Chef Blāque is.
Where did you grow up in Chicago?
So, I grew up on the Southside of Chicago in Bronzeville. But before living there, I grew up living in subsidized housing near 37th and Ellis. It doesn’t exist anymore, and I believe it was called “New Town”(if you grew up in the hood).
Who influenced you to become a baker?
Well, it was an interesting experience growing up and everybody in the house cooked. I lived with my grandmother, grandfather, mom, and sister. There were nine of us living in a three-bedroom apartment. (laughs) They cooked all the time. I always wanted to do the same thing. They always cooked awesome dinners, but Jewel Osco was always where everyone went to get dessert. So, I had to change that and starting baking.
Do you remember the first dessert you made?
Yes, I totally remember, and it was so bad! It wasn’t from scratch. So there was this show on the Food Network called “Semi-Homemade Cooking with Sandra Lee. The host basically went to the grocery store and bought pre-fabricated food that she modified. So I did the same thing with cookies. I purchased Pillsbury cookie dough and added chopped-up M&M’s, Snickers, Heath Bars, and other candy bars. I officially deemed myself a baker. You couldn’t tell me anything!
What made you want to take your baking skills to the next level?
So I always had a passion for baking, amongst other things. I related to being a squirrel because they are very active and easily shift their focus and direction. I was drawn to other things but always found myself drawn back to culinary arts, cooking, and baking. So I always watched cooking shows like Ace of Cakes and all the Food Network challenges. So, I thought, how do I get on these types of shows. I had just started baking, but I know I always loved to cook. So I had to focus and be creative at the same time. I realized that the one thing no one could really control was my creativity. I own that completely!
Why did you choose Le Cordon Bleu School for Baking & Patisserie?
Well, at the time, it was one of the best schools before they lost their accreditation. I really wanted to immerse myself in a situation or environment that everyone else was doing the same thing. So why not go to Le Cordon Bleu?
So what happened after they lost their accreditation?
Well, in the year 2006 -2007, I had already taken my core classes… Intro to Cake Decorating, Intro to Plated Desserts, Sanitation, and other basic core classes and then life happened. I was an active teenager, and lo and behold; I soon had a son coming into this world. He was a blessing, and I had to shift my focus. So, it became a decision to continue to pursue my dreams and learn while taking care of this new addition to my family.
I was forced to make a decision. Unfortunately, I had to discontinue my studies. It wasn’t easy to attend school from 6:30 a.m to 2:30 p.m. and work from 3 p.m. to midnight. It really didn’t leave quality time for anything other than transportation home and back to school. So I had to stop to take care of my son Pierre. Actually, people call him my “mini-me!” (Chef Blāque smiles, and his face is beaming)!
I read that your son Pierre is your official taste tester. How do you get him involved?
So, I try to get him involved in everything that I do, even in the kitchen. It’s a bonding experience. Growing up, my father wasn’t really present, so I think that it’s essential that everything that I do (whether he likes it or not) is still an invitation for him to be involved. And as you know, kids like to eat sweets, and I like to make sweets! It’s the perfect combination, as kids are brutally honest. They either like it or will say, “THIS IS NOT GOOD!” Over time Pierre has become more active by suggesting what flavors my business should carry (“make it hot and spicy”), or he may suggest that I make something even sweeter or perhaps a sweet and sour type of situation. Honestly, he became so trustworthy because everything he was suggesting took off! So why not include him as it’s the perfect way to include him in my everyday life.
Explain what a “Sugar Artist” is?
I like to call myself a sugar artist because there are different people in the baking arts — Sugar Artists, Cake Artists, Chocolatiers, etc. I like to call myself a “Sugar Artist” because I’m non-traditionally trained and had the beginning of my education at Le Cordon Bleu. I had the rest of my training at “Self-Taught University” while not traditionally trained, I like to work with all sugar mediums. So I don’t classify myself as a “Chocolatier” because I’m not trained as one. And not as a Pastry Chef because you need a certification to be considered as such.
How often do you teach and where?
I teach at least two classes a month. Due to the pandemic, I teach online. I’ve taught in Canada and 47 states in the US. I’ve taught in Birmingham, UK. My goal is to teach in Germany. I got some things lined up in Germany, and the Philippines, and Jamaica. I’m teaching next month at the Atlanta at the Ultimate Sugar Show. My class topics include “How to Open a Brick and Mortar,” “So You Want to be Seen,” and teaching Cake Decorating and Sugar Art.
Let’s talk about Black Rose Pastries. Is it a “brick-and-mortar” or an online bakery?
Black Rose Pastries is an online bakery right now serving Chicagoland and Northwest Indiana.
What are your hours of operation?
We are officially open for business 5 days a week (Tuesdays thru Saturdays) with Sundays and Mondays set for deliveries and admin work. The life of an entrepreneur is about 12 hours a day.
Are your ingredients locally sourced?
Absolutely! One thing we pride ourselves on at Black Rose Pastries is being able to support the community wherever we can. This includes sugar, flour, eggs, fruit, packaging, stickers, marketing materials, and even business cards, we source it locally. We have our feet on the street, knocking on doors, talking to businesses, and telling them what we do and how we can help each other. It creates a communal impact.
Did the pandemic affect your business?
I will say since COVID-19 there has been this decreased opportunity to fully support the community and we had to reach outside our inner circle to obtain some of our ingredients and supplies. Small distributors were affected by weather conditions, lack of manpower and ultimately everybody suffered.
Tell me about being a contestant on the Food Network shows? How did you get involved in these shows and competitions?
I was a contestant on a few different shows on the Food Network and Netflix. Food Network’s “The Big Bake” and “Cakealikes,” Macy’s “Thanksgiving Cake Spectacular,” and “Netflix’s Original Series Sugar Rush.” When I tell you that the experience was like no other. It was a real challenge for me, definitely an eye-opener! I felt like if I was going to do this, I was going to do it!
I started competing locally at local fairs and competitions such as the Oklahoma Sugar Art Show, the St. Louis Sugar Art Show, or America’s Baking and Sweets Show in Schaumburg, Illinois. At the same time, while competing, I networked with TV producers. Social media was the catalyst for all of that. People are literally watching you all the time. Actually, producers reached out to me to participate in my first aired competition, Netflix’s Sugar Rush. It’s really set up like a reality show.
Why do you say that?
Because it actually is. You compete with three rounds (six hours). You have to bring your A-game because you’re not told what the preset is until you get there. You are literally working in real-time in order to execute. You have to perform or get out of the kitchen! Seriously! It’s been an amazing rollercoaster wild ride! I’m happy to say I was the winner of Netflix’s Sugar Rush!
So you made a life-size cake version of Lady Gaga for one of the shows? Was this the most difficult thing you ever created/baked?
Yes, I made it for “Cakealikes” on Discovery +, and it was filmed in California. I had Gaga’s exact measurements and had fourteen hours to sculpt, bake and decorate a cake in a replica of her iconic red carpet look, the “Origami” dress. It was a feat within itself, and I’m proud to say we accomplished it, and everybody can see it now on Netflix and Discovery +. My good friend Kim Simmons was my team member, and we worked together before, and she is also a self-taught Sugar Artist. And yes, it was one of the most difficult assignments I’ve done. I was a Designer, Architect, Baker, Decorator/Artistic, and a Transporter working logistics.
Under pressure, are you nervous, or are you cool, calm, and collected?
It was definitely a nerve-wracking experience! But with my demeanor, my nervousness always transforms into what I call an energy booster. So if you see me nervous, you’ll see this huge smile! It literally bogarts the nervousness out the way and says, “You’re here for a reason, and there’s a reason you are here. You obviously made it this far!”
How have you infuse your baking and with your travels?
When I dropped out of culinary school, I was sad but did not want my dream to end. So, I became creative and got a job as a flight attendant. I was able to continue to expand my craft while being able to afford to “live,” if that makes sense. And since then, I’ve been able to create this unique merger of being able to travel and do baking. I was able to take my skillsets learned from “Self-Taught University” and applied those concepts, and teach others who were/are not able to have had an opportunity to attend prestigious culinary schools. I can teach people how to create these outstanding over-the-top showpiece cakes that sugar artists on the Food Network create.
If you weren’t a baker, what kind of chef would you want to be?
I would actually be a politician or a lawyer. One of my dreams growing up was to be the POTUS. It’s still a goal, but I’m only 33 years old. (Laughs)
Tell N’DIGO readers how to get your “Simply Delicious Incredible Edibles.”
They can be ordered online at www.blackrosepastries.com in advance. We can do either one of three things. We can mail you your goodies, have them delivered, or you can pick them up at a custom space. Options are available when you place your order.
Are you expected to bring a dessert when you visit friends or family for the holidays? If so, what do you bring?
Especially around the holidays! “Let’s invite Chef Blaque!” is all I hear from family and friends. (laughs) I have to be very selective about what barbeques and events I go to because I’m always expected to bring something. But I found out that the easiest things to transport are my cookies because of their versatility and there are so many flavors. I’m like the hustler selling cookies on the side of the street. (laughs again)
What’s the best advice that you ever received?
Great question! Actually, the best advice given to me was from an old district manager of mine. She told me that “there are certain tasks that you must do and certain tasks that you are responsible for delegating to others.” It applies to everything in life, and you should understand the difference between the two.
Affirmations you live by?
I always tell my son “Hakunta Matata’! It’s the best thing! “No worries” or “No problems,” so be solution orientated, and everything will work out.
Name a song that would be the soundtrack of your life? And why?
‘Super Power’ by Beyoncé. It’s a song that evokes a lot of emotion and strength. Your destiny is in the palm of your hands, and it’s up to you to do something with it.
Is there any person or celebrity that you would like to bake for?
Actually, I don’t have a particular person to bake for. But I would LOVE to obtain a contract from someone in the White House. I want someone of influence in the WH that can affect the culinary world. To see their potential and, of course, mine. And I would love for Oprah to put Black Rose Pastries on her annual “Favorite Things” list. Now that would be awesome!
What are your next steps as you plan to make Black Rose Pastries a household name?
So I’m really excited about the future of Black Rose Pastries. We’re currently building out a brick-and-mortar store in Gary, IN. We will introduce it as our urban concept. City Steel Bakery will open up mid-fall/early winter in the Miller Beach area. You will still see me on some cooking competition shows I’ve already filmed on some major platforms. These will help assist in making Black Rose Pastries a household name. You will see some things from Steel City Bakery. You will start to see a lot of communal involvement as it relates to the fall pop-ups as we navigate the different variants of the coronavirus here. I’m excited to say that Black Rose Pastries AND Steel City Bakeries will be the place where everybody I know and they know will be ordering from.
I’m on all social media platforms, Facebook (Chef Blāque), Instagram @Blackrosepastries & @steelcitybakery, LinkedIn, and YouTube Tutorials (Baking with Chef Blāque) or www.blackrosepastries.com.
Sylvester Cosby is the Digital Editor and a Contributing Writer for N’DIGO.
