The French Pastry School
Modern Sugar Showpieces & Elements of Design with Chef Scott Green
Date: Jan 22 - Jan 25, 2018 (11:00 am - 6:00 pm)
Cost: $1,150.00
Course level: Professional ♦♦♦
Class Format: Chef Demonstration with Hands-On Components
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Join Executive Pastry Chef of The Langham, Chicago, and Travelle Kitchen + Bar, Scott Green, as he returns to The French Pastry School for this four-day professional course. With a background in graphic design, Green has a unique viewpoint within the world of pastry. From color, shape, and focus, to scale and balance, you'll learn to conceive and execute an artistic showpiece while mastering a range of sugar decorations. He’ll demonstrate the fine details of proper sugar preparation, technique, and execution, and together, you'll embark on a journey to creating a one-of-a-kind world-class sugar sculpture. Join Chef Scott Green and The French Pastry School for this detailed course on modern sugar showpieces and the elements of design!
 
Course detail:
  • Showpiece design
  • Considerations for competitions
  • The science of cooking sugar
  • Proper sugar cooking methodology
  • Modified sugar recipes for various techniques
  • Classic and fantasy-inspired pulled sugar flowers
  • Traditional pulled sugar ribbons
  • Blown sugar techniques
  • Sugar pastillage techniques
  • Airbrushing and color theory 
 
Chef Scott Green is a decorated pastry chef and world-renowned sugar artist. He started his career as an artist at the Art Institute of California in San Francisco and later found his true passion in pastry. He graduated from The French Pastry School, where he later became a full-time chef instructor, and seamlessly transitioned his artistic aptitude to edible mediums. He has competed in pastry competitions worldwide and has won several awards—including the gold medal and Best Dégustation at the 2011 National Pastry Team Championship, and the silver medal and Best Dégustation at the 2012 World Pastry Championship. In 2015, he was a member of Pastry Team USA that won the bronze medal at the prestigious Coupe du Monde de la Pâtisserie.