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Sugar Showpieces by Chef Stephane Glacier, M.O.F.
Date: February 3 - 6, 2014 (1:00 pm - 8:00 pm)
Course level: Professional ♦♦♦
Learn the fine detail and techniques behind pulling, casting and blowing sugar from the world renowned master, Chef Stéphane Glacier, M.O.F. You will be taught the science behind the preparation of sugar as a medium for each technique. Learn to conceive and execute an artistic showpiece for competition or display while mastering a range of different types of exquisite pulled sugar flowers, pulled ribbons, and create a variety of animals from blown sugar.
Chef Stephane Glacier, M.O.F. owns a pastry school in Paris, France and is also a technical consultant to many French culinary schools, including Lenôtre in Paris. He is known for his technical skill in sugar, as showcased by being named European Champion of Sugar Art in 1997, and his ability to obtain an incredible satin finish. He received the prestigious Meilleur Ouvrier de France title in 2000. Glacier has written several books including Sucre d’Art, which depicts a number of the techniques, learned in the class being offered. Most recently Glacier was the coach to the 2006 French team at the World Pastry Team Championship where they received the gold medal.