Sugar Showpieces

February 21 - 23, 2006 (6am - 1pm)
$825

StephaneGlacier M.O.F.

Learn the fine detail and techniques behind pulling, casting and blowing sugar from the world renowned master, Chef Glacier. You will learn 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. Master a range of different types of exquisite pulled sugar flowers, pulled ribbons, and create a variety of animals from blown sugar.

Glacier is a teacher and technical consultant to many French culinary schools,     including Lenôtre in Paris. He is known for his technical skill in sugar and his ability to
obtain an incredible satin finish.Glacier is the author of Sucre d’art.