Instructor: Laurent Branlard.
Laurent Branlard again captivated PreGel AMERICA's Professional Training Center with his 5-Star Chef Sugar Showpiece seminar. With his talented hands, passion and creative imagination he brought to life sugar sculpted figures and blown sugar animals. Engaging pastry chefs from as far as Torrence, CA to the Borgata Hotel Casino & Spa in Atlanta, Chef Branlard was able to impart valuable knowledge on the proper techniques for cooking, pouring, pulling and blowing sugar. These techniques proved very helpful as attendees learned how to sculpt Magic Sugar into amazing works, such as animal figurines.
Chef Branlard also spent time to focus in on pastillage - the proper techniques for cutting, molding and storing it, as well as, working with quick drying pastillage. Using quick drying pastillage Chef Branlard demonstrated different ways of incorporating pastillage into showpieces either by casting them in Magic sugar, airbrushing logos, different designs, and providing different textures using sanding sugar.
Perfectly incorporating the essence of spring, the conclusion of the class resulted in the presentation of both the attendees' and Laurent Branlard's beautiful sugar sculptures featuring butterflies, frogs, bees and picturesque flowers. Attendees left the seminar with an abundance of ideas and new techniques learned, and received 24.0 CEHs.
If this series peaked your interest, click here to see the other upcoming 5-Star Chef Series Seminars in 2010.
TESTIMONIALS
"The Class was Excellent. Being able to learn about the sugar word as well as competitions was quite enthralling. The facility is great with a wonderful staff of helpful employees. The lunches were great!!! I really enjoyed being able to be creative and getting positive honest feedback about my work. I would definitely sign up for another seminar."
- Susan Lagalle, Pastry Chef, Taj Hotel, Boston, MA
"Techniques taught were done very well... [It] was nice in that you could see how it all came together. This is the perfect course for people who have had at least some experience in sugar work, and want to expand on techniques."
- Mark Heim, The Hershey Company, El Paso, TX
"This class was a great learning experience for me. While I have seen many of these skills done before, I never had the time and equipement to actually practice them... Attending this great learning experience enabled me to acquire and understand new techniques about sugar work. These techniques broadened my vision and flair. Also, the information I acquired is invaluable for me as an instructor as well as for all my colleagues and students."
- Jean Louise LaGalle, Assistant Instructor at JWU Providenc, RI
