Yesterday, Stephane Treand, a world champion pastry artist wrapped up a special class at the to teach pastry professionals about working with different forms of sugar to create elaborate showpieces.
The class worked with both poured sugar and pastillage to create bright, colorful pieces with intricate details. Treand’s specialty involves to create detailed faces on sugar and chocolate. His work with these sweet materials won him the gold medal at the in 2007 and the in 2008. He was awarded the in 2004. He was also named one of the Top Ten Pastry Chefs in 2007 and 2008 by Pastry Art & Design. From Monday through Wednesday, ICE’s pastry kitchens were Treand’s workshop as he helped professional-level students in a (CAPS@ICE) class learn how to make and decorate elaborate chocolate showpieces.
CAPS is a unique program where qualified professionals working in pastry come to ICE to take specialty with world-renowned experts. CAPS Director (who is also an and ) assisted Treand in the class. He demonstrated his to make colorful, life-like images of faces and animals and a variety of techniques for pouring and molding sugar to build beautiful sculptures made entirely of sugar. In fact, he used many of the same shapes and molds from his chocolate class in 2010. The towering showpieces created by the students were truly works of art. The vibrant pieces demonstrated a whole range of ways to use sugar to create dramatic and stunning presentations. From butterfly wings to graceful cranes, the aesthetic quality of each piece was jaw-dropping. With Chef Treand’s guidance, the students were able to construct these masterpieces and learn the skills to take their decorative showpieces to the next level.
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